Flourless Pancakes

by Angela on February 6, 2015

I have to admit, I was skeptical. This recipe came up on my Pinterest feed as “3-ingredient pancakes” and it showed a picture of a banana, 2 eggs and baking powder. Hardly the necessary ingredients to make the delicious, fluffy pancakes I make my kids almost every weekend. But I decided to give it a shot. I looked up a few more similar recipes and noticed some that substituted the baking powder with almond flour or coconut flour, or omitted it all together, but I wanted it to be allergy-friendly for my boys in case I decided to spring these on them one day. So here’s what I used:

DSC 0090


The cinnamon and vanilla gave it more of the breakfast pastry flavor that I like, but they can be omitted.

The first batch wasn’t pretty. These things don’t flip very well because they are very delicate. But I tried again the next day and I got the hang of it.


DSC 0092


The banana and 2 eggs made a pretty decent stack and could easily be split between 2 people, but I poured on some maple syrup and ate the whole thing myself (all for the benefit of the blog, of course). I would compare the flavor to a thick crepe or french toast bake. And the best part, it was super easy! I plan to try some variations on this recipe as I always have bananas and eggs on hand. Yum!!


Flourless Pancakes

Serves 1-2


1 ripe banana

2 eggs

1 tsp baking powder (or almond flour or coconut flour, or omit all together)

sprinkle of cinnamon

dash of vanilla


Mash banana in a bowl and mix in remaining ingredients. Cook on griddle or stovetop. Serve with maple syrup.

Link to us on Social Media

Comments on this entry are closed.

NJ February 9, 2015 at 10:37 pm

Looks delish! Did you use yellow ripe or turning-brown-perfect-for-banana-bread ripe bananas? 🙂

admin February 9, 2015 at 10:44 pm

Just turning brown, mashable but not mushy. 😉

Previous post:

Next post: