This recipe makes 11-12 pancakes with 1/4 cup pours of batter. They're
flour-less, but very flavorful and quick to make! *Please note - they
are VERY delicate in the cooking process, once you get the feel for them
they will get easier to cook. You must slowly unstick all the sides with
your spatula and gently roll them over to flip. Once flipped they're
much easier to handle. They're worth the effort once you get your
- 3 small ripe bananas (about 1 lb)
- 1/2 cup peanut butter
- 3 large eggs, lightly whisked
- 3/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- dash of sea salt
- *olive oil for cooking
Mash banana with a fork in a medium mixing bowl until most lumps are gone.
Add peanut butter and mash again, smoothing mixture as much as possible.
Preheat griddle or skillet for cooking pancakes on medium to medium high
temp (For a griddle, set to 350 degrees)
You need a bit more room to flip these, so cooking on a flat surface griddle
Add eggs and remaining ingredients and whisk until well combined and mostly smooth.
Once pan or griddle is ready, lightly spray evenly with olive oil.
Use a 1/4 cup measuring cup to scoop out batter onto your pan.
Cook batter about 3 minutes or until center bubbles pop, or when the edges
of the pancakes are well set.
Very gently and
slowly roll/flip over pancakes and cook about 3 minutes on the second side, or
Repeat with remaining batter.