Banana Oat Pancakes are flourless (meaning it's inherently gluten free, too!), refined sugar free, and dairy free. This has quickly become one of my go-to breakfasts when I'm trying to reduce my intake of rice flours and sugar.

And these flourless pancakes are made with only five ingredients, which you likely already have on hand. They kind of taste like French toast in pancake form. (If Banana Bread met French Toast and then cheated on her with Pancakes, this would be it.)

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Banana Oat Pancakes from Wonders of Cooking food blog, flourless pancakes, five ingredient pancakes, gluten free pancakes

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(I'm new to testing grain-free and refined sugar free recipes, but I'll add them here as I upload more.)

Tips for Making the Best Banana Oat Pancakes:

Allow the batter to rest for 10 minutes while the pan heats up. This gives the oats a chance to absorb the wet ingredients, softening them up.
Cook the pancakes in refined coconut oil for added health.
Top with sliced bananas and chopped nuts, such as walnuts or pecans, for added sweetness and protein.
Use pure maple syrup—not the fake stuff.

Ingredients for Banana Oat Pancakes:

For the Flourless Pancakes:

Certified gluten-free rolled oats. I use Thrive Market's brand because they are organic and certified gluten-free.
Eggs. This recipe has not been tested with egg substitutes.
Banana, mashed. The banana gives some structure to the pancakes, acting as a binding agent, and adds subtle sweetness.
Pure vanilla extract
Ground cinnamon
Sprinkle of salt

Toppings:

Sliced banana (optional)
Chopped nuts (optional)
Pure maple syrup
Pat of butter

Banana Oat Pancakes Recipe:

Mash the banana with a fork in a medium-sized bowl.

Add in the eggs, oats, vanilla extract, cinnamon, and salt. Whisk until smooth. Set aside—allow the batter to rest for 5-10 minutes while the pan preheats.
Heat a tablespoon of coconut oil in a non-stick frying pan over medium-low until shiny.
Once heated, pour ¼ cup of batter per pancake into the pan. Cook the pancakes until the edges start to firm up and the bubbles begin to burst, about two minutes. Flip, and cook the remaining side for another 2 minutes. Tip: Press on the pancakes with a spatula a few times to ensure the middles cook.
Serve warm with butter and maple syrup, and (optional) sliced bananas and chopped nuts.
Enjoy!

Equipment

You only need basic kitchen tools to make Banana Oat Pancakes. I recommend:

A spatula is a must when making pancakes.
A whisk is helpful in this recipe.
A griddle or cast iron skillet are my favorite ways to cook pancakes.

How to Store Banana Oat Pancakes:

These gluten free pancakes are excellent to prep and eat throughout the week. Simply place them in an airtight container in the refrigerator, and heat several as needed. They are best enjoyed within three days.

To reheat: Place the desired number of oat pancakes on a plate, and cover with a damp paper towel. Microwave for 60 seconds, or until warm and softened. Add your toppings. Alternatively, you can warm pancakes up in a skillet.

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