5 Ingredients or Fewer

3-Ingredient Pancakes

January 13, 2020
10 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
Ingredients
  • 1 ripe banana
  • 1/3 cup almond flour
  • 2 large eggs
  • 1 pinch kosher salt
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • sunkisst22
    sunkisst22
  • Emma Laperruque
    Emma Laperruque
  • CallieO
    CallieO
  • Diana Nadine Fox
    Diana Nadine Fox
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., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

11 Reviews

CallieO January 1, 2021
We tried this on a whim and thought they were very tasty and surprisingly filling (I guess we should have expected that when eating ground almonds and eggs). Overall I prefer regular pancakes but will make these occasionally and if I were GF they would be a regular.
 
CallieO January 1, 2021
We tried this on a whim and thought they were very tasty and surprisingly filling (I guess we should have expected that when eating ground almonds and eggs). Overall I prefer regular pancakes but will make these occasionally and if I were GF they would be a regular.
 
Diana N. July 7, 2020
5 star winner. My grandson ate them up. Light and delicious.
 
Skinny20 May 2, 2020
Thanks for the recipe. All I could find in the store was ground almonds. I suspect this may make the pancake heavy and grainy or would it be fine? I also bought coconut flour. Which of these would you recommend? If so Can I still use 1/3rd cup. Thank you.
 
Author Comment
Emma L. May 4, 2020
The ground almonds should work just fine! If you have a food processor or blender, you could also pulse them a bit further to break down the consistency.
 
ROBERT H. April 16, 2020
We had these this morning. One word could describe these pancakes - WOW! They were easy to make. They were light and fluffy. With a small amount of syrup, they were great.
 
diana April 4, 2020
So quick and easy. I ended up using hazelnut flour instead since I was out of almond and it was tasty! Love how easy and fluffy these turned out
 
Author Comment
Emma L. April 4, 2020
Yum, hazelnut flour sounds delicious!
 
brontehealy February 7, 2020
I give these an A+ for quick ease of preparation. However, though fluffy, I agree w/ previous reviewer regarding “mealy” texture. Yes, it is expected, as one of the three ingredients is a meal. But I found the texture unappealing. Almond meal used in baking smooths out. This had an almost-uncooked mouth feel. Best part was the berries and bourbon-barrel aged maple syrup I poured on top, so not a keeper.
 
sunkisst22 January 16, 2020
I made these today and topped them with this. https://food52.com/recipes/82352-apollonia-poilane-avocado-tartine-with-banana-and-lime
They were delicious! I had almond meal from TJ's. The texture was a little "mealy", but I didn't mind at. Reminded me of a buckwheat pancake in texture.
 
Author Comment
Emma L. January 20, 2020
This is a combo I truly never would have thought of, but now can't stop thinking about!! So fun.