Cinnamon Banana Pancakes (Grain + Flour Free Recipe)

My Cloud Brownies recipe did really well, so I decided to share another one of my grain and flour free recipes. This one is for my cinnamon banana pancakes, a recipe which I’ve been perfecting for over 2 years now.

I love this recipe, because it’s so easy to remember! There are only five ingredients, although if you’d like, you can omit the cinnamon (bringing it down to four ingredients). The cinnamon and banana flavor compliment each other so well though; I’d recommend leaving it in.

Another reason why I love this recipe, is that the pancakes turn out very soft, which is great if you have braces like me.

I also find that these pancakes store well in the fridge for about a day. You can just pop them in the microwave to reheat them, and then you’re good to go! Because of this, I sometimes like to make an extra large batch, and then save some for the next day.

Anyways, I’m sure you’re eager to read the recipe, so here it is:

Cinnamon Banana Pancakes

Makes approximately 30 pancakes, with a suggested serving size of 15 pancakes. This recipe can be doubled, or it can be halved (if halving, use 3 large eggs).

Ingredients

• 4 bananas
• 5 large eggs
• 1/2 TBS of ground cinnamon
• 1 tsp of vanilla extract
• Pinch of salt

Preparation Method

1. Peel the bananas and put them in a large mixing bowl.
2. Mash the bananas using either a fork or a pastry blender, until the consistency is creamy.
3. Mix in the 5 eggs thoroughly.
4. Add the vanilla, cinnamon, and salt, then mix until all ingredients are combined in the batter.
5. Grease a frying pan, and bring the heat between medium and high (7 on my stove).
6. Dole out the pancake batter using about 1/9 of a cup of batter for each pancake. I use a 1/3 measuring cup to put three pancakes on at a time, to achieve this measurement.
7. Flip the pancakes once you see the edges beginning to cook.
8. Make sure to lower the heat as you cook the pancakes, to prevent them from burning.
9. Re-grease the pan as necessary.

Tips

The smaller the pancake you make using this batter, the easier it will be to flip. If you’re having difficulty flipping the pancakes, try decreasing the pancake size, or letting them cook more thoroughly before flipping.

As you cook these pancakes, the frying pan will gather more thermal mass. If your pancakes are burning before you can flip them, then turn down the heat. If your pancakes are cooking too slowly, the turn up the heat.

These pancakes dry out the pan quickly, so make sure your pan is always greased. I tend to re-grease mine after every second batch (I cook the pancakes in batches of 6).

These pancakes taste great with garnishes such as maple syrup, whipped cream, butter, cinnamon, chocolate chips, honey, fruit, or peanut butter, so feel free to experiment and find out what you like to put on your pancakes!

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If you enjoyed this recipe, please leave a like or share it with someone else who’d enjoy it.

And if you do try out this recipe, let me know how the pancakes turn out, or if you decided to make any changes. I’m still pretty new to making recipes, so any feedback you have could help make my next recipe even better.

Thank you, and I hope that I’ll be seeing you around!