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Introduction
The origins of pancakes can be traced back to ancient civilizations, where various forms of flatbreads were cooked on hot stones or griddles. However, it wasn't until the 19th century that pancakes, as we know them today, became a beloved breakfast staple. These 3-ingredient banana pancakes are a modern twist on this timeless classic, offering a healthier and more convenient option for busy mornings. The use of ripe bananas not only adds natural sweetness but also lends a delightful moisture and texture to the pancakes, making them a true delight to savor.
Ingredients
• 2 ripe bananas, mashed
• 2 large eggs, beaten
• 1 cup (80g) rolled oats (old-fashioned or quick-cooking)
• 1/4 teaspoon ground cinnamon (optional)
• 1 tablespoon unsalted butter or cooking spray for greasing the pan
Step 1:
In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth. Add the beaten eggs and mix well until combined.
Step 2:
Stir in the rolled oats and ground cinnamon (if using) until a thick batter forms.
Step 3:
Heat a nonstick skillet or griddle over medium heat and grease it lightly with butter or cooking spray.
Step 4:
For each pancake, pour about 1/4 cup of the batter onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Step 5:
Serve the pancakes warm, with your desired toppings or accompaniments.
Q: Can I substitute quick oats for rolled oats?
A: Yes, you can use quick oats instead of rolled oats in this recipe. The texture may be slightly different, but it will still work well.
Q: Can I make the batter ahead of time?
A: It's best to cook the pancakes immediately after mixing the batter. If you let the batter sit for too long, the oats may absorb too much moisture and affect the texture.
Q: How do I know when the pancakes are done?
A: The pancakes should be golden brown on both sides and cooked through in the center. You can also check if they're firm to the touch and don't wobble when you gently shake the pan.
• For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and flavor.
• If you prefer a thinner batter, you can add a splash of milk or plant-based milk alternative.
• To make the pancakes gluten-free, use certified gluten-free oats.
• These pancakes are naturally dairy-free if you use a plant-based milk alternative or omit the butter for greasing the pan.
• For a vegan version, substitute the eggs with a vegan egg replacer or flax/chia seed mixture.
Serve the pancakes warm, with your desired toppings or accompaniments such as fresh fruit, maple syrup, nut butter, or yogurt.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or toast them until warmed through.
Prepare the batter while the skillet or griddle is preheating to save time. Cook the pancakes in batches to avoid overcrowding the cooking surface.
- Use very ripe bananas with plenty of brown spots for maximum sweetness and flavor.
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust the heat as needed to prevent burning or undercooking.
For a vegan version, substitute the eggs with a vegan egg replacer or flax/chia seed mixture. Add your favorite mix-ins like chocolate chips, nuts, or dried fruit.
These pancakes pair well with fresh fruit, maple syrup, nut butter, or a refreshing glass of orange juice or smoothie.
These banana pancakes can be enjoyed year-round, but are especially delightful in the warmer months.
This recipe is naturally gluten-free (if using certified gluten-free oats), dairy-free, and nut-free. It can also be made vegan by substituting the eggs with a vegan egg replacer or flax/chia seed mixture.
