3 Ingredient Pancakes Recipes
3-INGREDIENT PANCAKES RECIPE BY TASTY
Here's what you need: banana, eggs, cinnamon, maple syrup
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash the banana with a fork.
- Add eggs and cinnamon. Mix until combined.
- Heat a nonstick skillet over medium heat. Add a spoonful of batter and cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
- Serve with maple syrup or honey.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
3-INGREDIENT PANCAKES
The epitome of simple breakfast food. Top pancakes with a little maple syrup.
Provided by repeatdreaming
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.
- Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 16.4 g, Cholesterol 196.8 mg, Fat 9.3 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 4.2 g, Sodium 130 mg, Sugar 8.7 g
3 INGREDIENT FLUFFY APPLE PANCAKES!
Easy to prepare; relatively diet friendly too! Can easily be doubled. I came up with this recipe while experimenting with Bisquik. Can also be cooked with heart smart Bisquik.
Provided by Just Happy
Categories Breakfast
Time 27m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix Bisquik, applesauce and water. Add cinnamon if desired.
- Be sure to add liquids slowly to adjust for desired thick/thinness; do NOT make it too thin or pancakes will not set.
- Spray skillet with nonstick spray, set over high heat.
- To test for appropriate heat before cooking: splash a few droplets of water on skillet; if water splatters across the skillet, it is ready. It is important to get the pan hot before you cook or pancakes won't brown properly.
- When ready, pour in batter, about 3 tbsp full each for smaller pancakes, or according to personal preference.
- Wait about 1 minute, or until bubbles set, before flipping.
- Don't flip too many times or your pancakes will be flat!
- Serve immediately, or if not, leave to cool on paper towels and freeze for longer storage.
3 INGREDIENT PANCAKES
These pancakes are healthy, packed full of protein, are gluten free and keto friendly. These are fluffier and have a better texture than the popular 2 ingredient pancakes.
Provided by BK GeeGee
Categories Breakfast
Time 15m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, mash the ripe banana with a form until it is in a thick paste.
- Add the peanut butter and stir until we'll combined.
- Mix in both eggs and beat until the batter is smooth.
- Heat a non-stick frying pan on medium-low heat. Add a bit of margarine. Using a ladle, pour a small amount of batter into the heated pan. You want to make the pancakes small (4" or so) so that they are easier to flip.
- The batter does not bubble like traditional pancakes would do.
- You will know it is time to flip when it is no longer liquidy on top when you turn the pan at an angle. It doesn't take long, about 2 minutes a side, depending on your stove.
Nutrition Facts : Calories 171.1, Fat 9, SaturatedFat 2.5, Cholesterol 186, Sodium 108.3, Carbohydrate 15.4, Fiber 2, Sugar 8.1, Protein 8.9
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