I don’t have an oven so baking is out of the question. Flour is useless to me because I really only use it when I bake cookies or cake. I’ve been searching for easy recipes that don’t require a lot of ingredients (and no oven) and came across this super easy banana pancake recipe.
At first, I was a little skeptical. Can you really make pancakes just out of bananas, eggs and peanut butter? How does the consistency come out? They came out surprisingly well! For anyone suffering from Celiac’s or Crohn’s disease, they’re also gluten free. I added a note at the end if you want to make a vegan version.
Super Easy 3 Ingredient Banana Pancakes
Makes about 6 medium pancakes
- 2 over ripe bananas
- 2 eggs
- 1/2 cup of creamy peanut butter or almond butter
- Butter or PAM spray to grease pan
- Dash of cinnamon (optional)
- Peel and mash over ripe bananas
- Add in eggs and peanut butter and whisk together
- Using a ladle, add a scoop of batter and cook on greased pan over low to medium heat (this is key so you don’t burn them)
- When pancake starts to bubble and edges start to cook, flip with a spatula
- Serve with syrup, honey or fresh banana slices
In the end, these pancakes really just taste like bananas. There’s hardly any peanut butter flavor. While they’re not light and fluffy like a normal pancake, they satisfied my craving for banana pancakes! The best part is that you can freeze them and reheat them in the microwave easily (perfect if you want something sweet or need breakfast in a hurry). I’ll definitely be making them again!
It is key to use over ripe bananas because they mash better and contain all the flavor. Low-medium heat is also important; otherwise, the pancakes won’t cook all the way.
If pancake batter is too runny, add more peanut butter. I wouldn’t recommend using crunchy peanut butter. If I had it, I would added a teaspoon of vanilla extract. If you’re looking to make this vegan, substitute the eggs with 1/4 cup of apple sauce.
Recipe source: Gluten Free Fix