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.
*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.
Servings: 6
Calories: 215kcal
Equipment
Ingredients
- 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
Instructions
- 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.)
Notes
Serve with real maple syrup or honey and some fresh fruit.
Nutrition
Serving: 2pancakes | Calories: 215kcal | Carbohydrates: 19g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 261mg | Potassium: 365mg | Fiber: 3g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg