3-ingredient banana pancake.Waffle batter might be made forward and refrigerated for later use. Store in an hermetic container in the fridge for as much as 5 days. Before utilizing, stir properly. Some discoloration and graying can happen. Stirring will trigger this discoloration to go away. Two-ingredient pancakes, which just happen to have no gluten, are one of the internet's favorite things. Maybe you've made them yourself, with just banana and egg. Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.

Banana pancakes are made with three simple ingredients: eggs, bananas, and baking powder. These pancakes couldn't be easier to make! If you don't know I'm a pancake lover by now, you may never know. You can have 3-ingredient banana pancake using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of 3-ingredient banana pancake

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

The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Hop to it: Whip up cute and tasty hotcakes quick as you-know-what. These banana pancakes also make a perfect way to use up an overripe banana. Although I call these three ingredient pancakes, I usually add some cinnamon and vanilla extract to my pancakes as well.

3-ingredient banana pancake instructions

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

There are various types and shapes of waffle makers on the market. Belgian style waffles are a thicker model of waffle with deeper pockets that may either be a circlular or rectangular shape. American type waffles are skinny with small grid-like indentations fairly than deeper pockets. American type waffle irons come in a wide range of shapes together with the normal circular and rectangular formed irons, in addition to enjoyable non traditional shapes like Star Conflict’s characters, flowers, hearts, and more! Recipe posted in: Breakfasts, Flex™ Meals & Snacks. Some mornings are just made for pancakes, right? Mix the banana, eggs and peanut butter in a small blender and whizz until smooth. Heat a spray of oil in a non-stick pan on a medium heat, and drop spoonfuls of the batter into the pan. An easy recipe for healthy flourless banana and egg pancakes that doesn't fall apart.