Banana Pancakes

From the kitchen of Carly

Three-ingredient pancakes that feel like cheating: ripe banana, eggs, baking powder, and they puff up like the diner kind. Naturally gluten-free, no flour, no sugar, ready in under 10 minutes. Use the spottiest banana you can find. Green ones don't mash properly and the pancakes taste bland.

Banana Pancakes

Banana pancakes are the three-ingredient miracle that tastes like real food, not a protein hack. Speckled bananas do the heavy lifting here, binding and sweetening while eggs add lift and structure. They're delicate in the pan and fluffy on the plate, ready in ten minutes flat.

Prep
3 min
Cook
7 min
Total
10 min
Servings
2
Difficulty
easy

Ingredients

2 servings

  • 1 largeripe banana (the spottier the better)
  • 2medium eggs
  • 1 pinchbaking powder
  • 1/2 tspvanilla extract
  • 1 tspvegetable or coconut oil, for the pan
  • 1 oz(25 g)pecans, roughly chopped (optional)
  • 4 oz(125 g)fresh raspberries (optional)
  • 2 tbspmaple syrup, for serving (optional)

Instructions

  1. In a wide bowl, mash the banana with a fork until it looks like a smooth puree. Lumps will fight you in the pan.

  2. Crack in the eggs. Add the baking powder and vanilla. Whisk until uniform; it'll look like a loose batter.

  3. Heat a large nonstick skillet over medium heat. Brush with half the oil.

  4. Spoon two pancakes into the pan, about 3 inches across. Cook 1 to 2 minutes, until the bottom is golden and the edges look set.

  5. Flip carefully (these are more delicate than wheat pancakes). Cook 60 to 90 seconds on the other side.

  6. Slide onto a plate. Repeat with the remaining oil and batter.

  7. Top with chopped pecans, raspberries, and a drizzle of maple syrup. Serve hot.

Tips from the kitchen

  • Spotted bananas matter: the riper the sweeter, and the starch converts to sugar for better caramelizing on the griddle. A truly ripe banana also mashes to pure liquid, which means no lumps to catch and burn.
  • These pancakes are more fragile than wheat versions, so use a thin spatula and flip only once. A nonstick pan is non-negotiable here.
  • Don't crowd the pan. Two three-inch pancakes cook evenly and give you clean flips. If you make them bigger or stack more, the edges set before the center cooks through.

Variations

  • Chocolate chip version: stir 25g dark chocolate chips into the batter before cooking for a kid-friendly twist.
  • Berry instead of topped: fold fresh or frozen blueberries into the batter itself for pockets of tartness throughout.
  • Cinnamon sugar: dust the pan with cinnamon and a touch of granulated sugar before cooking for crispy, spiced edges.
  • Protein powder swap: replace the baking powder with 10g vanilla protein powder for extra staying power without changing the texture much.

Make ahead and storage

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a low oven or toaster oven to avoid drying them out. Freezing works fine for up to two months, thaw and warm the same way.

Substitutions
  • banana to 1/2 cup pumpkin puree or unsweetened applesauce. Both work. Pumpkin gets warmer with a pinch of cinnamon; applesauce stays neutral.
  • eggs to flax eggs (1 tbsp ground flax + 3 tbsp water per egg, rested 5 min). Makes them vegan; texture stays close to the original.
  • vegetable oil to butter or coconut oil. Butter browns more, gives a nuttier flavor. Coconut adds a subtle tropical note.

Pairs well with: A pile of fresh berries and a pat of cold butter, Crispy bacon or breakfast sausage, Strong coffee or fresh-squeezed orange juice