Flour-Free Banana Pancakes – a delicious recipe with banana, eggs, vanilla, cinnamon, greek yogurt, honey. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the peeled banana on a plate and mash it with a fork.
2
Crack the eggs into a bowl and whisk them lightly.
3
Add the mashed banana to the eggs and whisk a little more.
4
Add the almond meal, the vanilla and the cinnamon to the banana mixture and whisk until combined.
5
Melt a little coconut oil or butter in a pan and add 1/4 of the pancake batter. This recipe makes 4 pancakes.
6
Cook on medium-low heat until the bottom of the cake is a light brown color. Flip over and cook until the other side is brown.
7
While waiting for the pancakes to cook, whisk the honey into the yogurt until combined to create the tangy, sweet topping.
8
Top the cake with a dollop of the honey yogurt, sprinkle with a little cinnamon and serve.
191
kcal
Calories
12
g
Fat
11
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 banana Large, 2 large eggs, 3 tablespoons almond meal almonds only in the ingredient list, 1/4 teaspoon pure vanilla, and more.
Yes, Flour-Free Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
