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!
Gluten-free Praline-Pecan Protein Pancakes
Recipe Type: Breakfast
No midmorning snack attack when you eat Gluten-Free Praline-Pecan Protein Pancakes in the morning.
- 2 large eggs
- 1 very ripe bananas, mashed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 2 tablespoons chopped pecans, toasted
- Maple syrup
- Whisk together eggs, banana, cinnamon and vanilla until combined. Add about 2 tbsp-1/3 cup batter to a hot buttered or nonstick skillet or grilled and cook for 2 minutes on each side or until they’re golden brown.
- Top with brown sugar, toasted pecans and drizzle with maple syrup. Serve immediately.