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.
- 2 large ripe bananas
- 4 eggs
- 1/4 tsp baking powder (optional)
- 1 dash of salt
- 1 tbsp butter or oil for pan
- 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.
- 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.
- Serving Size: 2
- Calories: 255
- Carbohydrates: 29
- Fiber: 3
- Protein: 14
Keywords: breakfast, gluten free, pancakes