These flourless banana pancakes couldn’t be easier to make! Three ingredients – eggs, bananas and cinnamon – is all you need! In addition, they are rich in nutrients and perfect for babies and children!
Before I developed this recipe, I have been making these healthy carrot cake pancakes since my daughter started solids. It was the perfect first food then and is still one of her favorites now! These pancakes are part of our healthy breakfast recipes because they’re naturally sweet (thanks to the banana) and fun to eat. This nutritionist and mom of three can beat it!
One of my sons loves topping them with peanut butter and banana slices, my youngest enjoys eating them with his fingers, and my daughter prefers them classic – with a knife, fork and a little maple syrup!
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How to make these flourless banana pancakes:
To make them, all you need are 3 ingredients: eggs, bananas and cinnamon (and a little coconut oil for the pan). The riper the bananas the better, and you can use whatever eggs you like (they’re all nutritious!). Just crack the eggs into a large bowl, add your mashed ripe banana, sprinkle with your cinnamon (which, by the way, is optional) and mix together. Preheat a non-stick or cast-iron skillet to medium, add your oil and gently (and I emphasize QUITE) pour about 1/3 cup of the pancake batter into the pan (making sure to fit each one so you can flip them over ). These pancakes are much more fragile compared to regular pancakes and fall apart easily, so it’s important to be very gentle when flipping.
These pancakes are packed with nutritional and preservative properties:
Although there are only 3 ingredients, these pancakes make a great quick and easy breakfast on their own because of the nutritional value packed into these ingredients. Eggs are naturally packed with protein, vitamin A, vitamin D, and iron, and bananas are packed with potassium, vitamin B-6, and fiber. Bananas are also naturally sweet, meaning no added sugar is required in this recipe (making it the perfect food for a baby starting solids!).
They are flexible:
These pancakes are also super versatile and can be topped with just about anything, including yogurt, cottage cheese, fruit, nut butter, a little maple syrup, and chopped or chopped nuts. They are ideal for every meal or even for a quick snack. I have even sent my kids school lunches to them for something different! It also happens to be gluten and dairy free for those who cannot eat these foods. They’re super cold and on-the-go for moms who need toddler-friendly snack options or a great last-minute dinner option on busy school nights. You don’t have to limit yourself to 3 ingredients. Sometimes I add some oats, hemp hearts, chia seeds or even chocolate chips to mix it up!
Flourless 3-ingredient banana pancakes
Production efficiency:
6-8
Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes
These flourless banana pancakes couldn’t be easier to make! Three ingredients – eggs, bananas and cinnamon – is all you need! In addition, they are rich in nutrients and perfect for babies and children!
Ingredients
8 eggs, beaten
4 ripe bananas, mashed
2 tablespoons of cinnamon
2 tablespoons coconut oil (and maybe a little more for each batch)
Instructions
- Combine the bananas, eggs and cinnamon and beat well with a fork
- Melt the coconut oil in a pan over medium heat
- Using a spoon, gently and carefully spoon about 1/3 cup of mixture into the pan to form “pancakes” (it will be a runny mixture), when the pancakes are golden brown, flip them gently and quickly with a spatula (it takes a few times to perfect this because they are very sensitive!). Once browned on the other side, remove from pan and let cool. Serve with yogurt and favorite fruits.
- To freeze, when completely cool, wrap the pancakes individually in plastic wrap, then place in a freezer bag and place in the freezer. Reheat in the oven, microwave or toaster on busy mornings.
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