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Our family can't get enough of these simple 3-ingredient banana pancakes for quick breakfasts. They've become our go-to morning meal, bringing smiles to everyone from the kids to grandparents with their down-to-earth goodness.
I stumbled upon this gem during a crazy-busy season when I needed quick but healthy breakfast options for my kiddo. These days they're our weekend tradition, and my little one loves squishing the bananas while I warm up the pan.
- 2 spotty ripe bananas: look for ones with dark speckles for better sweetness and richer flavor
- 4 large eggs: these add the protein punch and help everything stick together nicely
- 1/2 cup whole wheat flour or buckwheat flour or 2/3 cup oat flour: this gives your pancakes that filling texture
- Optional add-ins: try a dash of cinnamon for extra warmth or sprinkle in hemp hearts for a nutrition boost
- Butter, avocado oil, or ghee: for frying to get that perfect golden-brown finish
Tasty Step-by-Step Instructions
- Squish Those Bananas:
- Grab your ripe bananas and toss them in a medium bowl. Mash them thoroughly with a fork until they're smooth and a bit glossy. Don't rush this part - getting rid of most lumps will make your pancakes taste way better.
- Mix in Eggs:
- Break the eggs right into your banana mush and stir until everything blends together well. You want a smooth, light yellow mixture. This creates the moist foundation that makes these pancakes so yummy.
- Stir in Flour:
- Add your flour and any extras like cinnamon or hemp hearts. Mix gently just until combined but don't overdo it. Let the batter sit while your pan heats up so the flour can soak up moisture properly.
- Get Your Pan Hot:
- Warm a big skillet over medium-low heat until water droplets sizzle when they hit the surface. Getting this temperature right matters a lot since these naturally sweet pancakes can burn quickly if your pan's too hot.
- Cook Until Bubbly:
- Add a bit of butter or oil to your pan if needed. Pour about 1/4 cup of batter for each pancake, leaving room between them. Let them cook until tiny bubbles pop up on top, which takes around 2-3 minutes.
- Turn and Finish Cooking:
- Flip each pancake gently and cook the other side until golden, about 1-2 minutes more. They should be cooked through but still soft. Keep going with the rest of your batter, adjusting the heat if they're browning too fast.
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I personally love throwing in lots of cinnamon and a handful of hemp hearts. We tried this combo when my little one wanted to add those "tiny seeds" she watched me put in my morning smoothie, and wow, the nutty taste works so well with the banana flavor.
Keeping Leftovers Fresh
These pancakes keep really well in the fridge for up to three days. Just stack them with parchment paper between each one in a sealed container so they don't stick together. Want to save them longer? Freeze the cooled pancakes on a baking sheet until they're hard, then pop them in a freezer bag where they'll stay good for three months. When you're ready to eat them, warm them up in the microwave wrapped in a paper towel or toast them for a bit of crispiness.
Health Perks
What makes these pancakes special is how good they are for you compared to regular ones. The eggs pack in quality protein while bananas bring potassium, fiber, and natural sweetness that won't spike your blood sugar. Using whole grain flour adds even more fiber and nutrients, turning these into a truly balanced breakfast. I love how they keep me full all morning, unlike regular pancakes that leave me hungry again before lunch.
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Delicious Topping Ideas
You can enjoy these pancakes so many different ways depending on what you're in the mood for. For extra protein, try spreading some almond butter or a dollop of Greek yogurt on top. Fresh fruits like sliced bananas, berries, or chopped apples work great as toppings. On special days, a little drizzle of real maple syrup or honey makes them feel like a treat without going overboard on sweetness. For really little kids, try cutting them into small strips so they can feed themselves more easily.
Frequently Asked Questions
- → Which flour is best for these pancakes?
Go for whole wheat, oat, or buckwheat flour. Oat and buckwheat add texture and flavor, while whole wheat is mild. Use gluten-free oat or buckwheat flour for a no-gluten option.
- → Can I skip the eggs?
You can't skip the eggs since they hold everything together. Substitutes like flax eggs won’t work and make the pancakes too soft.
- → What kind of bananas should I pick?
Ripe bananas with lots of brown spots are the best choice. They’re sweeter, easy to mash, and boost the flavor of your pancakes.
- → How do I make sure they don’t burn?
Cook them on medium-low heat, as the natural sugars in bananas can burn fast. If they brown too soon, just lower the heat.
- → Can I add extra ingredients?
Absolutely, toss in ground cinnamon, shredded coconut, flaxseed, or hemp hearts to change up the flavor or boost nutrition.
- → What can I serve these with?
Add Greek yogurt, sliced fruit, nut butter, or a trickle of maple syrup on top for a tasty and satisfying meal.
- → How long will leftovers keep?
You can refrigerate them for 3 days or freeze for up to 3 months. Just warm them up in the oven or microwave when you’re ready to eat.