Flourless Banana Oat Pancakes are a wholesome, naturally gluten-free breakfast option that’s as satisfying as it is simple. Made with just a handful of pantry staples—ripe bananas, rolled oats, eggs, and a splash of milk—these pancakes are soft, fluffy, and subtly sweet with a hint of banana flavor. They’re perfect for anyone avoiding refined flour or looking for a protein- and fiber-rich start to the day. Whether you’re following a clean-eating plan, cooking for kids, or just craving a cozy breakfast that doesn’t require a trip to the store, this recipe delivers comfort and nutrition in every bite.
Ingredients (Serves 2–3):
- 2 large ripe bananas
- 2 large eggs
- ½ cup rolled oats (gluten-free if needed)
- ¼ cup milk of choice (dairy or plant-based)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon baking powder (for fluffiness)
- Pinch of salt
- Butter or oil, for greasing the pan
Optional Add-ins:
- 1 tablespoon maple syrup or honey (for extra sweetness)
- 2 tablespoons mini chocolate chips or chopped nuts
- Fresh berries or sliced fruit
Instructions:
- Blend the Batter:
In a blender or food processor, combine the bananas, eggs, oats, milk, vanilla, cinnamon, baking powder, and salt. Blend until smooth and creamy, about 30–45 seconds. Let the batter rest for 5 minutes to allow the oats to absorb some liquid and thicken slightly. This step helps the pancakes hold their shape better during cooking. - Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter, coconut oil, or cooking spray. Once hot, reduce the heat slightly to medium-low to prevent burning. - Cook the Pancakes:
Pour about ¼ cup of batter per pancake onto the skillet. Use the back of a spoon to gently spread the batter into a round shape if needed. Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to set. Carefully flip and cook for another 1–2 minutes on the other side, until golden brown and cooked through. - Repeat and Keep Warm:
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the pan as needed between batches. - Serve and Enjoy:
Serve warm with your favorite toppings—think fresh fruit, a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of chopped nuts. These pancakes are also delicious with a smear of nut butter or a spoonful of fruit compote.
Tips for Success:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- No blender? Mash the bananas thoroughly with a fork and whisk in the remaining ingredients. The texture will be a bit chunkier but still delicious.
- Make it vegan: Replace the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes) and use plant-based milk.
- Storage: Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet for best texture.
These flourless banana oat pancakes are proof that you don’t need flour—or even a fancy pantry—to whip up a breakfast that feels indulgent and nourishing. Want to try a chocolate version next or turn them into pancake muffins? I’ve got ideas for that too. 🥞🍌✨
Let’s keep the breakfast magic going!