Deliciously Simple Flourless Banana Pancakes (Gluten Free)
I have a fantastic treat in store for you that’s not only delicious but also incredibly easy to make – One-Banana, Two-Egg Banana Pancakes! These pancakes are a game-changer for breakfast and brunch, especially when you want something quick, healthy, and full of flavor.
Before you begin, ensure you have a very ripe banana and two large eggs on hand. The ripe banana will not only add natural sweetness to the pancakes but also lend a lovely, moist texture. In a small mixing bowl, peel the ripe banana and mash it well using a fork. Make sure to get a smooth and lump-free consistency for a better banana pancake batter. You want to really whip this with the fork until it’s almost frothy. Once your banana is nicely mashed, crack the two large eggs into the same bowl. Use the fork or a whisk to mix the eggs and banana thoroughly. The mixture should be smooth and evenly combined.
At this point you can add the vanilla or other flavorings and mix-ins and a quarter teaspoon of baking soda. The baking soda is not required, but it does help them puff up a bit.
Place a non-stick or well seasoned cast iron frying pan or griddle on medium heat. Lightly grease it with butter or cooking spray to prevent the pancakes from sticking. Use a tablespoon (measuring spoon) to place the batter on the pre-heated griddle. These pancakes are “silver dollar” size. They are very thin, similar to a crepe. If you make them too large, you will have difficulty flipping them. Flip them carefully. They cook up fast, so work quickly!
We like to add in a couple of shakes cinnamon and a splash of vanilla. We also love to replace the vanilla with a bit of almond extract. Mini chocolate chips make these extra special! I think one of our favorite variations is to finely dice or grate some apple and shake in a bit of extra cinnamon. So delicious!
We serve these with an additional over easy egg or two. While you are welcome to top them with your favorite pancake syrup, it’s not necessary. The ripe banana adds a natural sweetness.
Banana Pancakes – Gluten Free One Banana Two Egg Pancakes
Ingredients
Pancakes
- 1 very ripe banana
- 2 eggs
- butter or cooking oil/spray for greasing the griddle
Optional Add-ins
- ¼ tsp vanilla or almond extract or more to taste
- ¼ tsp baking soda
- handful mini chocolate chips
- 4 slices apple, finely diced or grated
- ¼ tsp cinnamon or more to taste
Optional Toppings
- maple syrup, peanut butter, almond butter, powdered sugar, butter
Instructions
- Heat a griddle or fry pan to a medium heat
- In a small bowl, mash bananas well with a fork and mix them until they are almost smooth with very few lumps.
- Crack two eggs into the bowl and mix together with a fork. You want this to be a smooth consistency, so really keep mixing until you have a nice batter.
- Add baking soda and vanilla, cinnamon and mix together. Add in any fruit or chocolate chip add ins if using.
- Butter or spray the griddle/pan.
- Using a tablespoon measuring spoon, drop silver dollar sized pancakes onto the hot griddle. These cook quickly. Watch closely and flip carefully when ready.
- Finish cooking the other side and enjoy!
Looking for other gluten-free breakfast treats? Try these Pumpkin Muffins or these Banana Muffins.
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