Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Ingredients - Start by gathering your ingredients. Make sure your bananas are ripe—they should be speckled and soft for the best flavor.
- Step 2: Mash the Bananas - In a mixing bowl, mash the 2 ripe bananas with a fork until smooth. It’s okay if there are a few small lumps; they’ll add texture to the pancakes.
- Step 3: Beat the Eggs - In a separate bowl, beat the 4 large eggs until they’re well combined. You want them to be frothy to incorporate air, which helps with fluffiness.
- Step 4: Combine Ingredients - Add the beaten eggs to the mashed bananas. Then, sprinkle in the 2 teaspoons of ground cinnamon, 1/8 teaspoon of sea salt, and 1/4 teaspoon of pure vanilla extract. Mix everything until fully combined.
- Step 5: Heat the Skillet - Place your non-stick skillet or griddle over medium heat. Allow it to warm up for a minute or two. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle, it’s time to cook!
- Step 6: Cook the Pancakes - Using a ladle or measuring cup, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until you see bubbles forming on the surface.
- Step 7: Flip and Finish - Carefully flip the pancakes with your spatula and cook for an additional 2-3 minutes on the other side. They should be golden brown and cooked through.
- Step 8: Serve Warm - Remove the pancakes from the skillet and serve them warm with your favorite toppings, such as fresh fruit, nuts, or a drizzle of maple syrup. Enjoy your delicious 3-Ingredient Banana Pancakes!
Notes
- For fluffier pancakes, separate the eggs and beat the whites until stiff peaks form before folding them into the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place pancakes in a single layer on a baking sheet, freeze, then stack in a freezer-safe bag for up to 2 months.