Last updated on February 11th, 2023
Make healthy flourless banana pancakes for a nutritionally dense snack or meal. No flour means they’re naturally gluten free and grain free. This banana pancake recipe is vegetarian-friendly, paleo-friendly, and dairy free.
We first encountered banana egg pancakes through word of mouth years ago as a quick and easy recipe for older babies and toddlers. The naturally sweet silver-dollar pancakes are the perfect size for little hands, and a wonderful way to promote self feeding. These days the effortless flourless banana pancake recipe lives on in our home.
Put your extra bananas to use in a nourishing snack or easy breakfast, lunch, or dinner.
Easy Banana Pancakes
Although iterations of 2-ingredient pancakes abound online and in home-made baby food cookbooks, this is by far the best method for easy banana pancakes.
In the spirit of simplicity, this recipe uses a fork to both mash the bananas and whisk the eggs. You could use a masher and a whisk, or even haul out a high-speed blender, but what’s the point of complicating things and creating more dirty dishes for yourself?
Additionally, minimal ingredients allow for a flexible recipe. For instance, what if you have only one banana? Cut the recipe in half and use 2 eggs. Looking for something to make with a bunch of ripe bananas? Double, triple, or even quadruple the recipe so you always have banana pancakes on hand.
• Sprinkle cinnamon into the mixture
• Drizzle with maple syrup
• Offer maple syrup on the side as a dip
• Top with nut butter or sunflower seed butter
• Spoon jam on top
• Spread cream cheese over them
• Serve with fresh fruit
Are banana pancakes healthy?
The combination of bananas and eggs provide many important micro- and macro nutrients, most notably potassium and protein. With only 2 ingredients, these pancakes land in the intersection between a vegetarian diet and paleo diet.
No flour means these banana pancakes are naturally gluten free and grain free. Plus, they’re dairy free as well.
How do you make pancakes without flour?
Eggs create structure and bind the 2 ingredients together. Because of this, the texture turns out more like mini Swedish pancakes than fluffy pancakes. Adding a pinch of baking powder or ½ teaspoon of apple cider vinegar will give them a bit of rise, but they won’t have the conventional pancake texture because they’re flour free.
Can you freeze flourless banana pancakes?
Yes, they freeze well. In fact, it’s a good idea to make a large batch and keep some on hand in the freezer to pull out for a quick snack or meal.
- Allow your pancakes to fully cool before freezing.
- Next, freeze the pancakes in a single layer on a sheet pan.
- Then transfer to a freezer-safe glass container with an air-tight lid.
- They will last indefinitely stored in the freezer, but for best quality eat within 2 or 3 months.
More healthy snacks to make with bananas:
Flourless Banana Pancake Recipe
Ingredients
- 2 bananas, peeled
- 4 eggs
Directions
Use a fork to mash the bananas on a plate or in a bowl.
Whisk eggs in a medium bowl, and then stir in the bananas.
Add butter or oil to a pan over low heat.
Scoop 1 to 2 spoonfuls of the banana mixture onto the pan for each silver dollar pancake. Depending on the size of your pan, you might fit 4 or 5 small pancakes per batch.
Cook for about 2 minutes, until pancakes begin to solidify on the bottom and sides. Flip, and then cook for an additional 2 minutes. The banana pancakes should become golden on each side.
Store leftover pancakes in an airtight container, chilled for 2 days or frozen for up to 3 months.
MAKES 2 ADULT-SIZE SERVINGS
Flourless Banana Pancakes
Ingredients
- 2 bananas,, peeled
- 4 eggs
Directions
- Use a fork to mash the bananas on a plate or in a bowl.
- Whisk eggs in a medium bowl, and then stir in the bananas.
- Add butter or oil to a pan over low heat.
- Scoop 1 to 2 spoonfuls of the banana mixture onto the pan for each silver dollar pancake. Depending on the size of your pan, you might fit 4 or 5 small pancakes per batch.
- Cook for about 2 minutes, until pancakes being to solidify on the bottom and sides. Flip, and then cook for an additional 2 minutes. The banana pancakes should become golden on each side.
- Store leftover pancakes in an airtight container, chilled for 2 days or frozen for up to 3 months.
Let's make gluten-free bagels, next!