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.”
Ingredients:
- 2 large ripe bananas
- 4 eggs
- 1/4 tsp baking powder (optional)
- dash of salt
- butter or oil for pan
Instructions:
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.
Enjoy!
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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!
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