Easy Flourless Banana Nut Pancakes

Oh, hey there! I’m so excited you’re here because I’m about to share a recipe that’s practically magical in my kitchen. It’s one of those gems I stumbled upon years ago, and let me tell you, it’s been a total game-changer. We’re talking about flourless banana pancakes, and if you’re anything like me, the idea of “flourless” might sound a little intimidating, right? Like, how can you even have pancakes without flour? But trust me, this recipe is so forgiving and so incredibly delicious, it’s become my go-to for everything from lazy weekend mornings to surprisingly quick weeknight treats. It’s the perfect solution when you’re craving something sweet and comforting, but the thought of a full baking project feels too much. Forget those dense, gummy gluten-free attempts; these are light, fluffy, and bursting with that irresistible banana flavor. They’re like a warm hug in pancake form, and honestly, they put traditional pancakes to shame in my book sometimes!

What is flourless banana pancake?

So, what exactly are these magical flourless banana pancakes? Think of them as the purest expression of banana goodness, baked into a pancake shape. Instead of relying on traditional flour to bind everything together, we use the natural starches and fibers from ripe bananas, along with a few other simple ingredients, to create a tender, moist, and wonderfully satisfying pancake. It’s essentially a batter where mashed bananas are the main event, giving them their signature sweetness and that perfect soft texture. It’s less about creating a structure with gluten and more about celebrating the natural ingredients. This makes them incredibly approachable, even if you’re not a seasoned baker. They’re naturally a bit denser than your average pancake, but in the absolute best way – think moist cake meets fluffy pancake. It’s simple, pure, and incredibly delicious.

How do you make flourless banana pancakes?

Quick Overview

Making these flourless banana pancakes is surprisingly straightforward. It’s a one-bowl wonder for the most part! You’ll mash your ripe bananas, whisk in a few wet ingredients, then fold in your dry components. A quick swirl of something delightful, a brief bake in the oven, and voilà – delicious, wholesome pancakes ready to be devoured. The beauty of this method is that it’s practically foolproof, and the result is always a winner. You don’t need any special equipment, just a bowl, a whisk, and a baking pan.

Ingredients

For the Main Batter:
3 very ripe bananas, mashed (the riper, the better for sweetness and texture!)
2 large eggs
1/4 cup milk (any kind works – I’ve had great results with almond milk for extra creaminess!)
2 tablespoons melted butter or coconut oil, plus more for greasing
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Pinch of salt

For the Swirl (Optional, but highly recommended!):
2 tablespoons chocolate chips (mini ones are great for even distribution)
1 tablespoon almond butter or peanut butter, warmed slightly to make it drizzle-able

For Serving:
Maple syrup
Fresh berries
Yogurt or whipped cream

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or a similar-sized oven-safe skillet with butter or your chosen oil. You want a nice, even coating so the pancakes don’t stick. If you’re using a skillet, make sure it’s oven-safe! I always do this first to make sure the oven is ready when my batter is.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cinnamon, baking soda, and salt. It might seem like a tiny step, but making sure the leavening agent and spices are evenly distributed now prevents any clumps later and ensures consistent flavor and rise. Just a quick whisk until everything looks uniform is all you need.

Step 3: Mix Wet Ingredients

In a separate larger bowl, thoroughly mash your very ripe bananas. I like to use a fork for this, leaving a few small chunks for texture, but you can also use a potato masher or even an immersion blender if you prefer a super-smooth batter. Once mashed, whisk in the eggs, milk, melted butter (or coconut oil), and vanilla extract until well combined and smooth. It should look like a lovely, creamy mixture.

Step 4: Combine

Add the dry ingredients from Step 2 into the wet ingredients from Step 3. Gently fold them together using a spatula or wooden spoon until *just* combined. It’s super important not to overmix here! A few streaks of dry ingredients are perfectly fine. Overmixing can develop the proteins in the eggs too much, leading to tougher pancakes, and we want these to be tender.

Step 5: Prepare Swirl (if using)

If you’re adding a swirl, gently warm your almond butter or peanut butter in a small bowl for about 10-15 seconds in the microwave, just until it’s a bit more pourable. If you’re using chocolate chips, have them ready.

Step 6: Layer & Swirl

Pour the batter into your prepared baking pan or skillet. If you’re using chocolate chips, scatter them over the top of the batter. Then, drizzle the warmed almond butter or peanut butter over the batter in a random pattern. You can use a toothpick or the tip of a knife to gently swirl it through the batter to create pretty marbled patterns. Don’t overdo the swirling; you want distinct ribbons of flavor.

Step 7: Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the center should be set. Keep an eye on it, as oven temperatures can vary. I usually check around the 20-minute mark.

Step 8: Cool & Glaze

Let the pancakes cool in the pan for about 5-10 minutes before slicing. This allows them to firm up a bit more. If you’re adding a glaze, this is the time! A simple dusting of powdered sugar or a light drizzle of maple syrup works wonders.

Step 9: Slice & Serve

Carefully slice the pancakes into squares or desired portions directly in the pan. Serve warm with your favorite toppings. They are absolutely divine right out of the oven!

What to Serve It With

These flourless banana pancakes are so versatile, they fit into almost any meal or craving. For a simple quick breakfast, a warm slice topped with a dollop of Greek yogurt and a sprinkle of granola is incredibly satisfying and keeps you full for ages. My kids love them with just a drizzle of pure maple syrup – it’s their favorite sweet treat to start the day. For a more elaborate weekend brunch, I love to serve them alongside some crispy bacon or sausage, a fresh fruit salad, and maybe even a mimosa for the grown-ups! Presentation can be simple: just stack a couple of pieces and artfully arrange some fresh berries on top. As a decadent dessert, they’re surprisingly elegant. Imagine a warm square drizzled with melted dark chocolate or served with a scoop of vanilla bean ice cream and a scattering of toasted nuts. For those moments when you just need a cozy snack, a single warm square with a cup of tea or hot chocolate is pure comfort. Honestly, I’ve even had them cold for breakfast the next day, and they’re still delicious!

Top Tips for Perfecting Your Flourless Banana Pancakes

I’ve made these flourless banana pancakes more times than I can count, and over the years, I’ve picked up a few tricks that make them turn out absolutely perfect every single time. For starters, the bananas are key. You want them *very* ripe, with plenty of brown spots. This is where all the natural sweetness and moisture come from. Don’t shy away from those mushy, spotty bananas; they’re perfect for this recipe! When it comes to mixing, remember my earlier point: don’t overmix the batter. Seriously, it’s the most crucial tip for tender pancakes. Just fold until you don’t see huge pockets of dry ingredients. For the swirl, I’ve learned that warming the nut butter slightly makes it much easier to drizzle and swirl without tearing the batter. Experiment with different swirls too – a raspberry jam swirl is amazing, or even a simple cinnamon-sugar mix! Baking time can be a bit variable depending on your oven, so trust the toothpick test. If it comes out clean, they’re done. If it comes out with wet batter, give them another 3-5 minutes. I once accidentally used slightly underripe bananas, and the texture was a bit more dense, but still tasty! For ingredient swaps, I’ve found that using a bit more milk (maybe an extra tablespoon) can help if your bananas are particularly dry. And for a dairy-free option, coconut oil works just as well as butter. I also discovered that if you want them a bit lighter, you can add an extra egg white, whisked until slightly frothy, and fold it in gently at the end. It adds a little extra air and makes them feel even more pancake-like!

Storing and Reheating Tips

One of the best things about these flourless banana pancakes is how well they store, making them perfect for meal prep or leftovers. If you find yourself with any (which is rare in my house!), you can store them at room temperature for up to a day, covered loosely with parchment paper or foil. They tend to be best enjoyed fresh, though. For longer storage, keep them in the refrigerator. Once they’ve cooled completely, place them in an airtight container, perhaps with parchment paper between layers to prevent sticking. They’ll stay good in the fridge for about 3-4 days. When it comes to freezer instructions, these are surprisingly freezer-friendly! Let them cool completely, then wrap individual slices or small stacks tightly in plastic wrap, followed by a layer of foil or a freezer bag. They can stay frozen for up to 2 months. To reheat, you can gently warm them in a toaster oven or on a baking sheet in a 300°F (150°C) oven until heated through. Microwaving works too, but they can sometimes become a bit softer. For the glaze, I always recommend adding it just before serving. If you’re storing them with a swirl (like nut butter or chocolate), they’ll hold up well. If you plan to drizzle maple syrup or add fresh fruit, do that right before you eat.

Frequently Asked Questions

Final Thoughts

There you have it – my beloved recipe for flourless banana pancakes! I truly hope you give these a try. They’re a testament to how simple, wholesome ingredients can create something truly spectacular. They’re not just pancakes; they’re a little bit of joy, a moment of comfort, and a delicious way to start your day or satisfy a sweet craving. If you love this recipe, you might also enjoy my classic fluffy buttermilk pancakes for a different kind of weekend treat, or my easy blueberry muffins for another quick breakfast option. I can’t wait to hear what you think! Please leave a comment below and let me know how your flourless banana pancakes turned out, or share any delicious variations you come up with. Your feedback truly makes my day! Happy baking, and enjoy every delicious bite!

Flourless Banana Pancakes

Easy, healthy pancakes made with just 4 ingredients: ripe bananas, oats, eggs, and nuts. Perfect for a quick breakfast!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 medium ripe banana the riper the better
• 2 tablespoons quick oats
• 1 large egg beaten
• 2 tablespoons chopped pecans

Instructions

 

Preparation Steps

• Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
• Heat a large nonstick skillet over medium-low heat. Pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes per side, until golden.
• Serve immediately. Top with syrup or honey if desired.

Notes

These pancakes are naturally sweet from the bananas and are best served warm. Feel free to add a pinch of cinnamon or vanilla extract to the batter for extra flavor.