Description
These flourless pancakes are delightfully sweet yet light, thanks to a mashed banana base and no flour in sight. The eggs provide structure, while a hint of vanilla adds a cozy aroma. Perfect for rushed mornings or lazy weekend brunches.
Ingredients
Scale
- 1 very ripe banana, mashed
- 2 large eggs, beaten
- 2 tablespoons ground flax seed (optional)
- ¼ teaspoon pure vanilla extract (optional)
- 2 tablespoons coconut oil
Instructions
- In a large bowl, combine the mashed banana with the beaten eggs, stirring until smooth.
- Mix in the ground flax seed and vanilla, if using.
- Warm the coconut oil in a large skillet over medium-low heat.
- Spoon the batter into the skillet, about ¼ cup per pancake.
- Cook for about 30 seconds or until small bubbles appear in the center.
- Flip the pancakes gently and cook for an additional 1 to 2 minutes, until lightly browned.
- Repeat with the remaining batter, adding more coconut oil if necessary.
Notes
- Variations: Add a sprinkle of cinnamon or a handful of chocolate chips to the batter for extra flavor.
- Serving Tips: Top with fresh berries, honey, or nut butter for a sweet finish.
- Allergies: This recipe is naturally gluten-free. If you use ground flax, check labels for gluten-free certification.
- Adjustments: If you prefer thicker pancakes, stir in a tablespoon of your favorite gluten-free flour blend.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 210 per serving
- Sugar: 9g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg
Keywords: flourless pancakes, banana pancakes no flour, gluten free pancakes recipe, breakfast, easy