These flourless 3-ingredient banana pancakes are nutrient-rich, delicious and easy – a dietitian mom’s dream!
I’ve been making these 3-ingredient pancakes ever since my daughter (who is now 8!) started solids. They were the perfect first food then, and are still one of her favourites now! All 3 of my kids love them because they’re naturally sweet (from the banana) and fun to eat. One of my son’s likes topping them with peanut butter and banana slices, my youngest likes eating them with his fingers on their own, and my daughter prefers to eat them like classic pancakes – with a knife and fork, drizzled with maple syrup!
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How to make these flourless banana pancakes:
To make these, all you need is 3 ingredients: eggs, bananas and cinnamon (and a little coconut oil for the skillet). The riper the bananas the better, and you can use any eggs you wish (they’re all nutritious!). Simply crack the eggs into a large bowl, add your mashed ripe banana, sprinkle in your cinnamon (which, by the way, is optional), and whisk together. Preheat a non-stick skillet or cast-iron pan over medium, add your oil and gently (and I emphasize GENTLY) pour about 1/3 cup of the pancake batter into the pan (making sure to space each out so that you can flip them). These pancakes are much more fragile compared to regular pancakes and fall apart easily, so it’s important to be very gentle when flipping.
These pancakes are packed full of nutrition and staying power:
Although there are only 3 ingredients, these pancakes make for a great quick and easy breakfast all on their own because of the nutrition found in those ingredients. Eggs are naturally packed full of protein, vitamin A, vitamin D and iron, and bananas are loaded full of potassium, vitamin b-6, and fibre. Bananas are also naturally sweet, which means that no added sugar is required in this recipe (making it the perfect finger food for a baby starting solids!).
These pancakes are also super versatile and can be topped with almost anything such as yogurt, cottage cheese, fruit, nut butter, a little drizzle of maple syrup, and chopped or sliced nuts. They are great for any meal, or for a quick snack too. I’ve even sent them in my kids school lunches for something different! They also happen to be gluten-free and dairy free for those who aren’t able to eat these foods. They’re great cold and on-the go for moms who need toddler-friendly snack options, or a great last-minute supper option on busy school nights. You don’t have to be limited to 3 ingredients either. I will sometimes add some rolled oats, hemp hearts, chia seeds or even chocolate chips to mix it up!