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 Gluten Free Club at https://www.glutenfreeclub.com/flourless-pecan-pancakes/