3 Ingredient Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 big eggs
02 -
2 large, very ripe bananas
03 -
2/3 cup oat flour, or 1/2 cup buckwheat or whole wheat flour
→ Optional Boosters
04 -
A sprinkle of salt, up to 1/4 teaspoon
05 -
Ground flaxseed and/or hemp hearts, up to 2 tablespoons
06 -
1/2 teaspoon cinnamon powder
→ For Cooking
07 -
Ghee, avocado oil, or butter for greasing
# Instructions:
01 -
Use a big fork to mash the bananas in a medium bowl. Smash them until smooth and they’ve got a shiny look.
02 -
Beat the eggs into the bananas. Mix well until the texture looks even.
03 -
Toss the flour and any extras you’ve picked in. Stir it all gently until mixed. Let it sit while you warm the skillet.
04 -
Put a big skillet (nonstick, cast iron, or stainless steel) on medium-low heat. Add a bit of butter or oil if needed, spreading it lightly.
05 -
Pour 1/4 cup of batter for each pancake onto the warm skillet. Give them room since they’ll spread a bit. Wait 2-3 minutes until small bubbles pop up on top.
06 -
Flip the pancakes gently. Cook another 1-2 minutes until both sides turn a light golden tone. Keep going with the rest of the batter.
07 -
Eat right away, or pop them in a 200°F oven to stay warm. Leftovers can chill in the fridge for 3 days, or freeze for 3 months.
# Notes:
01 -
Bananas with brown spots have more sweetness and a richer flavor.
02 -
Swap in certified gluten-free oat or buckwheat flour if needed.
03 -
Cook these on low heat since their natural sugars burn faster.