Flour- and gluten-free protein pancakes seem to be the rage these days on Pinterest and on top food websites like The Kitchn. I’ve seen quite a few recipes featuring ripe bananas, eggs and oats and others that eliminate the latter and just use bananas and eggs.

We’re not a gluten-free or flour-free household but the idea of making pancakes with just 2-3 ingredients (beyond a just-add-water boxed mix) intrigued me, especially since I usually have both of those recipes and because of the protein boost and satiety factor. I gave the eggs + ripe banana recipe a try and liked it but thought it needed a little bit of help to jazz up the flavor so it would taste more like a pancake and less like a banana omelet. I added cinnamon and vanilla then topped with pure maple syrup and the results were delicious.

The pancakes certainly look like true pancakes but taste a bit like French toast (they’re more dense than a traditional flour-based fluffy pancake). The key when making these is to use very (very!) ripe bananas. In fact, unless your bananas are completely brown, I would suggest you ripen them in the oven if you have a bit of spare time before making. If you aren’t sure how to ripen bananas in the oven, I’ve got it spelled out in this recent blog post: How to Ripen a Banana in the Oven.

Because today is National Nut Day and the theme of today’s Recipe Redux challenge is to share a favorite recipe that uses nuts, I decided to add some toasted pecans and brown sugar to the top of my pancakes to give them a Southern praline twist. Make sure to check out the recipe links below from my fellow dietitians to see their newest creations featuring nuts!

No midday snack attack when you eat Gluten-Free Praline-Pecan Protein Pancakes in the morning. #recipereduxClick To Tweet