Flourless Pancakes Recipe

Flourless pancakes recipe - Dr. Axe

Total Time

15 minutes

Serves

1

Ingredients:

  • 2 ripe bananas, mashed
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • sea salt to taste
  • Ghee

Directions:

  1. Combine all ingredients in a bowl
  2. Pour batter into a pan with melted ghee over medium heat. Cook until small bubbles form and then flip.

This flourless pancakes recipe is not only delicious, but is also so easy to make. It requires very few ingredients and is so fast.


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91 Comments

  1. Dale on

    I will certainly try this, but the best pancake mix of all time that I’ve eaten is Pamela’s. It’s gluten free. I make the pancakes with coconut milk. I can’t imagine these being better than Pamela’s, or better for you…but, as I said, I will try this.

    Reply
  2. Judie on

    would be VERY helpful if you put the carb count. I know I’m supposed to stay away from bananas so I’m apprehensive regarding these.

    Reply
  3. Judie on

    what is the carb count for these pancakes? I know I’m not supposed to have bananas in general so am apprehensive about making these. Thank you. (Yes, I’m diabetic and also have a sensitivity to gluten).

    Reply
    • Dr. Josh Axe on

      This recipe has about 48g of carbohydrates and 24 grams of sugar. But is high in protein, fiber and healthy fat as well. If you are concerned with carb count, you can cut the total recipe in half and do two eggs and just 1 banana.

      Reply
  4. Donna on

    Dr. Axe, What are your thoughts about using ghee if you have a dairy (casein) allergy? I’ve heard varying opinions. Thanks!

    Reply
  5. Sandy on

    I have been making these for the last month. I cook for 1 and I use 1 banana, 1 egg a pinch of baking powder, vanilla and nutmeg and cinnamon along with a little liquid English toffee stevia into the batter. I make them small as they are easier to turn. They taste like bananas foster. Love this concept.

    Reply
  6. Stella Babakhanova on

    If a person has hypothyroidism, Psoriatic arthritis, and cervical dysplasia, tooth decay what type of diet should they follow to treat/heal/cure all three?

    My apologies for posting this question here. I did not find any other way to contact you.

    Reply
  7. Lesley Dunlop on

    Which diet should I use for CFS M.E.? I am also cutting out sugar and use maple syrup, rice malt syrup and stevia to sweeten.
    Thank you,
    With kind regards
    Lesley

    Reply
  8. Chandra on

    Dr. Axe, your website, pages and posts are phenomenal w/regard to web design, organization, & being user-friendly. It is such a breath of fresh air to navigate the info you make available and I just wanted to say thank you!!!

    Reply
  9. Tammy Mcginty on

    My son is allergic to eggs….both white & yolk. I know the usual replacements, but has anyone tested …or recommend a good replacement?

    Reply
  10. Katrina on

    My husband is highly allergic to bananas. Do you have any other healthy pancake recipes that doesn’t require bananas?

    Thank you!

    Reply
  11. Luz Gilbert on

    I love the ingredients and it tastes great. I couldn’t get these to cook evenly or flip without breaking and texture is kind of funny. Will play with this recipe and try again.

    Reply
  12. Terri on

    Why not coat the pan with coconut oil?
    I make pancakes with almond flour and ground flaxseed. My husband says they taste better than regular ones.

    Reply
  13. Terri on

    I make gluten free pancakes every weekend. I use almond flour and ground flaxseed. Sometimes I add banana or blueberries or even pumpkin. I love pecans in them too. I use coconut oil on my griddle. Then I use coconut nectar to drizzle over them. My husband says they’re the best pancakes he has ever eaten.

    Reply
  14. alikb on

    This is about sunflower lecithin. I bought Bob’s red mill whey protein. It contains sunflower lecithin. I was wondering if it’s ok for kids and adults who have a heart condition. Thank you

    Reply
  15. Carol on

    Thank you for the gluten free recipes. They are very helpful as we are trying to see if eliminating them will take the pain out of our joints.

    Reply
  16. Artsy one on

    I just made days and they are sensational! I am lactose and gluten-free! Instead of using Ghee, I used organic coconut oil. Very yummy meal! I recommend it! I had enough left overs to eat for breakfast at work! I had it in some maple agave syrup blend. Yummy! Thanks 4 the recipe!

    Reply
  17. Bill Douglas on

    Just had colonoscopy and endoscopy. Some polyps sent out for biopsy. Doctor wants me to start using Prilosec for mild irritation he found in the esophagus and stomach area. What can I use other than Prilosec as a natural irritation reducer? I have started modifying my diet per some of your suggestions. Thanks.

    Reply
  18. Danielle Pardiac on

    Just wanted to mention that there is a mistake in your recipe. Just thought I’d let you know. I’m sure you’ll find it. I’m dyslexic and French and I saw this.

    I love the information you put out there. It’s very informative and helpful.

    Have a great day! :)

    Reply
  19. arsh on

    Can i make these pancakes for dinner and then store the batter for breakfast?should i store it in a refrigerator or at room temperature.

    Reply
  20. Obed Gaytan on

    We have a beloved person who must have gluten and lactose-free food. How can we find a book with recipes for bread, hamburger buns and the like? We would be most grateful, and our glute-free girl would be most appreciative!

    Reply
  21. Chantel on

    Using coconut oil instead of Ghee is great too! Taste amazing, and is less fattening. :) My hubby has been making his own recipe of these for awhile, using some ground up oatmeal for some heartyness. Topped with frozen berries in a little of honey or 100% pure maple syrup. (Very little) Delicious!

    Reply
  22. Christy on

    i make a very similar recipe that I found on Pinterest with green plantains. Green plantains behave much like flour in the recipe, and are some of the better flourless pancakes I’ve made, and don’t taste banana-y when they are green! You can also boil green plantains and then smash and fry them in a pan with salt as a hashbrown or potato replacement. Super yummy! Plantains are high in vitamin A among other things.

    Reply
  23. Kristin Sauer on

    I’m concerned about the sugar content too. Has anyone tried substituting avocado for the bananas? Also, Dr. Axe I’m a breast cancer survivor, what diet do you recommend? I’m currently following a are living vegan diet and it’s very restrictive I would like to expand to include other foods but I’m afraid to do so what are your thoughts.

    Reply
  24. Sue Seward on

    This pancake recipe is grain free if you use pastured eggs from chickens not eating any grains. Pamela’s gluten free pancake mix is a boxed prepared mix with most likely rice and possibly even corn which are still grains. I’ve been gluten/wheat free for over 7 years now but My system has gotten to the point where even too much rice and corn cause issues too when I over do it. Rice and corn are not really gluten free. Gluten Free Lady

    Reply
  25. Eunice on

    I make pancakes with eggs, oat bran, and greek yoghurt (the thick kind)..plus cinnamon.The yoghurt helps thicken , after fork whisking-but not too much-so it is still a bit lumpy. The oat bran also thickens a bit and seems to act like flour when cooking-nice and fluffy . You can also add some Lecithin as a stabilser . I find the oat bran is a safe way to get grain and fiber, without wheat. I usually add a banana and strawberries on top-with some organic spray cream as an indulgence..YUM.. I will try adding a banana or yam as well, to the ingredients.

    Reply
  26. Adrian on

    Dr. Axe, I just want to say thank you for caring and sharing your knowledge and wisdom about health for people. I started following you by Facebook. Now, I’m receiving emails and visiting your site periodically because I long for a healthy lifestyle. Some day soon, I will began to put your knowledge to work (might be today…finally I have all of the ingredients to try this recipe) , but for now I’m happy knowing that I am becoming informed. Thank you, and may you prosper for that. Please, keep up the good work.

    Reply
  27. Rachel on

    What did I do wrong? Thin, frumpy fail no matter what I did. Tried changing heat. Tried changing pans. Tried adding baking powder.

    Reply
  28. Stephanie on

    I used 2 egg whites instead,and I made sure to use bananas that weren’t getting brown ,I found there’s a different texture to the pancake if the bananas are even slightly brown.

    Reply
  29. Michelle K on

    My tips: blend the mixture in a magic bullet or blender. Heat a small cast iron skillet on medium-low with a little coconut oil. Pour in a couple of ladlefuls then drop frozen blueberries into the batter in the pan. Cover and let cook until almost cooked — more like an omelet than a pancake. Gently turn and cook covered until cooked through. Remove to plate and add organic maple syrup (Costco has the best tasting and value). My husband is now enjoying the only perfect one we got from the batch. But that one was worth it.

    Reply
  30. Jean A on

    I’ve been making this from last year. Used 1 banana, mashed with 2eggs and coconut oil instead. I did not bother with the salt. It was so filling, I skipped lunch.

    Reply
    • Jolynn Galloway on

      Ghee is clarified butter. You can find it in any natural food store like Whole Foods, Sprouts or Trader Joes.

      Reply
  31. John Miller on

    I made the batter and could see it was really thin. I wanted something more like a regular pancake. I added 3 table spoons tapioca starch and 1/4 tsp salt and 1/2 tsp of baking powder. The pancakes were quite thin but tasted good. I added another 2 table spoons of spelt flour but I could have used more tapioca starch. The pancakes were a little thicker with the extra flour and pretty tasty. Since the pancakes are thin and fragile flipping them was a little tricky. I needed to let the pancake get fairly brown to get strong enough to flip. I slid the spatula half way under the pancake and then picked up on the pancake once it was off the pan, I flipped it.

    Reply
  32. Toni on

    These are banana egg pancakes are so great. Sweet without any maple syrup. This is the 2nd time I’ve made them! We love them!

    Reply
  33. Kathy Ann on

    DR. Axe you are I’m formative and full of wisdom from GOD. Keep doing what you do love your recipes. I praise GOD for you. Blessings to you and family.love your pancakes etc.

    Reply
  34. Jeanah N on

    Dear Dr. Axe,

    This is not a question regarding food, but essential oils. Are you aware of adverse reactions with using multiple oils together? In other words, are there combinations of oils we should avoid when blending? Can one oil block the effectiveness of other oils? Or worse, cause a volatile reaction when mixed together? I’m asking because this is something to consider when pushing medications through an IV line and wondered if the same instances occur with topical use of essential oils? Thank you for sharing your perspective so effectively regarding Wholeness!

    Reply
  35. Aimey on

    These are great! I added some cocoa powder and the chocolate Garden of Life Raw Protein & greens powder. My 4 yr old daughter loved them & was excited to have chocolate pancakes. I was excited to have a healthy alternative to pancakes and added protein.

    Reply

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