banana pancakes

We are breakfast lovers in my house! I love a good hearty breakfast but I also enjoy making a breakfast that has the elements of a hearty meal without the heaviness. This recipe for Flourless Banana Pancakes is not only super quick and easy, it’s made without processed sugar and without flour. It’s a perfect way to use up any bananas that are becoming too ripe as well. If you want these to be gluten-free, make sure that the oats being used are certified “gluten-free.” and you are set!!!

These pancakes can be made ahead of time and stored in the fridge. Simply reheat when you are ready!

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Flourless Banana Pancakes


  • 2 1/3 cup old fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 2 large bananas
  • 1 cup milk, I use whole milk, but you can use a dairy-free alternative if needed
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • 2 tablespoons melted butter, cooled
  • butter for cooking


  • Place the oats, salt, cinnamon, and baking powder in a blender or vitamix and mix for a few seconds to combine.
  • Add in the bananas.
  • In another bowl, whisk together the milk, vanilla, egg, and melted butter.
  • Pour the milk mixture into the blender with the oats and bananas. Blend together until well combined and smooth. I like mine to still have some larger pieces of oats in it if possible, so I don’t over-mix.
  • Heat a griddle or skillet to medium heat and slather with butter.
  • Pour about 1/3 cup of the pancake batter (for one pancake) onto the griddle and cook until the bottom starts to become golden, and flip to cook the other side. These are pretty thick so they don’t get too bubbly on the top when they are ready to flip like other pancakes.
  • Once cooked, serve with hot syrup and whatever toppings you like!
Author: Maria Provenzano
Course: Breakfast
banana pancakes
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