My family and I try to have pancakes every Saturday morning and this recipe is the one I make 90% of the time. It’s so simple, delicious and kid-approved!
My Aunt actually introduced me to this recipe, and said she makes it for her kids all the time. I was confused at first being that it is completely flourless. I couldn’t help but wonder, “How does the ‘dough’ actually stick together if there’s no flour? Can it even flip in the pan?” Boy oh boy was I brought to surprise when I decided to give it a whirl.
I did some research before my first shot at it, which was roughly a year ago now, and learned that it’s actually a Paleo recipe. Well, of COURSE it is! No gluten, no dairy, low ingredients count – this has Paleo written all over it. If you don’t know what Paleo is, you can read about it here.
So I gave it a shot, and YUM! Loved it and have been making it almost every Saturday morning since. The original Paleo recipe actually only calls for 2 ingredients, but I decided to add a third for a little extra morning boost. Ground flaxseed is filled with Omega 3’s, which you may know is great for your brain, among many other things.
Check out the recipe below and try it for you and your family. I hope you enjoy!!
Recipe – 3 Ingredient Pancakes
3 ripe medium-large bananas
3 organic/free range eggs
½ tbsp ground flaxseed
- In a medium or large mixing bowl, mash the bananas with a fork
- Add the eggs and the flaxseed
- Stir until combined. Using a fork or spoon is fine for this, as you don’t want it to get too watery.
- Using a spoon, add the mix into your pan. Note: I used grass-fed butter in my pan because it works best with stainless steel. Coconut or avocado oil will also work well depending on the type of pan you use.
- Cook on low-medium heat. Once the edges of the pancake solidifies a bit, and the middle starts to bubble, flip them.
- Optional: Serve with pure maple syrup or honey. The bananas make the pancakes sweet already, so you don’t have to add any syrups if you don’t wish.