Breakfast · American

Banana Pancakes (Flourless)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 6, 2026

These two-ingredient banana pancakes come together with just a ripe banana and a couple of eggs, making them a fast, naturally sweet breakfast. Top them with crunchy pecans and fresh raspberries for a plate that feels like a treat but takes minutes.

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Banana Pancakes (Flourless)

Why you'll love this

  • Just a banana and eggs for the base, no flour needed.
  • Naturally sweet and gluten-free.
  • Ready in about 15 minutes.
  • Easy enough for a quick solo breakfast.

EveryDayMeal recipe

Banana Pancakes (Flourless)

Prep
5m
Cook
10m
Total
15m
Serves
1
Level
Easy

Ingredients

  • 1 large ripe banana
  • 2 medium eggs
  • 1 pinch baking powder
  • a few drops vanilla extract
  • 1 teaspoon oil
  • 2 tablespoons pecans, roughly chopped
  • 1 cup fresh raspberries

Equipment

  • Mixing bowl
  • Fork
  • Large nonstick skillet
  • Spatula

Instructions

  1. Peel the banana into a bowl and mash it well with a fork until it looks like a smooth, thick puree with no big lumps, which helps the pancakes hold together.
  2. Crack in the eggs and add the baking powder and vanilla, then stir until the batter is smooth and fully combined.
  3. Heat a large nonstick skillet over medium heat and brush with half the oil until it shimmers slightly, so the pancakes release cleanly.
  4. Spoon half the batter into the pan to form two small pancakes and cook for 1 to 2 minutes per side, until the edges set and the undersides turn golden, then flip gently and finish.
  5. Slide them onto a plate, brush the pan with the rest of the oil, and repeat with the remaining batter.
  6. Top the warm pancakes with chopped pecans and fresh raspberries, then serve right away.

Tips from the kitchen

  • Use a very ripe, spotty banana for the best natural sweetness and easier mashing.
  • Keep the pancakes small (about 3 inches) so they are easy to flip without breaking.
  • Let the first side set fully before flipping, or the delicate batter can tear.

Estimated nutrition per serving: 340 cal · 16g protein · 34g carbs · 18g fat

Make it your own

  • Stir a spoonful of peanut butter into the batter for extra richness.
  • Swap raspberries for blueberries or sliced strawberries.
  • Use walnuts or sliced almonds instead of pecans.

Storing & make-ahead

Best eaten fresh, but you can refrigerate cooked pancakes in a sealed container for up to 2 days. Reheat gently in a nonstick skillet over low heat.

Good to know

Why are my pancakes falling apart?
The batter is delicate, so keep the pancakes small and wait until the first side is fully set before flipping.
Can I make these without eggs?
Eggs provide the structure here, so they are hard to skip. Without them the batter will not hold its shape.
Do I need the baking powder?
It is optional but helps the pancakes puff slightly for a lighter texture.
Can I double the recipe?
Yes, just use two bananas and four eggs and cook in batches to avoid crowding the pan.

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