These pancakes are not only delish, and healthy… But they’re 3 ingredients! I make them weekly, trading off with overnight oats (recipe to come soon).
Made of only bananas, eggs, and oat flour, they’re about as clean and well-rounded of a breakfast you can eat. I’ve tried many versions, blending oats and Greek yogurt, adding chia seeds, and just using bananas and eggs. The ones with oats and Greek yogurt require a blender, and were just too much and tasted like health food with a weird, not-soft texture. Don’t forget that adding chia seeds messes with the texture too as they absorbs liquid and expand! And the ones with just bananas and eggs were way too watery for me, the opposite end of the spectrum on texture.
When I saw a recipe for bananas, eggs, and flour, I was hooked! Oat flour is a life-saver! Hyperbole… but true. No blending and pain in the a** clean up required, and they are unanimously touted as a healthy and satiating way to begin your day. Protein, fruit, and whole-wheat oats. Power breakfast combo!
- 2 larger ripe bananas
- 2 eggs + 1 egg white
- Few tablespoons oat flour
- Berries or chia seeds
- Honey, agave or lite syrup
- Mash bananas in medium bowl, add eggs and mix. Add tablespoons of oat flour to desired thickness (it will be waterier than regular pancakes).
- Add agave, vanilla, and cinnamon until it smells lovely. I’m generous on the vanilla and cinnamon.
- Spray or heat cooking oil in pan on medium-low heat. I prefer coconut oil.
- Spoon pancake mixture onto hot pan, adding more mixture until shape and size formed. Cook until bubbles appear or bottom is golden, then flip.
- Serve with desired toppings and enjoy!
Recipe makes about 6-8 pancakes. That’s a work week-plus of breakfast right there my friends!
I mean… they’re not my parents’ Sunday buttermilk pancakes covered in Aunt Jemima’s syrup with a side of turkey bacon, but they make a clean & yummy start to the day. My go-to! Bon appétit!