3 Ingredient Pancakes
User Reviews
5
3 Ingredient Pancakes
Description
The recipe blends a medium ripe banana mashed smooth with a large egg and two tablespoons of all-purpose flour to form the pancake batter. Cooking the batter on a nonstick griddle over medium-low heat allows the edges to set and the underside to brown gently. Flipping completes the cooking, resulting in small pancakes with slightly firm edges and a soft center.
The banana provides natural sweetness and moisture, while the egg offers structure. The small amount of flour binds the ingredients together. The pancakes have a mild banana flavor and can be topped with coconut yogurt, raspberries, or other preferred additions.
Leftovers store well in the refrigerator for several days and can be frozen for up to three months. Reheating in the microwave or oven restores warmth without drying. While the recipe suggests all-purpose flour, substitutions like whole wheat or gluten-free flour have been tested successfully.
Ingredients
- 1 banana medium ripe
- 1 egg large
- 2 tablespoons all-purpose flour
Instructions
- In a large bowl, mash a banana with a fork until smooth. Place the egg and flour in the bowl and whisk to combine.
- Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
- Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through on the bottom. Repeat for the remaining batter. Recipe yields about 3 pancakes.
- Serve immediately with topped with coconut yogurt and raspberries or any other toppings of choice.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for 3-4 days to keep them fresh.
- For freezing, cool the pancakes completely, separate each with wax paper, and store in an airtight container or freezer bag for up to 3 months.
- Reheat pancakes in the microwave for 1-2 minutes or in a 350ºF oven for 5-7 minutes until heated through.
- Whole wheat flour or gluten-free flour can be used in place of all-purpose flour, but results may vary slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 21mg | 1% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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