3 Ingredient Pancakes

Who doesn’t like to eat a stack of warm soft pancakes topped with butter or just a drizzle of honey? We all love them and so do kids! No matter what age you are, pancakes are meant to be on your list of favorite foods. Right? But making pancakes can be sometimes taxing, especially when it’s for kids.

While making pancakes for kids, you want to make sure they are healthy (mom approved) and tasty (kid approved). Now if you are a mom like me then you also want the recipe to be instant and made with just a few ingredients. Well here I share my version of a 3 ingredient pancake that is healthy, tasty and very easy to make. I have tried almost a bazillion (not literally!) recipes of instant pancakes on the internet. Each time I learned something, made some modifications and finally ended up with my version of instant pancakes which was an instant hit with my toddler.

I love this instant pancake recipe for so many obvious reasons. First, it is made with the most basic ingredients – bananas and eggs, both of which are pantry staples and highly nutritious. While eggs are an amazing source of protein (something our kids need a lot), bananas are a great source of potassium, several other micronutrients and fibre. Second, this recipe allows me to add a heapful of my homemade nuts powder and so incorporate nuts to my kiddos diet. Third, I don’t need to add sugar since the sweetness from the ripe bananas is good enough. Lastly, there is no need for any baking soda or baking powder to get the soft fluffy texture of pancakes.

I like to add cardamom and cinnamon for some extra flavor in the pancakes. You can either skip them and add your favourite flavorings or choose not to add any flavoring at all. I guarantee your kiddo will still enjoy them either ways. So try this super easy, protein packed yet delicious pancakes and let me know if they are your child’s new favorite comfort food or not.

Makes: 4 pancakes | Prep time: 2-3 minutes | Cooking Time: 5 minutes

Steps:

1. Mash a ripe banana using a fork in a bowl.
2. Now add 2 eggs to the mashed banana and whisk the mixture properly.
3. Once eggs are properly whisked, add nuts powder, cinnamon and cardamom powder to the pancake batter. Again mix everything properly.
4. In a griddle or pan, spread some butter or ghee.
5. Now add a large spoonful of pancake batter to the heated griddle or pan.
6. Let the pancake cook on one side for 2-3 minutes. Flip the pancake when you see bubbles on its surface and edges start to brown. Let it cook for another 2-3 minutes on the flipped side.
7. Repeat these steps for the remaining batter to make more pancakes.
8. Pancakes are ready. Serve them warm. Top them with your favorite fruits or butter or drizzle honey/maple syrup or just eat them as it is.

Notes:

1. These pancakes have no wheat flour in them. So they are an amazing gluten free recipe for pancakes.
2. These pancakes can be stored in the refrigerator for 1-2 days. You can also freeze them in the freezer for 3-4 months. However, they are so easy and instant to make that you won’t need to freeze them.
3. Cut them into small pieces and they can be served for baby led weaning food.