How to Cook Tasty 3-ingredient banana pancake

How to Cook Tasty 3-ingredient banana pancake

3-ingredient banana pancake.
Serve this gluten-free and healthy banana pancakes with maple syrup and please everyone. Flourless banana pancakes are held together with eggs in this quick and easy recipe for pancakes that fits into the paleo diet too! In a bowl, mash the banana with a fork.

3-ingredient banana pancake

Maybe you’ve made them yourself, with just banana and egg.

This nutty ingredient solves all the problems that minimalist pancakes usually run into: too banana-y, too eggy, too soggy, too mushy.

I love to make pancakes on weekends and serve them with banana, maple syrup or chocolate sauce.

You can have 3-ingredient banana pancake using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of 3-ingredient banana pancake

  1. You need 1-2 of very ripe bananas (overripe is perfect).
  2. You need 2-3 tbsp of plain flour.
  3. Prepare 1-2 tbsp of milk (any kind will do, even coconut milk).
  4. You need pinch of salt.
  5. You need 1 tbsp of butter + splash of oil for frying pan.

You can add dairy-free chocolate chips or just fruit to make them.

Although I call these three ingredient pancakes, I usually add some cinnamon and vanilla extract to my pancakes as well.

Hop to it: Whip up cute and tasty hotcakes quick as you-know-what.

They are easy to whip up and taste like banana flavored pancakes.

instructions 3-ingredient banana pancake

  1. Mash bananas in a bowl with the salt until it forms a smooth wet paste..

  2. Add 2 tbsp flour and a splash of milk. Mix to see if consistency is like a thick batter. It should be smooth enough to pour into the frying pan but not as runny as regular pancake batter. Add more flour or milk til desired consistency is reached..

  3. Meanwhile, heat a flat pan on medium heat with the butter & a bit of oil (the oil keeps the butter from burning). Pour in batter and form either one medium size pancake or two smaller ones..

  4. Cook for about 3 – 4 minutes on the first side until little bubbles form on the surface before carefully flipping over. Cook the other side for 2 -3 minutes. If the heat appears too high, switch to a low flame. The natural sugars in bananas makes it caramelise / burn easily..

  5. Serve immediately. I find this eggless pancake gets a bit chewy if it sits at room temperature so make it in small batches when you’re ready to eat some easy, healthy pancakes :).

A few years ago I tried making flourless banana pancakes for the first time.

An easy recipe for healthy flourless banana and egg pancakes that doesn’t fall apart.

Fluffy, grain-free pancakes that are rich in fiber + protein.

Once hot, add a little cooking oil to coat the pan.

Recipe posted in: Breakfasts, Flex™ Meals & Snacks.


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