4-ingredient flourless pancakes – fab Pesach breakfast

Pancakes* and waffles are a big thing in our house, and typically appear on the breakfast menu every week, for our special Sunday breakfast. So the thought of doing without them for a week made me a bit sad. Sure, there are chremslach** or matza brei*** but they’re no substitute for the real thing. Also, if you’re the sort of crazy person who avoids gebrochts – matza which has absorbed liquid – then you’re completely stuffed. Or not, probably…

Anyway, my hours of browsing Pinterest and other worthy internet sites has provided me with a whole host of alternative pancake recipes (some insane sounding, some less so) which contain no flour, and no matza either. I decided to give it a whirl, and having combined several recipes to create something I thought would work, I set to it.

These were far better than I was even hoping for! The texture is softer than a regular pancake, but you wouldn’t guess that there was no flour involved. The flavour is sweet, with just a hint of banana – I think next time I might add a pinch of cinnamon or ginger, or a drop of vanilla, to the mixture. The pancakes rose nicely, and were fluffy, light and moist. Having made a test batch of 10 mini pancakes, I proceeded to eat ALL OF THEM, which should give some indication of their deliciousness 🙂

As you can see in the photos, I had them with butter, syrup and enormous blueberries, which was highly indulgent. You could dispense with one, two, or all three of these toppings, and the pancakes would still be fabulous. Or you could add chocolate spread, honey, jam, blueberry compote… go wild! It beats having the bread of affliction for breakfast again.

As I said, I ate all 10 of these mini pancakes myself, so you may want to scale up the recipe if you’re serving more than one person. They are also ridiculously quick – I was able to mix, cook, garnish, photograph, and eat the entire batch in under 30 minutes, and I wasn’t even trying.

*or pikelets, if you’re from Australia 🙂
**matza meal fritters
***sort of like French toast made with matza instead of bread

Easy and quick, these light and fluffy flourless pancakes are a delicious breakfast for Pesach, or all year! No added sugar, no gluten and no dairy. Yum!

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4-ingredient flourless pancakes
Yields 10
Write a review
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
42 calories
3 g
19 g
3 g
1 g
0 g
20 g
7 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 42
Calories from Fat 26
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg
Sodium 7mg
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 medium banana - about 70g when peeled
  2. 1 egg
  3. 20g ground almonds
  4. 1/8 tsp baking powder (this was a fairly approximate measure)
  5. Oil, for frying
  1. Blend all the ingredients except the oil, until very smooth and frothy. The batter will be quite runny.
  2. Heat the oil in a heavy frying pan, and drop tablespoons of the mixture into the pan. Fry for a minute or two, until browning at the edges, and bubbling on the top. Flip over, and fry for a further minute or so on the other side.
  3. Drain for a moment on absorbent paper, then serve!
  1. Delicious with butter, syrup, jam, honey, fruit...
Family-Friends-Food https://family-friends-food.com/
Not just for breakfast! These delicious pancakes also make a healthy snack, which is why I’m adding them to the Family Foodies event for April – on the theme of Healthy Snacks – hosted by Eat Your Veg and Bangers and Mash. 


  1. Hi! I am just loving your recipes! I just found you. One quick question. Can I use almond flour in place of the ground almonds? I wouldn’t use blanched almond flour but just regular almond meal. I have everything in my pantry since I have to be gluten free. The one good thing about it is that Passover baking is easy!

    • Thanks Alene. My understanding is that almond flour is simply more finely ground than ground almonds/almond meal. It is also more likely to be made with blanched almonds. On this basis I’d say you could use either in this recipe and it should work fine! Have a great Pesach and all the best, Helen x.

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  3. I don’t use baking powder on Pesach. Instead I use egg whites beaten stiff and folded into the batter. By the way if you like latkes on Pesach, try using mashed potatoes rather than grated. Beat egg yolks into them. Beat the egg whites stiff and fold into the potato mixture. Then drop into hot oil or butter and fry until golden. Serve with jam or sugar.

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  5. wow that sounds like a great recipe – whenever I have a banana that is going manky I often make banana oat pancakes but I think I must try this one next time

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  7. Gosh these sounds very delish, love the mix of almonds, banana and egg. So nutritious too, thanks so much for linking up to this month’s Family Foodies ‘Healthy Snacks’ event.

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