Flourless Banana Pancakes

Flourless banana pancakes made with eggs are cooked in coconut oil for a quick and easy gluten-free and paleo breakfast.

Rated 4 from 23 votes

Prep Time

10M

Total Time

20M

Servings

2 servings

1 very ripe banana, mashed

2 eggs, beaten

2 tablespoons ground flax seed (optional)

1/4 teaspoon pure vanilla extract (optional)

2 tablespoons coconut oil

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Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.

Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

Flourless Banana Pancakes

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Instructions

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