Magical gluten-free banana pancakes with crispy bacon

Nici Wickes' banana pancakes are like a magic trick – so few ingredients, no dairy or flour and yet they turn into fluffy, creamy pancakes that are divine. Try this recipe for the perfect breakfast

By Nici Wickes
  • 10 mins preparation
  • 15 mins cooking
  • Makes 8
  • Print


  • 2 eggs
  • 3 ripe bananas, 2 mashed well, plus 1 sliced and fried, to serve
  • 1/4 teaspoon baking powder
  • 30 gram Countdown Butter
  • 4 Countdown Bacon and 2-4 tbsp maple syrup, to serve


  • 1
    Whisk eggs until thick and creamy. Beat in the mashed bananas until smooth, then beat some more. Stir in the baking powder.
  • 2
    Heat a large frying pan. Add the butter to grease the pan, then pour off the excess into the batter.
  • 3
    Ladle enough mixture – about 2-3 tbsp each – into the frying pan. Cook until the underside is dark golden and you can see bubbles on the upper surface, then carefully flip and cook for 2-3 minutes more. Set aside and keep warm while you finish cooking the rest of the batter.
  • 4
    Serve with the bacon, fried banana and a little maple syrup.


  • Makes 8-10 pancakes. - Bananas are a great source of fibre and natural sugar, which makes them the perfect snack. - The riper a banana is, the sweeter it is. - For a vegetarian version, try these pancakes with blueberries and yoghurt in place of bacon.

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