Fluffy, simple, and made with just three pantry staples, these flourless banana pancakes are my go-to for easy mornings. Whether you’re trying to eat a bit cleaner or just out of flour (been there), this recipe has your back.
Why These Pancakes Are on Repeat at My House
If there’s one breakfast that brings everyone to the kitchen before the coffee’s even brewed, it’s banana pancakes. I’ve made a lot of versions over the years, but this one is the simplest—and the one I reach for when I want breakfast without a pile of dirty bowls.
The beauty here? Just three ingredients—banana, oats, and eggs. No flour, no sugar, no baking powder. You toss everything in a blender, and boom, the batter’s ready in less time than it takes to preheat the skillet.
I started making these on weekends when I was trying to eat fewer processed foods, but they’ve stuck around for busy weekdays too. The texture is hearty thanks to the oats, the bananas make them naturally sweet, and the eggs hold it all together without feeling heavy. My 5-year-old calls these “banana cookies in pancake form”—which is basically high praise.
What You’ll Need (And Why It Works)
Rolled Oats
Stick with rolled or old-fashioned oats here—not steel-cut, which stay too firm. If you’re gluten sensitive, just make sure you’re using certified gluten-free oats. The oats act as the “flour” and give these pancakes a slightly nutty flavor and chewy bite I love.
Very Ripe Bananas
Those deeply speckled, soft bananas on your counter? Perfect. The riper they are, the sweeter your pancakes will turn out. Underripe bananas will make these a little bland and harder to blend smoothly.
Eggs
Eggs do the heavy lifting in this recipe—binding the batter and giving structure. I haven’t tested any subs here because frankly, eggs just work so well with this trio.
Let’s Make Them (It’s Easier Than You Think)
1. Toss it all in the blender
Grab two ripe bananas, 2 eggs, and about a cup of rolled oats. Add them to your blender and blitz until the batter looks smooth and pourable—around 30 seconds to a minute. If your batter looks too thick, you can add a splash of milk to loosen it up, but I usually don’t need to.
2. Heat your skillet
I use a nonstick griddle or a well-oiled pan. Coconut oil is my favorite—it adds just a hint of flavor and helps the pancakes brown nicely. Let the pan heat for a minute or so before adding any batter.
3. Pour and flip
Use about ¼ cup of batter per pancake. Let them cook until you see bubbles forming on the top—usually around a minute. Then flip and cook the other side for another minute or so. Don’t rush the flip; if you try too early, they might fall apart.
Tried-and-True Tips from My Kitchen
Grease as you go
Even on a nonstick surface, these pancakes benefit from a little fresh oil between batches. A light swipe with coconut or avocado oil works wonders.
Make smaller pancakes
These hold together better when they’re not oversized. Stick to about 3–4 inches wide, especially if you’re feeding kids or storing extras.
Blender trick
If your blender struggles with thick batter, blend the oats into a flour first, then add the banana and eggs. It makes everything smoother without straining your machine.
Can You Make Them Ahead? Absolutely.
I often double the batch and store extras for later. They keep well in the fridge for a few days—just pop them in a container with parchment between layers. For longer storage, here’s what works best:
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To Freeze: Let the pancakes cool fully. Wrap them individually or stack with parchment in between, then store in a freezer-safe bag. They’re good for about a month.
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To Reheat: Just microwave straight from the freezer (about 20–30 seconds per pancake), or toss them in a toaster oven for a crispier edge.
Serving Ideas You’ll Actually Use
Sure, you can drizzle on maple syrup (and I often do), but here are a few other topping combos that take these up a notch:
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Peanut butter and a sprinkle of cinnamon
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Greek yogurt with honey and blueberries
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A spoonful of nutella and crushed nuts (weekend treat!)
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Sautéed apples with a pinch of salt and cinnamon
If I’m packing these for a quick breakfast-on-the-go, I skip the toppings and just wrap them in parchment. They’re sturdy enough to hold up without syrup.
Frequently Asked Questions
Do I need a blender?
Not strictly. You can mash the banana well and mix everything in a bowl, but the texture won’t be as smooth and pourable.
Can I use quick oats instead of rolled oats?
Yes, in a pinch. They blend fine and cook evenly. Just avoid steel-cut—they’ll stay too coarse.
What if my pancakes fall apart?
It usually means they were too big, the pan wasn’t hot enough, or you flipped too early. Try making them smaller and waiting for bubbles on top before flipping.
Flourless Banana Pancakes
Looking for a fuss-free, gluten-free breakfast that feels like a treat? These flourless banana pancakes are my go-to for lazy mornings.
Ingredients
- 3 large eggs
- 2 ripe bananas
- ¾ cup rolled oats (make sure they’re certified gluten-free if needed)
Instructions
- Start by tossing the bananas, oats, and eggs into a blender. Blend everything together until you get a smooth batter—about 30 seconds should do the trick.
- Heat up a nonstick skillet or griddle over medium heat. Add a little coconut oil or your favorite nonstick spray, and let the pan get hot (give it a good 2 minutes).
- Pour small rounds of batter onto the hot skillet. Let them cook undisturbed until you see bubbles forming on the surface—this takes about 2 minutes. Then, flip them gently and cook the other side for another minute or so until golden and cooked through.
- Serve warm, stacked high, with your favorite toppings—think maple syrup, fresh berries, or even a dollop of peanut butter.
Notes
- Be sure to use certified gluten-free oats if you're avoiding gluten.
- The riper the bananas, the sweeter and more flavorful your pancakes will be.
- A nonstick skillet or griddle works best to keep things flipping smoothly.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 66Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 56mgSodium 22mgCarbohydrates 10gFiber 1gSugar 3gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This is one of those breakfasts I come back to again and again. It’s fast, it’s made from things I always have on hand, and it doesn’t leave me with a sink full of dishes. Whether you’re looking for something gluten-free or just want an easy win in the morning, these flourless banana pancakes are worth a spot in your routine.
Try other Pancake recipes: