3-Ingredient Banana Pancakes Glueten-Free, Flourless, Low-Calorie

Here goes a quick, easy, flourless and low-calorie banana breakfast in a snap. Serve this gluten-free and healthy banana pancakes with maple syrup and please everyone. For this 3-ingredient recipe, you will need only banana, eggs, and baking powder. And use only ripe bananas for this 3-ingredient banana pancake recipe. Enjoy!

3-Ingredient Banana Pancakes

Blueberries are always good with pancakes. Yum.


Ok, let’s begin. First, break 2 eggs and stir in baking powder. If you don’t add baking powder, that will be 100% natural version. Then it will feel like banana omelets rather than pancakes.


Then mash bananas. A bit coarsely. Be careful not to use too much banana. And there should be enough egg to hold mashed banana together.


Combine all together.


When the baking powder is activated, flip it over and cook for about one minute more. I admit that flipping the pancakes could be tricky. So use only 1 or 2 tablespoons of batter for each mini pancake. Remember the smaller, the more manageable the pancakes are. You might need to practice to make banana pancakes like boss.


Voila, easy and simple 3-ingredient breakfast. I love stacked pancakes. They are much better with butter, maple syrup, and blueberries. This banana pancakes have very light texture because there is no flour in it. It makes simple and healthy breakfast.

3-banana-pancake63-banana-pancake7 3-banana-pancake8


3-Ingredient Banana Pancakes Glueten-Free, Flourless, Low-Calorie

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 mini pancakes

3-Ingredient Banana Pancakes Glueten-Free, Flourless, Low-Calorie


  • 1 1/2 large bananas, ripe to overripe (200g; 7 oz)
  • 2 eggs
  • 1/8 teaspoon baking powder
  • Maple syrup, butter, or blueberries, to serve


  • 1. In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine.
  • 2. In another bowl add in 1 1/2 large bananas. Lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
  • 3. Pour wet mixture into mashed bananas and stir to combine.
  • 4. In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve immediately when hot.
  • Watch the video
  • Banana Pancakes


This entry was posted in 3-Ingredient Food, Breakfast, Sweets and tagged , , , , , , . Bookmark the permalink.
  • Jessi Andricks

    These were fantastic! I haven’t had real pancakes in years, due to a gluten sensitivity and being vegan. I recently started eating eggs again and this was one of the first recipes I wanted to try. They tasted so much like pancakes and were just as fluffy, and even lighter than the original. Thanks for sharing!

    • EugenieKitchen

      So happy to know that this recipe was helpful, Jessi. Thank you! :)

    • Sloane

      Honey I think you’ve forgotten what real pancakes taste like. Thankfully the technology exists to make pancakes with gluten-free flour :P

  • Gielian

    Hi, I tried these and had the worst time flipping them :-( I watched your video and you flip it like a pro :-) tips please? I use a non-stick pan too…

    • Christian Montpetit

      I had to add a little flour to make them hold a bit
      Was tasteful tho

    • EugenieKitchen

      Hi, use only 2 tablespoons of batter for each mini pancake. The smaller, the more manageable they are. Good luck!

  • EugenieKitchen

    Glad to hear that, Elisabeth. Thank you! :)

  • millaj

    These were so tasty, and fluffy!!! I can’t wait to add strawberries and blueberries as a garnish next time. My boyfriend is going to love them, since he can be a health nut sometimes! :)

    • http://eugeniekitchen.com EugenieKitchen

      Glad to hear that. Thanks, happy cooking! :)

  • Sloane

    I’m not trying to be a jerk but why does this recipe exist? I’m not a stranger to alternative and healthy pancake recipes. These are pancake-shaped banana train wrecks. I made these and they came out looking like yours. But they tasted horrible, like a raw, eggy dish (reminded me of snot). They basically had as much in common with pancakes as apples have to Data from Star Trek. If you want, I can send you my go-to pancake recipe that can be made with wheat OR gluten free flours.

    • Connie

      I added half a cup of rice flour, 1 tsp of baking powder, a shake of salt and 1 tsp of golden syrup to the batter. I also whisked it with a rotary whisk until it was smooth and the consistency of cake batter. They worked out great. You also need the oil really hot for them to cook properly.

  • Helge Pharrherr

    So I just tried these. I need a bit more practice in “pancaking” – or another frying pan, but they turned out pretty nice. They’re both tasty and satiating.

  • Skimmy

    Eugenie! These are incredible. I’m not sure why some people are having difficulty. Mine turned out perfect the first time and I am HOOKED! I love the idea of simplifying a traditional recipe. I also eat regular pancakes and love the light fluffiness of these even more. I like to add a little vanilla extract as well. If I can make these with my crappy frying pan, any one can :)