These healthy flourless Banana Pancakes are a fabulous gluten free breakfast idea. Top them with fresh fruit, chocolate chips and/or maple syrup or honey.
I have been wanting to make the newly popular banana pancakes recipe for a while now. So yesterday morning I finally put some 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 Needed for Banana Pancakes
2 ripe bananas
2 egg whites
Creamy peanut butter
*Additional optional toppings:
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 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.
Try these other breakfast recipes too:
Flourless Banana Pancakes
- 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
- Sliced bananas
- Maple syrup
- 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 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.