Start your morning off right with this refined sugar and gluten-free Flourless Banana Pancakes recipe. The recipe is just 3 ingredients and is super easy to make. Even though the pancakes don’t quite taste like a traditional pancake, I think you will enjoy this flourless pancake recipe.
Flourless Banana Pancakes
Sometimes I see a recipe and it’s so intriguing, I have to try it. We almost always have overripe 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 and refined sugar when you can. (Of course, this doesn’t mean I’m not feeding my kids chicken nuggets and quesadillas when I’m too tired to cook, lol. I just believe, everything in moderation and doing what you can, when you can.)
)
Do flourless banana pancakes taste like regular pancakes?
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. I will say, they don’t quite taste like regular pancakes. The banana pancakes definitely have more of an egg-y taste, but they are pretty darn good! Once I added some sugar free syrup, (you can use whatever kind of syrup you like) I could hardly tell the difference between the flour-less banana pancakes and regular pancakes.
Do I need to use baking powder in my flourless Banana 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.”
Can I freeze these Flourless Pancakes?
Yes, you can freeze these flourless banana pancakes.
I recommend letting the pancakes cool, then separating them into individual serving sizes before freezing. Then just reheat in the microwave and 70% for about 2 minutes. (Reheat time will vary based on your microwave size.)
Flour-less Banana Pancakes:
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Start your morning off right with theses this refined sugar and gluten-free Flourless Banana Pancakes recipe. The recipe is just 3 ingredients and they are easy to make. Even though the pancakes don’t quite taste like a traditional pancake, I think you will enjoy these flourless Pancakes.
Ingredients
- 2 large ripe bananas
- 4 eggs
- 1/4 tsp baking powder (optional)
- 1 dash of salt
- 1 tbsp butter or oil for pan
Instructions
- In mixing bowl, mash bananas with fork.
- Beat in eggs until well combined. (For best results, you must use a fork – not a blender or of mixer.)
- Add salt and baking powder, mix until combined.
- 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.
Notes
- For best results, you must use a fork – not a blender or of mixer.)
- 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.
Nutrition
- Serving Size: 2
- Calories: 255
- Carbohydrates: 29
- Fiber: 3
- Protein: 14
Keywords: breakfast, gluten free, pancakes
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Linda Walker says
My daughter found a similar recipe on Pinterest and has made them a couple of times. She loves them! I must say your plate of pancakes makes me want a plate of my own right now!
Linda
mysewwhatblog.blogspot.com
Jamie says
They are really good!
Mrs. Brigitte McGregor says
they look fantastic and as I am on the keto diet these look like just the ticket to a yummy breakfast
Jamie says
Do you eat bananas on keto?
marty (A Stroll Thru Life) says
Oh my goodness, this sounds delicious. I would love for you to link up to my Inspire Me party that just started. http://www.astrollthrulife.net/2014/04/211th-inspire-me-tuesday.html Hope to see you there.
Jamie says
I'll be sure to check it out!
Aubri Bradford says
Pinned! This looks fabulous and I love how healthy it is!
jessica cordima says
oh my gosh this looks amazing! I cant wait to try this recipe!! visiting you from We Did It Wednesday link party and now your newest follower!
http://www.battlingthehomefront.com
Brooke says
These look amazing! I'll have to try these with my kids!
SGS says
My husband is a newbie gluten-free eater and I'm always looking for good recipes that my kids will eat too. looks delicious, thanks for sharing!
Summer at http://www.outsidekid.com
Natasha In Oz says
That looks so delicious, Jamie-I can't believe there is no flour! I'm pinning this to my low carb board right now!
If you have a minute to spare please stop by and join my Say G'Day Saturday linky party-this post would be a fabulous addition!
Best wishes and Happy Easter!
Natasha in Oz
Karin Brosnan says
Yummalicious!! .Come link up to Centerpiece Wednesday and share this post with us http://thestylesisters.blogspot.com/2014/04/centerpiece-wednesday-beautiful.html
Karin
Aubri Bradford says
These look great! But when i tried making them we weren't very successful at keeping pancake form…. to be honest we made scrambled pancakes. What is your secret to beautiful flourless pancakes??… because yours look AMAZING!
Jamie says
Or, maybe the pan was too hot, which would not allow the pancake to cook long enough before flipping. (Which would cause it to fall apart,
Jamie says
Hmm, I'm not sure… just a couple of thoughts:
Maybe your bananas were not large enough and you needed more banana? Also, I mashed my bananas completely with a fork, so there almost no lumps.
Did you use the baking powder- maybe you needed a bit more?
Or possibly your pan was not hot enough to begin with?
The banana pancakes in the photo were from my first batch, though I confess to eating the first couple of pancakes, which were not as pretty as the last few that came out of the pan.
If you try these again and are successful, be sure to come back and let us know what you did differently.
~Jamie
Gwenevere Barber says
Hi Jamie, are you using baking powder or baking soda, your recipe calls for 1/4 tsp baking powder, but in your suggestions to Aubri, you're asking if she used the baking soda. They are mouthwatering, gonna try them but wanna make sure I use right ingredients.
Jamie says
I'm glad you caught that, it is baking powder, I'll re-reply to the message above so there is no confusion.
~Jamie
Annemarie says
fantastic recipe thank you so much!
I did find out that it is probably essential that you use a fork instead of a machine to mix. It maybe so that using a mixer you destroys the long fibers in the banana that hold the pancake together. I use a machine on the exact same recipe and got fried mush instead of pancakes! Today I used a fork and got your beautiful pancakes 🙂
Jamie says
That is so good to know, thank you for sharing! I used a fork, but others might try a machine too.
Ethel says
They taste great; but definitely turned out more banana flavored scrambled eggs than pancakes.
★★★★
amy says
Hello, thank you for this great recipe! Just curious: Can you use banana fruit powder in this recipe instead of bananas?
Jamie Sanders says
Hmm, never heard of banana powder. I don’t think it would work.
Erin Sorrentino says
I made these but I cut the recipe in half.. seemed like there what still too much egg? What do you suggest?
Jamie Sanders says
They are very eggy Since they’re only made with eggs and bananas. The baking powder helps.
Also, once you add the Maple syrup they are amazing for what they are.