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:
Red White and Blue Yogurt Parfait
Flourless Banana Pancakes
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
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Raylene Toolin
I bet those are great with strawberry syrup.
The Better Baker
MMMM! These sound so good..I’m going to try them soon. Thanks so much for sharing with us at Weekend Potluck.
Miz Helen
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
April J Harris
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.
ARTantana
Looks yum! Would love to try this out! Thanks for sharing and greetings from Dubai!!
Shantana