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These Flourless Banana Pancakes require just three ingredients—oats, eggs and banana—and are the perfect weekend breakfast! They’re made in a blender, which means less dishes for you, too.
FLOURLESS BANANA PANCAKES are my love language. Actually, all pancakes are my love language now that I have a griddle. Seriously—it may seem like one of those unnecessary kitchen appliances, but I’ve found it hugely beneficial when making pancakes.
Every normal person loves banana pancakes, but these ones are extra special because they require just THREE ingredients and they’re gluten free! So really, you have no excuse not to make them because you probably definitely already have the ingredients.
- You guys love my flourless chickpea pancakes, so I figured I’d share an even easier recipe with you that requires just 3 ingredients!!
- This recipe uses oats as the flour, and while oats themselves are gluten free, you’ll need to make sure you’re buying high-quality oats that haven’t been cross-contaminated, or you can use actual gluten free oats.
- They’re made in a blender! Have you tried this method? It makes clean-up super simple and pouring the batter becomes a lot easier too.
Oats – Rolled or old fashioned, and make sure to use certified gluten free oats if you want to keep these pancakes gluten free
Banana – The more ripe the bananas, the more banana-y the pancakes will taste
Eggs – No substitute here! I mean there might be, but I haven’t tested any other liquid substitution
Gather your ingredients: This recipe calls for just three ingredients, so this part should be simple. You’ll need eggs, oats, and ripe bananas. Ripe bananas work best because they’ll blend up more easily/won’t leave chunks in the batter. As for the oats, use old fashioned or rolled oats instead of steel cut oats.
Blend them up: Once you have all your ingredients, throw everything into the blender and blend the batter for at least 30 seconds or until the batter is nice and smooth.
Grease your griddle: Coconut oil tends to be my go-to oil when it comes to creasing cake pans and griddles. Just add a small amount—no more than 1/2 teaspoon— of oil to your skillet and wait at least 30 seconds before adding the batter.
Pour the batter onto the griddle and cook pancakes for approximately 1 minute on the first side or until the batter starts bubbling, then carefully flip and cook on the other side.
Tips and FAQs
- Choose the right oats: Make sure you’re using rolled or old fashioned oats, not steel cut. It’s also a good idea to make sure the oats are certified gluten free. As a note, most oats are, but it doesn’t hurt to double check.
- Grease the griddle (again and again): Don’t be afraid to add more oil to the griddle if you need it. I typically use coconut oil to ensure that the pancakes don’t stick, and often times I have to add a little bit more than I start with to allow the pancakes to cook all the way through.
- If you’re not using a griddle, be sure to use a nonstick span rather than a heavy-duty cast iron skillet. Again, we just want to make sure the pancakes don’t stick!
Can I freeze pancakes?
Yep! Wait for them to cool, then wrap them individually in plastic wrap and place them in a large, freezer-safe bag for up to 30 days (or possibly longer, but I haven’t tested it).
More pancake recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Flourless Banana Pancakes
- 2 ripe bananas
- 3 eggs
- 3/4 cup rolled oats gluten free
- Add all ingredients to a blender and blend for at least 30 seconds or until batter is smooth.
- Use coconut oil (or nonstick spray) to grease your griddle or nonstick skillet. Allow skillet to heat up on medium heat for at least 30 seconds before adding the batter.
- Pour batter into the skillet and wait until small bubbles form before carefully flipping pancakes over and cooking on the other side.
UPDATE NOTE: This post was originally published in May 2019. It was updated with new text and photos in August 2020.