Flourless Banana Pancakes
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Ingredients
1 egg
1½ ripe bananas
pinch of salt
pinch of cinnamon
2 TBSP honey (optional)*
1 tsp (5 ml) olive oil
ghee for cooking
optional: blueberries
1 egg
1½ ripe bananas
pinch of salt
pinch of cinnamon
2 TBSP (30 ml; 40 g) honey (optional)*
1 tsp (5 ml) olive oil
ghee for cooking
optional: blueberries
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Instructions
- Mash the egg and bananas together in a medium sized bowl until it resembles a batter-like texture with no banana clumps.
- Add in the pinch of salt and cinnamon, and optional 2 TBSP honey to this mixture.
- Combine to create a smooth batter.
- Turn the stovetop burner to medium heat, and place a dollop of ghee into a skillet that is warming up.
- Drop the batter into the pan to form small round mini pancakes (about 2-inch rounds) and cook for 3-5 minutes or until firm enough to flip. Be careful not to break or burn as the (flourless) batter is fairly thin and needs to firm up before you flip it over.†
- If desired, top pancakes with sprinklings of berries.
Nutritional Info
Storage
Notes
*This recipe can be done without the honey as well. The sweetness of the bananas imparts enough flavor for some. †You will need to keep the pan well-greased with ghee and use a very flat spatula for this recipe so that the pancakes do not fall apart. Lower the heat if needed. A cast-iron pan is recommended if possible. Since there is no flour in these pancakes, it resembles a cross between an almond flour pancake and a banana fritter. Keep an eye on this while it is cooking, as the batter is not as firm and browns fairly quickly.
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