Flourless 3-Ingredient Banana Pancakes

Flourless 3-Ingredient Banana Pancakes: A Quick & Healthy Breakfast Favorite

Flourless 3-Ingredient Banana Pancakes are the perfect way to enjoy a light, wholesome, and satisfying breakfast with minimal effort. Who doesn’t love pancakes? They’re comforting, delicious, and perfect for any morning. But sometimes, you want a healthier, easier option without all the extra ingredients. That’s where these Flourless 3-Ingredient Banana Pancakes come in! They’re naturally sweet, gluten-free, and incredibly simple to make—all with just bananas, eggs, and a pinch of baking powder.

Why You’ll Love This Recipe

First, these pancakes require zero flour, making them a great choice for anyone looking for a gluten-free or low-carb breakfast. Plus, since they use ripe bananas, they’re naturally sweet without added sugar. That means they’re not only delicious but also a healthier alternative to traditional pancakes.

Even better, they take less than 15 minutes from start to finish. Whether you’re rushing in the morning or just want a quick, homemade breakfast, these pancakes are a game-changer. Because they’re so simple, they’re also kid-friendly—a great way to sneak in fruit while keeping the whole family happy.

The Perfect Texture & Flavor 

Although these pancakes don’t have flour, the bananas and eggs create a soft, slightly fluffy texture. Thanks to the baking powder, they rise just enough to feel like a real pancake. Meanwhile, the bananas add a naturally sweet, slightly caramelized flavor, making every bite irresistibly good.

How to Serve Them

Enjoy these pancakes as is, or top them with fresh fruit, a drizzle of maple syrup, or even a sprinkle of cinnamon. For extra protein, add nut butter or Greek yogurt. No matter how you serve them, they’re a delicious and satisfying way to start the day.

So, if you’re craving a quick, healthy, and flourless pancake recipe, give this one a try—you won’t be disappointed! 😊

Recipe Yield: 4 medium pancakes or 6 mini pancakes (2 servings)

INGREDIENTS
1 large ripe banana (about ½ cup mashed)
2 large eggs
¼ tsp baking powder

INSTRUCTIONS

1. Mash the banana: In a medium bowl, mash the banana until smooth, leaving only small lumps for texture.

2. Mix the batter: Whisk in the eggs until fully combined. Sprinkle in the baking powder and mix well. The batter should be slightly thick but pourable.

3. Heat the pan: Set a non-stick skillet over medium-low heat. Lightly grease with butter or coconut oil to prevent sticking.

4. Cook the pancakes: Pour about 2 tbsp of batter per pancake onto the skillet. Cook for 1–2 minutes, until bubbles form and the edges start to set. Carefully flip with a thin spatula and cook for another 30–60 seconds, until golden brown.

5. Serve warm: Transfer to a plate and repeat with the remaining batter. Enjoy with fresh fruit, a drizzle of honey or maple syrup, or a sprinkle of cinnamon.

Helpful Tips to Perfect This Recipe

• Use Ripe Bananas for Natural Sweetness – The best bananas for this recipe are very ripe with brown spots. Overripe bananas bring natural sweetness and a smoother texture, making your pancakes extra delicious without adding sugar.
• Cook on Medium-Low Heat for Even Cooking – Since these pancakes lack flour, they are more delicate than traditional pancakes. Cooking on medium-low heat prevents burning while allowing them to set properly before flipping. A non-stick skillet helps, too!
• Let the Batter Rest for a Fluffier Texture – After mixing, let the batter sit for 2–3 minutes before cooking. This gives the baking powder time to activate, making your pancakes slightly thicker and easier to flip.