This flourless banana pancake recipe with egg sounds weird, but it's amazing and healthy for you! A gluten-free alternative to pancakes. Enjoy with your favorite fruit topping, or serve plain with honey.
Ingredients
- very ripe banana: 1 piece (mashed)
- eggs: 2 piece (beaten)
- ground flax seed: 2 Tbsp (optional)
- pure vanilla extract: 0.25 tsp (optional)
- coconut oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
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Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.
