This is one of the regular breakfasts at our house.
Especially on Saturday.
These pancakes are perfect!
Easy to prepare,
And simply wonderful.
I make a large amount of them,
Because everyone gobbles them quickly and no trace of them remains.
This is one of the most indulgent and balanced bites you’ll meet,
One that’s perfect to start the morning with,
One that’s perfect for children and us as a meal,
One that’s perfect to enjoy alongside a good fruit plate,
One that’s perfect to indulge in on a hungry afternoon,
One that’s perfect to pull out of the fridge when you want to snack on something that’s quick and not messy.
Children love it and mothers even more.
The children eat it in one bite and don’t get dirty,
A complete meal that contains protein, fruit, carbohydrate and fiber.
Sounds like a dream?
After you prepare it, you’ll definitely feel like you’re in one,
Because you’ll understand how easy and simple it is.
A few minutes and everyone is going to gobble the plate of pancakes you made 🙂
Healthy and happy pancake days 🙂
Three Ingredient Banana Pancakes
This recipe was updated and edited on October 7th, 2022*
Ingredients: suitable for about 5-10 pancakes
- 1 banana (for alternatives, have a look at “A little extra from me”)
- 1 egg / 3-4 tablespoons non-dairy milk for the vegan version
- 3-4 tablespoons oat flour (depending on how plump and juicy you want your pancake) (for alternatives, have a look at “A little extra from me”)
- Pinch of baking powder (for alternatives, have a look at “A little extra from me”)
Family size: suitable for 20-30 pancakes
- 3 bananas (for alternatives, have a look at “A little extra from me”)
- 5 eggs
- 1 cup oat flour (for alternatives, have a look at “A little extra from me”)
- ½ teaspoon baking powder
- Mash the banana in a bowl with a fork.
- Add the egg to the bowl and mix well.
- Add the oat flour and baking powder to the mass and mix again.
- Heat a non-stick pan or a slightly oiled pan to medium heat and place puddles of the batter we prepared with a spoon. Wait until small bubbles form on the top of the pancake and turn it over. You can also cover with a lid until the shell of the pancake dries a little and then turn to sear on the other side and it’s ready.
Make a mountain of pancakes on a plate and devour 🙂
A little extra from me:
- The pancakes can be kept in the fridge in a sealed container for up to 3 days.
- The baking powder in the recipe is necessary and I recommend using it, but those of you who cannot consume baking powder can omit it.
- You can upgrade and add a pinch of cinnamon.
- Those who want a sweeter version of the pancake can add 2 tablespoons of maple syrup to the batter.
- You can mash a peach/pear with a fork instead of a banana.
- You can substitute the oat flour for instant oats for porridge / rice flour (2 tablespoons for the small batter or ½ cup for the family batter) / teff flour / almond flour / corn flour / regular white flour (contains gluten). The most recommended version is the one with oat flour.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂