3-ingredient banana pancakes

I think it's fairly well-established that bananas (much like chickpeas and cauliflower) are something of a magical ingredient.  A banana, along with a handful of nuts, is my regular late-morning snack of choice but, as we know, they can be used for so much more.  These pancakes are another example. 

I first caught sight of these 3-ingredient pancakes via Cooking Light's instagram feed and then I saw it again in the latest issue of the magazine.  As you can imagine, there's room for add-in's if you're inclined to take it beyond the three ingredients.  I couldn't resist a splash of vanilla extract.  Stirring in some spices, or maybe even incorporating a spoonful of peanut or almond butter, could be good ideas.

To make these pancakes: a medium ripe banana, 2 tablespoons of whole wheat flour, and an egg

But very simply, you just need (1) a ripe banana, (2) a couple tablespoons of whole wheat flour, and (3) an egg to make these pancakes.  So no baking powder/soda, or melted butter, or sugar.  Since I make pancakes often, and have bananas on the ready at home at all times, it was easy to give these a try.

These pancakes turn out moist and sweet, a fun change on the usual fluffy pancakes. I didn't quite believe it at first but as the magazine describes, they are very much like the custardy center of a French toast.  If you like that texture as well as bananas, this is something to try.  This recipe makes 3 pancakes that you see here, perfect for a protein-packed breakfast for one.  I topped mine with maple syrup and a sprinkle of toasted walnuts.  I recommend some kind of topping, crunchy or fruity, as a nice way to add a little contrast and texture to these soft, custardy pancakes. I can tell you that a slice of savory bacon on the side also works quite well.


After making these, I came to realize there's even such a thing as two-ingredient pancakes.  That calls for just a banana and an egg.  I think I'm going to stick with adding the two tablespoons of whole wheat flour.  I like having that bit of flour to give these pancakes a bit more structure.  I think it must also make them a bit less fragile and easier to cook/flip on the cooktop.

As you can see, the batter is runny but ladle it onto your griddle and they hold up just fine.  Let them cook thoroughly until set and golden on one side, then carefully flip them over and finish for another minute or so.

If you like bananas, this is a wholesome pancake to throw into your rotation.

Recipe:

3-Ingredient Banana Pancakes
From Cooking Light

- One serving (makes 3 pancakes) - 

1 medium ripe banana
2 tablespoons whole wheat flour (I used white whole wheat flour)
1 large egg, lightly beaten

Optional add-in ideas: 1/4 teaspoon vanilla extract, a pinch of cinnamon or other spice
Optional topping ideas: toasted chopped nuts such as walnuts, fruit, maple syrup, honey, or crumbled bacon

Mash the banana in a wide rimmed plate with a fork.  Add flour and egg (as well as vanilla extract or another add-in, if using), whisking until combined.

Heat a non-stick pan or griddle over medium-high heat.  Very lightly spray with cooking spray.  Spoon batter onto griddle into 3 pancakes.  Let cook for about 2 minutes, until edges set, bubbles begin to surface, and the bottom is golden.  Flip and let cook another 1-2 minutes.  Serve immediately with desired toppings.