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    Home » Recipes » Breakfast » Easy Banana Pancakes Recipe

    Easy Banana Pancakes Recipe

    By Sherri On August 29, 2017, Updated June 11, 2020 6 Comments

    730 shares
    5 from 4 votes
    Jump to Recipe Pin Recipe
    A stack of Banana Pancakes on a white plate covered in syrup

    These healthy Banana Pancakes are a fabulous gluten free breakfast idea. Top them with fresh fruit, chocolate chips and/or maple syrup or honey.

    One of my favorite breakfast meals is this protein waffle recipe, but I have been wanting to make the popular banana pancakes recipe for a while now. I finally put some over-ripe bananas to good use with these fantastic flourless pancake recipe.

    A stack of Banana Pancakes on a white plate covered in syrup

    Bananas combined with a little quick cooking oats, eggs and a few other yummy additions make these a definite keeper!

    This recipe made 4-5 smaller sized pancakes so adjust the ingredients if you need to make a bigger batch for a crowd or for a great make ahead breakfast for a few days.

    Five Banana Pancakes stack on a white plate with a fork.

    Now, I can’t promise they will come out as the “prettiest” pancake you will ever make but they make up for it in flavor that’s for sure.

    I did use the vanilla and cinnamon in my batch.  I bet it would be wonderful with a dab of pumpkin spice too!

    Top them off with some fresh blueberries, bananas and maple syrup (or honey) or chocolate chips if you’re feeling really naughty.

    They come this close to being called a dessert to be honest!

    Ingredients Needed for Banana Pancakes

    2 ripe bananas

    1 egg

    2 egg whites

    Creamy peanut butter

    Quick-cooking oats

    Cinnamon

    Vanilla, optional

    *Additional optional toppings:

    Chocolate chips
    Blueberries
    Sliced bananas
    Maple syrup
    Honey
    Confectioners Sugar

     

    How to Make Banana Pancakes

    In a medium bowl, mash bananas.

    Mashed bananas in a white bowl with a fork

    Add eggs, peanut butter, and oats (add optional chocolate chips or blueberries)

    Stir until the ingredients are completely mixed.

    Flourless Banana Pancakes batter in a white bowl with a fork

    Heat coconut oil in a small skillet over medium-low heat.

    Pour ¼ cup or less of batter into the pan.  The smaller the better for easier flipping.  Cook until the center starts to bubble, about 30 seconds.

    Banana Pancakes batter cooking in a black pan

    Flip pancake and cook until bottom is lightly browned, 1 to 2 minutes more.

    Repeat with remaining batter.

    Five Banana Pancakes stack on a white plate with a fork.

    ENJOY!!

    Try these other breakfast recipes too:

    Pumpkin Waffles

    Red White and Blue Yogurt Parfait

    Spinach Quiche Muffins

    Egg White Scramble

    Coffee Cake Muffins

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    A stack of Banana Pancakes on a white plate covered in syrup

    Flourless Banana Pancakes

    Flourless Banana Pancakes – extra healthy, gluten free yumminess to serve for your next brunch or just an everyday breakfast idea. Top them with fresh fruit, chocolate chips and/or maple syrup.
    5 from 4 votes
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    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 3 minutes
    Total Time: 13 minutes
    Servings: 2
    Calories: 241kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 ripe bananas
    • 1 egg
    • 2 egg whites
    • 1 tablespoon creamy peanut butter
    • ½ cup quick-cooking oats
    • ¼ teaspoon cinnamon
    • ¼ teaspoon vanilla optional
    • *Optional toppings:
    • Chocolate chips
    • Blueberries
    • Sliced bananas
    • Maple syrup

    Instructions

    • In a medium bowl, mash bananas.
    • Add egg, egg whites, peanut butter, and oats (add optional chocolate chips or blueberries)
    • Stir until the ingredients are completely mixed.
    • Heat coconut oil in a small skillet over medium-low heat.
    • Pour ¼ cup or less of batter into the pan. The smaller the better for easier flipping. Cook until the center starts to bubble, about 30 seconds.
    • Flip pancake and cook until bottom is lightly browned, 1 to 2 minutes more.
    • Repeat with remaining batter.
    • ENJOY!!

    Nutrition

    Serving: 2pancakes | Calories: 241kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 147mg | Potassium: 589mg | Fiber: 4g | Sugar: 15g | Vitamin A: 445IU | Vitamin C: 10.2mg | Calcium: 65mg | Iron: 4.3mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
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    Filed Under: Breakfast, Healthy Recipes, Recipes

    Reader Interactions

    Comments

    1. Raylene Toolin

      July 31, 2017 at 10:17 pm

      I bet those are great with strawberry syrup.

      Reply
    2. The Better Baker

      September 10, 2016 at 11:09 pm

      5 stars
      MMMM! These sound so good..I’m going to try them soon. Thanks so much for sharing with us at Weekend Potluck.

      Reply
    3. Miz Helen

      September 09, 2016 at 12:43 pm

      5 stars
      I would love having your awesome Banana Pancakes! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
      Miz Helen

      Reply
    4. April J Harris

      September 07, 2016 at 1:06 pm

      5 stars
      Love the addition of the vanilla and the cinnamon. Thank you for sharing this great gluten free recipe with us at the Hearth and Soul Hop. Pinned.

      Reply
    5. ARTantana

      September 05, 2016 at 1:17 pm

      Looks yum! Would love to try this out! Thanks for sharing and greetings from Dubai!!

      Shantana

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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