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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
Prep Time
10
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
13
minutes
minutes
Servings
2
Calories
241
kcal
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:
2
pancakes
|
Calories:
241
kcal
|
Carbohydrates:
36
g
|
Protein:
10
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
147
mg
|
Potassium:
589
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
445
IU
|
Vitamin C:
10.2
mg
|
Calcium:
65
mg
|
Iron:
4.3
mg