Three Ingredient Banana Pancakes.

Last Updated on January 28, 2026

Easy Three-Ingredient Banana Pancakes:

Hurrah!  I’ve hit my target weight (60kg) through the 5:2 diet, a form of intermittent fasting, and am now theoretically maintaining it by alternating between one fast day a week and 16:8, where I eat within an eight-hour window.  But it’s Christmas, and I’m fully anticipating gaining a kilo or two over the festive season.  You only have to look at the lovely goodies I’ve already got to realise this isn’t going to be a slimline holiday.  So I’m practising some 5:2 diet recipes like this one for three-ingredient banana pancakes that I think might help to tide me over when I crave sweet things

I’m trying my best, though, because I don’t want to reach the new year and find I’ve undone all the good of 2013.    I’m following a simple exercise routine 5 days a week – about half an hour a day.  And I’m experimenting a bit with recipes that will allow me to feel self-indulgent without being too naughty.  These three-ingredient banana pancakes (you’ll find some recipes that only use two of the three ingredients here) are utterly delicious, and while you can sin and eat the whole lot, half the quantity in the recipe with some fresh fruit and Greek yoghurt and just a tiny bit of honey makes a dessert you can have even on a 5:2 diet fast day

Of course, if you treat yourself to a spoon of melted honey and some rum-infused raisins as I did, you’ll add an extra 60-70 calories.  Even so, the basic recipe for three-ingredient banana pancakes is a mere 160 calories for the lot (80 calories if you eat 3 pancakes), so you might just get away with it.  If you want a lighter option, a handful of fresh berries and a teaspoon of low-fat Greek yoghurt will work a treat too.

To make this recipe, all you need is a medium-sized banana, a small egg and a good pinch of baking powder per person.

Here are a few tips to make sure the recipe works the first time for you

• Don’t use an overripe banana.  Even though it may be easier to mash up, you will find that your pancakes don’t firm up properly
• Don’t skip the baking powder, but if you are not ready to cook straight away, leave adding it until the very end, when your pan is nicely warmed up
• Do make sure you are using a non-stick skillet or pan.  
• Keep the pancakes small to make them easier to flip
• Pick your favourite topping before you start so that you can enjoy these pancakes straight from the pan.
• Don’t try to freeze the mixture or the pancakes – this is one recipe that needs to be made with fresh ingredients.

Print Recipe

Three ingredient Banana Pancakes – Diet recipe for 5:2 Fast Day

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Breakfast

Cuisine: American

Keyword: banana, breakfast, low-calorie, Pancake

Servings: 1 -2

Calories: 80kcal

Author: Fiona Maclean

Ingredients

• 1 Medium Banana
• 1 Small Egg
• 1 pinch Baking Powder

Instructions

• Mash the banana with a fork. Try to get a mixture which is just slightly lumpy – you don’t want a ‘puree’ and nor do you want large pieces of banana. It’s best to use a slightly over-ripe banana for these pancakes. Sprinkle over the baking powder and mix well.
• Beat the egg in a separate bowl until the yolk and white are well mixed and then add the egg to the banana and baking powder. Don’t add all the egg at once, the mixture should be about the thickness of creme fraiche – if it’s too runny you’ve added too much egg and you may find the result is closer to an omelette than a pancake!
• Heat a non-stick skillet or frying pan over a medium heat (or lightly grease if you don’t have a non-stick pan)
• Drop about a tablespoon of the mixture into the pan and let it spread. Continue making small pancakes (this quantity should make 5 or 6). It’s important to make small drop pancakes. If necessary you can cook these in batches and keep them warm in the oven for 10 minutes or so.
• Cook for about 2 minutes till the bottom of the pancakes are set and have started to go golden brown and there are little bubbles rising from the baking powder. Flip the pancakes over and cook for a further minute.
• Serve drizzled with a teaspoon of honey or with fresh fruit and creme fraiche or greek yoghurt

Nutrition

Calories: 80kcal

This isn’t my recipe.  It’s a little like the cauliflower pizza, cauliflower rice and courgetti that most of us following the 5:2 diet try at some time.  I believe it originated in the Paleo diet, which cuts out processed foods entirely.  There are all sorts of variations on the theme, of which the simplest is just two ingredients, whilst three-ingredient versions sometimes include flour of various sorts or, like the recipe above, a little baking powder to make a fluffy pancake.  I tried this two-ingredient banana pancake, and to be honest, it was a little flat.  And I didn’t want to add flour if it wasn’t needed.  So, the three-ingredient version I’ve used here is adapted from this recipe.  My recipe made 6 small pancakes, which were more than enough for me on a normal (non-fast) day, but of course, you could easily double the quantities to make more pancakes.

It’s a great recipe for a 5:2 diet fast day because the protein in the egg will help to stave off any hunger pangs.

So, how will you top your three-ingredient banana pancakes?

Thinking of trying?  Why not pin this recipe for later…

Meanwhile, for another idea, why not try this luscious recipe for Lemon Posset