This post may contain affiliate links. Please read our disclosure.
These flourless banana pancakes are made with simple ingredients for a quick, delicious, and healthy breakfast! Just add your favorite toppings and enjoy.
Looking for a quick and healthy breakfast to start your day the right way? These flourless banana pancakes are made with just a few simple ingredients for a tasty meal to jumpstart your morning!
They’re also dairy-free, gluten-free (as long as you use gluten-free oats), and can be ready in half an hour. Just add your favorite toppings and dig in.
How to make flourless banana pancakes
These nutritious pancakes come together in seven easy steps with just a handful of clean ingredients.
Step 1: In a large bowl, mash the bananas with a fork until mostly smooth. Some lumps are okay.
Step 2: Add the eggs and vanilla extract, then whisk well.
Step 3: Add the oats, baking powder, cinnamon, and salt. Stir until fully combined.
Step 4: While the pancake batter rests, heat a nonstick pan over medium heat.
Step 5: Spoon ¼ cup of batter onto the pan. Cook for 3-4 minutes, or until bubbles start to form.
Step 6: Flip the pancake and cook for an additional 3-4 minutes.
Step 7: Remove from the pan and set aside. Repeat with the remaining batter until you have 8 pancakes total.
I recommend placing your pancakes somewhere to keep them warm while you finish cooking. After that, you’re ready to dive in!
Healthy topping ideas for your pancakes
Thanks to the bananas and the optional touch of cinnamon, these pancakes will be fluffy, moist, and tasty all on their own. That being said, half the fun of pancakes are all the toppings you can add, right?
I usually like to keep it simple with some fresh fruit. Strawberry slices are my favorite, but blueberries or raspberries are also wonderful for adding a burst of flavor.
Looking for a more traditional pancake experience? Grab your favorite brand of sugar-free syrup and drizzle to your heart’s content!
You could also add chopped nuts, shredded coconut, sugar-free chocolate chips, peanut butter, whipped cream… the options are pretty endless! Feel free to keep your stack as simple (or make it as crazy) as you like.
Storage
Like most pancake recipes, these will be best when they are fresh and hot out of the pan. That being said, if you find yourself with extras, don’t let them go to waste!
Simple store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy, I recommend either microwaving or baking at 350°F until warm.
Other healthy pancake recipes
Looking for more great ways to start your morning? A healthy breakfast is my favorite way to set the tone for the rest of my day! Here are a few of my top pancake recipes I know you’ll love:
For even more delicious inspiration, make sure to check out my favorite 10 Low-Carb Breakfast Ideas for Diabetics!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Flourless Banana Pancakes
Ingredients
- 2 medium bananas
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon cinnamon, (optional)
- ¼ teaspoon salt
Instructions
- In a large bowl, mash the bananas with a fork until mostly smooth. Some lumps are okay.
- Add the eggs and vanilla extract, then whisk well.
- Add the oats, baking powder, cinnamon, and salt. Stir until fully combined.
- While the pancake batter rests, heat a nonstick pan over medium heat.
- Spoon ¼ cup of batter onto the pan. Cook for 3-4 minutes, or until bubbles start to form.
- Flip the pancake and cook for an additional 3-4 minutes.
- Remove from the pan and set aside. Repeat with the remaining batter until you have 8 pancakes total.
Mrs MH Mason
A tasty, trouble-free breakfast that’s quick to make
brob arora
Just tried this recipe, the taste was okayish at least according to me whereas other family members enjoyed it