Banana Cornmeal Pancakes


So, if you look up flour-less recipes on the Internet, you’ll come across a really cool one that calls for two mashes bananas, two eggs all mixed up and cooked in a skillet like pancakes. Surprisingly, despite the very runny liquid egg mixture, they “pancake up” pretty well and with syrup, tastes almost like bananas foster.

However, if you want to add a bit of nutrition and density, add 1/4 cup brown rice flour (or regular rice flour) and 1/4 cup white or yellow cornmeal. Top with chopped walnuts or peanut butter or whatever makes you happier about your breakfast. Kid ate these as is and was very happy. I think I’ll add a tsp of gluten-free vanilla extract next time.

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Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

2 thoughts on “Banana Cornmeal Pancakes”

  1. I tried the banana and egg version and found that it was kind of weird textured, almost like a banana omelet rather than a pancake. I think adding the corn meal or flour of some kind would give it more of a pancake consistency. Let me know how it works!

  2. Yeah, you have to get used to some different textures on this diet. That is why I added the cornmeal. I tried this again using some sorghum flour, tapioca starch and xantham gum and it was “too” tender. I have to fiddle with a breadier version a tad more before I post.

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