Flourless Pecan Pancakes
Author: Marla Hingley
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Because of the nuts, the pancakes will burn more easily so do not increase the heat to try and make them cook faster.
  • 1 ½ cups pecans
  • 3 large eggs
  • 1 ripe banana*, mashed (use ¾ of banana for milder flavor)
  • 2 Tbsp honey
  • 1 ½ tsp vanilla
  • ¾ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  1. Place nuts in a food processor and grind to a fine texture. Add remaining ingredients and pulse until combined and smooth.
  2. Over medium-low heat, heat a bit of oil then pour into about ¼ cup of the batter for each pancake. Flip them once the top is set.
For best results, use a frozen ripe banana that has been defrosted. This makes the banana really liquid-y. Otherwise the batter can end up being quite thick, and you may need to add in some milk or milk substitute to thin it out.
Recipe by GlutenFreeClub at https://www.glutenfreeclub.com/flourless-pecan-pancakes/