Flourless pancakes are a wholesome alternative to traditional pancakes, offering a naturally gluten-free and nutrient-rich option. Instead of relying on refined flour, they use simple ingredients such as eggs, bananas, and oats (optional if tolerated) to create a light and fluffy texture. These pancakes are perfect for breakfast or brunch and can be enjoyed by those seeking a healthier version of a classic comfort food. They are quick to prepare, customizable with different toppings, and provide a satisfying balance of protein, fiber, and natural sweetness.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon vanilla extract (optional)
- 1 teaspoon coconut oil or butter for cooking
Instructions
- In a medium bowl, mash the bananas until smooth. Whisk in the eggs, baking powder, cinnamon, and vanilla until a batter forms.
- Heat a nonstick skillet over medium heat and lightly grease with coconut oil or butter. Pour 2–3 tablespoons of batter for each pancake and cook for 2–3 minutes, until bubbles form and edges set. Flip carefully and cook for another 1–2 minutes until golden.
- Serve warm with your choice of toppings such as fresh berries, Greek yogurt, or a drizzle of honey.
Servings
Makes 6 small pancakes (2 servings)
Nutritional Info (per serving, approx.)
Calories: 180
Protein: 8g
Carbohydrates: 28g
Fat: 5g
Fiber: 4g
Sugar: 14g
Sodium: 70mg
Notes
Bananas should be fully ripe for natural sweetness and smooth texture. If you prefer a slightly thicker batter, you can add 1 tablespoon of almond butter or ground oats. To keep them soft, avoid overcooking as flourless pancakes are more delicate than regular ones.
Tips
Cook the pancakes on medium-low heat to prevent burning and ensure they cook through evenly. Use a small spatula for flipping to avoid breaking them. Add blueberries or chocolate chips directly to the batter for variety. Store leftovers in the refrigerator for up to two days or freeze with parchment paper between each pancake.
Health Benefits
Flourless pancakes are naturally gluten-free, making them suitable for people with gluten sensitivities. Bananas provide potassium, vitamin B6, and natural energy from carbohydrates. Eggs add high-quality protein and essential amino acids, supporting muscle repair and satiety. Cinnamon can help regulate blood sugar levels, while coconut oil provides healthy fats. This recipe avoids refined sugar and flour, offering a nourishing alternative for breakfast that promotes steady energy and digestion.
Q & A
Q: Can I make these pancakes vegan?
A: Yes, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a plant-based option.
Q: Can I add protein powder to the batter?
A: Absolutely, a scoop of protein powder can be added to boost protein content, but adjust liquid if the batter becomes too thick.
Q: How do I make them fluffier?
A: Adding a pinch more baking powder or whipping the eggs before mixing can increase fluffiness.
Q: Can I use other fruits instead of bananas?
A: Yes, pureed pumpkin, applesauce, or mashed sweet potato can replace bananas, though flavor and sweetness will vary.
Q: Are these good for kids?
A: Yes, children love their natural sweetness, and parents can feel good about serving a healthier pancake option.