I'm in the best type of breakfast rut. The type that has me making these pancakes every weekend and serving them with all kinds of delicious toppings. First up, here's the back story to this post. I talked about these pancakes on my Instagram a couple of months back and posted how to make them as a highlight. It's not my recipe and I don't know what culinary genius thought up this speedy recipe so I'm sorry that can't credit him or her. It's become a major go-to pancake recipe at this stage. A Google search will throw up hundreds of variations of this recipe. So while I absolutely cannot take credit for creating this recipe, I am more than happy to promote it.

The three ingredients are banana, egg and oats. Cook in a little coconut oil and top with your favourites. For me that's usually apple syrup, coconut yogurt and blueberries. Raspberries and strawberries are also good and a little drizzle of nut butter never goes astray. Also a squeeze of lemon juice is essential.

These satisfy the requirement of an indulgent weekend brunch and are also pretty healthy... although that probably depends on the toppings. Also the mixture can be made the night before. Scroll on for the recipe for these Three Ingredient Pancakes.

Three Ingredient Pancakes

(serves 2)


2 medium eggs

1 ripe banana

1/3 cup oats

1 tbsp coconut oil

Toppings: Berries, yogurt, apple syrup, honey, maple syrup, nut butter, lemon juice


Add the eggs, banana and oats to a food processor and blend into a batter.

If you don't own a food processor, mash the bananas well and beat the eggs. Mix the mashed banana, eggs and oats together.

To cook, heat the coconut oil in a frying pan over a medium heat. Once melted, pour the batter into small pancakes. Cook for about two minutes each side. This mixture should make around 6 pancakes.

Serve with your choice of topping.

#breakfast #recipes #FOOD

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DESIGNED BY Frances Walsh 

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