Absolutely! Here’s a detailed recipe for delicious, easy, and naturally flourless pancakes – a great option for gluten-free diets, low-carb lifestyles, or just a light and healthy breakfast. Plus, FAQs at the end cover substitutions, texture tips, and more.
🥞🍌 Flourless Pancakes (Banana & Egg Base)
Soft, naturally sweet pancakes made without flour — using just bananas and eggs as the base. Optional add-ins make them versatile and customizable.
✅ Ingredients (Makes about 6 small pancakes – 2 servings)
Basic Version (2-Ingredient):
- 2 ripe bananas (medium-sized, very ripe for sweetness)
- 2 large eggs
Optional Add-Ins (for texture and flavor):
- 1/4 tsp baking powder (makes them fluffier)
- 1/2 tsp vanilla extract
- Pinch of cinnamon or nutmeg
- 1 tbsp nut butter (peanut, almond, etc.) – for protein and structure
- 1–2 tbsp quick oats or almond flour (optional, still flourless if using nut flour)
For Cooking:
- Butter, oil, or nonstick spray for the pan
🔪 Instructions
1. Mash the Bananas
- In a medium bowl, mash the bananas with a fork until mostly smooth (a few small lumps are okay).
2. Mix the Batter
- Crack in the eggs and whisk until well combined.
- Add any optional ingredients (baking powder, vanilla, etc.) and stir until smooth.
3. Preheat the Pan
- Heat a nonstick skillet or griddle over medium-low heat.
- Lightly grease with butter, oil, or spray.
4. Cook the Pancakes
- Pour 2–3 tablespoons of batter per pancake (they’re delicate, so keep them small).
- Cook for about 1.5–2 minutes per side, until golden brown and set. Flip carefully with a thin spatula.
5. Serve
- Serve warm with your favorite toppings: fresh fruit, yogurt, nut butter, maple syrup, or a drizzle of honey.
🧁 Topping Ideas
- Fresh berries or sliced bananas
- Greek yogurt or whipped coconut cream
- Peanut butter, almond butter, or Nutella
- Chia seeds or crushed nuts
- A sprinkle of cocoa powder or cinnamon
❓ FAQs – Flourless Pancakes
Q: Do flourless pancakes taste like regular pancakes?
A: They’re a bit different — softer, more custardy, and banana-forward in flavor. They’re delicious but not as fluffy or bread-like as classic flour pancakes.
Q: Can I make them without bananas?
A: Yes! Try these variations:
- Pumpkin puree + eggs (3 tbsp puree per egg)
- Applesauce + eggs
- Or try mashed sweet potato for a heartier version
Q: How can I make them fluffier?
A: Add a pinch of baking powder or beat the egg whites separately and fold them in. A spoonful of almond flour or oats also helps with structure.
Q: Can I store or freeze them?
A: Yes!
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze with parchment between layers, then reheat in a toaster or pan.
Q: Are they keto or paleo-friendly?
A: Yes, if you skip oats and use almond flour or nut butter instead. Bananas are high in natural carbs, so for strict keto, use pumpkin or another low-carb fruit/veg base.
Q: Can kids eat these?
A: Absolutely! They’re naturally sweet and a great way to get in fruit and protein. Just skip salt or strong spices.
Q: Why are they hard to flip?
A: Flourless pancakes are delicate. Tips:
- Keep them small
- Use a nonstick pan
- Don’t flip too early — wait for bubbles and firm edges
- Use a thin, wide spatula
Would you like a nut-free, vegan, or protein-boosted version? Or maybe a printable card or meal-prep version for the week?