3 Ingredient Apple Pancakes Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
• Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
• Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

Steps:

• In a bowl, mash the banana with a fork.
• Add eggs and cinnamon. Mix until combined.
• Heat a nonstick skillet over medium heat. Add a spoonful of batter and cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
• Serve with maple syrup or honey.
• Enjoy!

Steps:

• Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.
• Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• In a medium bowl, mix Bisquik, applesauce and water. Add cinnamon if desired.
• Be sure to add liquids slowly to adjust for desired thick/thinness; do NOT make it too thin or pancakes will not set.
• Spray skillet with nonstick spray, set over high heat.
• To test for appropriate heat before cooking: splash a few droplets of water on skillet; if water splatters across the skillet, it is ready. It is important to get the pan hot before you cook or pancakes won't brown properly.
• When ready, pour in batter, about 3 tbsp full each for smaller pancakes, or according to personal preference.
• Wait about 1 minute, or until bubbles set, before flipping.
• Don't flip too many times or your pancakes will be flat!
• Serve immediately, or if not, leave to cool on paper towels and freeze for longer storage.

Steps:

• In a mixing bowl, mash the ripe banana with a form until it is in a thick paste.
• Add the peanut butter and stir until we'll combined.
• Mix in both eggs and beat until the batter is smooth.
• Heat a non-stick frying pan on medium-low heat. Add a bit of margarine. Using a ladle, pour a small amount of batter into the heated pan. You want to make the pancakes small (4" or so) so that they are easier to flip.
• The batter does not bubble like traditional pancakes would do.
• You will know it is time to flip when it is no longer liquidy on top when you turn the pan at an angle. It doesn't take long, about 2 minutes a side, depending on your stove.