Extra Fluffy Flourless Pancakes with Banana

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.

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Melissa Erdelac

Ingredients

4 cups (400 g) old fashioned rolled oats use certified gluten free oats for GF recipe
2 ½ cups (610 g) 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

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

Nutrition