Breakfast · American

Flourless Banana Pancakes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 4, 2026

These little pancakes are made from just banana and eggs, so they come together in one bowl with no flour and no fuss. Naturally sweet and gluten free, they cook up soft and golden in minutes, then get finished with crunchy pecans and fresh raspberries.

Jump to recipe
Flourless Banana Pancakes

Why you'll love this

  • Just banana and eggs for the base, no flour needed.
  • Naturally gluten free and refined sugar free.
  • On the table in about 15 minutes.
  • A great way to use up a very ripe banana.

EveryDayMeal recipe

Flourless 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
  • 25g pecan nuts, roughly chopped
  • 125g raspberries

Equipment

  • Mixing bowl
  • Fork or whisk
  • Large non-stick frying pan
  • Spatula

Instructions

  1. Peel the banana into a bowl and mash it thoroughly with a fork until it turns into a smooth, thick puree with no big lumps, which helps the pancakes hold together.
  2. Add the eggs, baking powder, and a splash of vanilla, then whisk with the fork until the mixture is loose and evenly combined.
  3. Heat a large non-stick frying pan over medium heat and brush with half the oil so the pancakes release cleanly without sticking.
  4. Spoon half the batter into the pan to make two small pancakes, and cook for 1 to 2 minutes until the edges look set and the underside is golden, then flip.
  5. Cook the second side for another 1 to 2 minutes until golden, then slide onto a plate and keep warm.
  6. Brush the pan with the remaining oil and repeat with the rest of the batter to make two more pancakes.
  7. Pile the pancakes on plates and scatter over the chopped pecans and fresh raspberries to serve.

Tips from the kitchen

  • Use the ripest banana you have, with plenty of brown spots, for the best natural sweetness.
  • Keep the pancakes small and flip gently, since flourless batter is more delicate than regular pancake batter.
  • Cook over steady medium heat, not high, so they turn golden without burning before the center sets.

Estimated nutrition per serving: 260 cal · 10g protein · 22g carbs · 16g fat

Make it your own

  • Stir a spoonful of cinnamon or a scoop of protein powder into the batter for extra flavor.
  • Swap the pecans for walnuts or almonds and the raspberries for blueberries or sliced strawberries.
  • Add a drizzle of honey or maple syrup if you like things a little sweeter.

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 pan or the microwave until warmed through.

Good to know

Why are my pancakes falling apart?
Flourless batter is delicate, so keep the pancakes small, wait until the edges are set before flipping, and use a thin spatula to turn them gently.
Can I make these without eggs?
Eggs are what hold these together, so they are essential for this version. For an egg free pancake you would need a recipe with flour or a binder.
Can I double the recipe?
Yes. Just mash more banana and add proportionally more egg, and cook in batches so the pan is not crowded.
Do I have to add baking powder?
It is optional but gives the pancakes a slightly lighter texture, so a pinch is worth including if you have it.

Related recipes