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    Home » Recipes » Breakfast

    4 Ingredient Flourless Pancakes

    Modified: Mar 5, 2020 · Published: Jul 19, 2017 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 4 Comments

    39 shares
    Jump to Recipe Print

    These flourless pancakes have only four ingredients! They’re a nutritious, gluten free breakfast option that’s more filling than classic flapjacks.

    flourless pancakes above shot

    Switching up your breakfast routine can be challenging. Once you get used to that bagel and schmear (with coffee, of course), it can be difficult to try something new. Even if you’re bored with what you have, convenience overcomes taste.

    Unfortunately, most popular breakfast options are loaded with refined carbs, and provide little nutrients. Think: sugary muffins or donuts. Additionally, these options have minimal amounts of protein.

    After a night of sleep, your body needs protein and energy to replenish its stores. The best way to consume protein to maintain optimal muscle mass is in increments throughout the day, starting with breakfast and eating about 20 to 30 grams per meal (daily needs will differ depending on the person).

    Most people get enough protein, but wait until the evening meal to eat the majority it. A hunk of meat or large piece of fish takes center stage at dinner.

    Instead of falling into this pattern, consider spacing out protein. After all, the body can only use so much of this nutrient at one time, and will store or excrete any excess. Eating protein in adequate amounts at each meal will help keep you full, prevent overeating, stabilize blood sugar, and maintain lean muscle mass.

    flourless pancake stack

    So instead of that bagel, why not try a more balanced meal for breakfast?

    That’s where this recipe comes in. These flourless pancakes have simple ingredients, are packed with protein, and don’t contain any refined sugar. They’re great for both kids and adults!

    How to Make Flourless Pancakes

    First, heat a griddle or large skillet over medium heat. I usually wipe down my pan with a bit of vegetable oil on a paper towel to keep the pancakes from sticking. But you can also use an oil spray.

    In a large bowl, whisk together the eggs, bananas, vanilla, and cinnamon. Pour a tablespoon of batter on the hot griddle or skillet and wait until you see bubbles form, about 1-2 minutes, to flip the pancake. Cook for another 1-2 minutes on the other side. Repeat until all of the batter is gone.

    flourless pancake stack

     

    Tips and Tricks

    Pancakes not staying in circles? If your first couple pancakes do not form into circles, it’s likely the skillet or griddle is not hot enough. I recommend trying one pancake at a time at first to see if the pan is ready to make the entire batch. 

    Ingredient substitutions: Feel free to include other spices or add-ins, like cinnamon, nutmeg, cardamom, coconut, or mini chocolate chips.

    Reheating and storage: If you have leftovers, store them in an airtight container in the fridge. Reheat in the toaster.

    Topping ideas: butter, more cinnamon, maple syrup (of course!), fresh fruit (cherries, blueberries, more bananas), chocolate chips, shredded coconut

    flourless pancakes

    If you make this recipe, be sure to rate and review it in the comments below! You may also enjoy this similar recipe for Silver Dollar Sweet Potato Protein Pancakes.

    And if you’re looking for some other easy breakfast recipes, check out:

    • Carrot Banana Breakfast Bread
    • Spiced Parsnip and Apple Baked Oatmeal
    • Spinach Banana Muffins
    • Parsnip Carrot Cake Granola
    • Make Ahead Veggie Breakfast Burritos

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    4 Ingredient Flourless Pancakes

    Gluten-free protein pancakes that are so easy to make! Enjoy a nutritious and easy breakfast with the same level of deliciousness as classic flapjacks.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 15 minutes mins
    Servings: 2 people
    Calories: 204kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 3 eggs - beaten
    • 2 ripe bananas - mashed
    • ½ teaspoon vanilla extract
    • ½ teaspoon cinnamon

    Instructions

    • In a large mixing bowl, whisk ingredients together (batter will be slightly lumpy).
    • Lightly spray a skillet or griddle with oil, and heat over medium high heat.
    • Pour batter on skillet (use a tablespoon to help control the size of each pancake). Wait until you see small bubbles, about 1-2 minutes, before flipping and cooking another 1-2 minutes on the other side. Repeat until the batter is gone.
    • Transfer pancakes to a plate. Top with fresh fruit, butter, and pure maple syrup as desired. Enjoy!

    Notes

    Helpful tips: I recommend trying one pancake at first to see if the pan is hot enough to make the entire batch. If your first couple pancakes do not form into circles, it's likely the skillet or griddle is not hot enough.
    Ingredient substitutions: Feel free to include other spices or add-ins, like cinnamon, nutmeg, cardamom, coconut, or mini chocolate chips.
    Reheating and storage: If you have leftovers, store them in an airtight container in the fridge. Reheat in the toaster.

    Nutrition

    Calories: 204kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 95mg | Potassium: 514mg | Fiber: 3g | Sugar: 15g | Vitamin A: 432IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Have a happy and healthy week!

    Lizzie

     

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    39 shares

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Izzie's Kitchen

      July 20, 2017 at 9:35 am

      Yum!

      Reply
      • Lizzie Streit, MS

        July 20, 2017 at 9:36 am

        Thank you! They were so tasty 🙂 And easy too!

        Reply
    2. boowholefoods

      July 20, 2017 at 6:38 am

      These look amazing! What a great stack 🙂

      Reply
      • Lizzie Streit, MS

        July 20, 2017 at 8:34 am

        Thank you!! They were delicious. Thanks for stopping by 🙂

        Reply

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