I knew I had to publish this recipe for 3-Ingredient Healthy Banana Pancakes on the blog when my friend Caryn brought it to me. They’re brilliant!

Kids love a stack of flourless, grain-free, gluten-free three-ingredient healthy banana pancakes!

These nutritious banana pancakes are the perfect finger food for your tiny ones, with only three basic ingredients (banana, eggs, and cinnamon).

These banana pancakes require only three ingredients for a nutritious breakfast.

Reid, Caryn’s kid, adores them to the point that one batch is never enough. She waits till she has a few overripe bananas before preparing a platter for her son.

These gluten-free and grain-free pancakes are created using banana and egg!

I can’t think of a better way to get some fruit and protein into our kids’ bodies than this.

But, guess what? These Healthy Banana Pancakes are delicious enough that maple syrup isn’t even necessary. For a tasty and filling breakfast, I like to put some peanut butter on top.

For a nutritious toddler breakfast, try these three-ingredient banana pancakes.

By the way, I can attest to the fact that they’re also rather tasty. Reid has excellent taste! Adults will like these little pancakes as a breakfast or snack. You may also prepare them ahead of time and store them in the refrigerator for a few days. Breakfast is ready in only a few minutes after being reheated in the microwave.

Substitute other spices for the cinnamon. Delicious with Pumpkin Pie flavor, Apple Pie seasoning, or just a touch of nutmeg!
In a tiny skillet, create one large pancake using the batter. Because it’s much faster than flipping individual pancakes, I usually make them for myself.
Toppings are optional. Other fantastic possibilities include peanut butter, almond butter, Greek yogurt, and fresh berries, in addition to the standard butter and syrup.

Banana Pancakes with Only 3 Ingredients
These gluten-free, flourless Healthy Banana Pancakes are a great breakfast choice for both kids and adults!

2 eggs

1 very ripe banana, mashed
a quarter teaspoon of cinnamon
Optional, but strongly suggested: a quarter teaspoon of salt

In a medium mixing basin, mash the banana.
Whisk the two eggs together in a separate dish.
Whisk the eggs and banana together until completely mixed. Combine the salt and cinnamon in a mixing bowl.
Preheat a big skillet or griddle over medium heat. Using a tablespoon, place batter onto griddle that has been sprayed with cooking spray. Allow it cool for a few minutes before flipping with a spatula. Cook for another minute or two on the other side before transferring to a platter.

Notes: Because the entire recipe feeds one adult, the nutrition information is for one serving (the entire recipe). If you’re feeding the pancakes to youngsters, the recipe will probably feed two of them.

Calories: 232kcal | Carbohydrates: 27g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 126mg | Potassium: 543mg | Fiber: 3g | Sugar: 14g | Vitamin A: 550IU | Vitamin C: 10.2mg | Calcium: 49mg | Iron: 1.9mg | Vitamin A: 550IU | Vitamin C: 10.2