3-Ingredient Banana Pancakes

Prepare the Batter

Notes: If the pancakes are turning dark on the outside before they are cooked through on the inside, dial down the heat.

Butter, avocado oil or ghee, for cooking

Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit).

You’re ready to start cooking once a drop of water sizzles on contact with the hot surface.

If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel.

Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.

Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.

Repeat the process with the remaining batter.

Notes: Serving suggestions include a light spread of runny almond butter sprinkled with hemp hearts or a pat of butter.

Serve immediately or keep warm in a 200 degree Fahrenheit oven.

Leftover pancakes can be stored in the refrigerator for up to 3 days.

To freeze, store in a freezer bag for up to 3 months.

To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.