How to Make Pancakes with 3 Ingredients?

Simply blend one banana, two eggs, and one tablespoon of chia seeds until smooth. Cook on a medium-heat pan with a small amount of oil for 2 to 3 minutes per side. The entire process takes only 13 minutes from start to finish, making it perfect for busy mornings when you want something homemade and healthy.

Are 3 Ingredient Pancakes Healthy?

Absolutely! These 3 ingredient pancakes gluten free are made entirely from whole food ingredients. They provide protein from eggs, natural energy from banana, and omega-3s from chia seeds. They contain no refined sugar, no processed flour, and no artificial ingredients. They're naturally gluten-free and dairy-free, making them suitable for various dietary needs.

What Are the Ratios for 3 Ingredient Pancakes?

The perfect ratio is one banana to two eggs to one tablespoon of chia seeds. This creates enough batter for one person (5 to 12 small pancakes) and provides the ideal texture and flavor balance. The banana provides sweetness and binding, the eggs create structure, and the chia seeds add texture without overwhelming the batter.

What Is the Basic Recipe for Pancakes?

While traditional pancakes require flour, milk, eggs, baking powder, and sugar, this basic 3 ingredient pancakes gluten free recipe strips away everything unnecessary. The basic method is: mash or blend one banana with two eggs and optional chia seeds, then cook on medium heat with oil. It's the simplest pancake recipe possible while still delivering incredible flavor and texture.

Tips for Perfect 3 Ingredient Pancakes Every Time

Banana Ripeness Matters: Use bananas with brown spots for maximum sweetness. Underripe bananas will make less sweet pancakes, which can work if you prefer less sugar or want a savory version. Don't Overmix: Whether blending or mixing by hand, stop as soon as everything is combined. Overblending can make the pancakes tough. Temperature Control: Medium heat is non-negotiable. I've burned countless batches learning this lesson so you don't have to. These pancakes are delicate and burn quickly on high heat. Oil is Essential: A light coating of oil prevents sticking and promotes even browning. Don't rely on cooking spray alone. Size Matters: Smaller pancakes (4 inches) are easier to flip than larger ones. The batter is more delicate than traditional pancake batter, so keep them manageable. Fresh is Best: These pancakes taste best fresh off the griddle. However, you can store leftovers in the refrigerator for up to 3 days and reheat in a toaster or microwave.

Storage and Meal Prep

These 3 ingredient pancakes gluten free work wonderfully for meal prep. Cook a double or triple batch on Sunday and store them in an airtight container in the refrigerator. They'll keep for 3 to 4 days. To reheat, simply pop them in the toaster for a quick weekday breakfast. You can also freeze them for up to 2 months. Layer parchment paper between pancakes to prevent sticking, then store in a freezer-safe bag. Thaw overnight in the refrigerator or reheat directly from frozen in the toaster.

Why This Recipe Works for Real Life

At Looksyumy, we create recipes that fit into real life. These 3 ingredient pancakes gluten free embody everything we stand for: ✔️ Simple: Only three ingredients that you probably have right now ✔️ Affordable: No expensive specialty flours or ingredients required ✔️ Surprisingly delicious: Despite the simplicity, these taste incredible With just 3 ingredients, you can do more than feed yourself — you can create moments worth remembering. Imagine Saturday morning with your family, flipping these easy pancakes while the kitchen fills with the aroma of caramelized banana. Or picture weekday mornings made manageable with a healthy breakfast that takes only minutes to prepare.

3 Ingredient Pancakes Gluten Free Recipe

Description

The easiest, healthiest pancakes made with just banana, eggs, and chia seeds. Naturally gluten-free, dairy-free, and ready in 13 minutes!

Ingredients

Scale

1 Banana (ripe, with brown spots)
2 Eggs (large)
1 Tablespoon Chia Seeds (optional but recommended)
Berries for topping (optional)
Pure maple syrup (optional)
Oil for cooking (olive, coconut, or butter)

Instructions

In a blender, add banana, eggs, and chia seeds. Blend on low setting for 30-60 seconds until completely smooth. Alternatively, mash banana in a bowl with a fork, then whisk in eggs and chia seeds until well combined.
Heat a frying pan or griddle over medium heat (not high heat). Add a small amount of oil to coat the bottom of the pan.
Pour batter onto heated pan in 4-6 inch rounds. Cook for 2-3 minutes until bubbles form on surface and edges look dry.
Carefully flip pancakes and cook for another 2 minutes until golden brown on the second side.
Remove from pan and repeat with remaining batter until all pancakes are cooked.
Serve immediately topped with fresh berries, maple syrup, or toppings of your choice.

Notes

Chia seeds are optional but add great texture and nutrition
Use medium heat only – high heat will burn these delicate pancakes
A small amount of oil prevents sticking and promotes even browning
Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months

Nutrition

Serving Size: 6 small pancakes
Calories: 245
Sugar: 14g (natural from banana)
Sodium: 142mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 13g
Cholesterol: 372mg

Keywords: 3 ingredient pancakes gluten free