Whether you’re looking to cut carbs, avoid gluten, or add more protein to breakfast, here’s a delicious and nutrient-dense way to do it! These pancakes can be pan-fried in the traditional way, or baked in one big batch to save time and calories as no extra oil needs to be used.
Bonus: these need not only be enjoyed for breakfast, they make a healthy snack anytime of day.
Flourless Banana Pancakes
- 1/2 cup natural, unsweetened peanut butter (can use other nut butters like almond butter instead), room temperature
- 1/2 cup mashed banana (about 1 - 1 1/2 large ripe bananas)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- Optional – dark chocolate chips or blueberries (4-5 per pancake)
Makes about 6-7 pancakes.
Combine all ingredients, except the optional chocolate chips or blueberries, either by hand, or in a blender or food processor, until well incorporated and smooth. Cook either on the stove or in the oven. See these methods below.
Using a greased skillet (we love using coconut oil to grease our pans), spoon in a few large tablespoons of the batter per pancake. Add in the optional chocolate chips or blueberries if using. Gently flip once the edges look cooked (about 2-3 minutes per side).
Preheat oven to 350degrees F. Spoon a few large tablespoons of the batter per pancake onto a parchment-lined baking tray. Add in the optional chocolate chips or blueberries if using. Bake for 10-12 minutes.
Note: this recipe can be easily doubled and then leftover pancakes store well in the refrigerator (for up to 4-5days) or freezer (for up to 3mos), in a glass air-tight container, using parchment paper to separate the pancakes so they don’t stick or freeze together. Heat them up in the toaster for healthy pop-up pancakes!