Quick Low-Carb Banana Pancakes
These banana pancakes are made from just two ingredients and come together in no time. The ripe banana brings natural sweetness, while the eggs add binding and structure. The result is tender, golden mini pancakes with no flour and no milk. Perfect as a quick breakfast, a snack or a little something sweet during the day.
Ingredients
- 1 banana, ripe
- 2 eggs
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 15 Servings |
|---|---|---|
| Calories | 220 kcal | 3,300 kcal |
| Carbohydrates | 22 g | 330 g |
| Protein | 14 g | 210 g |
| Fat | 10 g | 150 g |
| Fibre | 2 g | 30 g |
| of which sugar | 12 g | 180 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the banana and add it to a tall jug or bowl along with the eggs. Blend with a stick blender until you have a smooth, even batter.
- Heat a frying pan over low heat and add a little oil.
- Spoon the batter into the pan a tablespoon at a time and cook into small pancakes until the underside is golden brown. Carefully flip and cook the second side until done.
- Lift out of the pan and serve however you like.
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Nutrition facts per serving (estimate)
| Calories | 220 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 14 g |
| Fat | 10 g |
| Fibre | 2 g |
| of which sugar | 12 g |
Frequently asked questions
Can I cook the banana pancakes without oil?
It's best to use a non-stick pan with a little oil so the pancakes don't stick and get a lovely golden-brown colour.
Why does the banana need to be ripe?
A ripe banana is softer and sweeter, blends more easily and gives the pancakes the best flavour.
How many calories are in these banana pancakes?
The whole batch made from one banana and two eggs has around 220 calories. This is an estimate and can vary slightly depending on the size of the banana.
Are these pancakes really gluten-free?
Yes, since no flour is used, these pancakes are naturally gluten-free, as long as all the ingredients you use are free from traces of gluten.
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