Want to simplify your breakfast routine? This simple pancake recipe can be made in minutes. Only three ingredients; whole wheat flour, ripe banana and an egg. Perfectly sized for one serving.
These 3 ingredient whole wheat banana pancakes are great for busy mornings, they are packed with whole grains and whole food ingredients. If you’re looking for more traditional pancakes then you might like our whole grain pancakes, they make wonderfully fluffy pancakes.
The great thing about pancakes are they really are an easy recipe to make, and they are very versatile. You can eat them for breakfast with a pat of butter and your favorite syrup. Or you can eat them topped with your favorite yogurt, whipped cream or coconut cream and fruit topping for an easy healthy dessert.
These healthy pancakes are a great way to use up ripe bananas, or you could make healthy banana cake. For best results use bananas with lots of brown spots.
We are all about pancakes around here, and we have all kinds of pancake recipes. All of them are made with whole grains (we don’t use all purpose flour in any of our recipes). We have fluffy whole wheat pancakes, sheet pan pancakes, chocolate chip pancakes, and no banana 3 ingredient oatmeal pancakes.
What's Cool About This Recipe
- Only 3 ingredients: These pancakes only require 3 simple ingredients, one bowl and can be made in 10 minutes.
- 100% whole grain: We use 100% whole wheat flour in this recipe. You can mill your own or buy high quality flour to make sure you are getting all the nutrients from the whole grain.
Ingredients and Substitutions
Whole wheat flour: You can use any type of whole wheat flour, white whole wheat flour (hard white wheat) regular whole wheat flour (hard red wheat) whole wheat pastry flour (soft white wheat). You can also use spelt, kamut, or oat flour.
Ripe banana: You want a banana that has lots of brown spots on it. You can also use applesauce, plain or flavored greek yogurt.
Egg: You’ll need a large chicken egg.
See recipe card for quantities.
Add all the ingredients to a small mixing bowl.
Stir with a fork or whisk until well combined.
Heat a large skillet or electric griddle to medium-low heat and coat with a small amount of butter or oil. Drop batter by scant 1 tablespoon portions for silver dollar size or scant ¼ cup for 3 inch pancakes onto the hot surface.
Cook 2-3 minutes or until golden brown on the undersides. Flip and cook another 2-3 minutes or until they feel firm when lightly pressed with a finger.
- A drizzle of maple syrup
- Fresh sliced bananas, whipped cream and a dusting of cinnamon or nutmeg
- Fresh fruit
- Fruit topping
- Spread with peanut butter and low sugar jam
Ideas of things you can add to jazz these pancakes up
- Vanilla extract
- Cinnamon or nutmeg
- A pinch of salt
- Chocolate chips, or make our healthy chocolate chip pancakes.
How to store leftover pancakes: These pancakes don’t store super well. But if you do want to store them then it is important to make sure both sides of the pancakes get even browning. Everywhere on the pancakes that don’t come into direct contact with the heat and get browned will oxidize and go dark colored. Store in an airtight container in the refrigerator for up to 5 days.
How to freeze: Place the cooked pancakes in a freezer safe container or freezer bag. Freeze for up to 3 months.
How to reheat: Place pancakes in a covered skillet over low heat until warmed through. Flip half way through for even heating. You can do the same with the frozen pancakes. You can also reheat in a toaster oven, microwave or toaster.
Tips From Our Kitchen
These don’t store super well so we recommend only making what you will eat in one setting.
Make a double batch or scale the recipe up as much as you need.
The more ripe your bananas are the more banana flavor you will get in your pancakes.
You can use applesauce or yogurt in place of the banana in this recipe.
3 Ingredient Whole Wheat Pancakes For One
- 1 medium Over ripe banana mashed about ⅓-½ cup
- ¼ cup (32 g) Whole wheat flour hard white or hard red
- 1 large Egg
- Add all the ingredients to a small mixing bowl and mix until well combined.
- Heat a frying pan or electric griddle to medium-low heat and coat with a small amount of butter or oil. Drop batter by scant 1 tablespoon portions for silver dollar size or scant ¼ cup for 3 inch pancakes onto the hot surface. Cook 2-3 minutes or until golden brown on the undersides.
- Flip and cook another 2-3 minutes or until they feel firm when lightly pressed with a finger. Serve immediately.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.