Easy Flourless Banana Oat Pancakes Recipe (Page 2 ) | July 26, 2025

Step by Step: How I Make These Pancakes

1: Blend the Batter

• In a high speed blender, add banana, eggs, oats, baking powder, vanilla, and salt.
• Blend for 30-40 seconds until the mixture is creamy and pourable.

2: Let It Rest

• Set the batter aside for 2-3 minutes. This allows the oats to absorb some moisture and thicken.

3: Cook the Pancakes

• Preheat a nonstick skillet over medium heat and lightly grease with oil or butter.
• Pour ¼ cup of batter per pancake and cook 2-3 minutes until bubbles form.
• Flip and cook the other side for 1-2 minutes until golden and set.

Repeat with the remaining batter. I usually get 6-8 small pancakes, perfect for two people or one hungry morning.

What Makes These Pancakes Special

They’re soft inside, golden outside, and just sweet enough. You don’t need syrup, though I won’t say no to some berries or a drizzle of maple. Most days, I top with almond butter and chia seeds or Greek yogurt and cinnamon.

• Freezer friendly: Stack between parchment sheets and freeze in batches
• Portable: Roll with nut butter for on the go breakfast wraps
• Versatile: Serve sweet or savory depending on toppings

Chef Tips for Pancake Perfection

• Use a ripe banana: Brown spots = max flavor and natural sugar
• Don’t skip resting: It thickens the batter and improves fluffiness
• Keep the pan medium: Too hot and the outsides burn before the center cooks
• Flip with confidence: Let the pancake release naturally before turning

“Bananas make it moist, oats make it hearty, and the eggs bring it all together.” – @SavorySimpleChef

My Favorite Toppings

• Peanut butter + banana slices: The classic combo
• Maple syrup + crushed walnuts: Sunday morning feels
• Greek yogurt + berries: Tangy, creamy, and antioxidant rich
• Chopped dates + tahini: A Middle Eastern inspired twist
• Fried egg + avocado: Don’t knock it till you try it

How I Store and Reheat Flourless Banana Oat Pancakes

Every Sunday, I make a double batch of these flourless banana oat pancakes so I can enjoy stress free mornings. They store beautifully and reheat with zero compromise on flavor or texture. I’ve even packed them cold in my gym bag for a mid morning refuel. Here’s how I keep them fresh and ready to go:

• Room temperature: Store in an airtight container for up to 2 days. Keep them wrapped in parchment or beeswax wrap to prevent drying out.
• Refrigerated: These keep wonderfully in the fridge for up to 5 days. I layer them with parchment in a sealed container to avoid sticking.
• Frozen: Once cooled, I freeze them in batches with a sheet of parchment between each. Great for batch prep and lazy mornings.
• Reheating: Just pop them in a skillet for 30 seconds on each side or warm in a toaster. They come back to life in no time.

Smart Variations I Use to Keep Things Exciting

One of the joys of mastering flourless banana oat pancakes is how easily I can reinvent them. Whether I’m craving something fruity, chocolatey, or a bit nutty, these flexible pancakes always adapt.

• Berry burst: Add blueberries or chopped strawberries directly into the batter after blending.
• Chocolate chip: Fold in dark chocolate chips for a sweet boost. My favorite for weekend brunch.
• Nutty delight: Sprinkle chopped walnuts or pecans on the cooking side before flipping.
• Cinnamon swirl: Mix cinnamon and a dash of nutmeg into the batter for a cozy fall version.
• Protein punch: Add a scoop of vanilla protein powder and a splash more water for workout mornings.

“With just a few swaps, these pancakes become a whole new recipe. It’s the kind of base every chef needs.” – @CleanKitchenPro

Nutrition Benefits That Make These Pancakes a Winner

Let’s dig into what makes these flourless banana oat pancakes a smart choice. As a chef who’s mindful of both flavor and function, I choose ingredients that nourish my body. These pancakes deliver slow carbs, clean protein, and fiber all without any flour or refined sugar.

• Oats: Packed with beta glucan fiber for digestion and heart health
• Banana: Provides potassium, vitamin C, and natural sweetness
• Eggs: Offer protein, choline, and B12 for brain health
• Low glycemic: Helps keep blood sugar stable throughout the morning
• Plant based and gluten free: Ideal for dairy free and flourless lifestyles

How I Serve These Pancakes for Guests

When I have friends or family over, I turn these pancakes into a build your own pancake bar. Everyone loves customizing their toppings, and it adds a fun, interactive element to brunch. Here’s what I set out:

• Sweet toppings: Maple syrup, Greek yogurt, honey, chopped nuts, fresh berries
• Nut butters: Almond, peanut, and sunflower seed butter for variety
• Spreads: Homemade fruit compotes or natural jams
• Savory ideas: Avocado slices, poached eggs, even leftover roasted veggies

I always make a few extra batches and keep them warm in the oven at 200°F until serving. It’s a crowd pleaser every single time.

Kitchen Challenges and My Fixes

When I first started developing this recipe, not every batch came out perfect. Sometimes they were too thin, sometimes gummy. But over time I dialed in what worked best. Here are the mistakes I ran into and how I solved them.

Issue	What Went Wrong	How to Fix It
Batter too thin	Banana was underripe	Use a very ripe banana or add 1 tablespoon extra oats
Pancakes breaking when flipping	Flipped too soon	Wait for full bubbling and set edges before turning
Too dense or chewy	Batter rested too long	Use batter within 5-10 minutes of blending
Burning on outside, raw inside	Skillet too hot	Lower the heat and cook more slowly
Sticky pancakes	No oil in the pan	Lightly grease the pan between every couple of pancakes

 

What Makes This Flourless Banana Oat Pancakes Go Viral

Every time I post this recipe on social media, it takes off. I believe it’s because people crave simple food that doesn’t sacrifice flavor or convenience. Here’s why I think flourless banana oat pancakes resonate with so many:

• Beginner friendly: You don’t need any special tools just a blender and skillet
• No strange ingredients: Everything is recognizable and wholesome
• Easy to adapt: Works for kids, athletes, and clean eaters alike
• Naturally beautiful: They look good without needing toppings or filters
• Feel good results: You feel energized, satisfied, and never sluggish after eating

It’s a recipe I feel proud to share, and one I come back to week after week. It has that rare balance of health, ease, and comfort the triple win.

Frequently Asked Questions About Flourless Banana Oat Pancakes

Can you make flourless banana oat pancakes without a blender?

Yes. Mash the banana thoroughly with a fork, beat the eggs well, and mix everything in a bowl with quick oats. The texture will be a little chunkier but still tasty.

Do flourless banana oat pancakes taste like regular pancakes?

They’re slightly different more moist and banana flavored but they’re just as satisfying, especially with your favorite toppings.

Can I make these pancakes vegan?

Yes, replace the eggs with two flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) and let rest for 10 minutes before blending.

Can I use instant oats instead of rolled oats?

Absolutely. Instant oats will blend into a smoother batter and require slightly less resting time before cooking.

Why do my pancakes fall apart?

This often happens if the pan isn’t hot enough or if the pancakes are flipped too soon. Make sure the edges look set and bubbles form before flipping.

What are the best toppings for banana oat pancakes?

Try almond butter and honey, Greek yogurt and berries, or even fried eggs and avocado for a savory twist.

Next: Garlic Mushrooms and Broccoli

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