Flourless banana pancakes are my go to when our bananas are looking sad and I don't want to make banana bread. I also like to freeze them for protein shakes and smoothies. But for the sake of never ending breakfast during quarantine, we’ll focus on pancakes today. This recipe typically makes 6 to 8 pancakes. I like mine with peanut butter but allergies are real (my daughter is allergic to nuts). I’ve listed PB as optional. Chocolate chips are great too especially if you’re counting carbs (#macros) and not a fan of syrup like me.
Ingredients:
3 medium bananas
2 eggs
3/4 cup instant oats
1 teaspoon vanilla extract
Dash of cinnamon
1 tablespoon olive oil, cooking spray or butter (whatever oil you cook with)
*Optional
Dash of salt
Peanut Butter (spoonful)
Chocolate chips (spoonful)
Prep:
Blend oats and set aside.
Mash bananas with a fork.
Add eggs, vanilla extract, oatmeal followed by cinnamon and mix until well combine.
Heat a large skillet on medium heat. Add butter (I use butter), swirl around the pan and add about ⅓ cup of batter for one pancake. Slightly spread out the batter to prevent an undercooked interior. Cook for 3-4 minutes. Aim for golden brown and enough firmness to flip. Flip and cook for an additional 2-3 minutes, until golden brown. Remember these are flourless so they'll have somewhat of a moist interior texture.
Enjoy!
Xx Dee
FAVORITE PAN
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