Breakfast · American

Banana Pancakes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 4, 2026

These flourless banana pancakes come together with just a ripe banana and a couple of eggs, so they are naturally sweet and ready in minutes. Top them with crunchy pecans and juicy raspberries for a breakfast that feels like a treat but keeps things simple.

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Banana Pancakes

Why you'll love this

  • Just a handful of ingredients, no flour needed.
  • Ready in about 15 minutes start to finish.
  • Naturally sweet from the banana.
  • Gluten-free and packed with protein.

EveryDayMeal recipe

Banana Pancakes

Prep
5m
Cook
10m
Total
15m
Serves
2
Level
Easy

Ingredients

  • 1 large ripe banana
  • 2 medium eggs
  • pinch baking powder
  • splash vanilla extract
  • 1 tsp oil
  • 1/4 cup chopped pecans
  • 1 cup fresh raspberries

Equipment

  • Mixing bowl
  • Fork or whisk
  • Large nonstick skillet
  • Spatula

Instructions

  1. Mash the banana in a bowl with a fork until it turns into a smooth, thick puree with no big lumps left, which helps the pancakes hold together.
  2. Crack in the eggs, add the pinch of baking powder and a splash of vanilla, then whisk until the batter is well blended and slightly frothy.
  3. Heat a large nonstick skillet over medium heat and brush with half the oil, waiting until it shimmers so the batter sets quickly instead of soaking in.
  4. Spoon in half the batter to form two small pancakes and cook for 1 to 2 minutes per side, flipping once they look set at the edges and lightly golden underneath.
  5. Slide the pancakes onto a plate and repeat with the remaining oil and batter to make two more.
  6. Scatter the chopped pecans and fresh raspberries over the top and serve right away while warm.

Tips from the kitchen

  • Keep the pancakes small (about 3 inches) so they are easy to flip without falling apart.
  • Use a truly ripe, spotty banana for the sweetest flavor and easiest mashing.
  • Let the batter sit one minute before cooking so the baking powder can do its job.

Estimated nutrition per serving: 250 cal · 11g protein · 22g carbs · 14g fat

Make it your own

  • Swap raspberries for blueberries or sliced strawberries.
  • Use walnuts or almonds in place of pecans.
  • Stir a pinch of cinnamon into the batter for extra warmth.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a dry skillet over low heat to crisp the edges back up.

Good to know

Why are my pancakes falling apart?
They are delicate without flour. Keep them small, use plenty of oil, and wait until the underside is fully set before flipping.
Can I make these without eggs?
Eggs are what bind these together, so they are essential here. For an egg-free option you would need a different pancake recipe with flour.
Can I double the batch?
Yes, just cook in batches so you do not crowd the pan, keeping finished pancakes warm in a low oven.
Do I need baking powder?
It is optional but a small pinch gives the pancakes a little lift and lighter texture.

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