These gluten-free, berry banana pancakes are a quick and healthy alternative to ordinary pancakes. Filled with three fruits and nuts, they’re sure to please even the pickiest eater. Use a heart-shaped cookie cutter for a festive Valentine’s Day breakfast!

Flourless Raspberry Banana Pancakes

Amanda Keefer
These gluten-free, berry banana pancakes are a quick and healthy alternative to ordinary pancakes. Filled with three fruits and nuts, they're sure to please even the pickiest eater.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast & Brunch
Servings 2 servings
Calories 501 kcal

Ingredients
  

  • 4 medium strawberries
  • 14 raspberries
  • 1/4 cup pecans chopped
  • 4 large eggs
  • 1 large ripe banana
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon olive oil
  • 1/2 tablespoon agave nectar or honey

Instructions
 

  • Place strawberries, raspberries, pecans and one egg in blender and blend until smooth and frothy. Add remaining eggs, banana and cinnamon, and pulse until just incorporated.
  • Heat oil in large nonstick skillet over medium heat. Pour ¼ cup of batter onto skillet and cook 3-5 minutes, or until firm. Flip and cook 2-3 minutes, until firm. Remove from pan, let cool slightly.
  • Repeat with remaining batter.
  • Using heart-shaped cookie cutter, shape pancakes and top with agave nectar.

Nutrition

Calories: 501kcalCarbohydrates: 34.93gProtein: 19.28gFat: 31gCholesterol: 383mgSodium: 183mgFiber: 5.79g
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