Printable Banana Pancakes Without Flour Recipe Card
Soft, naturally sweet banana pancakes without flour made with simple, wholesome ingredients. Whip up gluten-free, easy breakfast pancakes in minutes. It's perfect for busy mornings and wholesome starts to your day.
Servings: 9 pancakes
Calories: 100kcal
Ingredients
- 95 grams old-fashioned oats about 1 cup
- 235 grams mashed banana about 3½
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prepare the Oat “Flour”: Add old-fashioned oats to a blender and pulse until they form a coarse flour.
- Mix the Batter: Add mashed ripe banana, eggs, vanilla, cinnamon, baking powder, and salt to the oat flour. Then, blend or stir until uniform.
- Rest the Batter: Let the mixture sit for about 10 minutes so the oat flour absorbs moisture.
- Heat the Skillet: Warm a non-stick pan over medium-low heat. This temperature browns the pancakes evenly without burning.
- Portion the Batter: Scoop about 2–3 tablespoons of batter onto the heated pan for each pancake.
- Watch for Bubbles: Wait until small bubbles form and begin to pop on the surface. That’s your cue to flip the pancake.
- Flip and Finish: Turn the pancake once and cook until the interior looks set and no longer wet.
- Serve: Transfer to a plate and enjoy warm with your favorite toppings.
Notes
Doneness Cues
Cook until small bubbles form and break on the surface; that’s your signal to flip. After flipping, the pancake should appear set, with the center neither shiny nor wet. If it still looks underdone, lower the heat slightly and cook for a few extra seconds on each side.Storage Notes
Let the pancakes cool completely. Store in an airtight container in the fridge up to 4 days. For longer storage, freeze in a single layer, then stack them with parchment paper between layers. Reheat gently in a skillet or toaster until warmed through.Common Mistakes
- Too Loose Batter: If the batter is very runny, the pancakes won’t set well. However, resting allows the oats to absorb liquid.
- Skillet Too Hot: Browning too quickly on the outside while remaining raw inside indicates the heat is too high. On that note, lower the heat to medium-low.
- Over-Large Pancakes: Pouring too much batter makes it harder to cook through. Instead, stick to ~¼ cup per pancake.
Estimated Nutrition (Per Pancake)
Based on standard nutrition values for banana-oat-egg pancakes:- Calories: ~98–110 kcal
- Carbohydrates: ~13–15 g
- Protein: ~3.5–4.5 g
- Fat:~2–3 g
- Fiber: ~1.5–2.5 g
- Sugar: ~6–8 g
Nutrition
Calories: 100kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 87mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
