Stack of low-flour banana pancakes topped with fresh berries and a drizzle of maple syrup

Low (or No) Flour Banana Pancakes

Fluffy, lightly sweet, and full of banana goodness these low (or no) flour banana pancakes are a nourishing twist on a breakfast classic. Using ripe bananas and minimal flour (or gluten-free alternatives) creates a light, comforting breakfast without the heaviness of traditional pancakes. Perfect for cozy mornings or a second breakfast.

Introduction

Cozy, naturally sweet, and quick to prepare, these pancakes give all the comfort of traditional pancakes without the heavy flour base. With just a few wholesome ingredients, they’re perfect for a nourishing breakfast, brunch, or anytime you crave a light, satisfying treat.

🌿Mindful Morsel

Bananas provide natural sweetness, potassium, and fiber for steady energy, while cinnamon offers anti-inflammatory benefits that support balanced blood sugar levels. Using gluten-free flours or minimal flour keeps this breakfast lighter, nourishing, and gut-friendly.

Recipe Information

  • Servings: 3

  • Prep Time: 5 min

  • Cook Time: 10–15 min

  • Total Time: 15–20 min

  • Calories per Serving: ~180

Ingredients

  • 2 ripe bananas (the riper, the sweeter)

  • 2 large eggs

  • ½ cup flour or gluten-free alternative (almond flour, rice flour, or oat flour)

  • ½ tsp baking powder

  • ¼ tsp ground cinnamon (supports blood sugar balance)

  • Pinch of sea salt

  • ½ tsp vanilla extract

  • Cooking spray or healthy fat to grease the pan (coconut oil, avocado oil, olive oil, or butter)

  • Optional toppings: fresh berries, sliced bananas, or a drizzle of maple syrup

Instructions

  1. Make the batter: In a medium bowl, mash bananas until smooth. Add eggs, flour (or gluten-free flour), baking powder, cinnamon, salt, and vanilla. Stir until a smooth batter forms.

  2. Heat the pan: Lightly grease a skillet or griddle with your choice of cooking spray or oil. Warm over medium heat until hot.

  3. Cook the pancakes: Scoop 2–3 tablespoons of batter (⅛–¼ cup) onto the skillet for each pancake. Cook 2 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden brown.

  4. Test first: Cook one pancake to test pan heat and adjust time/temperature if needed.

  5. Serve and enjoy: Repeat with remaining batter. Serve warm with your favorite toppings.

Tips

  • Ripe bananas provide natural sweetness. Ensure you taste the batter before adding syrup if watching sugar intake.

  • Boost protein with almond butter, pumpkin seeds, or hemp seeds on top.

  • Store leftovers in the fridge up to 3 days or freeze up to 2 months. Reheat in a toaster or skillet.

  • For a lighter or grain-free option, use almond flour or oat flour instead of regular flour.

Social Media Callout

Tried these pancakes? Share your stack on Instagram and tag @mmmindfulmorsels — I love seeing your breakfast creations!

Shop this Recipe

As an Amazon Associate, I earn from qualifying purchases.