Flourless Pancakes?! Not this one.

It was a fad for a while – three-ingredient gluten-free banana pancakes. Of course, I tested out the recipe. When I first made them they were far too large and I handled them too roughly when flipping them over. They broke and it was a banana and egg mess. I was skeptical in the first place but making them confirmed it. By leaving out the flour they were more eggy in both taste and consistency. It was more like eating an egg omelette with bananas in it than what you’d think banana pancakes would be like. If you don’t mind this, fine. Me, however… I did mind.

That’s when I decided to improvise. Yes, improvising on a recipe is something I like to do. I don’t seem to ever be content with a recipe as it is! In this case, I didn’t want to give up my quest to develop a healthier pancake, just without it being a fruit omelette.

I used the same recipe as before, just added a little flour in it. The result was so much better in my eyes. These banana pancakes tasted more like a pancake should. And the baking powder made it quite fluffy when combined with the flour. Before, the baking powder didn’t have much effect on the end result.

Try these for yourself.

Want to make gluten-free banana pancakes (because you don’t mind an egg omelette with banana in it)? See recipe notes below.

4 Ingredient Banana Pancakes

If you have no milk in the house you can still enjoy pancakes for a weekend treat. Plus this recipe is gluten free if you omit the flour or switch to a gluten free flour if you don't like a fruit flavoured omelette.

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Prep Time 3 minutes mins

Cook Time 8 minutes mins

Total Time 11 minutes mins

Servings 4 people

Ingredients

 

• 2 ripe bananas, mashed
• 1/2 cup plain flour
• 1 teaspoon baking powder
• 4 Eggs
• butter or margarine, for frying

Instructions

 

• In a bowl, add all ingredients together and mix well.
• Heat a frying pan up on medium heat. Add about 1/2 teaspoon butter or margarine to melt and coat the frying pan.
• Add enough batter mixture to make pancakes no larger than 15cm diameter. Once the pancakes start to bubble and cook through, gently flip them over with a fish slice. Continue to cook through until brown on both sides.
• Serve immediately with maple syrup and fresh fruit.

Notes

• For gluten free pancakes:
  • Simply omit the flour from the recipe above. You'll also need to ensure each pancake is small, about 10cm diameter, to ensure you can flip them as the mixture will be delicate and break easily.
  • Alternatively, just swap the plain flour for gluten free flour.
• Serve with all the regular toppings - fruit, syrup and jam.