You can add flavor and texture buy mixing in semi-sweet chocolate chips, coarsely chopped walnuts (or pecans), blueberries, or pumpkin puree – YUMEEEEE!
Flourless Banana Pancakes
Servings
8 Servings
Ingredients
- 2 large or 3 small bananas
- 4 eggs
Instructions
- Mash bananas in a bowl. Add eggs and mix to combine.
- Heat a lightly greased large nonstick skillet or griddle over medium.
- For each pancake, pour a scant ¼ cup of banana batter onto skillet. You should be able to fit 2 to 3 in a large skillet.
- Cook 1 to 2 minutes until golden on the underside. Flip and cook 1 to 2 minutes more until golden on the underside and cooked through. Transfer to a platter and loosely cover with aluminum foil to keep warm. Continue with remaining batter.
- Serve warm with butter and syrup.
WHAT!?!?!?! I am now making some today!
wow really interesting… of course you could try but not sure about the value to the end result other than the added nutrients of course since the avocado is also creamy similar in consistency to a banana. ( But I do love avocados and I am an advocate of “an avocado a day” 🙂 If you try PLEASE PLEASE PLEASE let us know. Just be sure to use a ripe avocado.
These taste amazing with peanut butter and a little syrup on top! Sometimes strawberries too 🙂
hey Jamie,
my friend on a gluten-free diet told me about her banana-avocado pancakes. i think it’s too weird to really try it, but her whole family enjoys them, as long as they don’t know what’s inside. how about adding an avocado to this recipe?
Hey Jami! LOL – I know your comment was not meant to be a funny comment but the way you wrote it had me laughing. OK so this is not so easy. A few thoughts 1. I shop at Duv Devan – the great health food store chain and I find lots of great stuff there. 2. the latest issue of our Shavuos magazine has a wheat free, dairy free menu by Melinda Strauss – it’s great and creative and can really serve as an inspiration for your cooking. 3. in Best Market in RBS we do have a decent Gluten Free section — where do you live? 4. I found a NO SALT Chicken Soup mix (at Duv Devan) and a 50% less salt (at Best Market) and use these to help add flavor when the amount of salt is a concern. 5. for sugar I use Truvia (still have from the US) or Splenda (available here) 6. These are our 1140 Gluten Free recipes: http://www.joyofkosher.com/specialty/specialty-glutenfree/ we are developing a more advanced search which will allow you to filter pareve and gluten free but for now you have to scan manually – I apologize for that. HOPE THIS ALL HELPED A LITTLE!!!!!!
Dear Jamie,
I have a problem and maybe you can help. I have a family member who is on a gluten free diet as well as dairy free and there are major restrictions on salt and sugar as well (& that is not all) . We seem to be eating the same foods over and over (& yes we are tired of it) and when I do find a recipe that I am not going to ruin it by leaving half the ingredients out, I don’t know where to buy the items in the recipe here in Israel. Do you have any suggestions for recipes etc? Any help would be greatly appreciated.
Thanks,
Jami
thanks Alice – let me know what you think.
These pancakes look delicious, and I am going to try them.
thanks Ale!!!
My friend will love these! She has been looking for a recipe that doesnt have flour or sugar. I can’t wait to make them for her.
Hi Ita – I am sorry you were dissatisfied although I can see the point to your comment – they are on the eggy side. I found when topped with syrup they did the “trick” for me. If you are so inclined to try them again perhaps pull back the number of eggs so you taste more of the banana and if you like pumpkin puree you can add that as well.
i would say these taste more like an egg then pancakes, but there really is no taste at all!!! First i added chocolate chips, then cinnamon, and then chopped walnuts, and didn’t like one pancake from my assortment.