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A Pancake Revelation
Between getting the kids ready, feeding the dog, and trying to find that one missing sock, breakfast often takes a backseat. But what if I told you that you could whip up a stack of fluffy, delicious 3-Ingredient Pancakes No Egg? Yes, you heard that right!
As a passionate chef, I believe every meal tells a story, and I aim to share those stories with you. One morning, while experimenting in the kitchen, I stumbled upon this gem of a recipe for 3-Ingredient Pancakes No Egg. It was born out of necessity—no eggs in the fridge and a craving for pancakes. The result? A delightful, egg-free pancake that’s become a staple in my kitchen. It’s quick, easy, and perfect for those busy mornings when time is of the essence.
Ingredients You Will Need
The Fantastic Three:
- 1 ripe banana (the riper, the better—think brown spots)
- 1 cup rolled oats (or oat flour if you prefer)
- ¾ cup milk (dairy or any plant-based alternative like almond, oat, or soy)
These ingredients are not only pantry staples but also come together to create a pancake that’s naturally sweet, hearty, and satisfying.
How to Make the 3-Ingredient Pancakes No Egg
Step 1: Prepare the Oats
If you’re using rolled oats, blend them in a food processor or blender until they reach a flour-like consistency. This will give your pancakes a smoother texture.
Step 2: Mash the Banana
In a mixing bowl, mash the ripe banana until smooth. The banana acts as a natural sweetener and binder, replacing the need for eggs.
Step 3: Combine Ingredients
Add the oat flour to the mashed banana, followed by the milk. Stir until the mixture is well combined. Let the batter sit for about 5 minutes to thicken.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter if needed. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Step 5: Serve and Enjoy
Stack those golden beauties high and top with your favorite toppings—maple syrup, fresh berries, or a dollop of yogurt. The possibilities are endless!
Tips & Tricks
- Banana Substitute: If bananas aren’t your thing, applesauce works as a great alternative.
- Add-Ins: Feel free to mix in chocolate chips, nuts, or spices like cinnamon for added flavor.
- Storage: Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. Just reheat in the toaster or microwave when ready to eat.
A Pancake Worth Waking Up For
These 3-ingredient pancakes without eggs are a game-changer. They’re quick, easy, and delicious—a perfect solution for busy mornings or lazy weekends. So next time you find yourself egg-less but craving pancakes, remember this simple recipe. Your taste buds (and your schedule) will thank you.
Need another breakfast idea in a pinch? You’ll love our:
FAQs About 3-Ingredient Pancakes No Egg
What can I add to pancake mix if I don’t have eggs?
No eggs? No problem. There are plenty of pantry-friendly substitutes you can use in pancake mix:
– Mashed bananas (¼ cup per egg) – adds a natural sweetness and keeps pancakes moist.
– Applesauce (¼ cup per egg) – neutral in flavor and great for binding.
– Yogurt or sour cream (¼ cup per egg) – adds tang and fluffiness.
– Chia seeds or flaxseeds (1 tablespoon seeds + 3 tablespoons water = 1 egg) – let it sit for 5 minutes to gel up.
These swaps not only keep your pancakes together but also add a little nutritional boost!
How to make a 3 ingredient pancake?
It’s as easy as 1-2-3! Here’s the no-egg version:
– 1 ripe banana
– 1 cup rolled oats (blended into flour or use oat flour)
– ¾ cup milk (any kind you like)
Mash the banana, mix in the oat flour and milk, and cook on a skillet until golden brown on both sides. That’s it—just three ingredients for a wholesome, tasty breakfast. Great for busy mornings or when you’re low on groceries.
How to make pancakes with no eggs?
Pancakes without eggs? Totally doable and still delicious. You just need:
– A binder (like banana, applesauce, or yogurt),
– A flour base (all-purpose, oat, or whole wheat), and
– A liquid (milk or a non-dairy option).
Combine your wet and dry ingredients, mix until just combined, and cook on a hot griddle. Keep the heat medium and the expectations high—these egg-free pancakes are fluffy and flavorful in all the right ways.
Can you make pancakes with just flour and milk?
Yes, but… it’s a bit like baking without sugar—you can, but it needs a little help to shine. If you mix just flour and milk, you’ll end up with something more like a crepe or flatbread than a fluffy pancake.
To improve it, add:
– A pinch of baking powder for lift,
– A dash of salt for flavor,
– And if possible, a touch of sweetener (honey, maple syrup, or sugar).
And hey, if you’ve got a banana or applesauce nearby, even better!