Peanut Butter Banana Flourless Pancakes

Peanut Butter Banana Flourless Pancakes
Posted On: March 3, 2016
Last updated: April 1st, 2024

The last 3 times I’ve made these peanut butter banana flourless pancakes I heard the overwhelming statement from all three of my boys, “Mama, you have to put these on your web-site!”  That’s the biggest compliment I can ever get cooking for my family.  If the food I make is taste approved by 3 picky eaters (kids, ya know…) then I think I have a pretty good shot at them being liked by others.  My husband cringed the very first time I made these when I casually stated they were flourless, but once he tasted them, he was sold! He loved them as well and now they’re a hands-down favorite pancake in our home.

Peanut Butter Banana Blitz

This combination never fails to please.  Whether it’s just banana topped with a little peanut butter or a smoothie, it’s hard to go wrong with this crowd pleasing flavor combo.

The great thing about these 2 fabulous ingredients is they work great for you in the cooking department.  They work like glue together, especially when it comes to flourless pancakes.  They’re also a great way to add sweetness to recipes without needing to add sugar.  The banana browns and kind of caramelizes when cooked making for a nice golden pancake only natural sugar.

The added sugar will only come from what you add to the top of them, but you’ll find they really don’t need much to accentuate their natural good flavor.

Flourless Pancakes

I have nothing against flour and am not a gluten-free eater.  Even though I love cooking and baking with flour, I know the gluten free option is needed for some.  So I decided to see how things turned out if I eliminated flour.  My trial succeeded and I now have gluten free pancakes thanks to the glue of peanut butter, banana and eggs.  I still love flour pancakes, but it’s cool to have this option when needed.

Also, such pancakes make for a protein rich, easy and quick pancake without the extra glucose producing carbs.  I could stand to back off the flour as well once in awhile, so it’s a win-win with these yummy hot cakes!

Give these delectable flourless pancakes a try and let me know what you think below.  Share it if you love them as well because sharing is caring.  Enjoy!

If you like these pancakes, you’ll love these breakfast muffins, also Flourless!Flourless Banana Oat Breakfast Muffins


Peanut Butter Banana Flourless Pancakes

Peanut Butter Banana Flour-less Pancakes

This recipe makes 11-12 pancakes with 1/4 cup pours of batter. They’re flour-less, but very flavorful and quick to make!
*Please note- They are VERY delicate in the cooking process, once you get the feel for them they will get easier to cook. You must slowly unstick all the sides with your spatula and them it’s kind of a gently rolling over flip. Once flipped they’re much easier to handle. They’re worth the effort once you get your technique down.
4.88 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 215 kcal


  • 3 small ripe bananas about 1 lb
  • 1/2 cup peanut butter
  • 3 large eggs lightly whisked
  • 3/4 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • dash of sea salt
  • *olive oil for cooking


  • Mash banana with a fork in a medium mixing bowl until most lumps gone.
  • Add peanut butter and mash again, smoothing mixture as much as possible.
  • Preheat electric griddle or skillet for cooking pancakes on medium to medium high temp (For the electric griddle I set it to 350 degrees) You need a bit more room to flip these only because they’re much more delicate than standard pancakes, so I highly recommend a flat surface griddle if you have one.
  • Add eggs and remaining ingredients and whisk till well combined and mostly smooth.
  • Once pan or griddle is ready, lightly spray evenly with olive oil.
  • Use a 1/4 cup measuring cup to scoop out batter onto your pan.
  • Cook batter on pan about 3 minutes or until a center bubble pops or you see the edges of the pancakes setting up well.
  • Very gently and slowly flip over pancakes (if you flip too fast they may roll on you) and cook about another 3 minutes on the 2nd side. (These pancakes are much more delicate than standard pancakes so just be gentle with your handling of them.)
  • Repeat cooking till batter is gone. (Using an electric griddle I can do this amount in 2 batches, a smaller skillet will require more batches.)


Serve with real maple syrup or honey and some fresh fruit.

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Serving: 2pancakesCalories: 215kcalCarbohydrates: 19gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 82mgSodium: 261mgPotassium: 365mgFiber: 3gSugar: 10gVitamin A: 157IUVitamin C: 5mgCalcium: 28mgIron: 1mg
Keyword breakfast, flourless pancakes, gluten free, gluten free pancakes, pancakes
Tried this recipe?Let us know how it was!


  • I made these for my husband who is trying to eliminate white four and sugar from his diet. He really liked them! They are a little hard to flip but you get better as you go!

    • Thanks for sharing, Stacy! Yes, they are tricky to flip for sure that’s why I mention how delicate they are. Takes a little practice. Glad he enjoyed them!

  • 5 stars
    Really good, and budget friendly. Low heat and cover with a lid seems to work best for these “grain free” “dairy free” pancakes.

  • 5 stars
    Okay these blew my mind and taste buds absolutely love it. Fun Fact can you save the left over batter in the fridge for the next day?

    • That’s awesome, Kym! So happy to hear that. I’ve never had batter leftover so that’s a great question! I have lots of guys to feed…lol. If you do try that please let me know how it works for you. My gut tells me it might be weird the next day only because of the banana, but who knows? Thanks for the review!

  • I am a 17 year old wrestler currently working on cutting weight. These pancakes are JUMPIN! Imma be chowin on these jawns every morning keeping that low calorie/high protein diet. Great recipe Katia.

  • I just started the SCD diet, and was so happy to find these pancakes! They turned out delicious! My advice is to make really tiny pancakes–it makes them a lot easier to flip.

  • Made them this morning filld the void with a no flour diet, will definitely be in my menus from now on awesome!

    • Awesome, Jessica! That’s so great to hear! Anytime it makes the kid happy and isn’t junk food, it makes Mom happy too. Love it!

  • I’m making this tomorrow! Have you tried crunchy peanut butter? I’m wondering if I can use that? Since thts all I have at home

    • I have not made it with crunchy peanut butter, but I’m sure it’ll be fine, just a crunchy texture. I usually use Costco’s Kirkland organic creamy peanut butter which is pretty smooth. Good luck and Happy New Year!

  • Wow, these pancakes are fantastic and filling too. Loved the banana taste (not to strong). Only used a little maple syrup on them because they are already naturally sweetened. Thanks!

    • That’s awesome, Jess! Love to hear that! I also have one super picky eater and he loves these as well. Please keep enjoying the rest of our recipes as well. Thanks so much for sharing your thoughts. Always appreciated.

  • Hi.. this recipe is pretty big for just one person.. is there a reduced recipe or will this mixture keep? Thanks for your help.. 🙂

    • Teresa, you can easily half the recipe or if you make the full recipe you can eat the leftovers for 2 more days or freeze them. You can defrost the leftover pancakes in the fridge overnight. I have not tried defrosting them in the toaster only because my family usually eats these up in one or two meals. Thanks for the question.

  • I love the flour-less pancakes. I’m trying to eat healthier & I make these once a week. I have enough for 3 or 4 breakfasts & look forward to them! I cover them with blueberries & strawberries & sometimes add just a dash of maple syrup. Yummy!

    • Thanks for the comment, Patricia! So glad you love them! We all love these in our house and anytime I see super ripe bananas sitting on my counter I know they’ll be my next breakfast to make. Please keep following WML and happy cooking!

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4.88 from 8 votes (5 ratings without comment)

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