These 7-ingredient flourless banana pancakes are so thick and fluffy – they’re naturally sweet from the ripe bananas and gluten free and dairy free. The whole recipe is mixed in a blender so they are the quickest and easiest pancakes ever!
Pancakes are that classic comfort food that’s a favorite for Sunday breakfast, a holiday brunch, and for that special occasion when someone is gifted with breakfast in bed.
And if you’re not familiar with flourless pancakes, you are in for a real treat. These pancakes are a cinch to mix together – just add the ingredients to the blender and viola – pancake batter. You might even have your youngest family members making these with minimal help!
Do these pancakes really have no flour?
Yes and no. Flourless recipes like these pancakes and this chocolate cake recipe, are called flourless because they don't contain typical flours like rice flour or sorghum flour. But what they will often do is have something like almonds or in this case, oats, that could be ground into a flourlike consistency. It's all about consistency. Flourless recipes don't require the consistency or texture of flour but they often do require something coarsely ground for the properties of flour.
Are these flourless banana pancakes healthy?
Good news! With oats, banana and eggs being the main ingredients of this recipe, they are filled with all the good things like fruit and whole grain and none of the carb loaded, nutrient lacking things like flour. Aside from the maple syrup you might want to top them with, there’s no added sugar either!
Can I substitute the eggs in this gluten free banana oat pancakes recipe?
I tested subbing a chia egg and the results were just ok. The pancakes were not as fluffy and light, but they did taste pretty good. Overall, I wouldn’t recommend subbing the eggs, they just don’t have that fluffy, light texture.
How do you make banana pancakes with no flour
Pancakes are pretty easy to make, once you master a few simple basics. Here are a few pancake tips:
Pro tip #1 - Room temperature ingredients (especially the eggs & bananas)
Make sure all of the ingredients are at room temperature but particularly the eggs and bananas. Otherwise the pancakes will be more on the dense side rather than light and fluffy.
Pro tip #2 – Blend just until combined
One of the benefits of using the blender to mix the ingredients is how quickly everything comes together. But since it works so fast, you have to watch and blend just until it’s combined. 30 seconds is about right.
Pro tip #3 – Spray the skillet before each pancake
A quick spray with the cooking spray is all you need, but this prevents the pancakes from sticking to the skillet.
Pro tip #4 – Flip quickly
For the absolute best results when flipping your pancakes, use a flat spatula and slide it completely under the cooked side of the pancake. Then flip with your wrist, not your whole arm.
Pro tip #5 – Cook just until done
Once you have flipped them, wait for about 30 seconds, then use your spatula to lift one up to peek underneath and see if they are brown enough. Or, you can make a small slice in the pancake, press down on it with your spatula, and see if there is still liquid in the middle of the pancake, in which case you should cook it more.
Pro tip #6 - Storing
Pancakes store amazingly well! Want to keep them warm so you can serve them all at the same time? Simple heat your oven to 200 F. And line a cookie sheet with foil. Place the cooked pancakes on the cookie sheet and seal tightly. Place the pan in the oven until you’re ready to serve them!
Serve these easy flourless banana pancakes and nobody will miss the gluten or dairy!
Flourless Banana Pancakes {Dairy Free}
Ingredients
- 95 grams old fashioned oats about 1 cup
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 235 grams mashed banana about 3 ½
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- Add oats to a blender and blend until flour forms
- Add the cinnamon, baking powder, salt, mashed banana, eggs and vanilla extra.
- Blend until all ingredients are combined and a thin batter forms.
- Let batter rest for 10 minutes while skillet or large pan heats to medium heat.
- Spray skillet with a quick spray of cooking spray. Pour ¼ cup of batter, directly from the blender, onto the hot skillet.
- Cook pancake for 45 seconds or until bubble form and burst on the batter surface.
- Flip the pancake with a flat spatula and cook for another 45 seconds, or until insides are cooked and not mushy.
- Serve with butter and maple syrup.
Video
Notes
- Allow ingredients to come to room temperature before blending.
- Let batter rest for at least 10 minutes before cooking.
- Pour batter directly from the blender for less mess.
- Pancake batter will bubble and pop when it's time to flip.
Nutrition
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