Three-Ingredient Banana Cinnamon Pancakes

You GUYS. You know how sometimes you crave pancakes, but you don’t want to deal with the inevitable food coma that inevitably happens after you’ve crushed that big stack? Here’s the answer to your problems: Three-ingredient banana cinnamon pancakes. 

They’re quick, they’re easy, and — maybe best of all — they use 100% unprocessed ingredients. I’m told that these are ZERO Weight Watchers points, if that’s your thing. They are gluten free, dairy free, and contain no added sugar.

Just a banana, two eggs, and a dash of cinnamon. That it.

Yes, really.

It’s worth noting that these are definitely not traditional cakey, light & fluffy pancakes. So if you’re looking for that consistency, this isn’t the ticket. Maybe check out my french toast if you want something more classic.  The texture of these is much more dense than typical pancakes. But they’re super tasty, and they totally take care of that pancake craving.

The banana makes them sweet enough that you don’t need to add syrup or anything to them. They’re great on their own. If you wanted to, you could top them with some berries or a dusting of powdered sugar, and that would be delish. As for me, I love a little drizzle of maple syrup on my pancakes. And since these things are so protein-packed and good for you, I feel like I can afford a little splurge like syrup.

Breakfast should be like this every day, don’t you agree?

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Three-Ingredient Banana Cinnamon Pancakes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Super easy pancakes with just three ingredients and no added sugar. They're paleo, Whole30 friendly, gluten free and dairy free. 

Course: Breakfast

Cuisine: American

Servings: 1 serving

Calories: 234 kcal

Author: Jen

Ingredients

• 1 banana
• 2 eggs (large)
• 1/2 tsp cinnamon

Instructions

1. Peel the banana. In a medium bowl, mash the banana with a fork until it's a smooth consistency. It's ok if there are some lumps, but make sure the lumps aren't too big. 

2. Add the eggs and cinnamon to the mashed banana and stir until it's well mixed.

3. Heat a nonstick skillet over medium-high heat. (If you wish, you can add a little butter, oil or nonstick spray to the pan.)

4. Pour about a third of the banana mixture into the skillet for each pancake, forming pancakes that are about 4-5 inches wide. (Depending on the size of your pan, you may need to do this in several batches.) When the bottom is golden brown, flip your pancakes and cook on the other side for an additional 3-4 minutes until the other side is golden brown as well.