Flourless Oatmeal Banana Pancakes

Flourless Oatmeal Banana Pancakes made with only 6 ingredients! These moist, fluffy, sweet and cinnamon pancakes make a delicious healthy gluten-free breakfast and are awesome for serving kids and guests of all ages.

Have you tried my Sweet Potato Oat Protein Pancakes, or Flourless Oatmeal Banana Bread ?

The concept here is very similar!

We are simply making flourless pancakes by turning whole oats into flour.

Plus, we’re banana-ing them up using a whopping 3 ripe bananas!

My guess is you already have everything you need to make these pancakes. Check it!

Ingredients for Flourless Oatmeal Banana Pancakes:

Quick Oats: quick oats take the place of flour in this recipe. My guess is you have a stock pile on hand, and all you need is 1 cup! You turn the oats into oat flour by blending them in a high-powered blender. You can also use rolled oats, but I find quick oats work nicely.

Banana: Ultra ripe bananas make these pancakes naturally sweet and moist. Make sure your bananas have brown spots or streaks for the best result!

Eggs: Used for binding the pancakes together, the eggs make these pancakes nice and fluffy and also easy to flip and consume.

Ground Cinnamon: Bananas and cinnamon go together like white on rice. Cinnamon provides nice rich warm flavor without needing to add extra fat. It truly is a dream ingredient!

Pure Vanilla Extract: Not mandatory, but recommended. Vanilla extract always adds a nice warm flavor to anything it touches.

Baking powder and sea salt: baking powder is used for leavening and sea salt is used for flavor. Don’t skip them!

Optional Add-ins: ¼ cup chopped walnuts and/or chocolate chips

These gluten-free banana pancakes turn out big in banana flavor and are amazing with an array of toppings.

My favorite pancake toppings are almond butter and honey or pure maple syrup, but you can also go with Strawberry Chia Seed Jam, caramelized bananas, blueberry compote, and more!

You can do as I do with pancakes and smear them with nut butter, drizzle them with pure maple syrup, fold them in half and eat them like a taco with your hands.

How to Make Flourless Banana Pancakes:

Add the oats to a blender and blend until a flour forms. It is perfectly fine if the flour isn’t the same consistency as regular flour – I often leave mine slightly coarse.

Transfer the remaining ingredients (eggs, mashed banana, cinnamon, vanilla extract, baking powder and sea salt) to the blender and blend until well combined.

Heat a large non-stick skillet over medium-high heat and add enough coconut oil (or high temperature cooking oil of choice) to the skillet to generously coat the surface, about 1 to 2 tablespoons.

Measure out a ¼ cup of batter and pour onto the hot skillet. Cook until the sides firm up and some bubbles raise to the top, about 2 minutes. Carefully flip and cook another 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.

Note: I use a 12 inch skillet and cook 3 pancakes at a time.

This recipe makes 9 small pancakes which is enough for 2 adults (in my opinion), unless you’re also having a scramble, bacon, a frittata, etc. to go with them.

If you’re serving more than 2, consider doubling or tripling the recipe!

Serve these delicious healthy oatmeal banana pancakes with your choice of toppings like almond butter, regular butter, honey, blueberries, sliced banana or other fresh fruit, etc.

If you love delicious healthy pancake recipes, also try out these reader favorites.

More Healthy Gluten-Free Pancake Recipes:

• Paleo Apple Cinnamon Pancakes
• Coconut Flour Zucchini Pancakes
• Lemon Coconut Flour Pancakes for Two
• Paleo Avocado Pancakes
• Paleo Carrot Cake Pancakes

Make you banana pancakes!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

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4.34 from 6 votes

Flourless Oatmeal Banana Pancakes

6-Ingredient Flourless Oatmeal Banana Pancakes made dairy-free, fluffy and delicious

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 9 pancakes

Calories: 143kcal

Author: Julia

Ingredients

• 1 cup quick oats or rolled oats
• 2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup mashed banana (4 ripe bananas)
• 3 large eggs
• 1 tsp pure vanilla extract

Instructions

• Add the oats to a blender and blend until a flour forms. It is perfectly fine if the flour isn’t the same consistency as regular flour – I often leave mine slightly coarse.
• Add the remaining ingredients (eggs, mashed banana, cinnamon, vanilla extract, baking powder and sea salt) to the blender and blend until well combined.
• Heat a large non-stick skillet over medium-high heat and add enough coconut oil (or high temperature cooking oil of choice) to the skillet to generously coat the surface, about 1 to 2 tablespoons.
• Measure out a ¼ cup of batter and pour onto the hot skillet. Cook until the sides firm up and some bubbles raise to the top, about 2 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
• Top with choice of toppings and enjoy!

Nutrition

Serving: 1of 9 | Calories: 143kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Fiber: 3g | Sugar: 7g

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