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Flourless Banana Pancakes {Dairy Free}
Sink your teeth into these fluffy, flourless banana pancakes!
Prep Time
20
minutes
mins
Cook Time
4
minutes
mins
Rest time
10
minutes
mins
Total Time
34
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Servings:
9
pancakes
Calories:
87
kcal
Author:
Christine
Ingredients
95
grams
old fashioned oats
about 1 cup
2
teaspoons
ground cinnamon
½
teaspoon
baking powder
¼
teaspoon
salt
235
grams
mashed banana
about 3 ½
3
eggs
1
teaspoon
vanilla extract
Instructions
Add oats to a blender and blend until flour forms
Add the cinnamon, baking powder, salt, mashed banana, eggs and vanilla extra.
Blend until all ingredients are combined and a thin batter forms.
Let batter rest for 10 minutes while skillet or large pan heats to medium heat.
Spray skillet with a quick spray of cooking spray. Pour ¼ cup of batter, directly from the blender, onto the hot skillet.
Cook pancake for 45 seconds or until bubble form and burst on the batter surface.
Flip the pancake with a flat spatula and cook for another 45 seconds, or until insides are cooked and not mushy.
Serve with butter and maple syrup.
Video
Notes
Allow ingredients to come to room temperature before blending.
Let batter rest for at least 10 minutes before cooking.
Pour batter directly from the blender for less mess.
Pancake batter will bubble and pop when it's time to flip.
Nutrition
Calories:
87
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
87
mg
|
Potassium:
174
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
96
IU
|
Vitamin C:
2
mg
|
Calcium:
29
mg
|
Iron:
1
mg