Flourless Banana Pancakes

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Do you realise how difficult it was for me to let these bananas sit on my bench and not in my freezer? Yes, I’m a bit banana soft-serve mad.

But I’m so pleased I refrained from feeding my freezer obsession, as this morning I had myself a pancake party. Pancakes mid-week feel like your birthday has come early. And I don’t mind that at all. We’re all about living life right here, so why not flip a cake in your pan for Wednesday Breakfast Club?

Thanks for the recipe inspiration, Tracy! I cannot wait to try this pumpkin version.

In other news, Ben recently fractured his pinkie finger trying to wrestle our fridge. I’m still in denial it’s happened. Though watching his awkward computer typing makes it quite clear his productivity has declined. And it’s only slightly kind of funny watching him attempt to function normally… until I realise all the extra dish washing I’m in store for. Though the dude did manage to make himself tomato tuna sauce the other day. And he helped me roll out pasta dough for ravioli. Now I feel bad for laughing when he tried to put his tshirt on.

Yep, the poor fellow is in store for comfort food. These pancakes are a great place to start. Happy Wednesday, friends. Don’t fight with your fridge, ok?

What did you eat for breakfast today?

Flourless Banana Pancakes

Recipe adapted from Tracy Shutterbean’s Flourless Pumpkin Spice Pancakes. Makes 5 pancakes. Serves one person, or two people if you serve with extras like yoghurt.

Ingredients
1 large (or 2 small) very ripe Banana, mashed (~200g)
2 Eggs
Pinch of Cinnamon
Pinch of Sea Salt
Coconut Oil or Butter to grease the pan

Toppings: Greek Yoghurt, Pure Maple Syrup, toasted Nuts and Berries. Or Nut Butter or whatever floats your boat. Bacon would be outrageous.

Method
1. Mix all ingredients in a bowl, beating with a fork until combined.
2. Heat a pan over low-medium heat and melt a little coconut oil or butter. When you flick water onto the pan and it dances, the pan is ready. The key is to have the pan hot enough so the mixture sets and doesn’t run. Scoop 1/3 cup worth of mixture onto the pan and cook for a few minutes on each side until the pancake is set and ready. Serve with your desired topping.

Heidi xo
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  1. cheri says:

    These look really good Heidi. Thanks!

    Reply
  2. Yes, please. Another gem from Ms Apples! I’ll definitely be trying these and the pumpkin ones you linked, as well.

    Poor Ben, too! Send him our best wishes for a quick recovery. I guess this means you’ll need to make him plenty of homemade ice cream til he’s back to normal?

    Reply
  3. Hannah says:

    But my love! This NEEDS almond butter or tahini in the batter!

    PS Rueful laugh and hug for Ben, to get better asap. xo

    Reply
  4. Amy says:

    I love the pumpkin pancakes that Tracy made, and now I’ll have to try your banana version too! Thanks Heidi :)

    Reply
  5. heather says:

    Making these right now so good!!

    Reply
  6. laurasmess says:

    Oh, I missed this recipe previously. Yay!! Definitely bookmarking these for the weekend! Thanks beautiful Heidi! x

    Reply
  7. tara says:

    These are the best banana pancakes I have tried yet. I was always a little put off by the 1 egg 1 banana recipes because they didn’t fill me but these are just perfect! I think next time I might add a little bit of baking powder to fluff them up.
    Thanks a bunch!

    Reply

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