Flourless Pecan Pancakes

It’s hard to believe you can make great tasting pancakes with no flour! Finely ground pecans take the place of the flour, and some banana helps hold it all together (although it only has a very mild banana flavor).


Process pecans until they are very finely ground, then add in the remaining ingredients. Pulsing to combine.

Pour the batter onto a medium-hot greased skillet, turning once the the top is set just enough so they are easy to flip. With the high nut content in the batter, the pancakes will burn quite easily if the temperature gets too hot, so be sure to watch the temperature as they are cooking.


Flourless Pecan Pancakes

Marla Hingley
Because of the nuts, the pancakes will burn more easily so do not increase the heat to try and make them cook faster.
4 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4


  • 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


  • Place nuts in a food processor and grind to a fine texture. Add remaining ingredients and pulse until combined and smooth.
  • 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.
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See also
Shepard’s Pie Soup

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  1. Depends on how big you make the pancakes, anywhere from 8-12. The nutritional label for every recipe is on the right side of your screen, just scroll down and you’ll see it. Have a great day!

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