Pancakes without flour? Absolutely! This recipe is a game-changer for those avoiding gluten or just looking for a lighter, protein-packed breakfast option. Perfectly fluffy and deliciously satisfying, these pancakes will make you forget all about traditional flour-based versions.
Why This Recipe Works
- Protein-Packed: Using eggs and banana as the base, these pancakes are not only flourless but also packed with protein, making them a nutritious start to your day.
- Simple Ingredients: With just a handful of ingredients, most of which you likely have on hand, this recipe is as straightforward as it gets.
- Quick to Make: From bowl to plate in under 20 minutes, these pancakes are perfect for busy mornings.
- Customizable: Easily adaptable with your favorite add-ins like berries, nuts, or chocolate chips for a personalized touch.
Ingredients
- 2 large bananas, ripe
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 tablespoon honey (optional)
- 1/2 teaspoon cinnamon (optional)
- Coconut oil or butter, for cooking
Equipment Needed
- Mixing bowl
- Fork or whisk
- Non-stick skillet or griddle
- Spatula
- Measuring spoons
Instructions
Step 1: Mash the Bananas
In a mixing bowl, mash the bananas until smooth. A few small lumps are okay, but aim for a mostly smooth consistency to ensure even cooking. This is your flour substitute, so take your time to get it right.
Step 2: Mix in the Eggs
Add the eggs to the mashed bananas and whisk together until fully combined. The mixture should be slightly frothy, which helps to create fluffy pancakes. If you’re using honey or cinnamon, add them now for extra flavor.
Step 3: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly coat with coconut oil or butter. The right temperature is crucial; too hot, and the pancakes will burn; too low, and they won’t set properly.
Step 4: Cook the Pancakes
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes on the other side until golden brown.
Step 5: Serve Warm
Serve the pancakes warm with your favorite toppings. Maple syrup, fresh fruit, or a dollop of yogurt work beautifully. Enjoy immediately for the best texture and flavor.
Tips and Tricks
For the best results, use ripe bananas as they’re sweeter and easier to mash. If your batter seems too thin, let it sit for a few minutes to thicken up. Always preheat your skillet properly to avoid sticking. For an extra protein boost, consider adding a scoop of your favorite protein powder to the batter. Lastly, don’t overcrowd the skillet; cook in batches if necessary to ensure even cooking.
Recipe Variations
- Chocolate Chip: Stir in a handful of chocolate chips into the batter for a sweet treat.
- Berry Bliss: Add fresh or frozen berries to the batter for a fruity twist.
- Nutty Delight: Mix in chopped nuts like almonds or walnuts for added crunch and nutrition.
- Pumpkin Spice: Replace the banana with pumpkin puree and add pumpkin spice for a fall-inspired version.
Frequently Asked Questions
Can I make these pancakes ahead of time? Yes, you can cook them ahead and store in the fridge for up to 2 days or freeze for longer storage. Reheat in a toaster or microwave before serving.
Are these pancakes keto-friendly? While bananas contain carbs, you can reduce the amount or substitute with a lower-carb fruit like berries to make them more keto-friendly.
Can I use egg substitutes? Yes, flax eggs or chia eggs can work as substitutes, but the texture may be slightly different.
Summary
These flourless pancakes are a delicious, nutritious alternative to traditional pancakes, perfect for a quick and satisfying breakfast. Easy to make and customizable, they’re sure to become a morning favorite.