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3-Ingredient Banana and Peanut Butter Pancakes Are a Fast, Filling Breakfast

As much as you’d like to enjoy a leisurely Saturday morning breakfast with the kids, sometimes you need a quick and easy option. Our Three-Ingredient Banana and Peanut Butter Pancakes are just that. Chock-full of filling fiber and monosatured fats — aka the good stuff — these hotcakes will give you the boost of energy you need for cheering on your kids at their games. Plus, they’ll keep you full so you don’t start snacking. To make our Three-Ingredient Banana and Peanut Butter Pancakes, follow the recipe below. 


  • 4 medium-ripe bananas
  • 4 eggs
  • 1/3 cup crunchy peanut butter
  • Honey, to serve
  • Cooking oil spray

Optional Flavor Add-Ins

  • 5.5 oz. fresh blueberries
  • 1/4 cup chocolate bits
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup crunchy cluster muesli


  1. Heat a medium-size pan over medium heat.
  2. Place bananas in a bowl andmash well with a fork (though there should still be small lumps of banana). Add eggs; beat until combined. Stir in peanut butter.
  3. Coat frying pan with oil spray. Drop 1/4 cups of mixture into pan, allowing room for spreading. Sprinkle with add-ins if desired. Cook for 1 to 2 minutes, or until golden underneath. Turn pancakes and cook for another 90 seconds, or until cooked through. Remove from pan; cover to keep warm. Repeat with remaining mixture.
  4. Serve pancakes warm, drizzled with honey.

This recipe originally appeared on our sister site, Women’s Weekly Food.

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