5 Ingredients or Fewer

3-Ingredient Pancakes

January 13, 2020
9 Ratings
Photo by Rocky Luten. Prop stylist: Amanda Widis. Food stylist: Anna Billingskog.
Author Notes

Two-ingredient pancakes, which just happen to have no gluten, are one of the internet’s favorite things. Maybe you’ve made them yourself, with just banana and egg. Or perhaps you’ve stumbled upon the three-ingredient upgrade, with banana, egg, and cinnamon. This Big Little Recipe is from the same family—but it goes rogue, ditching the cinnamon, and swapping in something more substantial: almond flour.

This nutty ingredient solves all the problems that minimalist pancakes usually run into: too banana-y, too eggy, too soggy, too mushy. As in French macarons, almond flour in this case acts like flour-flour. Not only does it offer up fluffy-bouncy texture, but it balances the banana and egg’s strong flavors. (If you have extra almond flour in your pantry after this recipe, keep it in the freezer if you can; this preserves its freshness for longer.)

The best part is that all of this happens in one bowl with—wait for it—a fork. Which means, sure, you could save it for a sleepy Saturday brunch. Or you could get up a few minutes earlier and make a weekday morning that much better.

You could keep these classic with salty butter and warm maple syrup. Or try a shake of confectioners’ sugar with a squish of lemon. Or fresh berries and honey. Or tahini and pomegranate molasses. This recipe serves one to two people, depending on whether you’re serving anything alongside, like eggs, bacon, or fruit salad. It also can be easily doubled or tripled as needed. —Emma Laperruque

Watch This Recipe
3-Ingredient Pancakes
  • Prep time 5 minutes
  • Cook time 12 minutes
  • Makes 6 small pancakes
  • 1 ripe banana
  • 1/3 cup almond flour
  • 2 large eggs
  • 1 pinch kosher salt
In This Recipe
  1. Heat a preferably cast-iron skillet over medium-low heat. (Nonstick works, too!) Meanwhile, use a fork to mash the banana in a small bowl. Add the almond flour and mix until a smooth paste forms, with no visible lumps. Mix in the eggs one by one, then add the pinch of salt. By this time, the pan should be hot. Add about 1/2 tablespoon of butter or oil, swirl around, then add enough batter for 3 pancakes (figure about 2 tablespoons each); the batter should sizzle. Cook for 2 to 4 minutes per side until browned on both sides and bouncy to the touch. Cook the remaining batter in the same way. Serve immediately plain or with whatever toppings you want.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.