Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I've done a lot of experimenting with flourless pancakes and came up with this version recently. So far these are my favorite! They taste best with maple syrup and a dollop of whipped cream on top if you have some handy. My kids like to use cookie cutters to make shapes out of these pancakes before they gobble them up. Enjoy!

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Recipe Summary

cook:
8 mins
total:
18 mins
prep:
10 mins
Servings:
4
Yield:
16 dollar-size pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.

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  • Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

Cook's Notes:

These pancakes will be very thin. Dollar-size pancakes work best. You can make this recipe without flaxseed meal and the pancakes will still hold together.

You can also cook these on a griddle heated to 325 degrees F (165 degrees C).

Nutrition Facts

143 calories; protein 7.3g; carbohydrates 8.7g; fat 9.4g; cholesterol 193.6mg; sodium 213.7mg. Full Nutrition
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