The 3-Ingredient Pancakes Recipe That Will Revolutionise Your Mornings

P.S. they're gluten-free and full of protein.

3-Ingredient Pancakes Recipe by KIC Steph Smith and Laura Henshaw
Image supplied by Keep It Cleaner

Overnight chia pudding, go-to green smoothie, croissant from the local cafe…Chances are, you have a lot of breakfast options for those frantic weekday mornings. But pancakes probably isn’t one of them.

Pancakes are more of a Sunday morning treat. Something whipped up on a lazy weekend when you’ve got oodles of time and you haven’t already spilt coffee down your white blouse. Because, as much as we’d love to smash a stack on a Monday, like all great things, they take time … or do they?

Steph Claire Smith and Laura Henshaw don’t think so. According to the Keep It Cleaner girls, you can whip them up in just a few minutes with three ingredients you’ll probably have on hand: one banana, two eggs and a touch of baking powder. Scroll down for their secret, simple recipe. They’ve topped them with a maple nut topping but if that’s not your jam or you have five minutes, not fifteen, you do you.

3-Ingredient Pancakes with Maple Nut Topping

Serves 2

Prep: 5 mins | Cook: 10 mins

Ingredients

1 ripe banana, well mashed, no lumps
2 eggs, lightly whisked
½ tsp baking powder

Topping

1 tbs almonds, roughly chopped
2 tsp maple syrup
½ tsp cinnamon
2 tbs Greek yoghurt

Method

  1. Add banana, eggs and baking powder to a small mixing bowl, whisk together until well combined. Set aside for 5 minutes.
  2. Heat a small nonstick frypan over medium heat, add almonds and toast for a few minutes. Add 1tsp syrup to pan and stir nuts to coat. Remove from pan and wipe pan clean.
  3. Using the same pan, place over medium heat. Add 2 tbs of batter to pan, cook for 2 minutes each side, until small bubbles appear on top, flip and cook for a further 2 minutes. Repeat until all batter has been used.
  4. Serve pancakes with yoghurt, nut topping, drizzled with remaining maple syrup and dust with cinnamon.

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