Easy 10-Minute 3 Ingredient Banana Pancakes
The Ultimate Guide to Easy 10-Minute 3 Ingredient Banana Pancakes
Do you ever face the morning rush, desperately seeking a breakfast that is both swift and satisfying? We certainly have. That daily quest for something wholesome that won’t delay your day can be a real struggle. But what if we told you a stack of warm, fluffy pancakes was achievable in just 10 minutes with only three basic ingredients? Believe it! We’re delighted to share this transformative recipe for Easy 10-Minute 3 Ingredient Banana Pancakes, a true breakfast saviour that will revolutionise your mornings.
This recipe is the very definition of simplicity. It skips the flour, sugar, and complex instructions in favour of a direct method that highlights natural sweetness. By merely combining a ripe banana, a couple of eggs, and a little baking powder, we can create pancakes that are not only wonderfully delicious but also brimming with goodness. Let’s get started and see how you can make this delightful breakfast a new favourite in your household.
Why You’ll Love This Recipe
- Incredibly Fast: As the name suggests, this entire recipe is ready in 10 minutes, from mashing the fruit to serving the pancakes. It’s the ideal choice for those hectic weekday mornings.
- Only 3 Main Ingredients: All you require is a banana, eggs, and baking powder. That’s it! It’s highly likely you have these items in your kitchen already.
- Naturally Sweet & Wholesome: We allow the ripe banana to provide all the sweetness, which means no added sugar is necessary. These pancakes are a brilliant source of both protein and potassium.
- Wonderfully Diet-Friendly: With no flour or dairy in sight, these pancakes are gluten-free and dairy-free by nature, making them a superb option for various dietary preferences.
- Perfect for Everyone: From young children to adults, these pancakes are a universal hit. They are soft, simple to chew, and make for a fantastic Toddler friendly pancakes option for those exploring baby-led weaning.
Ingredients
- baking powder
- coconut oil or butter
- ground cinnamon
- vanilla extract
- protein powder
- Fresh berries
- maple syrup or honey
- Greek yoghurt or coconut yoghurt
- chopped nuts or seeds
- dark chocolate chips
Although the recipe is built around three core ingredients, we’ve also listed several optional additions and topping suggestions so you can create your ideal pancake stack.
- 1 large, very ripe banana (the more brown spots, the better!)
- 2 large free-range eggs
- ½ teaspoon baking powder (this is key to making them fluffy)
- 1 teaspoon coconut oil or butter, for the pan
- Optional Add-ins:
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- A tiny pinch of salt (to bring out the flavours)
- 1 tablespoon of protein powder (for an added protein hit)
- Suggested Toppings:
- Fresh berries (such as strawberries, blueberries, or raspberries)
- A drizzle of pure maple syrup or honey
- A spoonful of Greek yoghurt or a dairy-free alternative
- A sprinkle of chopped nuts or seeds
- A few dark chocolate chips
Step-by-Step Instructions for Perfect Banana Pancakes
Creating these pancakes is as simple as can be. Just follow our straightforward steps to achieve a perfect result every time. Find a bowl, grab a fork, and let’s begin!
- Mash the Banana: Start by peeling your ripe banana and placing it into a medium bowl. Use the back of a fork to mash it completely until it forms a smooth, lump-free puree. A couple of tiny lumps won’t hurt, but a smoother texture helps the pancakes bind together.
- Whisk the Eggs: Crack the two large eggs into the bowl containing the mashed banana. Whisk everything together with energy until the mixture is thoroughly combined, airy, and slightly frothy.
- Add the Magic Ingredient: Now, sprinkle in the baking powder. This is our little secret for giving these flourless pancakes a bit of lift and a fluffy texture. If you plan to include optional extras like cinnamon or vanilla, now is the time to add them. Give the batter one final stir until all ingredients are just incorporated.
- Cook the Pancakes: Heat your coconut oil or butter in a non-stick frying pan over a medium-low heat. It is vital not to let the pan get too hot, as the natural sugars from the banana can make the pancakes burn on the outside before the inside is cooked. Spoon approximately two tablespoons of the batter for each pancake into the pan, ensuring there is space between them. Cook for 1-2 minutes on the first side, or until you see the edges firming up and bubbles starting to form on the surface. Gently flip them over and cook for another minute until golden brown. Serve hot with all your favourite trimmings.
Tips for Pancake Perfection
Even though this is an exceptionally easy recipe, a few of our tips will help you become a true master of the 3-ingredient pancake.
Choose the Right Banana
The main ingredient in our Easy banana pancakes is, naturally, the banana. For the very best flavour and texture, it’s essential to use one that is very ripe. Look for a banana with a peel that’s covered in brown spots. Overripe bananas are not only significantly sweeter (so you don’t need any sugar), but they’re also much softer and mash into the smooth puree required for a perfect batter.
Getting the Perfect Texture
The texture of these pancakes is inherently softer and more delicate than that of their traditional flour-based cousins. To help them hold their shape, ensure the banana is mashed very well and fully blended with the eggs. We also find it helps to keep the pancakes on the smaller side—around 2-3 inches across. This makes them far easier to flip without any breakages.
Cooking Low and Slow
Patience really is a virtue when it comes to cooking these pancakes. A medium-low heat is your best ally. If your pan is too hot, the outsides will catch and burn while the centre remains uncooked and gooey. A gentle, steady heat ensures the pancake cooks through evenly, becoming firm enough to flip successfully. Using a good non-stick pan will also make your life much easier.
Are These Healthy Pancakes?
Without a doubt! This is one of the biggest reasons we’re so fond of this recipe. These are genuinely Healthy pancakes that you can enjoy any day of the week without a hint of guilt. Let’s look at why:
- No Added Sugar: All the sweetness is derived naturally from the ripe banana.
- High in Protein: The eggs deliver a significant protein punch, helping to keep you feeling full and energised until your next meal.
- Rich in Nutrients: Bananas are a wonderful source of potassium, which is important for heart health and managing blood pressure. As highlighted by the Harvard T.H. Chan School of Public Health, they also supply other key vitamins and dietary fibre.
- Gluten-Free & Dairy-Free: The recipe is inherently free from wheat flour and dairy, making it a brilliant option for anyone with allergies or dietary sensitivities.
If you’re searching for another simple and tasty way to use up ripe bananas, we think you’ll also love our easy Banana Bread Recipe.
Serving and Storing Your Pancakes
These pancakes are at their best when served straight from the pan, still warm and generously decorated with toppings. Here are some of our preferred ways to serve them, along with advice for any leftovers.
Serving Suggestions
Consider these pancakes a blank slate for your breakfast masterpiece. A classic drizzle of maple syrup is always a winner, but you could also try a spoonful of Greek yoghurt for extra protein, a handful of antioxidant-packed fresh berries, or a light dusting of cinnamon. For a more decadent variation, a few dark chocolate chips melted over the top is simply divine.
How to Store and Reheat Leftovers
One of the great things about this recipe is its suitability for meal prepping a Quick breakfast. Should you have any pancakes left over, let them cool down fully before storing them.
- In the Fridge: Pop them into an airtight container, placing a small sheet of baking parchment between each one to stop them from sticking together. They’ll stay fresh for up to 2 days.
- In the Freezer: For longer-term storage, they freeze perfectly. Arrange the cooled pancakes on a baking tray in a single layer and freeze until they are solid. Afterwards, you can transfer them into a freezer-safe bag or container, where they will keep for up to 2 months. Much like our Moist Banana Bread Recipe, these pancakes handle freezing exceptionally well.
To reheat, you can put them in the toaster for a minute or two, or gently warm them in the microwave for around 20-30 seconds.
FAQ
Your New Favourite Go-To Breakfast
So there you have it—a breakfast that wonderfully demonstrates how simple ingredients can create something spectacular. These Easy 10-Minute 3 Ingredient Banana Pancakes are proof that you don’t require a long list of ingredients or a great deal of time to make a meal that is both delicious and nourishing. They offer a perfect, stress-free solution for any morning, delivering on taste, health, and convenience.
We hope you’ll make this recipe your own. Feel free to experiment with various spices, mix-ins, and toppings to discover your family’s favourite version. Give these amazing pancakes a go this week and rediscover the pleasure of a wholesome, homemade breakfast.
Have you given our recipe a try? We would be delighted to hear from you! Please leave a comment below to share your thoughts, and remember to tag us in your beautiful pancake photos on social media!
Recipe Card
Ingredients
- 1 large, very ripe banana
- 2 large free-range eggs
- ½ teaspoon baking powder
- 1 teaspoon coconut oil or butter, for the pan
Instructions
- Mash the Banana: Start by peeling your ripe banana and placing it into a medium bowl. Use the back of a fork to mash it completely until it forms a smooth, lump-free puree.
- Whisk the Eggs: Crack the two large eggs into the bowl containing the mashed banana. Whisk everything together with energy until the mixture is thoroughly combined, airy, and slightly frothy.
- Add the Magic Ingredient: Now, sprinkle in the baking powder. If you plan to include optional extras like cinnamon or vanilla, now is the time to add them. Give the batter one final stir until all ingredients are just incorporated.
- Cook the Pancakes: Heat your coconut oil or butter in a non-stick frying pan over a medium-low heat. Spoon approximately two tablespoons of the batter for each pancake into the pan. Cook for 1-2 minutes on the first side, or until you see the edges firming up and bubbles starting to form on the surface. Gently flip them over and cook for another minute until golden brown.
