If you are eager to whip up a breakfast that is not only incredibly simple but also packed with protein and flavor, then you absolutely must try these delightful 3-Ingredient Peanut Flour Pancakes. Combining the natural sweetness of banana with the rich, nutty goodness of peanut flour, these pancakes come together quickly and offer a wonderfully satisfying start to your day. Whether you are short on time or just want something nourishing and wholesome, this recipe is bound to become your new go-to favorite.

3-Ingredient Peanut Flour Pancakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a perfect example of how just a few quality ingredients can create something truly special. Each ingredient plays a vital role: the banana adds natural sweetness and moisture, eggs provide structure and richness, while peanut flour contributes protein, texture, and that signature nutty flavor.

Banana: Use a ripe medium banana, mashed smoothly to add natural sweetness and moisture to your pancakes.
Eggs: Two large eggs bind the batter together and give the pancakes a fluffy yet sturdy texture.
Peanut flour: Four tablespoons of peanut flour bring protein and a deep, nutty flavor without overpowering the subtle banana taste.
Peanut flour for sauce: An additional tablespoon of peanut flour helps create a luscious peanut sauce to drizzle over your warm pancakes.
Unsweetened almond milk: A tablespoon of almond milk thins the peanut sauce just enough for easy pouring.
Maple syrup: Half a teaspoon adds a hint of sweetness to the sauce for that perfect finishing touch.

How to Make 3-Ingredient Peanut Flour Pancakes

Step 1: Prepare the Banana and Eggs

Begin by peeling and mashing your banana in a medium bowl until completely smooth. If you prefer, a quick blitz in the food processor works too and saves time. Once mashed, crack in two large eggs and whisk them thoroughly together until you have a uniform, slightly frothy mixture. This blend is the base that brings moisture and structure to your pancakes.

Step 2: Mix in the Peanut Flour

Next, sprinkle the four tablespoons of peanut flour into the bowl. Stir gently but thoroughly until the batter turns smooth and free of lumps. The peanut flour gives the batter its nutty flavor and adds a lovely protein boost, making these pancakes both satisfying and nourishing.

Step 3: Heat the Pan and Cook

Warm a large skillet over low to medium heat and lightly spray it with coconut oil cooking spray to prevent sticking and add a hint of tropical aroma. Once the oil is fragrant, scoop the batter onto the skillet using a 1/4 cup measure—remember, the batter is a bit thinner than typical pancake batter, so pour carefully.

Step 4: Cook and Flip the Pancakes

Allow the pancakes to cook undisturbed for about a minute or until you notice bubbles forming on the surface. This signals that the underside is golden and ready to flip. Gently turn the pancakes over and cook the other side for another minute until fully cooked through. Remove each pancake and place it on a warm plate. Repeat with the remaining batter.

Step 5: Make the Peanut Flour Sauce

For the decadent peanut sauce, combine one tablespoon of peanut flour, one tablespoon of unsweetened almond milk, and half a teaspoon of maple syrup in a mason jar. Seal tightly and shake vigorously until it’s smooth and pourable. This sauce adds an extra layer of peanut flavor and a touch of sweetness that takes these pancakes to the next level.

How to Serve 3-Ingredient Peanut Flour Pancakes

3-Ingredient Peanut Flour Pancakes Recipe

Garnishes

The beauty of these pancakes is how well they welcome your favorite toppings. Fresh berries, a sprinkle of chopped nuts, or a dollop of Greek yogurt make delightful garnishes that add freshness and texture. For an extra touch of indulgence, drizzle the peanut flour sauce generously over the top.

Side Dishes

Pair your 3-Ingredient Peanut Flour Pancakes with some crispy turkey bacon or scrambled eggs for a heartier meal. If you prefer something lighter, a fresh fruit salad or a glass of cold-pressed juice would complement the nutty notes perfectly.

Creative Ways to Present

Feeling fancy? Stack your pancakes tall, alternating layers with spoonfuls of peanut sauce and fresh banana slices for a show-stopping breakfast tower. Or spread the peanut sauce over each pancake like a glaze before stacking and finishing with a dusting of powdered cinnamon – inviting both eyes and taste buds to savor the experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover pancakes in an airtight container and store them in the refrigerator for up to three days. They stay surprisingly moist and flavorful, making them perfect for a quick breakfast the next day.

Freezing

To freeze, separate each pancake with parchment paper to prevent sticking, then stack in a freezer-safe container or ziplock bag. They can be kept in the freezer for up to two months, offering a convenient way to have homemade pancakes ready anytime.

Reheating

Reheat your frozen or refrigerated pancakes in a toaster or toaster oven to restore crispiness, or pop them in the microwave for a quick warm-up. A light drizzle of warm peanut sauce after reheating revives their fresh-from-the-griddle charm.

FAQs

Are these pancakes gluten-free?

Yes, using peanut flour instead of regular flour makes these 3-Ingredient Peanut Flour Pancakes naturally gluten-free, perfect for those avoiding gluten.

Can I substitute the banana for something else?

While banana provides sweetness and moisture, blending unsweetened applesauce or pumpkin puree can work as alternatives, though the flavor and texture might slightly differ.

Is peanut flour the same as peanut butter?

Not quite! Peanut flour is defatted peanuts ground into powder, which means it has less fat but concentrated protein compared to peanut butter, making it fantastic for baking and pancakes.

Can I make these pancakes vegan?

Since eggs help bind the batter, substituting them in this recipe is tricky. You might experiment with flax eggs, but results can vary. For best texture, the traditional eggs are recommended.

What if I don’t have coconut oil spray?

You can use any neutral oil or butter to grease the pan lightly. Just be sure to use enough to prevent sticking but not so much that the pancakes become greasy.

Final Thoughts

There is something undeniably comforting about the simplicity and heartiness of 3-Ingredient Peanut Flour Pancakes. They prove that with just a handful of wholesome ingredients, you can create a breakfast treat that feels both indulgent and nourishing. I encourage you to dive in, give this recipe a try, and watch it become one of your favorite morning staples. Happy cooking and happy eating!

3-Ingredient Peanut Flour Pancakes Recipe

★★★★★

4.9 from 9 reviews

Author: lilan
Total Time: 15 minutes
Yield: 4 pancakes 1x
Diet: Gluten Free

Print Recipe

Description

These 3-Ingredient Peanut Flour Pancakes offer a quick, nutritious, and delicious breakfast option made with simple ingredients like banana, eggs, and peanut flour. They are naturally gluten-free and packed with protein and flavor, perfect for a wholesome start to your day.

Ingredients

Scale

Pancake Batter

1 medium banana, mashed
2 large eggs
4 tablespoons peanut flour

Peanut Flour Sauce

1 tablespoon peanut flour
1 tablespoon unsweetened almond milk
1/2 teaspoon maple syrup

Instructions

Mash the banana and mix eggs: In a medium-sized bowl, mash the banana until smooth using a fork or a food processor. Add the two large eggs to the mashed banana and whisk until the mixture is completely combined.
Add peanut flour to batter: Stir in the 4 tablespoons of peanut flour to the banana and egg mixture until the batter becomes smooth and well combined.
Prepare the cooking surface: Heat a large skillet over low to medium heat and lightly spray with coconut oil cooking spray to prevent sticking.
Cook the pancakes: When the skillet is hot and the coconut oil is fragrant, scoop about 1/4 cup of batter into the skillet for each pancake. The batter will be slightly thinner than traditional pancake batter.
Flip the pancakes: Let the pancake cook for about one minute, or until bubbles start to form on top. Carefully flip and cook the other side for an additional minute. Remove the cooked pancake and keep warm. Repeat with remaining batter.
Prepare the peanut flour sauce: In a mason jar or small container, combine 1 tablespoon peanut flour, 1 tablespoon unsweetened almond milk, and 1/2 teaspoon maple syrup. Cover and shake well until fully blended.
Serve: Drizzle the peanut flour sauce over the warm pancakes and enjoy your nutritious meal!

Notes

You can use a food processor to mash the banana and mix the batter more quickly.
Use coconut oil cooking spray or any neutral oil to prevent pancakes from sticking.
If the batter feels too thin, add a little more peanut flour to thicken.
These pancakes are naturally gluten-free; ensure peanut flour is certified gluten-free if needed.
For a vegan variant, substitute eggs with flax eggs, though texture may vary.
Adjust sweetness of the sauce according to your preference with more or less maple syrup.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American