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 family member uses this fluffy Flourless Banana 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 Flourless 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.
I always have Banana Oat Flourless Pancakes stockpiled in my freezer for weekday breakfasts, healthy, to-go snacks for the kids, and so I always have gluten free pancakes ready and waiting for me.
What is the Easiest Way to Make Flourless Banana Pancakes?
If you have an immersion blender, just measure all the ingredients into a large bowl, and stick the wand in.
You can also use a blender or food processor to process and make the flourless oatmeal pancake batter.
But allow me a little public service announcement on immersion blenders. They are the bomb.
If you hate taking out extra equipment, and cleaning all the parts, you will love this gadget. You just stick the wand right into the bowl, saucepan, or whatever you’re using, so there’s virtually no clean up.
I made all my own baby food with one, use it for smoothies, pureeing soups, and, of course, blender pancakes.
Are Flourless Banana Oatmeal Pancakes Gluten Free?
Oatmeal pancakes with no flour 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 flourless pancake recipe stays gluten free use certified gluten free oats. Bob’s Red Mill gluten free oats are the preferred brand I use.
For more gluten free pancake recipes, try Almond Flour Pancakes, Gluten Free Zucchini Pancakes, or Chocolate Pancakes.
Also, to turn this recipe into a gluten free, flourless waffle version try Gluten Free Waffles recipe!
HOW TO MAKE FLOURLESS PANCAKES RECIPE
- Place all ingredients in a large bowl if using an immersion blender, otherwise place ingredients in blender or food processor.
- Blend together and then let batter sit 15-30 minutes.
- Pour on hot griddle and cook 2-3 minutes, or until bubbles form.
- Flip and cook on other side.
Tips and Tricks for Making Them
- 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 or brown sugar 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
More Easy Gluten Free Breakfast 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
Ingredients
- 4 cups old fashioned rolled oats, use certified gluten free oats for gluten free
- 2 1/2 cups milk, or non-dairy milk
- 2 large ripe bananas
- 1 teaspoon ground cinnamon
- 2 heaping tablespoons honey
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 teaspoons baking powder
- 2 large eggs
Instructions
- Place all ingredients in a large bowl. Use an immersion blender to blend everything together until oats are ground and there are no chunks of bananas, about 1 minute. If you don't have an immersion blender, you can also put everything in a blender or food processor.
- 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 pour batter onto griddle* and 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!
Recipe Notes
- For peanut butter oatmeal 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
- My griddle works without using any oil to cook the pancakes. If you find your pancakes sticking, you can use butter, cooking spray, or coconut oil.
- You can halve the recipe if you don't need as many. I like to put the extras in a gallon freezer bag to use for weekday breakfasts.
- To turn this recipe into a waffle version follow Gluten Free Flourless Waffles recipe.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Immersion Blender Double Burner Griddle Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
*contains affiliate links
Lindsey says
These are delicious. I’ve been looking for a healthy version of pancakes. Thank you.
Melissa says
I’m so glad you are enjoying them. Thanks for writing!
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!
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
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!!!
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
Katre says
Really really delicious banana bread close relatives
Melissa says
Thank you! So glad you enjoyed!
Anonymous says
I tried this recipe, and although it took pretty long to make, it was so good. I would definitely recommend.👌🏻
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
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
Melissa says
No worries at all! Glad you asked! You make the pancakes, let them cool, and then freeze. Enjoy!
Anonymous says
Loved it my kids enjoyed breakfast thank u so much 😍🤗♡
Melissa says
So happy! Thanks for taking the time to let me know! Always appreciated 🙂
Melissa
Makenzie says
Is the 9 carbs for 1 pancake?
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
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😊
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
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.
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
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
Melissa says
Hi Abby, When I make the pancakes I usually use about 1/4 cup batter per pancake. Hope this helps!
Best,
Melissa
Tess says
I don’t wish to make 33 pancakes, how do I break down this recipe for 2 people?
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!