Got ripe bananas? Here goes a quick and easy low-calorie banana breakfast in a snap. Serve this gluten-free healthy banana pancakes with maple syrup and please everyone.
3-Ingredient Banana Pancakes Recipe
For 1 person (10 mini pancakes)
In a mixing bowl, crack in 2 eggs and add in 1/8 teaspoon of baking powder. And whisk to combine.
In another bowl add in 1 1/2 large bananas. Lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
Pour wet mixture into mashed bananas and stir to combine.
In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve immediately when hot.
Don’t add too much banana. And there should be enough egg to hold mashed banana together.
If you don’t add baking powder, that will be 100% natural version. Then it will feel like banana omelets rather than pancakes.
Blueberries are always good with pancakes.
Voila, easy and simple 3-ingredient breakfast. I love stacked pancakes. They are much better with butter, maple syrup, and blueberries.
Bon appetit. This banana pancake has very light texture because there is no flour in it. It makes simple and healthy breakfast.