These super easy 4 Ingredient Banana Pancakes are made with ripe bananas, eggs, coconut flour, and milk. Naturally sweet, gluten-free, and ready in minutes!
You ever have one of those mornings where you open the fridge, stare at its contents, and somehow expect a full breakfast to materialize out of thin air? Yeah, that was me last week. Except the only things looking back at me were two very sad bananas, some eggs, and a whole lot of disappointment.
At that point, I had two options: 1) make coffee and accept defeat, or 2) get creative. And let me tell you, I’m so glad I chose the second option. I mashed up those bananas, cracked in some eggs, sprinkled in a little coconut flour, and added a splash of milk. No measuring cups, no plan—just vibes.
And somehow… they worked. Like, really worked. The pancakes were soft, naturally sweet, and honestly better than any mix I’ve ever used. I threw some peanut butter on top, drizzled a little honey, and boom—breakfast magic. Now, I make these all the time, and every time I do, I feel like I’ve outsmarted the universe by turning four simple ingredients into something this good.
Why You’ll Love This 4 Ingredient Banana Pancakes Recipe?
Minimal Effort, Maximum Payoff: No fancy kitchen gadgets, no special skills—just mix, pour, and flip.
Naturally Sweet & Flavorful: The bananas bring all the sweetness, so you don’t need added sugar.
Gluten-Free & Dairy-Free Friendly: Works for different diets—just swap the milk for a plant-based version if needed.
One Bowl, No Mess: Because who wants to spend their morning cleaning up?
If you love pancakes but hate complicated recipes, you just found your new favorite.
Ingredient Notes:
Bananas
The riper, the better. I’m talking brown spots, borderline mushy—those bananas are your secret weapon for the best flavor and texture. If yours aren’t ripe enough, you can speed things up by popping them in the oven at 300°F for about 10 minutes. Trust me, it works.
Eggs
These do all the heavy lifting. They bind everything together, give the pancakes some structure, and add a little protein boost.
Coconut Flour
This stuff is potent. A little goes a long way because it absorbs liquid like crazy. If you’ve never used it before, resist the urge to add more—it’ll turn your batter into cement.
Milk
This just helps thin out the batter so it’s easier to work with. I usually use almond or oat milk, but regular milk works just as well.
Pro Tip: If your batter looks too thick, let it sit for a minute before adding more milk. Coconut flour thickens over time!
How To Make 4 Ingredient Banana Pancakes?
Alright, let’s get cooking.
Step 1: Mash & Mix
Grab a mixing bowl and mash those bananas until they’re nice and smooth. No need to overthink it—some small lumps are fine. Crack in the eggs and whisk everything together.
Now, add in the coconut flour and milk, stirring until you get a thick but pourable batter. If it looks too thick, add a splash more milk. If it looks too thin, let it sit for a couple of minutes.
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Step 2: Heat & Cook
Warm up a nonstick skillet over medium-low heat. Add a little butter or coconut oil (because crispy edges are everything).
Scoop 1-2 tablespoons of batter onto the pan per pancake. Let them cook for about 2-3 minutes until the edges set and little bubbles start to form.
Now comes the nerve-wracking part—flipping. These pancakes are delicate, so don’t rush it. Use a thin spatula and flip gently. Cook for another minute or two on the other side until golden brown.
Step 3: Serve & Devour
Let them cool slightly (or don’t, I’m not judging), then stack them up and go wild with toppings. My go-to? Peanut butter, honey, and a sprinkle of cinnamon. But honestly, they’re good as is.
Storage Options:
Look, I won’t lie to you—these pancakes usually disappear fast. But if you somehow end up with extras, here’s what to do:
Fridge: Store in an airtight container for up to 3 days. Just pop them in the toaster or microwave to reheat.
Freezer: Freeze them flat on a baking sheet, then stack with parchment paper between each pancake. They’ll keep for up to 2 months.
Reheating: The toaster is amazing for these—crisps them up perfectly!
Variations and Substitutions:
Feeling adventurous? Try these variations:
Chocolate Fix: Add a tablespoon of cocoa powder to the batter. Boom—chocolate banana pancakes.
Protein Boost: Stir in a scoop of vanilla protein powder or toss in some chia seeds.
Nutty Goodness: Mix in a tablespoon of peanut butter or almond butter for extra richness.
Spice It Up: A dash of cinnamon, nutmeg, or even pumpkin spice gives these a warm, cozy vibe.
Dairy-Free Twist: Use almond, oat, or coconut milk instead of dairy milk—works like a charm!
What to Serve with 4 Ingredient Banana Pancakes?
They’re great on their own, but if you want to take things up a notch, try:
Nut Butter: Peanut, almond, cashew—whatever you love.
Fresh Fruit: Blueberries, raspberries, or sliced bananas make them even better.
Greek Yogurt: Adds creaminess and a little protein boost.
Maple Syrup or Honey: Obviously.
Crispy Bacon: Because sweet + salty = chef’s kiss.
Frequently Asked Questions:
Can I make these without eggs?
Yep! You can use flax eggs (1 tbsp flaxseed meal + 2 tbsp water per egg), but just know they’ll be a little softer.
Why are my pancakes falling apart?
They’re naturally delicate, so make sure your bananas are mashed well, your pan isn’t too hot, and you’re flipping gently.
Can I use all-purpose flour instead of coconut flour?
Not exactly—coconut flour is super absorbent. If using regular flour, start with ¼ cup and adjust as needed.
And there you have it—the easiest, fluffiest, most foolproof banana pancakes ever. Whether you’re making them for breakfast, brunch, or a midnight snack (because let’s be honest, pancakes are always a good idea), I can’t wait for you to try them.
So, what’s your go-to pancake topping? Let me know—I love getting new ideas!
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These 4 Ingredient Banana Pancakes are soft, naturally sweet, and incredibly easy to make. With just bananas, eggs, coconut flour, and milk, they’re a quick, gluten-free breakfast option that’s perfect for busy mornings. Ready in minutes and absolutely delicious!
In a mixing bowl, mash the bananas thoroughly until mostly smooth. A few small lumps are acceptable, but a smoother consistency will result in a more uniform batter.
Add the eggs to the mashed bananas and whisk until fully incorporated. Gradually sprinkle in the coconut flour while stirring, ensuring no lumps remain. Slowly add the milk and mix until the batter reaches a thick yet pourable consistency. If the mixture appears too thick, add a small amount of additional milk.
Cook the Pancakes
Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or coconut oil to prevent sticking.
Using a spoon or small ladle, carefully pour 1-2 tablespoons of batter per pancake onto the heated skillet. Allow the pancakes to cook undisturbed for approximately 2-3 minutes, or until the edges appear set and small bubbles begin forming on the surface.
Using a thin spatula, gently flip each pancake and cook for an additional 1-2 minutes, or until golden brown and firm to the touch.
Serve
Remove the pancakes from the skillet and let them cool slightly before serving. Pair them with your preferred toppings such as fresh fruit, nut butter, Greek yogurt, or a drizzle of honey.
Notes
This recipe is naturally gluten-free as it uses coconut flour instead of traditional wheat-based flour. However, if you are highly sensitive to gluten, ensure that your coconut flour is certified gluten-free, as cross-contamination can sometimes occur during processing. Additionally, if substituting coconut flour with another flour, choose a gluten-free alternative such as almond flour (adjusting the quantity as needed).
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!
