Rating: 4.5 stars
59 Ratings
  • 5 star values: 39
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

A flourless banana pancake recipe I tried was mushy and difficult to flip. I adjusted the recipe and these came out puffy and light like traditional pancakes, though they contain no wheat flour, added sugar, or milk. Kids love the subtle banana flavor, too. Serve with butter and syrup of choice.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Blend banana, eggs, oats, and baking powder in a blender until smooth, about 45 seconds.

  • Spray a griddle or skillet with cooking spray and heat over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

The kids in my household enjoy regular maple syrup, but they really love homemade strawberry or other fruit syrup with these pancakes.

Nutrition Facts

177 calories; protein 8.7g; carbohydrates 23.2g; fat 6.2g; cholesterol 186mg; sodium 132.4mg. Full Nutrition