Scroll down to watch the step-by-step video.
These grain-free, dairy-free, refined sugar-free banana pancakes have become one of my favorite ways to make pancakes. They are so light, fresh and simple that they are hard not to love.
Essentially, all you have to do is mash up some banana with egg, cinnamon and baking powder and your pancake batter is ready to go. The baking powder is not essential, but I do find it helps keep the pancakes a little bit fluffier.
Here are a few tips I learned along the way to ensure your pancake making experience is EASY and DELICIOUS:
- Weigh your bananas. I have found seven ounces of banana and two eggs is the perfect ratio for these pancakes, but because bananas come in all different sizes it’s best to weigh them if you can. If you can’t then just know seven ounces is usually somewhere between two and three bananas, so if they look small or skinny use three and if they are big fat bananas two will do the job.
- Keep it chunky. When you mash the bananas leave some chunks (you can watch the video below to see the consistency that works best) this will help to keep the pancakes light and fluffy.
- Make them small. Because there is no flour, these pancakes are a little delicate (read: tricky to flip). If you use about two tablespoons of batter per pancake, you will make the flipping process a whole lot easier and you’ll have cute little silver dollar pancakes.
- Give them space. Do not be tempted to overcrowd the pan because this will also make ‘the flip’ a nightmare. Giving them a little extra wiggle room will give you a lot more sanity.
As for toppings, I have a few favorites. You can always stick to the traditional drizzle of real maple syrup (which is aways delicious) or try a smear of almond butter or coconut oil over the top with some fresh berries. I find the extra fat helps me stay full longer and the berries add a fresh, bright boost of flavor.
If you are interested in the step-by-step, you can watch the video below. And if you have any thoughts, tips, or questions, please leave them down in the comments!
Here are a few of my other Clean&Delicious pancake favorites:
- High Protein Blueberry Pancakes
- High Protein Pumpkin Pancake
- Peanut Butter Performance Pancakes
- Almond Flour Pancakes with Raspberry Sauce
HELPFUL KITCHEN TOOLS:
Glass Mixing Bowls
Glass Mixing Bowls with Lids (great for storage and traveling)
12-inch Non Stick Saute Pan
[ytp_video source=”o97-gWbjK1g”]
Ingredients
- 2 large bananas 7 ounces
- 2 eggs
- 1/8 tsp. baking soda
- A few dashes of cinnamon
Instructions
- In a small bowl, whisk together eggs and baking soda and set aside.
- In a separate bowl, use the back of a fork to mash your bananas until they are broken down but still a little bit chunky (this helps keep the pancakes fluffy).
- Pour the egg mixture into the banana mixture and add a few dashes of cinnamon. Stir to combine.
- Heat a small non-stick pan over a medium high heat and coat wit coconut oil, butter or cooking spray. Drop about 2 tbsp. of batter per pancake in the pan (these pancakes can be tricky to flip so keeping them small is super important).
- Cook just until the edges of the pancakes become translucent and the center has set up. Flip and cook for another minute or until the pancakes are cooked through.
- Continue until you are done with all of the batter. Enjoy!
Comments
Grace says
Hello Dani, I’ve browse your interesting videos n website as well. I have even follow a few of your recipes quite closely – Paleo Apple Cake snack, High protein pumpkin pancake, Banana crepe. I’m looking at this recipe. I’ve learnt that baking powder is not the same as baking soda. Should we use baking powder or soda here?
Dani says
Baking powder – I accidentally said baking soda in the video, but I recommend baking powder for this recipe.
Sherry says
Hi dani…
Is it baking soda or bak.powder? Recipe says powder but video says bak soda.. Plz let me know..
Thanks..
Sherry
Sherry says
Thanks 🙂
Came out gr8.. Just melting in mouth 🙂
Dani says
Awesome! So glad you liked them:)
Christina says
I made these for breakfast over the weekend and they were FANTASTIC! Super easy to throw together, and they tasted delicious. I love how fluffy they are – the texture resembles a classic pancake… a lot of the healthier pancakes I’ve tried before are not. So I was surprised! Thank you!
Dani says
So glad you enjoyed them Christina – thanks for letting me know!
Liz says
I have sliced frozen bananas in the freezer. Can I add some in the recipe if I don’t have enough banana?
Dani says
Yes – that would work!
Michelle Park says
Hi Dani, in this post you say “baking powder” but in your video you say “baking soda.” Which did you use?
Dani says
Baking powder – I accidentally said baking soda in the video, but I recommend baking powder for this recipe.
Lenka Strakova says
I love it thank you so much for banana pancakes without flour, thats amazing.
Dani says
🙂
Anna says
Awesome recipe. Thanks!
Dani says
Anytime! Glad you enjoyed it 🙂
Mandy says
I was wondering are these freezable? I was thinking about making a batch and store them in the freezer.
Dani says
Sure, you can freeze them; although, they’re always better fresh 😉
Basma says
Im sooo surprised! They came out Perfect <3 and it didnt need the maple syrup at all, the bananas took care of the sweetness. Thankk you so much for sharing the recipe Dani ♡♡♡
Dani says
You’re so very welcome! Happy you enjoyed them 🙂
Erin says
These are really good! I added 2 Tbsp of ground golden flax to the recipe to bulk it up a bit. Turned out perfectly. Thanks!
Dani says
So glad you enjoyed them. Thanks for sharing!!
Sharon says
I love how healthy and delicious these banana pancakes are! They are so simple and easy to make! I never wanted to make pancakes before because I always associated them with being unhealthy, and they take too much prep work, but now I’ve changed my mind because of your recipe! I was able to make 4 pancakes when I used a 1/4 measuring cup.
Dani says
Love that!! So glad you enjoyed them Sharon.