Flourless Peanut Butter Pancakes
Start your morning with a stack of irresistibly fluffy and nutritious Flourless Peanut Butter Pancakes, a gluten-free breakfast delight that's ready in just 15 minutes! Made with wholesome ingredients like ripe banana, creamy peanut butter, and eggs, these pancakes are naturally sweet, protein-packed, and bursting with flavor. A touch of cinnamon and vanilla extract adds warmth and depth, while a pinch of baking powder ensures a light, airy texture—no flour needed. Perfect for busy mornings or leisurely weekends, these pancakes cook up golden brown with a luscious peanut butter aroma. Serve them with a drizzle of maple syrup, fresh fruit, or your favorite toppings for a satisfying meal that feels indulgent but is oh-so-simple to prepare. Whether you're gluten-free or simply craving a twist on classic pancakes, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 large Ripe banana
- 0.25 cup Creamy peanut butter
- 2 large Eggs
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Vanilla extract
- 1 pinch Salt
- 1 teaspoon Cooking oil or butter
- 2 tablespoons Maple syrup (optional, for serving)
- as desired Fresh fruit or toppings (optional, for serving)
Instructions
In a medium mixing bowl, mash the ripe banana until smooth using a fork or potato masher.
Add the peanut butter, eggs, baking powder, ground cinnamon, vanilla extract, and a pinch of salt to the bowl. Whisk everything together until the batter is smooth and well combined.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Pour about 2 tablespoons of batter for each pancake onto the preheated skillet, leaving space between each pancake. The batter will be thick, so use the back of a spoon to gently spread it into a round shape if needed.
Cook the pancakes for 1 to 2 minutes on the first side, or until bubbles start forming on the edges and the bottoms are golden brown.
Carefully flip the pancakes using a spatula and cook for another 1 to 2 minutes on the other side, until fully cooked through and golden.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm, topped with maple syrup, fresh fruit, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 770 mg | 34% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 48.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1165 mg | 25% | |
*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.
