3 Ingredient Banana Pancakes Food
HEALTHY BANANA PANCAKES - ONLY 3 INGREDIENTS!
A healthy and filling breakfast is very important to start your day off. These pancakes are not only super easy, low budget, but also delicious and healthy. I can imagine you're thinking "really?", yes really. Read more on my blog: theartoflovingfood.blogspot.com
Provided by The Art of Loving Food
Time 15m
Yield Makes 4 pancakes
Number Of Ingredients 3
Steps:
- Mix the banana and the eggs using a blender or a mixer.
- Pour the mixture in small portions onto a heated pan. Make sure you don't make the pancakes to thick because flipping them is not as easy as regular pancakes. You can also not fill your entire pan with the mixture, keep the pancakes small.
- Enjoy!
3-INGREDIENT PANCAKES
The epitome of simple breakfast food. Top pancakes with a little maple syrup.
Provided by repeatdreaming
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.
- Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 16.4 g, Cholesterol 196.8 mg, Fat 9.3 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 4.2 g, Sodium 130 mg, Sugar 8.7 g
THREE-INGREDIENT BANANA PANCAKES
Amazingly simple and quick banana pancakes that even my 2-year-old couldn't get enough of. Serve with agave nectar, syrup, honey, butter, nutella, the options are endless.
Provided by JoAnn Marie Beatty
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Mash banana in a bowl; add eggs and beat until well incorporated. Add cinnamon and stir.
- Heat butter in a skillet over medium-low heat. Pour a small amount of batter into the center of the skillet. Cook until pancake is firm, 3 to 5 minutes. Flip carefully and cook 1 minute more.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 30.5 g, Cholesterol 377.4 mg, Fat 12.4 g, Fiber 4.9 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 155.9 mg, Sugar 15.3 g
HEALTHY 3 INGREDIENT BANANA PANCAKES
Bite-sized pieces of pure breakfast heaven, these healthy 3 ingredient banana pancakes will change your mornings forever! Made with just bananas, eggs and almond flour, these healthy pancakes taste incredible and are so simple to make you won't believe it.
Provided by Nicola
Categories Breakfast
Time 10m
Number Of Ingredients 3
Steps:
- Place a non-stick frying pan/skillet over a medium heat and wait for it to warm up. While you're waiting, add all the ingredients into a NutriBullet or other high-speed blender and process until you've got a completely smooth batter.
- Pour 1 tablespoon of batter per pancake into the hot frying pan for mini pancakes or 2 tablespoons of batter per pancake for small pancakes. Cook for 30-40 seconds until bubbles appear on the surface then flip over and cook for another 30-40 seconds until lightly brown. Repeat until you've used up all the batter.
- Enjoy immediately while hot or keep warm in a 100F/50C oven until you're ready to eat.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
BABY BANANA PANCAKES
An easy 3-ingredient baby-led weaning pancake recipe with banana
Provided by Carine Claudepierre
Categories Breakfast
Time 10m
Number Of Ingredients 3
Steps:
- Peel, mash the ripe banana on a plate until smooth. It's ok if bits of bananas show.
- Stir the milk and mashed banana, then stir in flour.
- Whisk everything together and set aside 5 minutes while the pancake griddle warms up.
- Lightly grease the pancake griddle with coconut oil.
- Pour 1 tablespoon of batter per pancake and cook for 1-2 minutes or until the sides start to dry out.
- Flip over and cook for an extra 30 sec-1 minute.
- Cool on a cooling rack for 10 minutes then serve it plain or with the baby jam recipe.
Nutrition Facts : ServingSize 1 pancake, Calories 24 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 23 mg, Sodium 11 mg, Fiber 1 g, Sugar 2 g
3-INGREDIENT PANCAKES RECIPE BY TASTY
Here's what you need: banana, eggs, cinnamon, maple syrup
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash the banana with a fork.
- Add eggs and cinnamon. Mix until combined.
- Heat a nonstick skillet over medium heat. Add a spoonful of batter and cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
- Serve with maple syrup or honey.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
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- Mash banana in a bowl until smooth. Whisk in egg, then flour until smooth. Set aside for 5 minutes.
- Lightly spray a non-stick frying pan with oil and heat over medium heat. Spoon 2 tablespoons batter into the pan and spread out with the back of a spoon until 1 cm thick. Repeat with remaining batter to make two more pancakes.
- Cook for 1–2 minutes or until golden underneath. Turn over and cook for 1–2 minutes or until pancakes are cooked through. Serve.
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From theconsciousplantkitchen.com
- Before you start, weigh the peeled ripe banana. It's important to use the same amount, or the batter can be too dry or too wet.
- Add almond milk and ripe banana, and blend until smooth. The batter should be slightly thick but runny and easy to pour in a mixing bowl.
3-INGREDIENT PANCAKES RECIPE | MYRECIPES
From myrecipes.com
- Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.
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From hellofrozenbananas.com
- Heat and grease a pan on medium. Spoon the batter onto the pan. You may make mini pancakes or a couple of larger ones.
- Cook one side until you see bubbles form on top. Flip the pancakes and cook on the other side until browned. Serve with your favorite toppings!
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- Place all ingredients into a small food processor (I used my Thermomix) and blitz just for a few seconds until smooth.
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- Whisk eggs and banana in bowl until no banana chunks remain. Whisk in flour until batter is thick and smooth.
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- In a medium-sized mixing bowl, mash bananas until as smooth as possible. Add in eggs and whisk until blended. Add in coconut flour and stir until combined. Alternatively, place all ingredients in blender or food processor and blend until smooth but not liquified.
- Batter should resemble a traditional pancake batter consistency (some bananas lumps might remain). If it’s too runny, add another teaspoon or so of coconut flour.
- Place a pan on medium-low heat, spread a bit of coconut oil or butter to grease the pan. Once heated, pour your first pancake, around 3-4 inch diameter and spread just a bit with a spoon (to 4-5 inch). Cook for 2-3 minutes, check the bottom for browning and watch carefully. Flip and do the same on the other side. Repeat until all the batter is used.
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