Four-Ingredient Whole-Wheat Banana Pancakes
My kids love pancakes and request them EVERY SINGLE morning. However, since I'm not Betty Crocker, and everyday pancakes might be too much syrup intake, the kids only get them about once a week. I do make them from scratch since the ingredients are usually in the cupboard (and if not, we improvise, much to the chagrin of my husband, who prefers using an actual recipe!). If I have ripe bananas, those are added to the batter too. I've googled numerous different pancake recipes involving bananas, and most of them turn out pretty well.
Even from scratch, banana pancakes aren't difficult to make. But some mornings, I just don't feel like taking out all the ingredients to make them. Flour, sugar, baking soda, eggs, milk, butter, etc . . . sometimes that's too much effort for a non-morning person like myself! It got me wondering; was there a more streamlined way to whip up a fluffy banana pancake, in less time?
At one point, I came across two-ingredient banana pancakes, using just eggs and bananas mixed together (which I thought was a pretty slick concept, and great for those intolerant to gluten). We tried them out and they were pretty tasty, light, and super easy, but (to me) they lacked the "oomph" of a real pancake. After some experimentation, I created the following four-ingredient banana pancakes. These are low-mess and simple, but still fluffy with the substance of a regular pancake. My kids scarfed them down and asked for seconds!
By using less flour and no cane sugar, they are a much lighter pancake. Instead, I used whole wheat flour, and honey to sweeten. Bonus points for a healthier pancake! It's also super easy to remember, and I don't have to google a recipe when I want to make them. The following recipe is now my "go-to" for easy Saturday morning pancakes. Don't forget to turn on the "Banana Pancake" song by Jack Johnson!
Four Ingredient Whole Wheat Banana Pancakes
- Two Bananas, Ripe
- Two Eggs
- 1/2 cup Whole Wheat Flour
- 1 oz. Honey
- Peel the ripe bananas. In a medium bowl, squish them very well.
- Add two eggs to the squished bananas.
- Add 1/2 cup flour to the egg and banana mixture.
- Add 1 oz. honey, and stir it all together. Mix until very well blended. If you wish to experiment with different flavors, try adding cinnamon, vanilla, ground flaxseed, or berries.
- If you are using a skillet, melt a pat of butter into the pan before cooking the pancakes. With a non-stick griddle, butter should not be needed. Pour approximately 1/2 cup of batter (per pancake) onto a hot griddle or skillet. Cook the first side until golden brown, then flip the pancake. Cook the other side until golden brown, and cooked through.
- Top with real butter, maple syrup, fruit syrup, jam, peanut butter, or honey. Enjoy!
Gather your ingredients together. It's so simple, there are only four things to take out! Whole wheat flour, honey, eggs, and bananas. That's it. Relish in the simplicity! Then, peel the bananas and squish them well in a medium-sized bowl.
Crack two eggs, and add them into the bowl with the squished bananas.
Add 1/2 cup of whole wheat flour to the squished bananas and eggs. Add one ounce (or a little over a Tbsp) of honey. Stir with a fork until very well blended, about 30 seconds.
This recipe is totally adaptable. If you wanted to experiment with any additional ingredients, now would be the time! Some ideas would be to add cinnamon, vanilla, ground flaxseed, or berries (blueberry banana pancakes, anyone?)
If you use a skillet, I would recommend melting butter in the pan before pouring your batter. Because I used a non-stick griddle, I didn't need to melt butter. Pour about 1/2 cup of your batter onto a hot griddle or skillet (the amount you use depends on how large you want each pancake to be). Cook both sides of each pancake until golden brown and cooked through.
Suggested toppings: real butter, maple syrup, fruit syrup, jam, peanut butter, or honey. My kids love these drizzled with a bit of strawberry syrup. Yum!
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© 2018 Kristina Hearn