3 Ingredient Banana Pancakes

These 3 ingredient banana pancakes are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or even a quick snack. With just a few simple ingredients, you can whip up a batch of these fluffy pancakes in no time.

Why You’ll Love This Recipe:

• Great flavors that will satisfy your sweet tooth without being too indulgent.
• Quick prep time, perfect for busy mornings or when you need a quick and tasty meal.
• Perfect for meal prep, make a big batch and store them for a grab-and-go breakfast option.

Ingredient Notes:

• Very ripe banana: The key to these pancakes is using a very ripe banana, as it adds natural sweetness and a creamy texture to the batter.
• Eggs: Eggs act as a binding agent in this recipe, so there are no substitutions for this ingredient.
• All-purpose or whole wheat flour: You can use either flour for these pancakes, depending on your preference.

Step-by-Step Instructions:

1. In a bowl, mash the very ripe banana until smooth.
2. Add in the eggs and whisk until well combined.
3. Gradually fold in the flour until you have a smooth batter.
4. Heat a non-stick skillet over medium heat and pour in the pancake batter.
5. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve hot with your favorite toppings.

Helpful Tips:

• For extra flavor, add a dash of cinnamon or vanilla extract to the batter.
• Top with fresh fruit, nuts, or a drizzle of maple syrup for a delicious finish.
• Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

1. Make sure to use a non-stick skillet to prevent the pancakes from sticking.
2. Don’t overmix the batter, as this can result in tough pancakes.
3. Cook the pancakes on medium heat to ensure they cook evenly and don’t burn.

Serving Suggestions:

These banana pancakes are delicious on their own, but you can also serve them with a dollop of Greek yogurt, a side of crispy bacon, or a fresh fruit salad.

Storage and Reheating Tips:

To store leftover pancakes, place them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until heated through.

Frequently Asked Questions:

1. Can I use gluten-free flour for this recipe? Yes, you can substitute gluten-free flour for the all-purpose or whole wheat flour.
2. Can I freeze these pancakes? Yes, these pancakes freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
3. Can I make these pancakes ahead of time? Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours before cooking.

Conclusion:

These 3 ingredient banana pancakes are a simple and delicious way to start your day. Give them a try and let us know what you think! Enjoy!

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