Healthy Breakfast Recipe: How To Make Banana Pancakes – Flourless, Gluten-Free, Low-Fat

Pancakes are an American classic breakfast and brunch. Pancakes have not only been part of your mornings for as long as you can remember, they have been around for centuries. In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Pancakes are also called Indian cakes, hoecakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and hotcakes. All over the globe, pancakes are served for breakfast, lunch, snack, dinner or even dessert.

There are many packaged pancake mixes that you can purchase in any grocery store but it is always better to make your own pancake batter. This recipe uses only 4 ingredients for the pancake batter, banana, eggs, baking powder, and cinnamon. These flourless banana pancakes are healthy and naturally sweet, best of all, they are low in fat and gluten-free. You can easily make these pancakes and eat them anytime.


• 1 ripe banana
• 2 organic eggs
• ½ tsp gluten-free baking powder
• 1 tsp cinnamon
• organic butter

Berry Sauce:

• ½ cup of frozen berries


This recipe takes about 20 minutes to make. Serves 2.

Peel the banana and mash in a bowl until smooth and creamy.
Crack open eggs into the bowl, then mix using a wire whisk.
Add baking powder and cinnamon and mix well.
Lightly grease a non-stick pan with organic butter, then heat over medium-low heat.
Pour about 1/2 cup of the batter and cook for about 1 to 2 minutes on each side.
To make the berry sauce, simply put the berries in a pan.
Cook over medium-low heat for 3 to 5 minutes.
To serve, arrange the pancakes on a plate, then top off with the berry sauce.

Ideas And Tips:

• You can still make pancakes without the baking powder. If you want a light and fluffy texture, whip the egg whites until soft peaks are formed, then fold them into the batter.

Healthy Breakfast Recipe - How To Make Banana Pancakes - Flourless, Gluten-Free, Low-Fat
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