Sometimes I see a recipe and it’s so intriguing, I have to try it. We almost always have bananas and eggs on hand so I really wanted to try this flour-less banana pancake recipe.
No one in my family is following a gluten free diet, but it never hurts to cut back on processed foods when you can. (Of course, this doesn’t mean I’m not feeding my kids hot dogs and chicken nuggets when I’m too tired to cook. I just believe, everything in moderation and doing what you can, when you can.)
We’re not super adventurous eaters around here, (at least I’m not…) but with basic ingredients like eggs and bananas, you can’t really go wrong. These pancakes were pretty darn good and once I added syrup, I could hardly tell the difference between the flour-less banana pancakes and regular pancakes.
I tried this recipe with and without baking powder. The version with baking powder definitely created a more “pancake like” pancake. Adding baking powder is optional, but I recommend adding it. I was curious why this was and looked it up. I found this explanation on Joy of Baking: (makes sense to me…)
“Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise.”
- 2 large ripe bananas
- 4 eggs
- 1/4 tsp baking powder (optional)
- dash of salt
- butter or oil for pan
1. In mixing bowl, mash bananas with fork.
2. Beat in eggs until well combined. (I used a fork.)
3. Add salt and baking powder, mix until combined.
4. Heat greased pan over medium high heat and cook like a regular pancake. (The pancake should be almost completely cooked before flipping. If the bottom of your pancake is starting to burn, then your heat is too high.)
Serve topped with powdered sugar or syrup.
Tips: These pancakes do not absorb the cooking oil the way regular pancakes do, so you may need to blot the excess grease with a paper towel. They are best served warm.
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