3-ingredient banana pancakes
These 3-ingredient banana pancakes are a quick and easy breakfast made with mashed banana, egg, and self-raising flour. They are light, fluffy, and perfect for a healthy start to your day.
Cook time 5 min
Prep time 10 min
Ingredients:
1 banana1 egg
2 tbsp self-raising flour
3-ingredient banana pancakes are a simple and delicious breakfast option that can be whipped up in no time. This straightforward recipe requires just a banana, an egg, and self-raising flour, making it a perfect choice for a quick and healthy meal.
Instructions:
- Peel the banana and place it in a medium-sized mixing bowl.
- Crack the egg into the same bowl.
- Use a fork or potato masher to thoroughly mash the banana until it forms a smooth puree.
- Whisk the egg into the mashed banana until the mixture is well combined and smooth.
- Gradually add the self-raising flour to the banana-egg mixture. Stir continuously to avoid any lumps. Mix until the batter is smooth and well combined.
- Lightly grease a non-stick frying pan or griddle with a small amount of oil or butter and place it over medium heat.
- Once the pan is hot, pour small amounts of batter onto the pan to form pancakes. You can make them as small or large as you prefer.
- Cook the pancakes for about 2 minutes on each side, or until bubbles start to form on the surface and the edges set. Flip them carefully using a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
- Remove the pancakes from the pan and place them on a plate. Repeat the process with the remaining batter.
- Serve the banana pancakes warm with your choice of toppings such as fresh fruit, maple syrup, honey, or a sprinkle of powdered sugar.
Preparing 3-ingredient banana pancakes is an effortless way to enjoy a nutritious breakfast that's both tasty and quick to make. With the simple steps and useful tips provided, you'll be able to whip up these delightful pancakes in no time. Enjoy your meal!
3-ingredient banana pancakes FAQ:
Cook the pancakes for about 2 minutes on one side, or until bubbles form on the surface and the edges set. Flip them carefully and cook for another 1-2 minutes until golden brown and cooked through.
Yes, you can substitute self-raising flour with all-purpose flour combined with 1/2 teaspoon of baking powder per tablespoon of flour. Make sure to mix it well to achieve the same fluffiness.
The pancakes are done when they are golden brown on both sides and cooked through. Look for bubbles on the surface and set edges before flipping.
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or skillet before serving.
To make these pancakes vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk instead of the egg for added moisture.
Cooking Tips:
- Use a ripe banana for better sweetness and easier mashing.
- Ensure the batter is well-mixed to avoid lumps and achieve a smooth consistency.
- Cook the pancakes on medium heat to prevent burning and ensure an even cook.
- Use a non-stick pan or lightly grease the pan with cooking oil or butter to prevent the pancakes from sticking.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or a dollop of yogurt.
Nutrition Facts
1 ServingsCalories 300kcal
Protein 11g
Carbohydrates 50g
Fiber 2.94g
Sugar 20g
Fat 6g
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