These flourless pancakes are the ultimate breakfast hack—quick, wholesome, and irresistibly fluffy. Made with just a few pantry staples, they skip the flour but deliver all the comfort of classic pancakes. Whether you’re gluten-free, watching your sugar, or just craving something warm and cozy, this recipe is your golden ticket. Ready in 10 minutes, they’re perfect for busy mornings, lazy weekends, or even a midnight snack. Plus, they’re naturally sweetened, protein-packed, and totally customizable.
🥣 Ingredients (makes 6–8 small pancakes):
- 1 ripe banana (medium to large)
- 2 tablespoons rolled oats (or quick oats)
- 1 large egg
- ½ teaspoon baking powder (optional, for fluffiness)
- Pinch of salt
- ½ teaspoon vanilla extract (optional)
- Butter or oil for cooking
- Optional toppings: honey, maple syrup, nut butter, fresh fruit, yogurt, cinnamon, chocolate chips
🔥 Instructions:
- Mash & Mix:
In a bowl, mash the banana until smooth. Add the egg and whisk until fully combined. Stir in the oats, baking powder, salt, and vanilla extract if using. Let the batter sit for 2–3 minutes to allow the oats to soften slightly. - Heat the Pan:
Place a non-stick skillet over medium heat and add a small amount of butter or oil. Once hot, spoon the batter onto the pan to form small pancakes (about 2 tablespoons each). - Cook to Golden Perfection:
Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter. - Serve & Customize:
Stack your pancakes and top with your favorite goodies—think sliced bananas, a drizzle of honey, a dollop of Greek yogurt, or even a sprinkle of cinnamon. Feeling indulgent? Add a few chocolate chips or a spoonful of peanut butter.
💡 Tips & Variations:
- For extra fluff, add a splash of milk or a second egg.
- Want more texture? Stir in chopped nuts or seeds.
- Make it vegan: swap the egg for a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
- Add a tropical twist with shredded coconut or diced mango.
- These pancakes freeze well—just reheat in a toaster or pan.
📦 Storage:
Leftovers can be stored in the fridge for up to 2 days. Reheat in a skillet or microwave. You can also freeze them between parchment paper for up to a month.
🌟 Why You’ll Love This Recipe:
- No flour, no fuss
- Naturally sweetened
- Kid-friendly and adult-approved
- Ready in 10 minutes
- Perfect for breakfast, brunch, or snack time
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