3-Ingredient Pancake
These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family-friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 10 cm, enough for 2 to 4 servings).
Ingredients
1 medium-to-large ripe bananas
2 free-range eggs
3 tablespoons of fine oat
Optional flavour/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
Avocado or coconut oil or ghee, for cooking
Method
1. In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
2. Add the oat and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
3. Heat a large skillet (stainless steel, cast iron or non-stick) over medium-low heat and scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
4. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more oil and dialling down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
5. Serve immediately. :)
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
