Flourless Banana Bread Pancakes
Indulge in the wholesome goodness of Flourless Banana Bread Pancakes—an irresistibly fluffy, gluten-free breakfast treat packed with natural sweetness and nutrients. Made with ripe bananas, rolled oats blended into a fine flour, and a hint of cinnamon, these pancakes combine the comforting flavors of banana bread with a light, airy texture. With no added sugar and versatile dairy or non-dairy options, they’re perfect for those seeking a healthier morning option. Easy to prepare in under 30 minutes, these pancakes are ideal for a quick weekday breakfast or a leisurely brunch. Top them with maple syrup, fresh fruit, or crunchy nuts for a stunningly delicious and nourishing start to your day!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large ripe bananas
- 2 large eggs
- 1 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
- 1 pinch pinch of salt
- 1 tablespoon oil or butter for greasing
- optional toppings like syrup, fresh fruit, or nuts
Instructions
Peel the ripe bananas and mash them in a large mixing bowl until smooth and lump-free.
Add the eggs to the mashed bananas and whisk together until well combined.
In a blender or food processor, add the rolled oats and blend until you achieve a fine oat flour consistency. Alternatively, use pre-made oat flour if preferred.
Add the oat flour, baking powder, ground cinnamon, and a pinch of salt to the banana-egg mixture. Stir to combine.
Pour in the vanilla extract and milk, and mix until a smooth pancake batter forms. Allow the batter to rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or chopped nuts.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
