These Three Ingredient Banana Pancakes make for easy protein packed breakfast-that will keep you satisfied for hours!  Perfectly sweet without added sugar! Super simple to make and mouth watering delicious!

Makes 4 servings

Quick and easy pancakes for those busy mornings! These are perfect for those mornings when you have to get breakfast on the table but don’t have the time to make anything too complicated.

These pancakes are made with just THREE ingredients and take less than 20 minutes to make!T here’s no fussy steps like sifting flour or separating eggs-just 3 simple ingredients that you likely keep on hand.

Now, that’s a WIN!

What ingredients do I need to make these Three Ingredient Banana Pancakes?

• Large very ripe bananas– the riper the banana the sweetener the pancakes will be.
• Large eggs-added protein and binding agent.
• Pancake mix-such as Clean Simple Eats pancake mix, Kodiak Cakes Pancake mix, Bisquick, or self rising flour. I like to use Clean Simple Eats buttermilk pancake mix, which contains 15 gram protein per serving. You can use gluten-free Clean Simple Eats Pancake Mix or any gluten-free pancake mix, if desired.

Where can I purchase Clean Simple Easts Protein Pancake Mix?

You can find this online using the link below.

Save 10% on your order with discount code: Pouddropper

What other ingredients could I add to these?

• 1 tsp pure vanilla
• ¼ teaspoon cinnamon
• No sugar added milk chocolate chips- I love using ChocZero no sugar added. You can get these online HERE. Save 10% with discount code: Pounddropper

How do I make these Three Ingredients Banana Pancakes?

In a medium mixing bowl, mash the banana with a large fork until mostly smooth.

Whisk in the eggs until the eggs are well blended into the banana.

Add the pancake mix and gently stir until JUST combined.

Set aside while you preheat the griddle or skillet and allow the batter to rest for 5-10 minutes. 

Heat a large nonstick griddle pan or skillet over medium-low heat. You can use an electric griddle, and heat it to 350 degrees.

Spray lightly with cooking spray and carefully wipe up the excess with a paper towel. 

Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake.

Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter.

Serve immediately with your favorite pancake toppings.

Store leftover pancakes in the refrigerator for up to 3 days, or frozen for up to 3 months.

To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Ingredients:

• 2 large very ripe bananas
• 3 large eggs
• 1 cup your favorite pancake mix: Clean Simple Eats pancake mix, Kodiak Cakes Pancake mix, Bisquick, or self rising flour. I like to use Clean Simple Eats buttermilk pancake mix, which contains 15 gram protein per serving. You can use gluten-free Clean Simple Eats Pancake Mix or any gluten-free pancake mix, if desired.

Directions:

1. In a medium mixing bowl, mash the banana with a large fork until mostly smooth. Whisk in the eggs until the eggs are well blended into the banana.
2. Add the pancake mix or self rising flour and vanilla. Gently stir until JUST combined. 
3. Set aside while you preheat the skillet. Let the batter rest for 5-10 minutes. 
4. Heat a large nonstick griddle pan or skillet over medium-low heat. You can use an electric griddle, and heat it to 350 degrees.
5. Spray lightly with cooking spray and carefully wipe up the excess with a paper towel. 
6. Scoop ¼ cup batter onto the hot griddle pan or skillet, leaving a couple of inches around each pancake. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
7. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter.
8. Serve immediately with your favorite pancake toppings.
9. Store leftover pancakes in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Tip: Allow the batter rest to rest for 5- 10 minutes before baking. This produces a thicker and more evenly-mixed batter—and a better end result.

Makes 4 ( two 4-inch pancakes) servings  

• 2 WW Points® per serving if using Clean Simple Eats Pancake Mix
• 3 WW Points® per serving if using Kodiak Cakes Pancake Mix
• 3 WW Points® per serving if using self-rising flour
• 4 WW Points® per serving if using Bisquick Pancake Mix

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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