Pancake Recipe With Banana No Flour
Hey there! So, let me tell you about this banana pancake recipe that I stumbled upon one lazy Sunday morning. Picture this: I had a craving for pancakes but zero flour in the pantry. What I did have, though, was a bunch of overripe bananas staring at me like they were ready for their moment in the spotlight. Long story short, I ended up making the most delightful, flourless pancakes. And now, I’ve got to share it with you because, well, sharing is caring, right?
Why This Recipe Rocks
I whip up these pancakes when I want something quick and tasty without the fuss of traditional recipes. My family—especially the kids—absolutely devours them (they’ve got no idea there’s no flour). Plus, it’s a great way to use up those bananas that have gone a tad too mushy. You know, the ones that are perfect for banana bread but you never quite get around to baking.
What You’ll Need
- 2 ripe bananas (the mushier, the better!)
- 2 large eggs
- A pinch of baking powder (optional, but makes them a bit fluffier)
- A dash of vanilla extract (my secret weapon)
- Butter or cooking spray for the skillet
- Optional: A sprinkle of cinnamon or nutmeg for a warm twist
And you know what? Sometimes I throw in some chocolate chips or blueberries if I’m feeling fancy or rebellious—depends on the day!
How to Make ‘Em
- Mash the bananas in a bowl until smooth-ish. Don’t worry about a few lumps; they add character (and I’m not just saying that).
- Crack in the eggs and whisk them into the banana mush—this is your batter.
- Stir in the baking powder and vanilla. I usually sneak a taste here; don’t judge me.
- Heat a non-stick skillet over medium heat and add a touch of butter or spray. The sizzle is what you’re aiming for.
- Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook for another minute or so.
- This is where I remind you not to worry if the first pancake looks a bit off—it’s always a test run, isn’t it?
My Little Discoveries
These pancakes are best when you keep the heat on the lower side to avoid them getting too dark before the middle sets. Oh, and they freeze surprisingly well (who knew?), but honestly, in my house, they rarely last more than a day!
Fun Variations
Once, I tried adding shredded coconut—didn’t quite hit the spot for me, but maybe you’ll like it! Another time, I swapped the vanilla for almond extract, which turned out quite nice.
Kitchen Gear
If you don’t have a non-stick skillet, any regular pan will do—just make sure to grease it well. And, if you don’t have a masher, a sturdy fork works just fine.
Storing Leftovers
Should you find yourself with extras (which is rare), keep them in an airtight container in the fridge for up to two days. They reheat nicely in the microwave or a toaster oven.
Serving Up Ideas
I love to serve these with a dollop of Greek yogurt and a drizzle of honey. On lazy weekends, we sometimes go for peanut butter and a sprinkle of chia seeds.
Pro Tips
Don’t skip the vanilla extract! I tried once, thinking it wouldn’t matter, and boy, was I wrong. It gives these pancakes that extra ‘oomph’—trust me.
Common Questions I Get
Can I make these vegan? Well, that’s a bit tricky since eggs are kinda key here. You might try a flax egg substitution, though I haven’t tested it myself.
Can I add other fruits? Absolutely! Blueberries work great, though bananas tend to dominate the flavor, so keep that in mind.
