Three-ingredient pancakes: light banana pancakes without sugar, but with apples in the batter, super easy and delicious. 3-ingredient banana pancakes: a light recipe to add to our collection of pancake recipes. Banana pancakes are delicious, but today we’ll prepare a tasty variation without eggs, sugar or butter (or oil), a light interpretation of classic American pancakes, perfect for breakfast, even if you’re not dieting. To make these pancakes you only need a blender or food processor and the ingredients listed.
No butter, oil or sugar — just ripe bananas and apples with the addition of flour, for a tasty and light breakfast.
You can use oat flour instead of all-purpose “00” flour. You can also add nuts such as almonds or walnuts to the batter, or replace one tablespoon of flour with one tablespoon of unsweetened cocoa powder and the result will still be great. Let’s head to the kitchen and make the light banana pancakes, sugar-free, but before you start cooking remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sugar-free, egg-free and butter-free pancakes
- 3/4 cup flour
- 1 apple
- 1 banana
- 1 teaspoon baking powder
- as needed milk (or water, if necessary to adjust the batter)
Tools
- Blender
- Pan
Preparation of apple and banana pancakes without sugar
To make these light pancakes without sugar, eggs or butter, place the flour, a peeled and cored apple, the banana, and the baking powder in the blender bowl. Blend everything together and then, to adjust the consistency, add a little milk or water.
Once you have a creamy, not-too-runny batter (if too thin, adjust with a little more flour), place a pan lightly greased with a film of oil or butter over the heat. When the pan is hot but not scorching, pour the first two tablespoons of batter. You don’t need a special pancake pan; just make sure each amount of batter forms a disk about 4 inches (approximately 10 cm) in diameter. Cook the first side of the pancake over very low heat for 1 minute and 45 seconds, flip it and cook the other side for the same amount of time. Each pancake should be cooked for about 3 minutes and 30 seconds in total. Continue until all the batter is used: the apple-banana pancakes are ready to enjoy plain, with maple syrup, honey, fruit or peanut butter.
Storage notes and tips
You can store the sugar-free banana pancakes sealed in a plastic food bag and eat them within 2-3 days, or you can freeze them individually, put them in a food bag and use them as needed after thawing at room temperature for a few minutes and reheating.
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