This super easy and healthy 3 Ingredients Banana Pancakes recipe is the proof that breakfasts don't have to be complicated to be delicious. These quick Sugar-Free Banana Pancakes will be ready in less than 20 minutes and kids LOVE them!
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Why we love this recipe
You will be surprised by how good these Three Ingredients Pancakes taste. It's like you would never guess that they are an awesome Diet Pancakes Recipe!
Whether you are looking for an healthier - yet tasty - breakfast recipe, a super quick pancake recipe or awesome Healthy Pancakes for Kids, these Sugar-Free Banana Pancakes are the ones for you!
If you ask me, these Healthy Sugar-Free Pancakes topped with Honey Caramelised Bananas are the ultimate Sunday Breakfast Recipe. Just like my Sugar-Free Chocolate Chip Banana Muffins and my Banana Breakfast Cookies, they are super quick to make, easy, and oh so delicious...
You will never want to open another box of pancake mix after making these Sugar-Free Banana Pancakes!
If you like Banana Pancakes, you will also love these Gluten-Free Banana Buckwheat Pancakes!
Ingredients
Can you believe that you can make healthy banana pancakes with 3 ingredients only!? I must admit, I was a bit skeptical too! But since I can't resist something as tempting as a 3 ingredients breakfast recipe, I gave it a go and oh did they surprised me!
Not only these Banana Pancakes taste absolutely delicious and are ridiculously fluffy, I LOVE the fact that they can be made without sugar!
To make this recipe, you will need (scroll down to the recipe card for all quantities):
- Ripe Bananas - the ripest the are, the sweeter the pancakes will be
- Eggs - medium size, at room temperature
- Self-Rising Flour - you can use Plain/AP Flour instead with the addition of Baking Powder if you don't have self-rising flour. See how to make your own self-rising flour below.
So No Milk and No Sugar needed here!
The best Bananas to use for this recipe are very ripe ones. There is no added sugar in this recipe, so the naturally sweet ripe bananas are a great alternative!
Using ripe bananas is a great way to completely remove processed sugar from your baked goods. Wanna give it a go? Try my Vegan Sugar-Free Banana Bread or my Banana Oatmeal Muffins!
Note that the size of the Bananas will affect the texture of the pancakes: if you use very small bananas, the pancakes might bit a bit more dry. Alternatively, if using large bananas, you might need to add some extra flour to avoid getting rather soggy pancakes. I personally use medium-sized bananas for this recipe.
Additional Ingredient Ideas
See this recipe as a "blank canvas" you can customise to your liking. Many, many other ingredients like nuts, fruits or spices can be used to make this recipe your own!
Here are a few ideas:
- Vanilla Extract
- Ground Cinnamon
- Chocolate Chips
- Blueberries
- Chopped Nuts
- Shredded or Desiccated Coconut
How to make these Banana Pancakes
These Fluffy Banana Pancakes are literally the easiest recipe ever. Just as easy as opening a box of pancake mix! Well, almost...
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There are only 3 steps to make these quick and healthy pancakes with no added sugar.
- Photo 1: Mash the Ripe Bananas into a mixing bowl (if you find it hard to mash because the bananas are not ripe enough, place them for 30 seconds to 1 minute in the microwave. They will become much softer). The riper the bananas, the sweeter the pancakes will be.
- Photo 2: Whisk in the Eggs
- Photo 3 & 4: Add the Self-Rising Flour and whisk until combined. You will see small lumps, that's normal - it's usually small chunks of mashed bananas.
- Cook the pancakes in a greased or non-stick skillet the same way you would cook any pancakes. When you see small bubbles form on the surface of the pancake, it is time to flip it.
Done. Literally. Quickest Recipe ever written on this blog!
Recipe Troubleshooting
Because the size of Bananas and Eggs can vary, you might need to slightly adjust the quantities. I always say that the first cooked pancake (just like the first Crepe!) should be a test run.
Getting the right pancake texture
- The pancakes are a bit soggy (or they seem raw in the middle): add a little bit more Self-Rising Flour, one tablespoon at the time. That is probably because your bananas or eggs are on the larger side
- The pancakes are dry: usually happens when you use small eggs and bananas. You might need to add a little bit more mashed bananas - start with half a banana and see if it improves the texture!
Cooking the Pancakes
- The Pancakes are burning before they are fully cooked: the stove temperature is probably too high - simply reduce the temperature and cook for a bit longer.
- They are hard to flip: they are either not ready to be flipped yet, or this could be caused by using not enough flour (see above). You should see bubbles on the surface before you flip them.
Recipe FAQs
Self-Rising Flour may not be an ingredient you have in your pantry; I personally never use it so I don't tend to buy it. Good thing is: it is SUPER easy to make at home. I now have a nice jar of homemade self-rising flour sitting in my pantry, waiting to be used to make these Banana Pancakes!
You will need:
- 1 cup of Plain / AP Flour
- 1 1/2 teasp of Baking Powder
- 1 pinch Salt
That's it! Simply mix the three ingredients together and store it in an air-tight container or jar in your pantry. You will never need to buy some ever again!
Note that this is a ratio to replace 1 cup of flour - you will not need all of it for this recipe. Feel free to reduce or double the quantities as required!
Use a Round Pastry Ring or Large Round Cookie Cutter to create perfectly round pancakes. Place the Ring or Cutter in your pan and pour the pancake batter.
Let it spread to the edges of the ring (rotating your pan to direct the batter if needed) then remove it straight away. Your pancakes will cook in a perfectly round shape!
Yes, these banana pancakes can be made ahead and stored in a container in the fridge for 2 days. You can make a larger batch too, which is great for meal-planning!
Sugar Free Caramelised Bananas Topping
To stay in the Healthy Banana Theme, I made some Sugar-Free Caramelised Bananas to serve with the Pancakes. It is just as easy to make as the pancakes.
To make the the Honey Caramelised Banana Toppings, you will need:
- One Banana, sliced
- 1 tablespoon of Honey
Place the honey in a warm skillet - it will melt and bubble straight away. Add the sliced Banana, quickly stir for 30 seconds to a minute until you get coloration on the bananas, then pour over the bananas.
More Topping Ideas
This breakfast will be delicious with other toppings and sauces as well, for example:
If you want more ideas of Pancake Toppings, check out my favourite 30 Pancake Toppings Recipe!
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Healthy 3 Ingredients Banana Pancakes (Sugar-Free)
Ingredients
Banana Pancakes
- 2 Bananas, medium size
- 2 Eggs
- 1/2 cup Self-Rising Flour, (*)
Caramelised Bananas
- 1 Banana, medium size
- 1 tbsp Honey
Instructions
Banana Pancakes
- Mash the Bananas into a large mixing bowl until smooth.
- Add the Eggs and whisk until combined, then whisk in the Self-Rising Flour until no lumps remain.
- Grease a small skillet with cooking spray (or butter). Pour some Banana Pancake batter in the middle of the skillet, on medium heat. Leave to cook for about 1 minute, or until you can see bubbles appearing on the surface. Flip and leave to cook for another minute. Repeat until all the batter is cooked.
- See note under (*) below if the centre of the first pancake is mushy or soggy - you might need to add a little bit more flour.
Caramelised Banana Topping
- Thinly slice the Banana.
- Heat up a small skillet on low heat and drop the tablespoon of honey. It will melt and bubble straight away.
- Add the sliced Bananas and leave to caramelise for about a minute, stiring occasionally to flip the banana slices (see note 1)
- Serve over the Banana Pancakes, warm. Optionally, pour some Honey over the Pancakes if you would like them to be sweeter.
Video
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Notes
- Remove the caramelised bananas from the heat as soon as they turn golden, or they will start to become mushy.
Angela says
Made them this evening and added some ripe bananas. They were delicious and you could not tell that there was no sugar. The cinnamon and vanilla helped. Will definitely be making them again.
A Baking Journey says
That's great to hear!
Tami says
Made these this morning and they were great! I added a little vanilla and cinnamon to give them a little depth in flavor. Cooked on med/low heat until the edges looked dry and they were easy to flip. Drizzled a little maple syrup and they were wonderful! Not overly sweet or cakey. Thanks for the recipe!
A Baking Journey says
Thanks Tami, glad you enjoyed the recipe!
Jesseca says
I made these this morning, since we had a bunch of very ripe bananas that needed to be used. I thought they were ok for no sugar. The texture was a little different. However, my kid ate them up. I consider that a win. He's not a banana fan but loved the caramelized banana topping. Thanks for sharing. Will make this again.
A Baking Journey says
Glad your kid enjoyed them, Jesseca 🙂
Vicki says
Made these pancakes this morning for breakfast and although I wasn’t a fan my husband loved them. I will definitely make again. Oh, and I added chopped pecans to the batter and the banana sauce. Next time I will just drizzle a little honey or syrup on mine. ~ , ~
A Baking Journey says
Happy to hear your husband enjoyed them!
Jennifer says
Can these be made with frozen bananas?
A Baking Journey says
Hi Jennifer, I have never tried this recipe with frozen bananas so I cannot say for sure, sorry! But I would guess it is fine, as long as you drain the thawed bananas before using them, as they tend to "leak" a fair bit when defrosted and you do not want to add extra moisture to the mix. You might need to add a little bit more flour as well. Let me know how you go if you do try it!
Michelle says
Made these delicious banana pancakes this morning and soooooo delish/didjust as you wrote it and so light,fluffy and more yummy ness than you planned on/best ever,cannot wait to make this for my grandkids.....
A Baking Journey says
Thanks Michelle, I'm so happy to hear you enjoyed the recipe!
karen says
Can I use regular flour?
A Baking Journey says
Hi Karen, yes you can but you will need to add some Baking Powder and Salt to it. You can refer to the post for all ratios 🙂 Cheers
Donna says
Just made these for my fussy 4 year old for breakfast, well he’s eaten them with no complaints so will be making these again! Thank you 🙂
A Baking Journey says
Happy he enjoyed it!
Laura K says
I added cinnamon and vanilla to my batter, and it was delicious! As suggested, I cooked on a lower temp. I also make the pancakes on the smaller side to make flipping easier. For he second half of the batch I chopped up some walnuts and added them to the batter, which really took them to another level! Thanks for this recipe! I really love the simplicity. It lends itself easily to personal adaptation.
A Baking Journey says
Thanks Laura, I'm happy to hear your enjoyed the recipe and are finding delicious ways to make it yours 🙂
Jaimie says
LOVE that this has only three ingredients! My Sunday brekkie is sorted 🙂
A Baking Journey says
That's exactly why it's one of my favourite breakfast!
Wy says
Hi there thk u for the recipe! However I failed on my attempt n the pancakes are soggy on the inside... can I know where I got wrong?
A Baking Journey says
Hi Wy, I can think of two reasons why they would be soggy in the middle:
- your bananas were larger than mine so you need a little bit more flour to rectify the texture of the batter
- the pan was too hot and it cooked the side of the pancakes too quickly, leaving the centre soggy.
Note that they are soft pancakes, so their texture are not extremely firm to start with 🙂
Hope that helps!