Do you have a love for pancakes that remains unfulfilled because of dietary restrictions? Re-embrace this classic breakfast comfort food by making flourless pancakes. They’re moist, sweet and simple.
Even better, they’re packed with protein and low in calories – so you don’t have to limit yourself to one or two. Eat them plain or top them with your favorite syrup, fruit or yogurt. They’re grain free, so they fit into paleo and gluten free diets. The bananas make this recipe sweet, so this is most appropriate for the post-workout window if you’re trying to lose body fat. Don’t worry about that if you’re trying to build muscle or if you plan on feeding this to a growing kiddo!
The Finer Points
These cook up best if you make smaller pancakes and use cooking spray. I also find it’s important to use a spatula with a fine edge, like this pancake spatula. Spatulas with thick edges can’t get under the thin pancake and end up tearing it apart.
Have a batter disaster? Just scramble the batter and call it sweet scrambled eggs.
- 1 Banana, Medium to Large and Ripe - Riper bananas yield sweeter pancakes.
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Cooking spray, or 1 tablespoon of butter or cooking oil.
- Add the peeled banana to a blender or food processor with the eggs, vanilla and cinnamon.
- Blend until the mixture is smooth with little bubbles.
- Preheat a cast iron skillet or griddle to low heat.
- Add the cooking oil to the pan and coat it well.
- Pour the batter into the pan, ⅛ cup at a time.
- Cook the pancakes on low to medium heat until bubbles just begin to form throughout the pancake. Be careful not to overcook them or they'll stick to the pan - it may only take a few seconds.
- Use a spatula to flip the pancakes. Let them cook for just a moment on the other side.
- Remove from the pan and enjoy!
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