Banana Oat Pancakes are flourless, refined sugar free, and dairy free. They've quickly become a breakfast favorite when I'm trying to reduce my intake of rice flours and sugar.
Even better? These flourless pancakes are made with just five simple ingredients you probably already have in your kitchen. The flavor is like French toast in pancake form. If Banana Bread met French Toast and then cheated with Pancakes, this would be it.
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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.)
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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 instead of canola oil or butter.
- 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 to 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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Five Ingredient Banana Oat Pancakes | Flourless, Dairy Free
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Equipment
Ingredients
For the Banana Oat Pancakes:
- 2 large eggs
- 1 banana mashed
- ¼ cup certified gluten-free rolled oats
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon pure vanilla extract
- sprinkle of salt
- 1 tablespoon coconut oil for frying or other neutral oil, or butter
For the Toppings:
- pat of butter
- pure maple syrup
- sliced banana optional
- chopped pecans or walnuts optional
Instructions
- In a medium-sized bowl, mash the banana with a fork.1 banana
- Add in the remaining ingredients, and whisk until smooth. Set aside, allowing the batter to rest for 5 to 10 minutes while the pan preheats.2 large eggs, ¼ cup certified gluten-free rolled oats, ⅛ teaspoon ground cinnamon, ⅛ teaspoon pure vanilla extract, sprinkle of salt
- Warm a tablespoon of coconut oil in a non-stick skillet over medium-low heat until it begins to shimmer. Scoop about ¼ cup of batter per pancake into the pan. Cook for about 2 minutes, or until the edges look set and bubbles start to pop on the surface. Flip and cook the other side for another 2 minutes. Tip: Gently press down on the pancakes with a spatula a few times to help the centers cook through.1 tablespoon coconut oil for frying
- Serve warm with a pat of butter and maple syrup. Optional: For extra flavor and texture, add sliced bananas and a sprinkle of chopped nuts.pat of butter, pure maple syrup, sliced banana, chopped pecans or walnuts
- Enjoy!
madison
I love these for a quick, healthy breakfast. Did you top yours with fruit, syrup, or something else?