Flourless Banana Pancakes Recipe

Bananas: Provide natural sweetness and moisture to the pancakes.

Eggs: Bind the ingredients together and add protein.

Baking powder: Helps the pancakes rise and become fluffy.

Vanilla extract: Adds a subtle sweetness and enhances the flavor.

Salt: Balances the sweetness and enhances the overall taste.

When making these pancakes, ensure your bananas are very ripe; the natural sweetness and softness will enhance the texture and flavor. To achieve a smooth batter, thoroughly mash the bananas until no lumps remain. When cooking, use a non-stick skillet and wait until bubbles form on the surface before flipping, ensuring an even, golden-brown finish.

• mashed ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the pancakes.

• mashed ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a different flavor but maintains the moisture and texture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This provides a similar binding effect.

• eggs - Substitute with chia eggs: Mix 1 tablespoon of chia seeds with 3 tablespoons of water per egg. This also acts as a binder.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to mimic the leavening effect.

• baking powder - Substitute with self-rising flour: If you are not strictly flourless, self-rising flour contains baking powder and can be used in small quantities.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds sweetness and a hint of flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt can be used similarly but may need to be adjusted slightly for taste.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag.
• Keep the container or bag in the refrigerator for up to 3 days.
• For longer storage, place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a resealable freezer bag or airtight container.
• Label the container or bag with the date to keep track of freshness.
• When ready to eat, reheat the pancakes in a microwave for 20-30 seconds, or in a toaster oven at 350°F (175°C) for 5-7 minutes.
• For a crispier texture, reheat the pancakes in a skillet over medium heat for 1-2 minutes on each side.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds or until warmed through.
  4. Check and repeat if necessary, but avoid overheating to prevent them from becoming rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to keep them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of butter or coconut oil to the skillet.
  3. Place the pancakes in the skillet and cover with a lid.
  4. Heat for 1-2 minutes on each side or until they are warm and slightly crispy.

• Toaster Method:

  1. Place the pancakes in the toaster on a low setting.
  2. Toast for 1-2 minutes, keeping an eye on them to prevent burning.
  3. This method works best for thinner pancakes and gives them a slightly crispy edge.

• Mixing bowl: A large bowl used to mash the bananas and mix all the ingredients together.

• Fork: Useful for mashing the bananas until smooth.

• Whisk: Helps in thoroughly mixing the eggs, baking powder, vanilla extract, and salt with the mashed bananas.

• Non-stick skillet: Essential for cooking the pancakes without them sticking to the surface.

• Spatula: Handy for flipping the pancakes to ensure they cook evenly on both sides.

• Measuring spoons: Used to measure out the baking powder, vanilla extract, and salt accurately.

• Ladle: Useful for pouring small amounts of batter onto the skillet to form pancakes.

Mash bananas quickly: Use a fork or potato masher to quickly mash the bananas until smooth.

Pre-mix dry ingredients: Combine the baking powder and salt in a small bowl before adding to the banana mixture.

Use a blender: Blend all ingredients in a blender for a smoother batter and faster preparation.

Non-stick skillet: Ensure your skillet is non-stick to avoid using extra oil and make flipping easier.

Batch cooking: Cook multiple pancakes at once if your skillet is large enough to save time.