If you’re craving a healthy, easy breakfast that still feels indulgent, these 3 Ingredient Banana Pancakes are going to be your new favorite. With just ripe bananas, eggs, and a sprinkle of cinnamon, these pancakes deliver all the cozy flavors of banana bread. And since they skip grains, sugar, and dairy, they’re a gentle choice for digestion and perfect for sustained morning energy. They’re also fantastic for anyone on a gluten-free, keto, paleo, or Whole30 plan. Let’s get cooking!

a fork holding a bite of banana pancakes this recipe

Why You’ll Love These 3 Ingredient Banana Pancakes

This banana pancake recipe is the ultimate breakfast: quick, healthy, and delicious. They’re naturally gluten-free, paleo, and Whole30-compliant, and with only three simple ingredients, you’ll have a wholesome breakfast on the table in just five minutes. Serve them with a slather of pumpkin butter and a side of crispy bacon.

This easy recipe is a dream for those who love simple, clean ingredients. With only bananas, eggs, and cinnamon, you get a quick, wholesome pancake that’s incredibly easy to make and perfect for a weekday morning. 

The texture is also on point, with crispy edges and a soft, custard-like center that will remind you of warm banana muffins. And here’s the best part: there’s no flour, no added sugar, or butter, yet all the flavor of banana bread is still there! Plus, these healthy pancakes are a hit with babies, kids, and adults, and you can customize them with your favorite toppings to make each bite extra special.

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Ingredient Notes

  • Ripe Bananas: Use a yellow banana with just a few brown spots for the best consistency. Overripe bananas can make the pancakes too thin and dense.
  • Eggs: Two large eggs work best here for binding and structure.
  • Cinnamon: Adjust the cinnamon to taste for just the right amount of warmth.
  • Coconut oil: This is only for the pan, it does not get mixed into the batter.
  • Toppings (optional): Unsweetened coconut flakes, fresh berries, coconut whipped cream, maple syrup (skip if Whole30), nuts, etc.

For exact ingredient amounts, see the full printable recipe card below.

Step-by-Step Instructions

These pancakes are ready in minutes, making them ideal for busy mornings or weekend brunch. Follow these steps to make the perfect 3-ingredient paleo banana pancakes:

cooking banana pancakes

Step 1. Preheat:  Heat a nonstick skillet over medium heat.

Step 2. Blend the Batter: In a wide-mouth pint mason jar, blend the banana with an immersion blender until smooth. Add the eggs and cinnamon, blending until fully combined and airy.

Step 3. Cook the Pancakes: Melt a small amount of coconut oil in the non-stick skillet. Pour 2 tablespoons of batter for each pancake, and cook for about 1-2 minutes, or until the edges are golden brown.

Step 4. Flip and Finish: Flip the pancakes and cook for another minute. Repeat with the remaining batter.

Step 5. Serve: Plate the pancakes warm and add your favorite toppings – think fresh berries, unsweetened coconut flakes, or a dollop of almond butter.

Enjoy! This recipe makes one serving of about six mini pancakes, perfect for one.

pancakes on a white plate topped with almond butter, shredded coconut and raspberries

Expert Tips

  • Immersion Blender Magic: Blending the batter in a mason jar with an immersion blender creates a silky-smooth batter with a bit of airiness.
  • Mixing by Hand Alternative: If you don’t have an immersion blender, you can mash everything together in a bowl with a fork. Just know that the pancakes will be a bit denser.

Serving Tips

  • Serving Size: This quick breakfast makes one serving of 6 mini pancakes that are about 3 inches across. It’s a great recipe for one person. But you can really easily double, triple, or quadruple the recipe. 
  • Classic Toppings: Serve with a drizzle of maple syrup or keto-friendly syrup and grass-fed butter
  • Customize Your Toppings: These pancakes are delicious on their own, but I love topping mine with toasted coconut flakes, fresh fruit, or homemade almond butter. You can add some kid-friendly toppings like chocolate chips, peanut butter, or sprinkles for a treat!
stack of small pancakes on a white plate

Storage Tips

  • Leftovers: 3-ingredient banana pancakes can be stored in an airtight container for up to 3-4 days. Reheat over a large nonstick skillet or in your toaster oven.
  • Freeze: Let the pancakes cool completely, then store in a freezer bag or freezer-safe container in the freezer for up to 2 months. Reheat in the air fryer or toaster oven for a super easy breakfast!
small pancakes on a white plate topped with almond butter, shredded coconut and raspberries

Recipe FAQs

Are these gluten-free banana pancakes a healthy breakfast?

Absolutely! They’re made with just three clean ingredients: bananas, eggs, and cinnamon. These pancakes are paleo, gluten-free, grain-free, dairy-free, and sugar-free. Plus, they’re Whole30-compliant if you skip the syrup.

Can I make these pancakes without a blender?

Yes, you can make these by mashing the banana and mixing with the eggs and cinnamon using a fork. The texture will be a bit denser, but they’ll still taste amazing. You can also blend the ingredients a food processor.

Are these pancakes good for babies and kids?

Definitely! These pancakes are naturally sweet from the banana and have a soft, pancake-like texture that kids love. My boys can’t get enough of them! Plus they’re easy to eat, gentle on digestion, and a fantastic first finger food.

Do I need any flour or baking powder?

Nope! This recipe is flourless and doesn’t require baking powder. The bananas and eggs do all the work to make these pancakes light and flavorful. Without flour, these pancakes stay light, custardy, and naturally gluten-free. Skipping flour keeps them paleo, grain-free, and helps with digestion.

How do these compare to regular pancakes? 

These pancakes have a lighter, custard-like texture instead of the fluffiness you get from flour-based pancakes. They’re just as satisfying though and are loaded with great banana flavor!

Check Out More Paleo Breakfast Recipes…

Keto + Paleo Pumpkin Pancakes (Dairy Free, Gluten Free)

Paleo Zucchini Muffins

Paleo Banana Muffins

Oven Bacon Hack (Whole30, Keto, Paleo)

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3 Ingredient Banana Pancakes (Paleo)

Servings: 1 person (6 small pancakes)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
If you’re craving a healthy, easy breakfast that still feels indulgent, these 3 Ingredient Banana Pancakes are going to be your new favorite. With just ripe bananas, eggs, and a sprinkle of cinnamon, these pancakes deliver all the cozy flavors of banana bread. And since they skip grains, sugar, and dairy, they’re a gentle choice for digestion and perfect for sustained morning energy. They’re also fantastic for anyone on a gluten-free, keto, paleo, or Whole30 plan. Let’s get cooking!
4.99 from 62 ratings
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Ingredients 
 

Instructions 

  • Preheat a large, flat nonstick skillet over medium heat.
  • In a wide mouth pint mason jar, blend the banana with an immersion blender until smooth. Then add the egg and cinnamon and blend until combined.
  • Melt the coconut oil in the pan. Pour the batter into the pan, 2 tablespoons for each pancake. Cook for about 1-2 minutes, until the edges turn golden brown.
  • Flip, and cook another 1 minute. Continue until you've made all 6 pancakes.
  • Serve warm, topped with favorite toppings.

Notes

Ripe Bananas: The best banana to use is one that is perfectly yellow, or just barely starting to get brown spots. If it’s too ripe and brown, the bananas have too much liquid and these pancakes get really thin and dense.
Immersion Blender: I like blending mine up in a wide-mouth pint mason jar with my immersion blender. Make sure to use a wide-mouth mason jar so the immersion blender can fit. Not only does this make the pancake batter ultra smooth, but it also adds airiness and lightens up the batter.
Alternative Method: I have made these by mashing everything together in a bowl, whisking with a fork too! The pancakes just come out denser.
Serving Size: This recipe makes one serving of 6 mini pancakes that are about 3 inches across. The perfect amount for one person. But you can really easily double, triple, or quadruple the recipe. 
Toppings: These gluten free banana pancakes are actually good plain. But feel free to add on your favorite toppings. My favorite topping is my homemade almond butter, unsweetened toasted coconut flakes, and fresh berries. Other good toppings are maple syrup, nuts, peanut butter, dark chocolate chips, or coconut whipped cream.
Cuisine: American
Course: Breakfast
Author: Natalie
Calories: 309, Total Carbs: 27.7g, Protein: 13.8g, Fat: 16.6g, Fiber: 3.1g, Net Carbs: 25g
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