These flourless pancakes have only four ingredients! They’re a nutritious, gluten free breakfast option that’s more filling than classic flapjacks.
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.
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.
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
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
4 Ingredient Flourless Pancakes
- 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!
Have a happy and healthy week!