No Flour Banana Pancakes Food

NO MILK, NO WHEAT, BANANA PANCAKES

Steps:

• Blend banana, eggs, oats, and baking powder in a blender until smooth, about 45 seconds.
• Spray a griddle or skillet with cooking spray and heat over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

NO FLOUR NO SUGAR PANCAKES

Steps:

• Mix oatmeal with yogurt and set aside.
• Mash banana and chop the walnuts.
• Mix all ingredients together.
• Cook as you would other pancakes.
• Sprinkle with more cinnamon if desired, or top with applesauce.

NO FLOUR BANANA PANCAKES

Steps:

• 1. Combine mashed banana with 2 beaten eggs, cinnamon and vanilla - mix well
• 2. spray skillet and heat. Pour 3 pancakes at a time and flip when ready. Makes 6

NO-FLOUR BANANA PANCAKES

Steps:

• 1. In a small bowl, mash banana using a fork.
• 2. Add the two eggs and whisk well.
• 3. Put a dab of coconut oil on pan and heat.
• 4. Pour batter onto hot skillet or pan by the spoonful to make round pancakes. Flip them over as soon as the first side seems done. You will know when they are done if they no longer look runny on the top side.
• 5. *These wonderful pancakes can be served with maple syrup, fruit, nutella or anything else your heart desires. However, I just like mine plain. Enjoy!

BANANA OATMEAL PANCAKES (BEST EVER!)

Steps:

• Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
• Mash the bananas, then stir them into the blender with a spatula.
• Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
• Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

PUMPKIN PANCAKES - NO FLOUR

Steps:

• Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
• Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
• Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
• Serve with butter and cinnamon, or sliced bananas and maple syrup.

NO-FUSS FLOURLESS OAT PANCAKES RECIPE

Steps:

• Either using a food processor or a hand blender, process the oats until they are finely ground, similar to oat flour.
• Place the ground oats, baking powder, and salt in a medium bowl. Whisk until combined.
• In a separate large bowl, mash the bananas until fine. Whisk in eggs and vanilla.
• Add the dry ingredients into wet and mix until combined.
• Finally, add in melted butter and mix again until combined.
• Heat a large skillet or non-stick pan over medium/low heat. Spoon on about 1/2 cup of batter and let cook for 2-3 minutes on each side. Repeat with the remaining batter.
• Serve fresh from the pan with fruit, syrup, and even a little Irish butter on top.
• Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a pan again.

FLOURLESS BANANA PANCAKES

Steps:

• Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
• Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.