If you’ve ever tossed a brown banana, apologize right now. Spotty bananas past their prime can transform breads, muffins, smoothies, and these Three-Ingredient Pancakes. Store the next batch languishing on your kitchen counter in the fridge until you’re ready for a quick, 10-minute protein-packed breakfast. The mushier the banana, the sweeter the flavor. Live alone? Great—these are perfectly-portioned for one and reduce food waste. If you’re cooking for a crowd, this recipe can easily be doubled or tripled to serve more.
Boom! That’s it. So simple.
1 very ripe banana
2 tablespoons all-purpose flour
1 egg, whisked
How to Make It
In a small bowl, vigorously mash an overripe banana with a fork. Add the flour and egg; stir well with a whisk.
Heat a large nonstick skillet or griddle over medium-high heat. Pour one-third of the batter onto the skillet, forming a perfect circle. Cook for a few minutes, or until bubbles pop through the top and the edges brown. Flip the pancakes with a spatula or thrust the pan like a pro; and cook for 1 or 2 more minutes.
Transfer to a plate and top with whatever your heart desires, whether that be walnuts, blueberries, peanut butter, bacon, or a ton of maple syrup.
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