3 Ingredient Whole Wheat Banana Pancakes

3 ingredient whole wheat banana pancakes

These aren’t your traditional pancakes like the ones you’d expect from an iHOP or somewhere similar. Instead they are healthy pancakes packed with 10g of protein. Even better, they serve one person and contain just three ingredients:

  1. a banana
  2. flour
  3. an egg

Seriously, can a pancake recipe get any easier than this and NOT be from a box? Win-win for sure!

As I said, these are not your typical pancakes, so don’t expect them to taste like regular ones. With that said, they are still good. The texture and taste kind of remind me of the sweet, eggy-inside of french toast. They are denser, and not as fluffy or billowy like the boxed version.

3 ingredient whole wheat banana pancakes
Combine banana, flour and egg. Make sure the banana is completely mashed.
3 ingredient whole wheat banana pancakes
Heat a griddle to medium-high with a little coconut oil (it’s a much healthier option than vegetable oil) and cook pancakes for about 2 minute on each side.
3 ingredient whole wheat banana pancakes
Top with fresh blueberries, flaxseed, and pure maple syrup, if desired.

These three-ingredient pancakes also get the stamp of “kid-approved”. While they aren’t Harper’s favorite pancake recipe (these banana protein pancakes are her favorite), she still enjoyed them.

If desired, top your pancakes with a little little wheat germ, flaxseed, fresh berries and pure maple syrup. Or top with a pat of butter if you just don’t care. 🙂

halloween baby
Harper taking in the pretty fall weather.


3 Ingredient Whole Wheat Banana Pancakes
Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 228
  • Fat: 5.5g
  • Carbohydrates: 38g
  • Sodium: 72mg
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 186mg
Prep time: 
Cook time: 
Total time: 
Source: Cooking Light
  • 1 medium ripe banana
  • 1 egg, lightly beaten
  • 2 Tbsp. whole wheat flour
  1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
  2. Heat a few teaspoons of coconut oil in a large skillet or griddle over medium-high heat. Spoon pancake batter onto skillet, using one third of batter for each pancake. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.


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