Low (or No) Flour Banana Pancakes

Fluffy, lightly sweet, and full of banana goodness — these pancakes are a nourishing twist on a breakfast classic. By using ripe bananas and just a touch of flour (or gluten-free alternatives), you get all the comfort of pancakes without the heavy feeling afterward. Perfect for a cozy morning breakfast or a second breakfast (because one is never enough).

🌿 Mindful Morsel: Bananas bring natural sweetness, potassium, and fiber for steady energy, while cinnamon offers anti-inflammatory benefits that support blood sugar balance.

Ingredients

(Serves 3 | Makes about 9 pancakes | ~180 calories per serving — 3 pancakes)

  • 2 ripe bananas (the riper, the sweeter)

  • 2 large eggs

  • ½ cup flour or gluten-free option (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 the bananas until smooth. Add the 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 about 2–3 tablespoons of batter (around ⅛–¼ cup) onto the skillet for each pancake. Cook for about 2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden brown.

  4. Test first: Start with one pancake to test your pan’s heat. Adjust cooking time or temperature as needed before cooking the rest.

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

Tips

  • These pancakes are naturally sweet thanks to ripe bananas — taste the batter before adding syrup if you’re watching sugar intake.

  • Add a protein boost by topping with almond butter, pumpkin seeds, or hemp seeds.

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