Now I Make It Every Morning! Only 3 Ingredients – A Delicious and Filling Breakfast
Sometimes, the best recipes are the simplest. You don’t need a long list of exotic ingredients or complicated cooking techniques to enjoy a meal that’s both satisfying and delicious. In fact, some of the most beloved dishes are born from simplicity—and this 3-ingredient breakfast is one of them.
This recipe has quickly become a morning favorite in countless households, including mine. It’s incredibly easy to make, takes just minutes to prepare, and is endlessly adaptable if you ever feel like experimenting. But even on its own, with just three humble ingredients, it offers a balance of protein, warmth, and comfort that makes it feel like so much more.
What Is This Magical 3-Ingredient Breakfast?
It’s a 3-ingredient banana egg pancake—a light, fluffy, naturally sweet pancake made from mashed bananas, eggs, and a pinch of baking powder (or oats, if you prefer). No flour, no refined sugar, no dairy—just whole, simple foods that nourish the body and keep you full for hours.
It’s gluten-free, grain-free, dairy-free (unless you choose to add extras), and high in protein. Best of all? You probably already have everything you need in your kitchen right now.
Why You’ll Love This Breakfast
-
✅ Quick and Easy – Ready in just 10 minutes, no fancy equipment needed.
-
✅ Only 3 Ingredients – All of which are pantry staples.
-
✅ Healthy – High in protein and fiber, naturally sweet, no added sugar.
-
✅ Kid-Friendly – Children love the soft, pancake-like texture and natural sweetness.
-
✅ Customizable – Add cinnamon, berries, chocolate chips, or nut butter if desired.
Ingredients (Makes 2 Servings / 4 Small Pancakes)
-
2 ripe bananas – The riper, the better (lots of brown spots = sweeter flavor).
-
2 large eggs – For structure, protein, and fluffiness.
-
¼ teaspoon baking powder – For light texture and a bit of lift.
Optional Substitutes:
You can replace baking powder with 2 tablespoons rolled oats for more fiber.
Add a dash of cinnamon, vanilla extract, or nutmeg for extra flavor.
Mix in 1 tablespoon of peanut butter for richness.
Nutritional Breakdown (Per Serving)
-
Calories: ~180
-
Protein: ~8g
-
Fat: ~5g
-
Carbs: ~28g
-
Sugar: ~14g (naturally occurring from bananas)
-
Fiber: ~3g
This makes a balanced, nutrient-rich meal perfect for starting your day with energy.
Step-by-Step Instructions
Step 1: Mash the Bananas
Start by peeling your ripe bananas and placing them in a medium-sized bowl. Use a fork to mash them thoroughly until mostly smooth, with just a few small chunks remaining for texture.
Tip: Overripe bananas with lots of brown spots are best. They mash easier and taste sweeter.
Step 2: Add the Eggs
Crack both eggs into the bowl with the mashed bananas. Use a fork or whisk to beat everything together until the mixture is well combined and a bit frothy.
Consistency tip: The batter will be thinner than traditional pancake batter—don’t worry, that’s expected!
Step 3: Stir in Baking Powder
Sprinkle in ¼ teaspoon of baking powder. Stir it into the mixture to distribute evenly. This will help give your pancakes some lightness and fluff.
No baking powder? Try using 2 tablespoons of quick oats instead. They’ll absorb some of the liquid and thicken the batter slightly while adding extra fiber.
Step 4: Heat the Pan
Heat a nonstick skillet or griddle over medium-low heat. Add a small pat of butter, coconut oil, or a light spray of cooking oil to keep the pancakes from sticking.
Pro tip: A lower heat setting is best. Because this batter contains no flour, it browns more quickly than regular pancake batter. Too much heat can cause them to burn on the outside before cooking through.
Step 5: Cook the Pancakes
Pour or ladle about ¼ cup of the batter onto the pan for each pancake. Let them cook for 1½–2 minutes, or until small bubbles appear on the surface and the edges begin to look set.
Carefully flip the pancake with a spatula and cook for another 1–2 minutes on the other side until golden brown.
Repeat with remaining batter. This recipe makes 4 small pancakes or 2–3 larger ones, depending on size.
Cook in batches and wipe the pan lightly between rounds to prevent burning.
Serving Suggestions
These pancakes are delicious as-is, but here are a few tasty toppings to elevate your breakfast game:
-
A drizzle of maple syrup or honey
-
A dollop of Greek yogurt for creaminess
-
Nut butter (peanut, almond, or sunflower seed)
-
Fresh berries: strawberries, blueberries, or raspberries
-
Sliced bananas and a sprinkle of cinnamon
-
A light dusting of powdered sugar
-
A few chocolate chips if you’re feeling indulgent!
Storage & Meal Prep Tips
Make Ahead:
-
You can make a large batch and refrigerate leftovers for up to 3 days.
-
To reheat, pop them in a toaster oven, microwave, or skillet for a quick warm-up.
Freeze:
-
These pancakes freeze beautifully!
-
Place a sheet of parchment paper between each pancake and store in a zip-top freezer bag.
-
To reheat: Microwave for 30–60 seconds or reheat in a skillet or toaster oven.
Creative Variations
Once you’ve mastered the basic 3-ingredient recipe, you can experiment with endless variations!
1. Cinnamon Banana Pancakes
Add ½ tsp ground cinnamon to the batter. Serve with warm apples or honey butter.
2. Oatmeal Banana Pancakes
Stir in 2 tablespoons of quick oats for a more filling version. Adds fiber and makes them heartier.
3. Chocolate Chip Delight
Add 1 tbsp mini chocolate chips to the batter before cooking. Kids (and adults) love it!
4. Blueberry Burst
Drop a few fresh or frozen blueberries onto the batter once it’s in the pan for a fruity punch.
5. Savory Twist
Skip the baking powder, add a pinch of salt and black pepper, and top with a fried egg and avocado.
Frequently Asked Questions
Can I make this recipe vegan?
Yes! Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes to gel). Note: The texture will be a bit denser.
What if I don’t have baking powder?
You can omit it completely, or use 2 tablespoons of quick oats to help thicken the batter and provide some structure.
Can I double or triple the recipe?
Absolutely! For larger batches, keep cooked pancakes warm in a low oven (200°F / 95°C) until ready to serve.
How do I keep the pancakes from falling apart?
Be gentle when flipping, and let the first side cook fully before turning. Smaller pancakes hold together better than large ones.
Why This Recipe Works
This breakfast is more than just a trend—it works because it’s grounded in simple, wholesome nutrition. Bananas provide natural sugars, fiber, and potassium. Eggs offer protein and healthy fats. And with just a touch of baking powder or oats, you create something light, fluffy, and deeply satisfying.
It’s also incredibly flexible. You can make it sweet or savory, add toppings, or keep it plain. Whether you're rushing out the door or taking a quiet moment for yourself in the morning, this meal fits seamlessly into your day.
Final Thoughts
If you’re someone who usually skips breakfast or grabs something on the go, this recipe might just change your routine. With only three ingredients, minimal prep time, and a deliciously satisfying outcome, it’s no wonder people find themselves saying:
“Now I make it every morning!”
This banana-egg pancake is more than just a recipe—it’s a smart, nourishing habit that sets a positive tone for your entire day. Give it a try, and you may find that this simple, homemade breakfast becomes a staple in your kitchen too.
Now I Make It Every Morning! Only 3 Ingredients – A Delicious and Filling Breakfast
Sometimes, the best recipes are the simplest. You don’t need a long list of exotic ingredients or complicated cooking techniques to enjoy a meal that’s both satisfying and delicious. In fact, some of the most beloved dishes are born from simplicity—and this 3-ingredient breakfast is one of them.
This recipe has quickly become a morning favorite in countless households, including mine. It’s incredibly easy to make, takes just minutes to prepare, and is endlessly adaptable if you ever feel like experimenting. But even on its own, with just three humble ingredients, it offers a balance of protein, warmth, and comfort that makes it feel like so much more.
What Is This Magical 3-Ingredient Breakfast?
It’s a 3-ingredient banana egg pancake—a light, fluffy, naturally sweet pancake made from mashed bananas, eggs, and a pinch of baking powder (or oats, if you prefer). No flour, no refined sugar, no dairy—just whole, simple foods that nourish the body and keep you full for hours.
It’s gluten-free, grain-free, dairy-free (unless you choose to add extras), and high in protein. Best of all? You probably already have everything you need in your kitchen right now.
Why You’ll Love This Breakfast
-
✅ Quick and Easy – Ready in just 10 minutes, no fancy equipment needed.
-
✅ Only 3 Ingredients – All of which are pantry staples.
-
✅ Healthy – High in protein and fiber, naturally sweet, no added sugar.
-
✅ Kid-Friendly – Children love the soft, pancake-like texture and natural sweetness.
-
✅ Customizable – Add cinnamon, berries, chocolate chips, or nut butter if desired.
Ingredients (Makes 2 Servings / 4 Small Pancakes)
-
2 ripe bananas – The riper, the better (lots of brown spots = sweeter flavor).
-
2 large eggs – For structure, protein, and fluffiness.
-
¼ teaspoon baking powder – For light texture and a bit of lift.
Optional Substitutes:
You can replace baking powder with 2 tablespoons rolled oats for more fiber.
Add a dash of cinnamon, vanilla extract, or nutmeg for extra flavor.
Mix in 1 tablespoon of peanut butter for richness.
Nutritional Breakdown (Per Serving)
-
Calories: ~180
-
Protein: ~8g
-
Fat: ~5g
-
Carbs: ~28g
-
Sugar: ~14g (naturally occurring from bananas)
-
Fiber: ~3g
This makes a balanced, nutrient-rich meal perfect for starting your day with energy.
Step-by-Step Instructions
Step 1: Mash the Bananas
Start by peeling your ripe bananas and placing them in a medium-sized bowl. Use a fork to mash them thoroughly until mostly smooth, with just a few small chunks remaining for texture.
Tip: Overripe bananas with lots of brown spots are best. They mash easier and taste sweeter.
Step 2: Add the Eggs
Crack both eggs into the bowl with the mashed bananas. Use a fork or whisk to beat everything together until the mixture is well combined and a bit frothy.
Consistency tip: The batter will be thinner than traditional pancake batter—don’t worry, that’s expected!
Step 3: Stir in Baking Powder
Sprinkle in ¼ teaspoon of baking powder. Stir it into the mixture to distribute evenly. This will help give your pancakes some lightness and fluff.
No baking powder? Try using 2 tablespoons of quick oats instead. They’ll absorb some of the liquid and thicken the batter slightly while adding extra fiber.
Step 4: Heat the Pan
Heat a nonstick skillet or griddle over medium-low heat. Add a small pat of butter, coconut oil, or a light spray of cooking oil to keep the pancakes from sticking.
Pro tip: A lower heat setting is best. Because this batter contains no flour, it browns more quickly than regular pancake batter. Too much heat can cause them to burn on the outside before cooking through.
Step 5: Cook the Pancakes
Pour or ladle about ¼ cup of the batter onto the pan for each pancake. Let them cook for 1½–2 minutes, or until small bubbles appear on the surface and the edges begin to look set.
Carefully flip the pancake with a spatula and cook for another 1–2 minutes on the other side until golden brown.
Repeat with remaining batter. This recipe makes 4 small pancakes or 2–3 larger ones, depending on size.
Cook in batches and wipe the pan lightly between rounds to prevent burning.
Serving Suggestions
These pancakes are delicious as-is, but here are a few tasty toppings to elevate your breakfast game:
-
A drizzle of maple syrup or honey
-
A dollop of Greek yogurt for creaminess
-
Nut butter (peanut, almond, or sunflower seed)
-
Fresh berries: strawberries, blueberries, or raspberries
-
Sliced bananas and a sprinkle of cinnamon
-
A light dusting of powdered sugar
-
A few chocolate chips if you’re feeling indulgent!
Storage & Meal Prep Tips
Make Ahead:
-
You can make a large batch and refrigerate leftovers for up to 3 days.
-
To reheat, pop them in a toaster oven, microwave, or skillet for a quick warm-up.
Freeze:
-
These pancakes freeze beautifully!
-
Place a sheet of parchment paper between each pancake and store in a zip-top freezer bag.
-
To reheat: Microwave for 30–60 seconds or reheat in a skillet or toaster oven.
Creative Variations
Once you’ve mastered the basic 3-ingredient recipe, you can experiment with endless variations!
1. Cinnamon Banana Pancakes
Add ½ tsp ground cinnamon to the batter. Serve with warm apples or honey butter.
2. Oatmeal Banana Pancakes
Stir in 2 tablespoons of quick oats for a more filling version. Adds fiber and makes them heartier.
3. Chocolate Chip Delight
Add 1 tbsp mini chocolate chips to the batter before cooking. Kids (and adults) love it!
4. Blueberry Burst
Drop a few fresh or frozen blueberries onto the batter once it’s in the pan for a fruity punch.
5. Savory Twist
Skip the baking powder, add a pinch of salt and black pepper, and top with a fried egg and avocado.
Frequently Asked Questions
Can I make this recipe vegan?
Yes! Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes to gel). Note: The texture will be a bit denser.
What if I don’t have baking powder?
You can omit it completely, or use 2 tablespoons of quick oats to help thicken the batter and provide some structure.
Can I double or triple the recipe?
Absolutely! For larger batches, keep cooked pancakes warm in a low oven (200°F / 95°C) until ready to serve.
How do I keep the pancakes from falling apart?
Be gentle when flipping, and let the first side cook fully before turning. Smaller pancakes hold together better than large ones.
Why This Recipe Works
This breakfast is more than just a trend—it works because it’s grounded in simple, wholesome nutrition. Bananas provide natural sugars, fiber, and potassium. Eggs offer protein and healthy fats. And with just a touch of baking powder or oats, you create something light, fluffy, and deeply satisfying.
It’s also incredibly flexible. You can make it sweet or savory, add toppings, or keep it plain. Whether you're rushing out the door or taking a quiet moment for yourself in the morning, this meal fits seamlessly into your day.
Final Thoughts
If you’re someone who usually skips breakfast or grabs something on the go, this recipe might just change your routine. With only three ingredients, minimal prep time, and a deliciously satisfying outcome, it’s no wonder people find themselves saying:
“Now I make it every morning!”
This banana-egg pancake is more than just a recipe—it’s a smart, nourishing habit that sets a positive tone for your entire day. Give it a try, and you may find that this simple, homemade breakfast becomes a staple in your kitchen too.
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