Quick three-ingredient banana pancakes — naturally sweet, fluffy and flourless — topped with crunchy pecans and fresh raspberries for an easy breakfast treat.
These flourless banana pancakes are about as easy as breakfast gets — just mashed banana and egg whisked together and cooked until golden, then piled with pecans and raspberries. Naturally sweet, gluten-free and ready in minutes.
Prep 5 min
Cook 10 min
Total 15 min
Easy
- 1 large Banana
- 2 medium Eggs
- pinch Baking Powder
- spinkling Vanilla Extract
- 1 tsp Oil
- 25g Pecan Nuts
- 125g Raspberries
Tags:
Breakfast Desert SweetVideo
Preparation
- In a bowl, mash the banana with a fork until it resembles a thick purée, then stir in the eggs, baking powder and vanilla.
- Heat a large non-stick frying pan over medium heat and brush with half the oil.
- Using half the batter, spoon two pancakes into the pan and cook for 1–2 minutes each side, then tip onto a plate.
- Repeat with the remaining oil and batter.
- Top the pancakes with the pecans and raspberries.
Tips from the ZestyPlate Kitchen
- Mash the banana really well, almost to a purée, so the batter cooks evenly without lumps.
- Keep the pancakes small; they're more delicate than flour-based ones and easier to flip when little.
- Cook over medium, not high, heat so they set through without burning.
- Let them firm up for a moment in the pan before flipping to stop them breaking.
Frequently Asked Questions
They're naturally fragile without flour. Make them small, cook gently, and let each side set fully before turning.
Yes — a spoonful of flour or oats gives more structure if you prefer a sturdier pancake.
Fresh berries, a drizzle of honey or maple syrup, nut butter, or yogurt all pair beautifully.
