If you’re looking for a breakfast that is quick, nutritious, and downright delicious, you have to try this 3-Ingredient Peanut Flour Pancakes Recipe. It’s a simple, wholesome way to start your day with a delightful peanutty punch and the natural sweetness of bananas, all packed into fluffy pancakes that come together in no time. Perfect for those mornings when you want to impress yourself without any fuss.

Ingredients You’ll Need

In the center of a clear glass bowl, there are three main layers of ingredients visible from above: a frothy yellow liquid layer occupying the bottom right, a small pile of light brown powder on the left side, and a small amount of mashed banana with a pale cream color at the top right. To the top right of the bowl, inside a white ceramic egg holder, are seven brown eggs, arranged neatly. On the left side of the bowl, two whole bananas with yellow peels and some brown spots lie side by side. A wooden-handled measuring scoop containing some of the brown powder rests on the white marbled surface just below the bowl. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully straightforward but each plays an important role. From the natural sweetness and moisture of the banana to the protein-rich eggs and peanut flour that gives these pancakes their character, every component is essential for that perfect texture and flavor.

1 medium banana (mashed): Acts as the natural sweetener and moisture to bind the batter together without any added sugar.
2 large eggs: Provide structure, richness, and a boost of protein to keep you energized.
4 tablespoons peanut flour: This powerhouse ingredient delivers an irresistible peanut flavor while keeping the pancakes light and fluffy.
1 tablespoon peanut flour: Reserved for the peanut flour sauce, intensifying the nutty goodness when drizzled over.
1 tablespoon unsweetened almond milk: Lightens the peanut sauce with a creamy touch without overwhelming sweetness.
1/2 teaspoon maple syrup: Adds a gentle hint of sweetness to the sauce, perfectly complementing the natural banana flavors.

How to Make 3-Ingredient Peanut Flour Pancakes Recipe

Step 1: Mash and Whisk

Start by mashing your medium banana in a medium bowl until it’s smooth and creamy. This creates the perfect natural sweetener and moisture base for your pancakes. Next, crack in two large eggs and whisk everything together until it’s a uniform, smooth mixture. If you prefer, a food processor can make this process even quicker and easier.

Step 2: Incorporate the Peanut Flour

Sprinkle in the peanut flour and stir the batter gently but thoroughly until it’s smooth and free of lumps. The peanut flour adds a beautiful, subtle nuttiness and a bit of protein that makes these pancakes stand out from the usual.

Step 3: Heat the Skillet and Prepare to Cook

Warm a large skillet over low to medium heat, then lightly spray it with coconut oil. You’ll know it’s ready when the coconut oil becomes fragrant—that’s your cue that it’s perfectly preheated for cooking these tender pancakes.

Step 4: Cook the Pancakes

Use a 1/4 cup measuring cup to scoop the batter into the skillet. The batter is a little thinner than traditional pancake batter, so pour carefully. Let each pancake cook for about a minute, or until you see little bubbles forming on top—that’s when it’s time to flip! Gently turn them over and cook for another minute on the second side. Repeat this until you’ve used all your batter. The result is fluffy, tender pancakes with a lovely peanut aroma.

Step 5: Make the Peanut Flour Sauce

For the perfect finishing touch, mix one tablespoon of peanut flour with the almond milk and maple syrup in a mason jar. Secure the lid and shake vigorously until smooth and creamy. Drizzle this peanut flour sauce generously over your pancakes for an extra burst of flavor that pairs beautifully with the natural sweetness of the banana pancakes.

How to Serve 3-Ingredient Peanut Flour Pancakes Recipe

A stack of four golden-brown pancakes sits in the center of a white plate, each pancake showing slight texture and fluffy edges. On top of the stack, there are three bright red raspberries and one dark blue blueberry arranged neatly. To the left of the plate, a fork with a wooden handle rests on the white marbled surface. Surrounding the plate are scattered raspberries and blueberries. In the background, two yellow bananas lean against a white egg holder filled with eight brown eggs. On the right side of the image, a wooden-handled measuring scoop filled with a light brown powder rests on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some crushed peanuts on top for a delightful crunch or add fresh berries to brighten both the flavor and your plate visually. A light dusting of powdered sugar or a drizzle of additional maple syrup is also wonderful for added sweetness.

Side Dishes

These pancakes are wonderfully versatile. Pair them with a side of crisp bacon or sausage for a savory contrast, or keep it light with a fresh fruit salad. A dollop of Greek yogurt can also add creamy tanginess that balances the dish perfectly.

Creative Ways to Present

Stack the pancakes high and alternate layers with a smear of peanut butter for a decadent treat. For a fun twist, add sliced bananas or chocolate chips inside the batter before cooking. Serving with a small bowl of the peanut flour sauce on the side lets everyone customize their pancake experience.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover pancakes, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days without losing their delightful texture or flavor.

Freezing

To freeze, separate pancakes with parchment paper to prevent sticking and place them in a freezer-safe bag or container. They stay fresh in the freezer for up to 2 months, making for an easy breakfast option anytime.

Reheating

Reheat pancakes gently in a toaster or on a skillet over medium heat to restore their warmth and softness. Avoid the microwave if possible, as it can make them rubbery. The peanut flour sauce is best served fresh, but can be stirred and warmed slightly if needed.

FAQs

Can I substitute peanut flour with regular peanut butter?

Regular peanut butter can be more oily and dense than peanut flour, which might affect the pancake’s texture. If you do substitute, reduce the liquid slightly and mix thoroughly to maintain a balanced batter.

Are these pancakes gluten-free?

Yes! This 3-Ingredient Peanut Flour Pancakes Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Can I use a different type of flour?

Peanut flour is key to the distinct flavor and texture here, so swapping it out will change the pancakes significantly. Almond flour or oat flour could work but would require recipe adjustments and may not deliver the same delicious peanut taste.

How can I make these pancakes vegan?

Since eggs are a core ingredient for this recipe, making it fully vegan is challenging without significant substitution. You might experiment with flax eggs or chia eggs, but the texture and rise may differ.

Is the peanut flour sauce necessary?

The peanut flour sauce really elevates this dish by adding a creamy, sweet nutty layer. While optional, it’s highly recommended to experience the full range of flavors in this 3-Ingredient Peanut Flour Pancakes Recipe.

Final Thoughts

There is something truly special about quick recipes that don’t compromise on taste, and the 3-Ingredient Peanut Flour Pancakes Recipe absolutely fits the bill. Whether it’s a busy weekday morning or a laid-back weekend brunch, these pancakes bring warmth, comfort, and a little touch of peanut magic to your table. Give them a try—you might just find your new favorite breakfast go-to!

3-Ingredient Peanut Flour Pancakes Recipe

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4 from 8 reviews

Author: Sara
Total Time: 25 minutes
Yield: 1 serving (approximately 4 pancakes)
Diet: Gluten Free

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Description

These 3-Ingredient Peanut Flour Pancakes are a quick, protein-packed breakfast option perfect for banana and peanut flour lovers. With just a handful of simple ingredients, you can whip up fluffy, nutty pancakes that are naturally sweetened and perfect topped with a simple peanut flour sauce.

Ingredients

Pancakes

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

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Instructions

Prepare the batter: In a medium bowl, mash the banana until smooth. You may also use a food processor for a finer texture. Add the two eggs and whisk thoroughly until fully combined.
Add peanut flour: Stir in 4 tablespoons of peanut flour until the batter is smooth and consistent. The batter will be slightly thinner than traditional pancake batter.
Heat skillet: Preheat a large skillet over low to medium heat and lightly spray it with coconut oil cooking spray to prevent sticking and add flavor.
Cook pancakes: When the skillet is hot and the coconut oil fragrance is noticeable, use a 1/4 cup measuring cup to pour the batter onto the skillet. Cook each pancake for about one minute or until bubbles form on the surface.
Flip pancakes: Carefully flip the pancakes and cook for an additional minute on the other side until golden and cooked through. Remove from skillet and place on a plate. Repeat with remaining batter.
Make peanut sauce: In a mason jar, combine 1 tablespoon peanut flour, 1 tablespoon unsweetened almond milk, and 1/2 teaspoon maple syrup. Cover and shake well to create a smooth peanut flour sauce.
Serve: Pour the peanut flour sauce over the warm pancakes and enjoy immediately.

Notes

Use a non-stick skillet or well-seasoned pan to prevent sticking.
Adjust heat as necessary to avoid burning the pancakes; cooking on a lower heat ensures even cooking.
You can substitute almond milk with any milk of your choice for the sauce.
For extra texture, add a sprinkle of chopped peanuts or fresh berries as a topping.
These pancakes are naturally gluten-free and high in protein thanks to the peanut flour and eggs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American