3-ingredient banana pancakes with maple-almond drizzle

This recipe makes a delicious weekend breakfast that comes together in minutes.

Contributed by Allison Collins, MD

3-ingredient banana pancakes with maple-almond drizzle

In our house, we like to have something special for breakfast on the weekends — and this dish is one of our favorites! The great thing about it is that I usually have the ingredients and it is very simple. My kids also love to help make the batter because they can do it independently, and then I just help them with the griddle and their flip technique.

The pancakes are quite sweet on their own due to the banana, so nothing really is needed on top. The maple-almond drizzle is a new addition that makes it extra rich, and it’s even more impressive if you top it with a variety of berries. I often make extra pancakes and freeze them for easy and healthy kids’ snacks.

It’s easy to adjust the recipe to serve more people. If you decide to double it, one tip to keep in mind is that 4 tablespoons equals 1/4 cup.

Servings: 1

Prep time: 5

Cook time: 5


  • 2/3 cup ripe bananas, sliced (about 1 medium banana)
  • 1 egg
  • 2 tablespoons oat flour or whole wheat flour (To make your own oat flour, simply blend old-fashioned oats in the blender.)
  • 2 teaspoons almond butter (or cashew butter or peanut butter)
  • 1 teaspoon maple syrup (or honey)
  • 2 teaspoons warm water

Optional additions:

  • Vanilla, to taste
  • Cinnamon, to taste
  • Fresh or frozen blueberries, raspberries, strawberries, and/or blackberries, to top
  • Pumpkin seeds, to top


  1. In a blender or food processor, blend the banana, egg, and oat flour, along with the vanilla or cinnamon, if using.
  2. Pour the mixture onto a preheated skillet or griddle and cook until it bubbles. Flip and cook until heated through and golden.
  3. To make the maple-almond drizzle, whisk together the almond butter, maple syrup, and warm water until well mixed. If the nut butter doesn’t mix well, you can heat the mixture in a small saucepan over low heat or in a microwave-safe bowl in the microwave for just a few seconds.
  4. Top pancakes with berries, if desired, and drizzle with sauce.

Nutrition information (per serving)

  • Calories: 300
  • Total fat: 12 g
  • Saturated fat: 2.5 g
  • Cholesterol: 185 mg
  • Sodium: 95 mg
  • Total carbohydrate: 42 g
  • Dietary fiber: 5 g
  • Total sugars: 19 g
  • Protein: 11 g

Note: Nutrition information does not include optional additions.