Fluffy Flourless Banana Bread Pancakes Recipe

Beginning my day with a stack of these Fluffy Flourless Banana Bread Pancakes makes me feel like a million bucks. When I say “pancakes,” these are what I picture: thick, fluffy, pancake-shaped, and topped with a drizzle of syrup.

My mom sometimes makes them with chocolate chips, which is definitely an upgrade. But even without chocolate, these pancakes are pretty much nutrient-dense fuel for the day.

The bananas lend sweetness and creaminess, while the rolled oats (and eggs!) create a sturdy yet fluffy pancake that won’t fall apart when you try to cut it.

Ingredients

Bananas that have ripened: They are abundant in natural sugars and supply sweetness and potassium.

Eggs are high in protein and contribute to the fluffy texture of baked goods.

They bind ingredients together.

Oats Rolled: Source of fiber, contributes to heart-health and fullness.

Pancakes need something to make them light and to help them rise.

That’s where baking powder comes in.

Cinnamon: A highly fragrant spice, it provides warmth and flavor.

Vanilla Extract: Boosts sweetness and contributes a delectable scent.

Ingredient Quantities

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• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup rolled oats
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 teaspoon vanilla extract
• Cooking spray or butter, for greasing the skillet
• Optional toppings: maple syrup, fresh berries, nuts

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Instructions

1. In a blender, combine the bananas that have been mashed, the eggs, the rolled oats, the baking powder, the ground cinnamon, the salt, and the vanilla extract. Blend until the mixture is smooth and well combined.

2. Allow the batter to rest for 5 minutes so that it may thicken slightly.

3. A non-stick skillet should be preheated over medium heat and very lightly greased with cooking spray or butter.

4. To make each pancake, pour approximately 1/4 cup of batter onto the skillet.

5. Prepare the pancakes for approximately 2-3 minutes, or until tiny bubbles pop up on the surface and the edges appear firm.

6. Flip the pancakes with care and cook for an additional 1-2 minutes until they attain a golden-brown hue and are thoroughly cooked.

7. Continue the process until all the batter has been expended, adding more spray or butter as required.

8. While you are completing the cooking of the remaining pancakes, shift the ones that are done to a plate. Keep the plate warm.

9. The pancakes can be served warm with optional toppings like maple syrup, fresh berries, or nuts.

10. Savor your light, fluffy, flourless banana bread pancakes!

Equipment Needed

1. Blender
2. Mixing bowl
3. Non-stick skillet
4. Measuring cups
5. Measuring spoons
6. Spatula
7. Plate
8. Fork or whisk (for mashing bananas)
9. Cooking spray or pastry brush (if using butter for greasing)

FAQ

• Q: Can I substitute the oats with something else?You can use quick oats or oat flour if they’re what you have on hand.
• Q: Are these pancakes gluten-free?A: Yes, these pancakes are gluten-free, provided the oats are certified gluten-free.
• Q: Can I make these pancakes vegan?A: To make them vegan, substitute the eggs with a flax egg or another binding egg replacer.
• Q: How should the bananas be mashed?Bananas are best mashed with minimal lumps for a smooth texture. You can accomplish this using a fork, but a potato masher is better if you have one.
• Q: What can I use to grease the skillet if I don’t have cooking spray?A: A small amount of butter, coconut oil, or neutral oil can be used to grease the skillet.
• Q: Are optional toppings necessary?Optional toppings such as maple syrup, fresh berries, or nuts enhance the flavor but are not required.
• Q: How should I store leftover pancakes?Leftover pancakes can be kept in an airtight container in the fridge for up to 3 days. Pancakes can also be frozen. They will keep in the freezer for up to a month.

Substitutions and Variations

Two bananas, ripe and mashed.
1 cup of applesauce, made from unsweetened apples
1 cup of sweet potato, mashed
The given text is a direct prompt for a task. Here is how I would rephrase it without changing the source material’s structure or formatting:

Two big eggs:
1/4 cup egg white
1/4 cup Greek yogurt, unsweetened
1/2 cup oatmeal, rolled:
½ cup instant oats
1/2 cup flour from oats
1/4 teaspoon baking powder
A tiny squeeze of lemon juice with 1/8 teaspoon baking soda
1/4 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon of spice for pumpkin pie