Flourless Pancakes

Fluffy Flourless Pancakes mix up quickly in a blender, have a tender, light banana oatmeal texture, and are naturally gluten free. This healthy recipe is easy to throw together and they have the look and taste of REAL pancakes.

best recipe for flourless pancakes!

A family member uses this fluffy Flourless Pancakes recipe as part of her clean-eating diet. Given my skepticism for recipes described as “clean,” I wasn’t convinced they would actually taste good.

Turns out “clean” isn’t quite synonymous with “tasteless.” These pancakes don’t taste like they should be good for you.

As a matter of fact, I pretty much can’t live without them now.

1. Throw everything in a blender and you are ready for a batch of fluffy, glorious pancakes!
2. All the ingredients are gluten free and affordable! No need to mess around with expensive flours.
3. The combination of bananas, oats, and a touch of honey makes these irresistible for the whole family. Kids especially love them!
4. Enjoy a healthy, gluten free breakfast that won’t leave you longing. They are loaded with fiber, have no refined sugar, and with a schmear of peanut butter, have a great dose of protein to start your day!
5. Flourless pancakes are very freezer-friendly. Anytime I have some overripe bananas, I whip up a batch to freezer for busy weekday mornings.  

ingredients and substituitons

• Oatmeal – Use old fashioned or instant oats, and certified gluten free oats to ensure they have not been cross-contaminated during processing.
• Bananas – Brown, ripe bananas give the best flavor
• Eggs – Acts as a binder for the ingredients
• Flavor – vanilla extract, ground cinnamon, and salt
• Sweetener – Use honey, pure maple syrup, brown sugar, or a sugar-free substitute
• Baking powder
• Milk – For a dairy-free recipe, use your preferred dairy-free alternative

HOW TO MAKE FLOURLESS PANCAKES RECIPE

1. Place all ingredients in a large bowl if using an immersion blender, otherwise place ingredients in blender or food processor.
2. Blend together and then let batter sit 15-30 minutes. This gives time to hydrate and soften the oatmeal.
3. Pour on hot griddle and cook 2-3 minutes, or until bubbles form.
4. Flip and cook on other side.

frequently asked questions

Best Tips and Tricks 

• Ideally let the batter sit for 15-20 minutes before cooking on a griddle. This allows time to hydrate the oats and will make the texture of the pancakes lighter.
• You can use any type of “milk” in this recipe – regular, skim, almond, soy, cashew, lactose free, coconut
• Substitute pure maple syrup, brown sugar, or even a sugar-free substitute for the honey.
• Add 1/4 cup to 1/2 cup peanut butter for banana peanut butter pancakes!
• Great add-ins while cooking: chocolate chips, blueberries, raspberries, banana slices, or white chocolate chips
• Top with maple syrup, homemade blueberry syrup, or spread with peanut butter or Nutella
• This recipe makes about 30 pancakes, but it can easily be halved or freeze leftovers for weekday mornings.

More gluten-free side dish recipes

• Chewy Chocolate Chip Granola Bars
• Almond Flour Muffins
• Cheese Grits Casserole
• Sausage Hash Brown Casserole
• Easy Egg Breakfast Muffins
• Amazing Homemade Granola
• Gluten Free Coffee Cake

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Flourless Pancakes

Fluffy Flourless Pancakes mix up quickly in a blender or bowl, have a tender, light banana oatmeal texture, and are naturally gluten free.

4.36 from 104 votes

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Author: Melissa Erdelac

Ingredients

• ▢ 4 cups old fashioned rolled oats, use certified gluten free oats for gluten free
• ▢ 2 ½ cups milk, or non-dairy milk
• ▢ 2 large ripe bananas
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 heaping tablespoons honey
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons vanilla extract
• ▢ 3 teaspoons baking powder
• ▢ 2 large eggs

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Instructions

• Place all ingredients in a large bowl. Use an immersion blender to process until very smooth. Alternatively, place everything in a blender or food processor and process until very smooth.
• Ideally, let the batter sit for 15-30 minutes to allow the oats to hydrate. I have cooked them right away, but the pancakes turn out better and fluffier if it sits. So just sit down with your coffee and read the paper. (Tell everyone it’s mandatory…part of the recipe!)
• Heat a nonstick griddle or large nonstick pan over medium heat. When hot, grease with oil, coconut oil, or butter, and pour the batter on the griddle. Cook about 2-3 minutes per side. (Makes about 30 pancakes.)
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Recipe Notes

 

• This recipe makes about 30 pancakes, but it can easily be halved or freeze leftovers for weekday mornings.
• For peanut butter banana pancakes, add 1/4 cup – 1/2 creamy peanut butter to the batter before blending
• Great add-ins while cooking: chocolate chips, blueberries, raspberries, banana slices, or white chocolate chips
• Top with maple syrup, homemade blueberry syrup, or spread with peanut butter or Nutella
• To turn this recipe into a waffle version follow Gluten Free Flourless Waffles recipe.

 

Recipe adapted from Mountain Mama Cooks

Nutrition

Calories: 55kcal | Carbohydrates: 9g | Protein: 2g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 46mg | Iron: 0.5mg

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