Flourless Banana Pancakes

 

Kickstart your morning with a wholesome twist using our Flourless Banana Pancakes recipe, free from refined sugar and gluten. With just three simple ingredients, whipping up these pancakes is a breeze. While they may not mimic the traditional pancake flavor entirely, we're confident you'll savor this unique take on a classic breakfast staple.

• Prep Time : 5 min.
• Cook Time : 5 min.
• Total Time : 10 min.
• Servings : 1
• Yield : 4 small pancakes

Ingredients

• 2 large ripe bananas
• 4 eggs
• 1/4 tsp baking powder (optional)
• 1 dash of salt
• 1 tbsp butter or oil for pan

Instructions

1.Begin by placing ripe bananas in a mixing bowl and using a fork to mash them until smooth. Then, add eggs to the mashed bananas and continue to beat until the mixture is well combined. It's important to use a fork for this step, as using a blender or mixer may alter the texture.

2.Once the bananas and eggs are thoroughly mixed, add a pinch of salt and baking powder to the bowl. Stir the ingredients together until they are fully incorporated into the batter.

3.Next, heat a greased pan over medium-high heat on the stovetop. Once the pan is hot, pour the pancake batter onto it, using a ladle or spoon to spread it out into circular shapes. Allow the pancakes to cook until they are almost completely set before carefully flipping them over. If the bottom of the pancakes starts to brown too quickly, reduce the heat to prevent burning.

4.Once the pancakes are cooked through and golden brown on both sides, transfer them to a plate and serve them warm. For added sweetness, top the pancakes with powdered sugar or syrup before serving. Enjoy your delicious and nutritious flourless banana pancakes as a wholesome breakfast option!

Notes

*For optimal outcomes, it's essential to utilize a fork rather than a blender or mixer when combining the ingredients.

*As these pancakes differ from regular ones, they don't absorb cooking oil as much, requiring you to potentially blot excess grease with a paper towel.

*Enjoy them at their finest when served warm.

Flourless Banana Pancakes

Every now and then, a recipe catches my eye, sparking my curiosity enough to give it a try. With our kitchen usually stocked with overripe bananas and eggs, this flourless banana pancake recipe was too tempting to resist.

While no one in my family follows a gluten-free diet, I'm a firm believer in cutting back on processed foods and refined sugar whenever possible. Of course, that doesn't mean we don't indulge in chicken nuggets or quesadillas on those hectic days—I firmly stand by the principle of everything in moderation and doing what you can, when you can.

Now, onto the burning question: do these flourless banana pancakes taste like the regular ones? Admittedly, we're not the most adventurous eaters around here (at least I'm not!), but with such basic ingredients like eggs and bananas, you can't really go wrong. I'll admit, they don't quite mimic the taste of regular pancakes. There's a subtle hint of eggy flavor in these banana pancakes, but trust me, they're pretty darn good! Once I drizzled some sugar-free syrup (though you can use any kind you prefer), I could hardly discern the difference between these and the traditional pancakes.

Another query that arose: is baking powder necessary in flourless banana pancakes? Well, I tried both versions—with and without baking powder. It turns out, the version with baking powder resulted in a more pancake-like texture. While adding baking powder is optional, I highly recommend it. Curiosity led me to look up the reason, and I stumbled upon this explanation from Joy of Baking—it makes perfect sense to me:

"Most baking powder used today is double-acting, meaning it reacts to both liquid and heat in two stages. The first reaction occurs when you add the baking powder to the batter, and it's moistened. One of the acid salts reacts with the baking soda, producing carbon dioxide gas. The second reaction happens when the batter is placed in the oven, where the gas cells expand, causing the batter to rise."

Now, onto the last question: can you freeze these flourless pancakes? Absolutely! Here's what you need to do:

Allow the pancakes to cool completely, then portion them into individual servings before freezing. When you're ready to enjoy them, simply reheat them in the microwave at 70% power for about 2 minutes. (Note: Reheating time may vary depending on the size of your microwave.)

In conclusion, these flourless banana pancakes offer a delightful twist to your breakfast routine. Despite not tasting exactly like traditional pancakes, their simplicity and wholesome ingredients make them a winner in my book. Whether you're following a gluten-free diet or simply looking to cut back on processed foods, these pancakes are a fantastic option. The addition of baking powder adds a touch of fluffiness, enhancing their pancake-like texture. Plus, the convenience of being able to freeze them for future enjoyment is a definite bonus. So, next time you have ripe bananas and eggs on hand, give this recipe a try—it might just become a new favorite in your household.