5-Ingredient Pancakes
What if I told you that you could make pancakes with just five simple ingredients you likely already have in your kitchen? These 5-ingredient pancakes are made with banana, egg, baking powder, flour, and your choice of almond or vanilla extract. They’re easy, nutritious, and perfect for busy mornings or weekend brunches!
Why You’ll Love These Pancakes:
- Healthy: The mashed banana adds natural sweetness and moisture, so there’s no need for added sugar.
- Simple: With just five ingredients, these pancakes are straightforward and come together quickly.
- Fluffy: Thanks to the baking powder, these pancakes puff up beautifully, giving you light, airy pancakes that melt in your mouth.
- Customizable: Whether you prefer vanilla or almond extract, you can tweak the flavor to suit your taste.
Ingredients:
- 1 ripe banana
- 1 large egg
- 1 teaspoon baking powder
- 1/3 cup all-purpose flour (can sub with whole wheat or gluten-free flour)
- 1/2 teaspoon vanilla or almond extract
Instructions:
- Mash the banana: In a medium-sized bowl, mash the banana with a fork until smooth. You can leave a few small chunks for added texture if you prefer.
- Mix in the egg and extract: Add the egg and almond or vanilla extract to the mashed banana. Stir until the mixture is fully combined.
- Add the dry ingredients: Sprinkle the baking powder and flour into the bowl. Gently mix until all the ingredients are incorporated, but be careful not to overmix. The baking powder is key to getting those pancakes to fluff up, so make sure it’s evenly distributed in the batter.
- Cook the pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease it with a bit of oil or butter. Spoon about 2 tablespoons of batter for each pancake onto the pan. Cook for 1-2 minutes on each side, or until bubbles start to form on the surface and the edges turn golden. Flip and cook for another 1-2 minutes. You’ll see the pancakes rise and get wonderfully fluffy!
- Serve and enjoy: Stack your pancakes high and serve them with your favorite toppings—fresh fruit, maple syrup, a sprinkle of powdered sugar/pumpkin spice, or a dollop of yogurt.
Why This Recipe is Perfect for Babies and Toddlers:
As a mom, I’m always looking for simple, wholesome recipes that my little ones can enjoy, and this pancake recipe checks all the boxes. With minimal ingredients and no added sugar, these pancakes are soft and easy for babies and toddlers to eat. My youngest, Leo, just loves them! The banana adds natural sweetness and moisture, making it a perfect baby-friendly option. I love that I can make a batch and serve them to both of my boys without worrying about excess sugar or processed ingredients. Plus, they’re a great way to introduce healthy flavors early on!
Not only are they healthy, but the pancakes get so fluffy, which makes them easy for little hands to grab onto and munch on. I cut them into small bite-sized pieces for my boys, and they love them as finger food. The fluffiness also means they’re soft enough for babies without teeth, so no worries if your little one is still working on their first set of chompers!
FAQ:
Can I make these pancakes gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. You could also try using oat flour for a more wholesome option.
Can I freeze these pancakes?
Definitely. Make a double batch, let the pancakes cool completely, and then store them in an airtight container or freezer bag. To reheat, just pop them in the microwave or toaster. Perfect for those busy mornings when you need breakfast in a pinch!
Can I add more ingredients?
Absolutely! While this recipe is great as-is, feel free to add in extras like chia seeds, cinnamon, or a handful of blueberries for extra flavor and nutrients.
What’s the best way to store leftovers?
If you have any leftovers (which I doubt you will!), you can store them in the fridge for up to 3 days. Just warm them up in a skillet or microwave, and they’ll be as good as fresh.
Can I use other extracts?
Yes! You can experiment with different extracts like coconut, lemon, or even maple for a fun twist on the flavor.
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