Ingredients for Flourless Banana Oat Pancakes
- 1 ripe banana – adds sweetness and texture
- 2 eggs – the binding and protein
- ½ cup rolled oats – forms the base and fiber
- ½ tsp baking powder – gives that fluffy lift
- ½ tsp vanilla extract – subtle warmth and aroma
- Pinch of salt – brings out the flavors
You can use rolled oats directly or grind them briefly for a smoother batter. I’ve done both, depending on the texture I want. For toddlers or picky eaters, I blend smooth. For myself? I leave some oat texture.
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.
“The flip is the trickiest part use a thin spatula and wait until you see bubbles. Patience = perfection!”
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
They remind me of how adaptable my crazy dough recipe is once you master the base, the possibilities multiply.