3-Ingredient Banana Pancakes
This straightforward recipe turns overripe bananas into delicious pancakes using only three essential ingredients. It's an adaptable American-style dish, ideal for breakfast or brunch. You can easily make it gluten-free and scale the servings based on how many bananas you have. The method is simple, resulting in four large, satisfying pancakes ready in about 25 minutes. Serve them with your favourite toppings for a quick and tasty meal.
Ingredients
- 4 overripe bananas
- 4 eggs
- 1 cup all-purpose flour
- 8 teaspoons butter, divided, for greasing the pan
- Fresh fruit
- Ground cinnamon
- Maple syrup
- Salted butter
- Whipped cream
Method
- To make the batter, place the bananas in a bowl and mash them thoroughly with a fork until smooth. Stir in the eggs and flour, mixing until everything is fully incorporated.
- Melt roughly 2 teaspoons of butter in a nonstick pan. Pour in a quarter of the batter, using a spatula to spread it into a circle approximately 6 inches wide. Cook for 2 minutes before checking if it releases easily. If it sticks, cook for 1 more minute. Once it lifts cleanly and is spotted with brown, flip it over. Cook the other side until both are golden and the edges lift, about 2 to 3 minutes. Wipe the pan with a paper towel and repeat with the rest of the batter, greasing the pan with more butter each time.
- Serve the pancakes with chosen garnishes. Any unused batter can be refrigerated in a sealed container for up to 2 days. Allow cooked leftovers to cool, then store them in an airtight container in the fridge for 3 days. To reheat, warm an oven or toaster oven to 350°F. Place the pancakes on a rack over a baking sheet and bake for 8 to 10 minutes.
Nutrition (per serving)
Sodium111 mg
Recipe details
CategoryBreakfast
Cuisineamerican
AuthorFrank Tiu
