Make back to school breakfast in a snap. These 3 ingredient pancakes are delicious, easy, and gluten-free! Not to mention, the perfect solution to a fresh homemade breakfast on busy mornings. They're slightly different than the traditional hot cake, with a texture similar to french toast, give them a try!
3 Ingredient Banana Pancakes
Ingredients:
1½ large ripe bananas
2 eggs
⅛ teaspoon baking powder
Instructions:
In a mix bowl, crack the eggs and add the baking powder, whisk together.
In a separate bowl, mash bananas until smooth (I like to use my stand mixer to break them down). Add in the egg mixture and stir until combined.
Brush a large non-stick skillet, over medium-high heat with vegetable oil. Drop the batter by the spoonful into the hot pan and cook about 2 minutes per side, until each side is golden brown and centers are cooked. Top with icing sugar and serve with Birch Syrup (available at Well Seasoned).
Chef's Tip: Make a double batch, freeze half. Pull them out on busy mornings and pop them into the toaster. Spread with peanut butter and enjoy!
