Flourless Banana Egg Pancakes (Print Version)

Light, fluffy pancakes made with banana and eggs - naturally gluten-free and ready in just 10 minutes for a quick breakfast.

# What You’ll Need:

01 - 1 very ripe banana, mashed
02 - 2 large eggs, beaten
03 - 2 tablespoons ground flax seed (optional)
04 - ¼ teaspoon pure vanilla extract (optional)
05 - 2 tablespoons coconut oil

# How to Make It:

01 - In a large bowl, combine the mashed banana with the beaten eggs, stirring until smooth.
02 - Mix in the ground flax seed and vanilla, if using.
03 - Warm the coconut oil in a large skillet over medium-low heat.
04 - Spoon the batter into the skillet, about ¼ cup per pancake. Cook for about 30 seconds or until small bubbles appear in the center.
05 - Flip the pancakes gently and cook for an additional 1 to 2 minutes, until lightly browned.
06 - Repeat with the remaining batter, adding more coconut oil if necessary.

# Additional Tips::

01 -
  • Just 3 essential ingredients make incredible pancakes
  • Ready in 10 minutes or less for busy mornings
  • Naturally gluten free and customizable to taste
  • No weird texture like other flourless recipes
02 -
  • Naturally gluten free without any specialty ingredients
  • Higher protein than regular pancakes with 8g per serving
  • Perfect for meal prep and reheats beautifully in toaster
  • Freezer friendly for quick weekday breakfasts
03 -
  • Let batter rest for 5 minutes before cooking to allow flax seed to thicken slightly for better texture
  • Use a nonstick pan or well-seasoned cast iron skillet for easiest flipping
  • Keep finished pancakes warm in a 200°F oven while cooking remaining batches
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