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- 2 ripe bananas - 1 cup rolled oats - 1/2 cup milk (or preferred dairy-free alternative) - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon vanilla extract - A pinch of salt - Coconut oil or non-stick cooking spray for the skillet When I make flourless banana oat pancakes, I enjoy the simple and healthy ingredients. The ripe bananas add natural sweetness, making sugar unnecessary. Rolled oats provide fiber and help keep you full. The milk gives the batter a creamy texture. You can use any milk, like almond, soy, or oat milk, for a dairy-free choice. The eggs bind everything together and add protein, while baking powder makes the pancakes fluffy. Ground cinnamon adds a warm spice flavor, and vanilla extract gives a sweet aroma. A pinch of salt balances all the flavors. Lastly, I use coconut oil or non-stick spray to keep the pancakes from sticking to the skillet. Each pancake has about 80 calories. They contain roughly 14 grams of carbs, 3 grams of protein, and 2 grams of fat. This makes them a nutritious choice for breakfast or a snack. If you want dairy-free pancakes, use almond or coconut milk instead of regular milk. For a vegan option, replace the eggs with a mix of flaxseed and water. Mix one tablespoon of flaxseed with three tablespoons of water and let it sit for a few minutes. This will act as a great egg substitute. {{ingredient_image_2}} - Combine 2 ripe bananas, 1 cup rolled oats, 1/2 cup milk, and 2 large eggs in a blender. - Add 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt. - Blend on medium speed until smooth. The batter should be thick and creamy. - Let the batter rest for about 5 minutes. This helps thicken it up. - Preheat your non-stick skillet over medium heat. Lightly grease it with coconut oil or non-stick spray. - Pour about 1/4 cup of the batter onto the hot skillet for each pancake. - Cook until small bubbles form on the surface, about 2-3 minutes. - Carefully flip the pancake with a spatula and cook for another 2-3 minutes. Look for a lovely golden brown color. - Place the cooked pancakes on a plate to keep them warm. - To keep pancakes warm, cover them with a clean kitchen towel. - Stack the pancakes high on a serving plate for visual appeal. - Drizzle with maple syrup or honey, and add fresh berries on top. - For a beautiful finish, add a light dusting of powdered sugar and banana slices. Resting the batter is key. Letting it sit for 5 minutes helps the oats soak up the milk. This thickens the batter, making it fluffier. Cook over medium heat. This gives you even browning and prevents burning. You want a golden color, not dark brown. Avoid over-blending the batter. Blend just enough to mix the ingredients. Too much blending makes the pancakes tough. Also, don’t skip greasing the skillet. This keeps your pancakes from sticking. Use coconut oil or non-stick spray for best results. For toppings, think fresh fruits or syrup. Bananas, berries, and a drizzle of honey work well. Add a dusting of powdered sugar for a nice touch. For a great look, stack the pancakes high. It makes for an Instagram-worthy dish that tastes as good as it looks! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas that are heavily speckled with brown spots for the best results. Rest the Batter: Allowing the batter to rest for a few minutes before cooking helps the oats absorb moisture, resulting in thicker and fluffier pancakes. Adjust Heat as Needed: If pancakes are browning too quickly, reduce the heat. Cooking on medium to medium-low ensures they cook through without burning. Experiment with Add-ins: Feel free to add chocolate chips, nuts, or dried fruits to the batter for an extra flavor boost. Just fold them in gently before cooking. {{image_4}} You can make these pancakes even more fun! Try adding nuts or chocolate chips. Walnuts or pecans add crunch. Chocolate chips bring a sweet touch. Mix them into the batter before cooking. This makes each bite exciting. You can also use flavored extracts. Almond extract gives a nutty taste. You can add a splash of coconut extract for a tropical vibe. Just a little goes a long way. These pancakes can fit many diets. If you need gluten-free options, use certified gluten-free oats. They work just as well and keep the texture right. For a vegan twist, swap the eggs for flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use this mix in place of eggs. You can also choose almond milk or oat milk instead of regular milk. Want to try something different? You can make savory pancakes. Add spinach, cheese, or herbs to the batter. This gives a unique taste that’s perfect for brunch. You can also create mini pancake bites. Just pour less batter on the skillet. These bite-sized treats are perfect for kids. They’re easy to eat and fun to share! To store leftover pancakes, let them cool down first. Place them in an airtight container. You can also use a zip-top bag. This keeps them fresh and prevents them from drying out. I recommend stacking parchment paper between each pancake. It stops them from sticking together. For freezing pancakes, first, let them cool completely. Then, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap and put it in a freezer bag. This method keeps them from getting freezer burn. To reheat, you can use a microwave or toaster. For the microwave, heat for about 30 seconds. If using a toaster, toast on low until warm. These pancakes last about 3 to 4 days in the fridge. In the freezer, they can last up to 2 months. Just make sure to label your container with the date. This way, you know when they were made. Enjoy your pancakes anytime with these easy storage tips! Yes, you can! If you want to skip the eggs, try using applesauce or mashed banana. About 1/4 cup of these can replace one egg. They will keep your pancakes moist and add flavor. Look for small bubbles forming on the surface of the pancakes. This usually takes 2-3 minutes. Once you see bubbles, it’s time to flip them. Cook until they are golden brown on both sides. You can use instant oats, but the texture will change. Instant oats are finer and can make pancakes softer. Rolled oats give a heartier texture, while instant oats blend quickly into the batter. You can create delicious banana pancakes with just a few simple ingredients. We covered mixing, cooking, and avoiding common mistakes. Remember to rest the batter for fluffy pancakes and keep the heat medium. There are so many fun variations to try, from nuts to savory options. Store leftovers properly, and they will be ready for you later. Making pancakes can be easy and enjoyable. With these tips, you can impress anyone at breakfast. Now, grab your ingredients and start cooking!

Flourless Banana Oat Pancakes

Delicious and healthy pancakes made with ripe bananas and oats, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 whole ripe bananas
  • 1 cup rolled oats
  • 0.5 cup milk or dairy-free alternative
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon coconut oil or non-stick cooking spray

Instructions
 

  • In a blender or food processor, combine the ripe bananas, rolled oats, milk, eggs, baking powder, cinnamon, vanilla extract, and salt. Blend on medium speed until the mixture is smooth and has a thick, pancake batter consistency.
  • Allow the batter to rest for approximately 5 minutes.
  • Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or non-stick cooking spray.
  • For each pancake, pour about 1/4 cup of the batter onto the hot skillet. Cook until small bubbles begin to form on the surface, around 2-3 minutes.
  • Carefully flip each pancake using a spatula and cook for another 2-3 minutes on the reverse side until golden brown.
  • Continue this process with the remaining batter, adding more coconut oil or non-stick spray as needed.

Notes

For best results, let the batter rest before cooking.
Keyword banana, gluten-free, oatmeal, pancakes