Flourless Banana Walnut Pancakes
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This Flourless Banana Walnut Pancake recipe is incredibly versatile, naturally gluten-free and produces quick but absolutely scrumptious pancakes with just 5 ingredients.
You'll love these incredibly quick and easy gluten-free banana walnut pancakes which are perfect protein fuelled breakfast to make when you are in a rush.
They are naturally sweetened with the banana so you don't need to add any extra sugar and they only need 5 ingredients which are easy to keep it.
I'll show you how to make this recipe in a super quick time so you can concentrate on getting on with your day.
Why You’ll Love This Easy Breakfast Pancake Recipe
- The simplicity of the recipe is that it only really relies on 2 ingredients: eggs and bananas. Ground walnuts, vanilla and a bit of salt are added for flavour.
- As they do not contain any flour they are much lighter than a regular pancake which also means you can quickly whip up a batch mid week without being weighed down all morning by a heavy breakfast.
- Simple method which is easy to scale up depending on how many you are making breakfast for. But just as easy if you just want to make pancakes for 1!
- These pancakes are naturally gluten-free and dairy-free.
Ingredients Needed
Bananas. You want your bananas to be good and ripe. They don't need to be brown but they are fine to use and will be sweeter. However, if they are erring on unripe then they will be too hard to mash and mix properly into the eggs.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Vanilla extract. Use a good quality extract here as there are so little ingredients so every one counts. I like Nielsen Massey.
Walnuts. You need your nuts to be ground and I prefer to grind my own but you can buy ready-ground from specialist shops. Just make sure they are in date as open walnuts go rancid quickly. You can use ground almonds or ground hazelnuts for alternative flavours.
Coconut oil. You can use melted butter if you prefer and can tolerate dairy.
How to Make Banana Walnut Pancakes
For full recipe instructions go to the recipe card at the end of this post.
- Prepare the Batter: Peel and mash bananas, then whisk with eggs. Stir in vanilla extract and ground walnuts.
- Heat the Pan: Melt 1 teaspoon coconut oil in a frying pan over medium-low heat.
- Cook the Pancakes: Ladle in batter to make 8 pancakes, cooking in 2 batches of 4.
- Flip and Finish: Cook for 3 minutes on one side, then flip and cook for 1½ minutes until heated through.
Expert Tips
Make sure the banana is a couple of days old so it’s mashable and will give the best banana flavour.
For the best flavour you should grind the walnuts yourself in a food processor but you could use ready-ground from the supermarket.
Heat the pan up for at least 5 minutes so that it's even heated before you start cooking your pancakes.
Flavour Variations and Toppings
- Add blueberries into the batter
- A pinch of cinnamon or nutmeg will hint at sweetness
- Lemon zest
- Or go wild at the weekend and top with a heaping of crispy salty bacon drizzled with maple syrup.
More gluten-free pancake recipes you'll love
Pumpkin Pancakes with Almond Maple Syrup
Best Gluten-Free Pancakes
Maple Galettes with Wiltshire Ham and Gruyere
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Flourless Banana Walnut Pancakes
Ingredients
- 2 bananas
- 2 eggs - medium
- ½ teaspoon vanilla extract
- 4 tablespoons ground walnuts
- 1 teaspoon coconut oil
Instructions
- Peel and mash the bananas in a medium sized bowl.
- Add the eggs and whisk until well combined.
- Stir in the vanilla extract and ground walnuts.
- Heat 1 teaspoon of coconut oil in a frying pan over medium-low heat.
- Pour in the pancake batter, aiming for 8 pancakes in total. Cook them in two batches of four.
- Heat the pancakes through on a gentle heat for 3 minutes on the first side, then flip over and heat for 1½ minutes on the other side.
