Ingredient Banana Pancakes for a Quick Breakfast

Maybe the world needs more banana pancakes. Yes, this is exactly what we are not-found. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) the recipe page already offers several banana pancake recipes, each of which is wonderful in its own way, and here I am with another one.

My whole grain banana pancakes are so nice and moist. My banana oatmeal pancakes are tender and spicy with oatmeal-like interiors. This blender oatmeal pancake recipe makes a great all-round pancake that is less banana-like than the others. I even have banana waffle recipes-made from whole grains and oats— that are great too.

These are the banana pancakes that I make most often right now. These are by far the simplest pancakes with only three ingredients at the core: banana puree, eggs and wholemeal flour (you have several flour options here). I often add cinnamon and hemp hearts or flax seeds, but even then they require fewer ingredients than the others.

Nutritionally, these banana pancakes are about as healthy as pancakes. They contain significantly less carbohydrates than other recipes and are slightly higher in protein. This is a victory! They don’t taste as much like a treat as other recipes, but they are really, really good.

These pancakes are easy to put together in the morning, while Grace walks around the kitchen. She loves them and I feel good with them. So these banana pancakes are definitely suitable for babies and children. These simple pancakes are for everyone!

3 Ingredients Banana Pancakes Notes

I tried banana pancakes with two ingredients a long time ago (only banana and egg) and couldn’t find anything I could love about them-they are way too moist and too eggy. Honestly, it’s better to eat scrambled eggs with a side of banana. Adding a little flour makes all the difference in these pancakes.

Their flour options for these pancakes include wholemeal flour, buckwheat flour or oatmeal. They also work well. Buckwheat flour has the boldest taste, while whole grain is the most subtle. Oatmeal is hearty and provides a light oatmeal flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oatmeal.

The eggs in this recipe are absolutely necessary. Flaxseed eggs will not work in this recipe. Do not try, otherwise you will get a sad porridge from banana and flax. I know this because I tried.