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Flourless Pancakes

By: Melissa Erdelac · On: · Updated:

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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.

a stack of cut pancakes with a strawberry on top and syrup dripping down

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.

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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, just like gluten-free crepes and buckwheat banana pancakes. Anytime I have some overripe bananas, I whip up a batch to freezer for busy weekday mornings.  

ingredients and substitutions

  • 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

image showing ingredients for flourless pancakes and making them
image showing pancakes cooking on a griddle
  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.

Resting the batter

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Resting the batter allows time for the oats to hydrate and makes the pancake’s texture lighter. If you cook the pancakes straight away you will find they go from thinner and denser to lighter and fluffy as you cook them. This technique also works well for oat flour waffles.

Do I Need To Use a Blender?

Yes, or something similar to grind the oats down to oat flour consistency. An immersion blender or food processor may also be use. Using a good quality blender, grinds the oats smoothly so you have the fluffiest pancakes!

Is this recipe gluten-free?

Yes. Although flourless pancakes contain oatmeal, they are gluten free if you can tolerate oats. Oats are naturally gluten free, but some become contaminated during processing with wheat ingredients.

To make sure your pancakes don’t contain any wheat, use certified gluten free oats, such as Bob’s Red Mill gluten free oats . For more gluten free pancake recipes, try Almond Flour Pancakes, Gluten Free Zucchini Pancakes, or Chocolate Pancakes.

Can I make waffles with this recipe?

With a couple simple adaptations flourless banana oatmeal pancakes turn into waffles! Simply follow this gluten free banana waffles recipe, which is the adaptation of this recipe.

syrup being poured on uncut flourless pancakes stack

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 gluten-free syrup, 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.

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a stack of flourless pancakes on a wood plate with a piece of butter on top

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a stack of cut pancakes with a strawberry on top and syrup dripping down

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.
4.39 from 122 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Author: Melissa Erdelac

Ingredients

US Customary – Metric

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.)
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
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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
Course: Breakfast
Categories: Breakfast Christmas Dairy Free Fall Freezer-Friendly Gluten Free Healthy(ish) Mother’s Day Quick and Easy Recipes Spring Summer Winter

Reader Interactions

Comments

  1. Taryn S says

    This was a great recipe! I did a half batch and it made 9 medium-sized pancakes. I omitted the honey (since my kids love to smother it with maple syrup) and they still tasted delicious. I tried a bite of one and the banana flavor was there but not overpowering. Really liked this recipe!

    Reply

  2. Andrea says

    Absolutely love these! My husband, who’s a picky eater, often requests them. I always make a double batch and freeze them between parchment paper.

    Reply

  3. Helen S says

    This is my GO-TO pancake recipe, everyone loves them! I always double the banana. I usually added mini chocolate chips or blueberries.

    Reply

    • Melissa says

      Hi Helen,
      Thanks so much for writing! I’m so glad you enjoy the recipe and I agree. They are a weekend staple for us! Everytime I have bananas going bad, they are set aside for this recipe.
      Best,
      Melissa

      Reply

  8. Alissa says

    I absolutely LOVE LOVE LOVE this recipe. It’s true the pancakes really are fluffy!!! A few tips techniques I use- since I don’t want to have to clean a blender or food processor I grind my oats and mash my bananas before mixing them in a bowl with the rest of the ingredients. I actually grind my oats first and immediately put them in the bowl with milk to hydrate and set a 15 min timer. By the time I get the other ingredients in the bowl, mix, and heat my two frying pans the oats have hydrated. My kids love these and I do too! I always make this large batch and freeze the rest for a yummy and super quick breakfast option!! THANK YOU!

    Reply

    • Melissa says

      Thanks for the tips and suggestions, Alissa. That is so helpful! I agree, my kids love these pancakes as much as I do and they have no idea how “healthy” they are with no flour!
      Best,
      Melissa

      Reply

  9. Anonymous says

    I loved these so much, I put what we didn’t use for breakfast in a ziplock bag for a quick breakfast. Thank you so much!!

    Reply

    • Melissa says

      Hello,
      Hmm, usually a bitterness comes from baking powder or baking soda. Sometimes they accidently get swapped or too much is added. Possibly the ingredients were halved, but the baking powder amount were overlooked and stayed the same?
      Best,
      Melissa

      Reply

  12. Valerie says

    I just made this recipe. It was delicious and my 6 year old and 3 year old loved them. It will definitely become a repeat for us.

    Reply

    • Melissa says

      Hi Valerie,
      My kids really enjoy these as well. I usually keep a supply in my freezer for busy mornings. Thank you so much for writing!
      Best,
      Melissa

      Reply

  13. Anonymous says

    I made this for the first with my family and everybody’s love it! Thank you so much for this delicious and healthy recipe!❤️

    Reply

  14. Edy says

    Loved them but more importantly my kids loved them!
    We also love making Belgian waffles, have you used this recipe to make waffles? If so, does it need to be modified? I would love to know! Thanks

    Reply

    • Melissa says

      Hi Edy,
      I’m so glad you and your family loved these. That makes me so happy! I haven’t tried them as Belgian waffles, but you have inspired me to come up with a recipe for it! Stay tuned…
      Thanks for writing!
      Best,
      Melissa

      Reply

    • Melissa says

      HI Ana,
      Yes, the recipe makes 33 pancakes, so can figure out your total calories based on how many you have. Hope this helps!
      Best,
      Melissa

      Reply

  17. Nancy knight says

    So my husband loves pancakes but not oatmeal. So next time I think I will use the blender to pulverize the oatmeal to oatmeal flour first then commence. I thought they were great, he didn’t hate them them, but not sure he wants them again. So I’ll try to sneak them again and maybe try a different add to.

    Reply

    • Melissa says

      Hi Nancy,
      Thanks for writing! Yes, the more you blend the less noticable the oatmeal will be. These also freeze very well, so you could make a batch and keep them in the freezer for yourself to pull out on mornings.
      Best,
      Melissa

      Reply

  18. Daniela says

    Hello,
    I just now tried your recipe and they taste great just I’m not sure if my consistency is correct I had to spoon them not skillet and help them flatten out to get shape. Could my batter be too thick?

    Reply

    • Melissa says

      Hi Daniela,
      You know, sometimes the batter is a lot thicker for me than other times. It could be the size of the eggs, how much the liquid is absorbed in the oats, or incorrect measurements. Personally I know I often find myself losing track of how much oats or milk I added and then just have to play the guessing game. The less the batter sits, the thinner it will be so. You can always add more milk or just cook them right away.
      Best,
      Melissa

      Reply

  20. Christy says

    These are wonderful! I love that they are GF and DF with ingredients I always have on hand. I halved the recipe and added mini chocolate chips of course. Thanks for sharing!

    Reply

    • Melissa says

      Hey Christy,
      Since I always way overbuy bananas I always have the ingredients on hand as well. Of course, chocolate chips make everything better. So glad you enjoyed them!
      Best,
      Melissa

      Reply

  21. Emilie says

    BEST PANCAKES EVER! I’m beyond thrilled I found this healthy pancake recipe!! they’re like a treat!!! Thank you for your wonderful recipe!! I loved freezing variations of plain, white chocolate, and then with the rest, I fed peanut butter to the batter. Looking forward to eating these from the freezer everyday!!!

    Reply

    • Melissa says

      Hi Emilie (love the spelling of your name BTW),
      Thank you so much for letting me know how much you loved these. I love all the variations you made. Sounds so yummy! Your comment really brightened my day.
      Best,
      Melissa

      Reply

  23. Anonymous says

    I tried this recipe, and although it took pretty long to make, it was so good. I would definitely recommend.👌🏻

    Reply

    • Melissa says

      Hello! Thanks for writing! Yes, having it sit takes a little longer, but truth be told, I usually skip right ahead to making them. I know they just turn out better after they sit for bit, but my family fortunately eats them either way!
      Best,
      Melissa

      Reply

  24. Ella says

    Hi!! Do you freeze the batter or freeze them after being made? Sorry for the dumb question haha I’ll be making them this weekend

    Reply

    • Melissa says

      Hi Makenzie, Yes, if you make about 33 pancakes per recipe, each pancake will have 9 carbs. You can also reduce carbs by not adding the honey. Hope this helps!
      Melissa

      Reply

  27. Kathy says

    Just made this recipe. SO GOOD!!!We loved them and are looking forward to seeing more of your recipes. Everything about them was perfect. Thank you for sharing them😊

    Reply

    • Melissa says

      Hi Kathy,
      I’m so glad you enjoyed the recipe and even happier you will be part of our cooking community now. Welcome and happy to have you!
      Best,
      Melissa

      Reply

  28. Julia says

    I followed your recipe to a T but added in a cup of peanut butter as a little added extra protein for my teen athlete to eat as a snack after weight training. These are so dang good and freeze amazingly well. Thank you for this great recipe.

    Reply

    • Melissa says

      Hi Julia, Thanks for the tip! You didn’t change anything in the recipe, but just added the peanut butter? I will have to try this because it sounds amazing!
      Best,
      Melissa

      Reply

  29. Abby says

    Hi!!
    Excited to make these!! How big are your pancakes in size so I am not making them too big and eating 200 calories instead of 55 in one hahaha

    Reply

    • Melissa says

      Hi Tess, If you click on the serving amount you can control the recipe for exactly how much you want to make. To be easy, for 2 people I would just half the recipe. I freeze any leftovers in a gallon freezer bag to have on hand for weekday breakfasts. They are also great with PB and sliced bananas on top for a “portable” breakfast. Hope this helps!

      Reply

  31. Erin Jeanne says

    We are just starting out in a gluten-free diet. My kids LOVE pancakes!! We are home bound this week with sickness. So I really wanted a pancake recipe to cheer them up. This is a HEARTY recipe and I appreciate that! We enjoyed them but I am wondering if some tweeking would improve them. They were very very thick, I used part heavy cream and part coconut milk; so maybe just more fluid? The oats were a bit crunchy, I’m thinking perhaps I did not let them sit long enough? Also, curiosity, are the bananas just for flavor since there are eggs in the recipe?
    Thanks for sharing your recipe!!

    Reply

    • Melissa says

      Hi Erin,
      First of all, I feel for you! Being homebound with sick kids is no fun for anyone. Plus, I know starting a gluten free diet can be overwhelming. I’m glad the pancakes brought you a little happiness.

      The coconut milk substitution is fine, but heavy cream would definitely make them thicker. If you feel like the batter is way too thick, feel free to add more milk until you get the right consistency. You aren’ t looking for as thin as a pancake batter, but it should at least pour out onto the griddle. The picture in the post is a good guideline.

      As far as the crunchy factor, perhaps the mixture wasn’t blended enough? Letting them sit does soften the oats more.

      The bananas help add a touch of sweetness to the recipe and add to the flavor as well. The eggs help as a binder.

      Hope things turn around soon!
      Best,
      Melissa

      Reply

  32. Erin Joy says

    Fantastic recipe! I promised my kids pancakes this morning and discovered I was out of flour. Tried these and they were a massive hit! We added chocolate chips because it’s our Saturday morning tradition. My son asked for these to be our new ‘regular’ pancakes.

    Reply

    • Melissa says

      Oh my gosh, this made me so happy! Thank you for writing and letting me know. My kids love these pancakes as well, and it makes my life a whole lot easier! Now I don’t have to make gluten free pancakes for myself and regular for them 🙂

      Reply

  34. Jessie B says

    I made these for my very picky toddler and she ate 4 in one sitting! 4! I love that I can make some for myself too and not feel like I’m cheating on my diet. I am so happy to have found this recipe!

    Reply

  36. Anonymous says

    I was so excited to try this recipe…. however I was sorely disappointed in the end with the finished product. Followed all the instructions but the middle remained raw. I even left it on longer but the outer burned and middle stilled remained raw. Do you have any suggestions?

    Reply

    • Melissa says

      Hello,
      Sorry you had trouble with cooking the pancakes. In the future you can try using something to spread out the batter so it’s thinner and it cooks more evenly. You can also add a little more milk to thin out the batter. Sometimes that happens when I’m cooking them too and I also try adjusting the heat down a little.
      Best,
      Melissa

      Reply

  39. S says

    Hello! These sound great!

    How would freezing them work? Cooking them up then storing them in freezer bags? And how would I reheat them for quick breakfasts?

    Thanks!

    Reply

    • Melissa says

      Hello, Yes they freeze great. In fact, I always have some in my freezer. I thaw them in the microwave at 50% power for about 1 – 1 1/2 minutes, then heat for 30 seconds at full power, or until warm. When freezing, make sure they are cooled completely. Then just place flat in ziplock freezer bags. Hope that helps and let me know if you have any other questions!
      Melissa

      Reply

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