Light, fluffy pancakes made without flour — just bananas, eggs, and a few simple ingredients for a naturally sweet, gluten-free breakfast!
🥘 Recipe Card
Servings & Timing
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Prep Time: 5 minutes
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Cook Time: 10 minutes
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Total Time: 15 minutes
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Yield: 6–8 small pancakes (2 servings)
Dietary Badges:
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Gluten-Free
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Flourless
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Kid-Friendly
✅ Ingredients (Quick View)
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Ripe bananas (mashed)
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Eggs
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Oats (optional, for extra texture)
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Baking powder
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Salt
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Vanilla extract (optional)
📖 Instructions (Quick View)
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Mash bananas until smooth.
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Whisk in eggs, baking powder, salt, and vanilla. Stir in oats if using.
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Heat a nonstick skillet; lightly grease with butter or oil.
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Pour small rounds of batter; cook 2–3 minutes per side until golden.
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Serve warm with fruit, nut butter, or syrup.
🔑 Notes
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Bananas should be very ripe for natural sweetness.
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Keep pancakes small — they flip easier without flour.
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Oats are optional but add slight chewiness and more structure.
🌟 Introduction
If you’re craving pancakes but want something lighter, these Flourless Pancakes are the answer. Made with ripe bananas and eggs, they’re naturally sweet, fluffy, and gluten-free. With just a few pantry staples, you can whip up a wholesome breakfast in minutes.
They’re kid-approved, healthy, and versatile — perfect for busy mornings or a guilt-free weekend brunch.
🥄 Step-by-Step Cooking Guide
1. Prepare the batter
Mash ripe bananas until smooth. In a bowl, whisk together bananas, eggs, baking powder, salt, and vanilla. Stir in oats if desired.
2. Heat the skillet
Warm a nonstick pan over medium heat. Lightly grease with butter, coconut oil, or nonstick spray.
3. Cook the pancakes
Pour small rounds (about 2 tablespoons each) of batter into the skillet. Cook until bubbles form on top, 2–3 minutes, then flip and cook another 1–2 minutes.
4. Serve immediately
Stack pancakes on a plate and serve warm with your favorite toppings.
🥬 Ingredient Notes & Substitutions
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Bananas: The riper, the better (brown spots = sweeter pancakes).
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Oats: Skip for a smoother, crepe-like pancake; keep for extra texture.
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Vanilla: Optional, but adds warmth and depth.
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Eggs: Provide structure — can’t be replaced here, but add an extra yolk for richness.
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Flavor Boost: Cinnamon or nutmeg pairs beautifully with banana.
🍽 Variations & Serving Suggestions
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Chocolate Lovers: Add sugar-free chocolate chips to the batter.
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Protein Boost: Stir in a scoop of protein powder.
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Berry Pancakes: Drop fresh blueberries or raspberries into the batter before flipping.
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Toppings: Nut butter, Greek yogurt, honey, maple syrup, or fresh fruit.
❄️ Storage & Make-Ahead
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Refrigerator: Store leftovers in an airtight container for up to 2 days.
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Freezer: Freeze cooked pancakes between parchment sheets up to 1 month. Reheat in toaster or skillet.
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Make-Ahead Tip: Mash bananas the night before, cover, and refrigerate batter for quicker mornings.
⚖️ Nutrition (per serving, ~3–4 pancakes)
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Calories: ~190
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Protein: 8g
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Carbs: 26g
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Fat: 5g
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Naturally gluten-free, no refined flour.
❓ Frequently Asked Questions
Q: Can I make these vegan?
A: You’ll need eggs for structure, but you can try flax eggs — they’ll be softer, more like crepes.
Q: How do I keep them from falling apart?
A: Keep them small, cook on medium heat, and flip gently with a thin spatula.
Q: Can I add sweetener?
A: Yes, though bananas usually provide enough natural sweetness. A touch of honey or stevia works too.
Q: Can I make waffles with this batter?
A: Yes! Just grease your waffle iron well and cook until crisp.
💌 Final Notes
These Flourless Pancakes are a perfect mix of healthy and satisfying — quick to make, fluffy, and full of banana flavor. With endless topping options and minimal ingredients, they’re bound to become your new breakfast favorite.
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