Banana Pancakes
From the kitchen of CarlyThree-ingredient pancakes that feel like cheating: ripe banana, eggs, baking powder, and they puff up like the diner kind. Naturally gluten-free, no flour, no sugar, ready in under 10 minutes. Use the spottiest banana you can find. Green ones don't mash properly and the pancakes taste bland.

- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Servings
- 2
- Difficulty
- easy
Ingredients
2 servings
- 1 largeripe banana (the spottier the better)
- 2medium eggs
- 1 pinchbaking powder
- 0.5 tspvanilla extract
- 1 tspvegetable or coconut oil, for the pan
- 25 gpecans, roughly chopped (optional)
- 125 gfresh raspberries (optional)
- 2 tbspmaple syrup, for serving (optional)
Instructions
In a wide bowl, mash the banana with a fork until it looks like a smooth puree. Lumps will fight you in the pan.
Crack in the eggs. Add the baking powder and vanilla. Whisk until uniform; it'll look like a loose batter.
Heat a large nonstick skillet over medium heat. Brush with half the oil.
Spoon two pancakes into the pan, about 3 inches across. Cook 1 to 2 minutes, until the bottom is golden and the edges look set.
Flip carefully (these are more delicate than wheat pancakes). Cook 60 to 90 seconds on the other side.
Slide onto a plate. Repeat with the remaining oil and batter.
Top with chopped pecans, raspberries, and a drizzle of maple syrup. Serve hot.
Substitutions
- banana to 1/2 cup pumpkin puree or unsweetened applesauce. Both work. Pumpkin gets warmer with a pinch of cinnamon; applesauce stays neutral.
- eggs to flax eggs (1 tbsp ground flax + 3 tbsp water per egg, rested 5 min). Makes them vegan; texture stays close to the original.
- vegetable oil to butter or coconut oil. Butter browns more, gives a nuttier flavor. Coconut adds a subtle tropical note.
Pairs well with: A pile of fresh berries and a pat of cold butter, Crispy bacon or breakfast sausage, Strong coffee or fresh-squeezed orange juice
Adapted from TheMealDB.