Fluffy flourless pancakes mix up quickly in a blender, have a tender, light banana oatmeal texture, and are naturally gluten free. This quick, no flour breakfast 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
Your minutes away from diving into a magical no flour pancake recipe made with oats and banana in your blender. This is how you do easy gluten-free!

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Quick and Easy No Flour Oat Pancakes – Too Good To Be True!

A family member uses this fluffy flourless pancakes recipe as part of her clean-eating lifestyle. 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. In fact, they don’t even seem like they are made without flour, given their light and fluffy texture.

I’m so convinced, I pretty much can’t live without them now. You’ve been warned. 🤷‍♀️ Besides their taste and texture, what else makes these one of our fave easiest gluten-free breakfast ideas? A lot.

  • Throw everything in a blender and you are ready for a batch of fluffy, glorious pancakes!
  • All the ingredients are gluten free and affordable. No need to mess around with expensive flours.
  • The combination of bananas, oatmeal, and a touch of honey makes these irresistible for the whole family. Kids especially love them. Just read all the comments below. 👇 Legit stuff.
  • There kind of in the same ballpark as another breakfast-in-one-hearty-package – easy cheesy sausage muffins. They will fill you up and won’t leave you longing. Spread a gooey layer of peanut butter and sliced bananas on top and you have yourself a hearty on the go snack.
  • They are make-ahead and freezer-friendly. Anytime I have some overripe bananas, it’s either these or a batch of fluffy bakery-style GF banana muffins. Either one is a winner in my book.

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.

—Andrea

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 add peanut butter to the batter. Looking forward to eating these from the freezer everyday!!!

—Emilie

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Super duper easy – dump and blend.

Place all the ingredients in a bowl and use an immersion blender or mix in a traditional blender. Process until the batter is smooth and well mixed. You might need to scrape it down halfway through.

all the ingredients to make flourless pancakes in a bowl.

Take a minute (why?) and cook

I recommend resting the batter for about 15-20 minutes before cooking on a griddle. Why? This allows time for the oats to hydrate and makes the flourless 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.

pancakes cooking on a griddle.

If you’d like to turn this recipe into waffles, it’s simple! Check out my version of gluten-free banana waffles, which takes this recipe into brunch treat of your dreams.

What Else Do I Need To Know?

  • Although pancakes are made with oatmeal, they are gluten free if you can tolerate oats, just be sure to use a certified GF brand.
  • Need a dairy-free recipe? Use any type of “milk” – almond, soy, cashew, lactose free, coconut, or whatever you like!
  • The honey can be substituted with pure maple syrup, brown sugar, a sugar-free substitute or omitted.
  • Add ¼ cup to ½ cup peanut butter to the batter for a banana peanut butter version
  • Add-in ideas – nuts, chocolate chips, blueberries, raspberries, banana slices, or white chocolate chips
  • Top with maple syrup, quick blueberry syrup, fresh fruit, spread with peanut butter or Nutella
  • This recipe makes about 30 pancakes, but it can easily be halved or freeze leftovers for weekday mornings.
syrup being poured on uncut flourless pancakes stack

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a stack of cut pancakes with a strawberry on top and syrup dripping down
4.37 stars (131 ratings)

Extra Fluffy Flourless Pancakes with Banana

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Fluffy Flourless Pancakes mix up quickly in a blender, have a tender, light banana oatmeal texture, and are naturally gluten free. This quick breakfast recipe is easy to throw together and they have the look and taste of REAL pancakes.
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Ingredients
 

Equipment

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.
    4 cups old fashioned rolled oats, 2 ½ cups 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
  • 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.)

Notes

 
Recipe adapted from Mountain Mama Cooks
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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