Fluffy Banana Oat Pancakes (No Flour) are a wholesome, gluten-free breakfast dream come true. These pancakes are made with rolled oats and ripe bananas instead of refined flour, giving you a stack that’s naturally sweet, high in fiber, and packed with nutrients. They cook up light, soft, and ultra-fluffy, with a lovely banana flavor in every bite. Best of all, this easy recipe comes together in minutes using a blender (or just one bowl), making it perfect for busy mornings. Read on to discover why these healthy pancakes will become your go-to gluten-free breakfast and how to make them step-by-step!
Why You’ll Love This Recipe
- Healthy & Flourless: These pancakes contain no all-purpose flour – the base is hearty rolled oats and bananas. That means they’re naturally gluten-free (just use certified gluten-free oats) and made with whole grains. Bananas add natural sweetness while oats contribute fiber and even a bit of extra protein to keep you full longer.
- Quick & Easy: All you need is a blender and a skillet! Simply blend the ingredients into a smooth batter, then cook. No complicated steps or fancy equipment required. The batter comes together in 5 minutes, making it an ideal breakfast for busy mornings or lazy weekends.
- Super Fluffy & Delicious: Despite being flourless, these pancakes turn out unbelievably fluffy and tender. A touch of baking powder gives them lift, and the banana-oat combination yields a light, moist texture (not dense or gummy). They’re so satisfying and kid-approved, you’d never guess they’re made without flour!
- Naturally Sweetened: Ripe bananas bring plenty of sweetness, so there’s no refined sugar in the batter. You can add a drizzle of maple syrup or honey on top when serving, but the pancakes are mildly sweet on their own. It’s a guilt-free treat to start your day.
- Versatile & Freezer-Friendly: This recipe is easy to customize with your favorite add-ins (think blueberries or chocolate chips) and toppings. Plus, the pancakes store well – make a batch ahead of time and freeze extras for a ready-to-go breakfast that just needs reheating.
Ingredients
(Makes about 8 pancakes, serving 2–3 people)
- 2 medium ripe bananas (the spottier, the sweeter)
- 2 large eggs
- 1 ¼ cups rolled oats (or quick oats) – use certified gluten-free oats if needed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional, for extra flavor)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup milk of choice (dairy or non-dairy) – or use water
- 1–2 tablespoons maple syrup or honey (optional, for added sweetness)
- Cooking oil or butter for the pan (e.g. coconut oil, olive oil, or non-stick spray)
Instructions
- Blend the Batter: In a blender, combine the peeled bananas, eggs, oats, baking powder, cinnamon, salt, vanilla, and milk. Blend on high until you get a relatively smooth batter. Tip: Add the liquid (milk) and eggs first and the oats last for easier blending. The batter should be thick but pourable (similar to a traditional pancake batter). If it’s too thick, blend in an extra splash of milk; if too thin, add a few more oats and blend again. (No blender? See Tips & Variations below for a manual mixing method.)
- Rest (Optional): Let the batter rest for about 5 minutes. This gives the oats time to absorb liquid and the baking powder a chance to start working. The mixture will thicken slightly upon standing, which helps yield fluffier pancakes.
- Heat the Pan: Place a non-stick skillet or griddle on the stove over medium heat. Once hot, add a little cooking oil or butter to lightly grease the surface. Proper heat is key – if the pan is not hot enough, the pancakes may stick; if it’s too hot, they might brown too fast. You can test by flicking a drop of water on the pan – it should sizzle.
- Cook the Pancakes: Pour or scoop the batter onto the pan to form pancakes of your desired size. Use about 1/4 cup of batter per pancake for medium-sized pancakes. Cook for 2–3 minutes on the first side. You’ll notice bubbles forming on the surface and the edges will look set – that’s your sign to flip.
- Flip and Finish: Gently flip each pancake using a spatula. Cook the second side for another 1–2 minutes until golden brown. The pancakes should puff up slightly and feel springy in the center when done. If they seem to be browning too quickly, lower the heat a bit. Repeat with the remaining batter, adding a bit more oil to the pan as needed between batches.
- Serve: Stack the warm banana oat pancakes on plates. Serve with your favorite toppings: a pat of butter, extra banana slices, a drizzle of pure maple syrup or honey, fresh berries, or a dollop of yogurt. Enjoy your fluffy, healthy pancakes right away!
Tips & Variations
- Make it Vegan: To make egg-free vegan banana oat pancakes, replace each egg with a “flax egg” (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit 5 minutes to gel). Use a non-dairy milk (like almond or oat milk) in the batter. The pancakes will be a bit denser and softer, but still delicious.
- No Blender? No problem! You can make the batter by hand. Use oat flour (or grind your oats in a food processor beforehand). In a bowl, mash the bananas thoroughly, then whisk in eggs, milk, vanilla, and any sweetener. Stir in the oat flour, baking powder, salt, and cinnamon until a batter forms. It won’t be as perfectly smooth, but the pancakes will turn out nicely with a slightly heartier texture.
- Batter Consistency: For extra fluffy pancakes, the batter should be on the thicker side. If your batter seems too thin (runny), blend in a few more oats or let it sit a couple more minutes to thicken. If it’s too thick (doesn’t pour at all), add a splash more milk. You want a consistency that pours slowly but steadily.
- Cooking Tips: Cook over medium or medium-low heat – a moderate heat ensures the pancakes cook through without burning. Wait for those little bubbles on the surface of the pancake before flipping; that’s how you know the first side is done. If you want extra height, you can cover the pan with a lid while the first side cooks (this traps heat and helps them rise more. Also, smaller pancakes (3-4 inches) are easier to flip and less likely to break apart.
- Flavor Variations: Feel free to customize your banana oat pancakes with mix-ins:
- Blueberry Banana Oat Pancakes: Gently drop a handful of fresh or frozen blueberries onto each pancake right after pouring the batter on the pan. Blueberries pair wonderfully with banana and add juicy bursts of flavor.
- Chocolate Chip Pancakes: Stir a few dark chocolate chips into the batter (or sprinkle on top of each pancake before flipping) for an extra treat.
- Nutty Pancakes: Add chopped walnuts or pecans to the batter for crunch, or swirl a tablespoon of peanut butter or almond butter into the batter for a protein boost. Banana + peanut butter = 💛.
- Spices: If you love spices, increase the cinnamon or add a pinch of nutmeg/ginger for a banana bread vibe.
- Toppings: Get creative with toppings! Aside from the classic butter and maple syrup, try topping your pancakes with sliced bananas, strawberries, blueberries, greek yogurt, a sprinkle of granola, or a drizzle of almond butter. For a dessert feel, a dollop of whipped cream and some chopped nuts would be fabulous.
- Make Ahead & Storage: You can store leftover pancakes in the refrigerator for up to 4–5 days in an airtight container. They also freeze very well – layer cooled pancakes between sheets of parchment paper and seal in a freezer bag. Reheat individual pancakes in the microwave for 20–30 seconds, or pop them in the toaster/toaster oven until warm and slightly crisped. This makes breakfast meal prep a breeze!
Frequently Asked Questions (FAQs)
Can I use steel-cut oats instead of rolled oats?
It’s not recommended to use steel-cut oats in this recipe (at least not without modifying them first). Steel-cut oats are much harder and take a lot longer to soften; they would yield a gritty, chewy texture if used whole in the batter
For the best results, stick with old-fashioned rolled oats or quick oats. If steel-cut oats are all you have, you could try grinding them into a coarse flour before using, but rolled oats are ideal here.
Are these pancakes really gluten-free?
Yes – as long as you use certified gluten-free oats, the pancakes will be gluten-free. Oats themselves contain no gluten, but they can be cross-contaminated during processing, so look for the certified label if you have a severe gluten allergy or celiac. These pancakes are a great gluten-free option since they contain no wheat flour at all. (They’re also dairy-free if you use a non-dairy milk.)
Can I make the batter ahead of time?
It’s best to blend the batter right before cooking. The leavening (baking powder) starts reacting once it’s mixed with the wet ingredients. If you let the batter sit too long (over an hour or more), the pancakes may not rise as well and the oats will continue to thicken the batter. However, you can prep the dry ingredients (oats, baking powder, salt, cinnamon) in advance and stir in the wet ingredients (banana, eggs, milk, etc.) in the morning for a quicker start.
Why did my pancakes turn out dense or soggy?
If your pancakes were dense, a few things could be the cause: (1) The batter might be too wet or too blended – try adding a bit more oats or not over-blending, so some texture remains. (2) The baking powder could be old/expired, meaning it won’t provide much lift – always use fresh baking powder for fluffy pancakes. (3) Not letting the batter rest – a short rest thickens the batter and improves fluffiness. If they turned out soggy in the middle, make sure you’re cooking on medium-low heat and giving them enough time – thicker pancakes need a slightly lower heat and longer cook to cook through. Also, avoid making the pancakes too large, as smaller ones cook more evenly.
Can I freeze these pancakes?
Absolutely! Freezing is a great way to meal-prep pancakes. Allow the banana oat pancakes to cool completely on a rack. Then arrange them in a single layer on a baking sheet to freeze for about 1-2 hours (this prevents them from sticking together). Once they’re semi-frozen, transfer the pancakes to a freezer-safe zip-top bag or container. They can be frozen for up to 3 months without a loss in quality. For easiest storage, place a piece of parchment paper between each pancake. To reheat, you can go straight from the freezer to the toaster or toaster oven – toast until warmed through (this also keeps them nice and fluffy). Or microwave them for about 20-30 seconds per pancake. You’ll have a quick, healthy breakfast ready to go!
What can I use as an egg substitute (if I’m out of eggs or vegan)?
The best egg substitute here is a flax egg. To make one flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes until it thickens. Use it in place of one egg
If you need to replace two eggs, just double that (2 tbsp flaxseed + 6 tbsp water). Flax eggs will bind the batter, though the pancakes will be a touch softer and less puffy than with eggs. Another option is a chia egg (same process, using 1 tbsp chia seeds instead). These swaps make the recipe vegan-friendly. Also be sure to use a plant-based milk and a bit of extra baking powder to help the rise when going egg-free.
How can I add more protein to these pancakes?
These pancakes already have a decent amount of protein from the oats and eggs, but you can boost it more. Add a scoop of protein powder (vanilla whey or a plant-based powder) to the batter – you might need an extra splash of milk to keep the right consistency. Another idea: serve the pancakes with Greek yogurt or nut butter on top for an extra protein boost. Each serving of the base recipe has around 7–8g protein, and these add-ons can increase that significantly.
Nutritional Information
(Per serving – 2 pancakes out of 4 servings, without extra toppings or syrup)
Calories: ~210
Carbohydrates: ~35 g (naturally occurring sugars from banana, plus complex carbs from oats)
Protein: ~8 g
Fat: ~5 g
Fiber: ~4 g
These banana oat pancakes are higher in fiber and protein than traditional pancakes, keeping you satisfied longer. Nutritional values are estimates and will vary slightly based on exact ingredients used (especially if you add mix-ins or toppings).
Easy Flourless Banana Oat Pancakes – Healthy Breakfast in 20 Minutes!
Ingredients
- 2 ripe bananas
- 2 cups rolled oats
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup almond milk (or any milk of choice)
- Oil or butter for cooking
Instructions
- In a blender, combine the ripe bananas, rolled oats, ground flaxseed, water, baking powder, vanilla extract, salt, and almond milk.
- Blend until smooth and let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
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