Easy Banana Pancakes Recipe

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.

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.  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.

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 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!!

Try these other breakfast recipes too:

Pumpkin Waffles

Red White and Blue Yogurt Parfait

Spinach Quiche Muffins

Egg White Scramble

Coffee Cake Muffins

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 5 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

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