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.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 55kcal

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

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!

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