Healthy Banana Pancakes (without flour)

These delicious flavor-packed banana pancakes are loaded with protein and antioxidants and they’re easy to make. Best of all, they’re gluten-free!

Gluten-Free Pancakes?

Yes, you read that right! No doubt you’ve tried a lot of pancake recipes over the years. Well, these easy banana pancakes are different than the rest! They’re rich with fruity, nutty flavor, and incredibly healthy. They contain no flour or powdered leavening agents. Instead, they have an egg and banana base, which adds to both the nutritional power and the flavor of the pancake.

Pancakes Can be Healthy!

When I first started my Weight Watchers journey I was looking for something that was low in points. On my plan, bananas are zero points and so are eggs. Fruit is also zero points. So, when I took at look at these banana pancakes, I knew they would be a good fit. This is now one of my favorite ways to enjoy a sweet treat without feeling guilty.

You might recall that I posted a couple of other healthy options awhile back, including my Healthy Cinnamon Apple Muffins. (I’m trying, y’all!) But these Banana Pancakes come together so quickly that I often turn to them when I’m in a hurry.

Pancakes for Breakfast. . .or Dessert!

I love to eat these for breakfast on busy mornings, sure, but I also frequently make them as a dessert. I love to top mine with a berry compote (basically, blackberries or raspberries, warmed in the microwave until they break down). These yummy treats are also loaded with berries and nuts on the inside, as well.

By now you’re probably wondering about the recipe. Let’s break it down. Here’s what you’ll need to make these simple banana pancakes. (Don’t worry! You’ll find the full printable recipe at the bottom of this post.)

Banana Pancake Ingredients

• eggs: loaded with protein and packed with goodness!
• banana: one of nature’s superfoods! For this recipe you’ll need ripe ones. If you use overripe bananas they will add additional sweetness to the mix.
• berries: these sweet treats are powerful healthy allies! Adding fresh fruit is always a good option! Fresh blueberries, raspberries, or blackberries would be terrific. Pro tip: cut the berries into small pieces to spread the love.
• pecans: these amazing nuts are low in carbs and packed with protein!
• cinnamon: loaded with antioxidants and great for reducing inflammation!
• sugar substitute (Monk Fruit or other): sweet. . .and good for you!
• vegetable oil spray: just a dash! You won’t need much.

You’ll notice that this recipe doesn’t have many dry ingredients. (I told you it was a great gluten-free option!) The wet ingredients make it moist and rich, loaded with flavor! And talk about simple ingredients! Best of all, it’s a great way to get your protein, vitamins, and nutrients all in one delicious breakfast.

Fruit Compote Ingredients:

• berries: tangy, tart, and packed with flavor. . .they’re the perfect topping!
• sugar substitute: adds a hint of sweetness to your berries.

Simple, right? It’s really a very easy recipe to whip up, only requiring one bowl, and is cooked in a skillet. The cleanup is a breeze.

This is a lovely gluten free pancake mix that you’ll use again and again!

How to Make These Easy Banana Pancakes

You’re going to love this process. Just follow these easy-breezy instructions:

Start by making your berry compote. Place about half a cup of berries in a microwavable bowl and cook for 30 seconds or until they break down. Add artificial sweetener (Monk Fruit) to taste. Set aside.

Start by chopping your berries and nuts. (Funny side note: I cut my berries with kitchen shears.) Set aside.

Place your bananas in a medium bowl and mash them. (I do this with a fork.)

Stir in your two eggs and work them into the mashed banana.

Add cinnamon and sweetener.

Add chopped berries and pecans. If you’re not a berry or pecan fan, you can omit this step.

Spray your pan with vegetable oil spray and get it over a medium heat. If you have a non-stick pan you can skip this step.

Add 1/3 of the egg mixture to the pan. (You will notice that the batter isn’t as thick as a traditional pancake batter. That’s okay!) Make sure you don’t have a super hot skillet or the pancake will burn!

Cover and cook for a couple of minutes over medium-low heat until bottom begins to turn golden brown. In a swift motion, slide a spatula underneath and flip. Cook for another minute or two until done.

A couple of things to note if you’re making this great recipe for the first time: First, you won’t have a traditional fluffy pancake. You’ll have a rich, egg-based pancake that will amaze you with its flavor. Still these are fluffy banana pancakes.

Second, don’t overload your pan with batter. You need to keep these small so that they’re flippable!

When you put the pancake on your plate, cover it with the berry compote.

Eat. . .and enjoy! You’re going to flip over the taste. No, really!

Variations on this easy Banana Pancake Recipe

Skip the berries and nuts and consider these options:

• Banana oatmeal pancakes: Add half a cup of rolled oats to the recipe for more texture.
• Add chocolate chips to your batter. (Yum!)
• Add additional banana slices and walnuts and serve with caramel sauce.
• Add a pinch of brown sugar in place of artificial sweetener then top with peanut butter.
• Make pumpkin pancakes by substituting mashed pumpkin for the banana.
• Top with traditional pancake syrup, maple syrup, or honey. (A drizzle of maple syrup would be yummy!)
• Add vanilla extract (or maple extract) to the batter. Yum.
• My favorite way to eat these is with a l-o-t of berries in them. I love warm berries.

Other Banana Recipes

If you love that warm banana flavor, you’re going to flip over these other banana-based recipes:

Caramel Banana Cake: Warm, buttery, caramelly, sweet. . .and loaded with rich banana flavor. 

Easy Banana Chocolate Chip Muffins: Is there such a thing as a perfect banana chocolate chip muffin recipe out there? The answer, my friends, is a hearty, “Yes!” And you’re about to witness it for yourself! Best of all, you can use this recipe to make banana bread!

Banana Pudding Dessert Bars: These banana pudding dessert bars are a cross between a traditional cookie bar and a trifle. 

Since we’re talking about all-things-bananas, tell me what you think about this Easy Grilled Banana Dessert Bar Recipe from Yummly!

I also have this light and Fluffy Pancakes From Scratch! The low calorie banana fun continues with this Gluten Free, Sugar Free Banana Nut Muffins recipe!

Miz Helen’s Country Cottage has a plethora of yummy offerings, so check them out! You’ll love her Full Plate Thursday recipes this week. She was so sweet to feature my Lemon Yogurt Cake!

While you’re browsing, check out the offerings at Weekend Potluck over at South Your Mouth. They’ve got some amazing recipes.

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.