Are you ready to flip your breakfast routine upside down? Say goodbye to traditional pancakes and hello to the delightful world of No Flour Banana Pancakes! These scrumptious, gluten-free pancakes are not only incredibly easy to make but also require just a handful of ingredients you probably already have in your kitchen. In just 15 minutes, you can whip up a delicious breakfast that’s both healthy and satisfying—perfect for those busy mornings or lazy weekends. Trust us, once you try these fluffy, banana-infused delights, you’ll wonder why you ever used flour in the first place!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Breakfast
Serves: 2 servings
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- Butter or oil for cooking
Instructions
- Peel the ripe bananas and place them in a medium mixing bowl. Mash the bananas thoroughly with a fork until they become a smooth, creamy consistency with minimal lumps.
- Crack the eggs directly into the mashed banana mixture. Whisk the eggs and bananas together until they are completely combined and form a uniform batter.
- Add the baking powder and cinnamon (if using) to the banana-egg mixture. Stir gently but thoroughly to ensure all ingredients are well incorporated.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup or large spoon, carefully pour the batter onto the heated skillet, creating pancakes about 3-4 inches in diameter.
- Cook the pancakes for approximately 2-3 minutes on the first side. Look for small bubbles forming on the surface and the edges beginning to look slightly dry.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the second side until golden brown.
- Transfer the cooked pancakes to a plate and repeat the cooking process with the remaining batter, adding more butter or oil to the pan as needed.
- Serve warm, optionally topped with fresh berries, a drizzle of honey, or a sprinkle of extra cinnamon.
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots for the best results!
- Mix Thoroughly: Make sure to mash the bananas until they’re completely smooth before adding the eggs. This will help create a uniform batter that cooks evenly.
- Control the Heat: Cooking on medium-low heat is key to preventing the pancakes from burning. Take your time to ensure they cook through without getting too dark.
- Experiment with Flavors: Feel free to add a pinch of vanilla extract or a dash of nutmeg to the batter for an extra layer of flavor. You can also try mixing in chocolate chips or nuts for added texture.
- Serve Immediately: These pancakes are best enjoyed fresh off the skillet. Serve them warm with your favorite toppings like fresh berries, a drizzle of maple syrup, or a sprinkle of powdered sugar.
- Batch Cooking: If you’re making a larger batch, keep the cooked pancakes warm in the oven at a low temperature while you finish cooking the rest.
- Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a toaster or microwave for a quick breakfast treat!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 25g
Protein: 7g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 190mg
