Flourless Banana Walnut Pancakes

This naturally gluten-free Banana Walnut Pancake recipe is incredibly versatile, flourless and produces quick but absolutely scrumptious pancakes with minimal ingredients.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: British

Servings: pancakes

Calories: 80kcal

Author: Georgina Hartley

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.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Walnuts. You can grind the walnuts yourself in a food processor or buy ready-ground walnuts.

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 pancake.

Nutrition