Flourless Banana Pancakes

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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.

I have been wanting to make newly popular flourless pancakes for a while now. So yesterday morning I finally put my over-ripe bananas to good use with this fantastic gluten free recipe. 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.

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. Oh my! 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

2 ripe bananas

1 egg

2 egg whites

1 tablespoon creamy peanut butter

1/2 cup quick-cooking oats

1/4 tsp cinnamon

1/4 tsp vanilla, optional

*Optional toppings:

Chocolate chips
Blueberries
Sliced bananas
Maple syrup

DIRECTIONS

In a medium bowl, mash bananas.

Add eggs, 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 1/4 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!!

5 from 3 votes

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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.

Course Breakfast

Cuisine American

Keyword banana pancakes, pancakes

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings 2

Calories 241 kcal

Author Sherri

Ingredients

• 2 ripe bananas
• 1 egg
• 2 egg whites
• 1 tablespoon creamy peanut butter
• 1/2 cup quick-cooking oats
• 1/4 tsp cinnamon
• 1/4 tsp vanilla optional
• *Optional toppings:
• Chocolate chips
• Blueberries
• Sliced bananas
• Maple syrup

Instructions

1. In a medium bowl, mash bananas.
2. Add egg, egg whites, peanut butter, and oats (add optional chocolate chips or blueberries)
3. Stir until the ingredients are completely mixed.
4. Heat coconut oil in a small skillet over medium-low heat.
5. Pour 1/4 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.
6. Flip pancake and cook until bottom is lightly browned, 1 to 2 minutes more.
7. Repeat with remaining batter.
8. ENJOY!!

Nutrition Facts

Flourless Banana Pancakes

Amount Per Serving (2 pancakes)

Calories 241 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 81mg 27%

Sodium 147mg 6%

Potassium 589mg 17%

Total Carbohydrates 36g 12%

Dietary Fiber 4g 16%

Sugars 15g

Protein 10g 20%

Vitamin A 8.9%

Vitamin C 12.4%

Calcium 6.5%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.