3-ingredient banana pancakes

posted in: Baking Recipes | 0
A healthy breakfast high in protein, is gluten-free and super kid-friendly. Great for breakfast or kid snacks. It’s so ideal for little fingers as it’s easy to hold and soft to eat. Keeps for a few days in the fridge in an airtight container.

3-ingredient banana pancakes

A healthy breakfast or snack, high in protein and super kid-friendly. Just add mashed bananas, eggs and a little flour and water, and you’re ready to go! Make it gluten-free with buckwheat or gluten-free flour.
Course Breakfast
Cuisine American
Keyword banana, pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 2 bananas overripe are ideal
  • 3 eggs
  • 2 tbsp buckwheat or gluten-free flour optional: substitute plain flour if you don’t need it to be gluten-free
  • 1.5 tbsp water or more
  • 4 tsp coconut oil


  • Peel and mash bananas in a bowl. Add eggs and mix well with a whisk or fork. Stir in flour, and add water 1/2 tablespoon at a time to adjust consistency.
  • Heat 1 teaspoon of coconut oil in a frying pan (skillet).
  • Add 1 tablespoon of pancake batter to make small pancakes (pikelet-size), around 6-7 should fit in a medium to large pan. Cook for 1-2 minutes or until golden, and flip.
  • Set aside the first batch when cooked, and add 1 teaspoon of oil to the pan again, and repeat until batter is cooked.
  • Serve with yoghurt and seasonal fruit.