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 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

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.

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.

Recipe adapted from Mountain Mama Cooks