These gluten-free flourless pancakes are just 3 ingredients. They are easy to whip up and taste like banana flavored pancakes.
A few years ago I tried making flourless banana pancakes for the first time. My results were just okay. But it’s always been a recipe I wanted to go back to and tinker with. And after five different test runs, I’m really happy with how these came out.
They cook up like real pancakes. The first one even comes out looking like that first throwaway pancake. And the rest of them come out beautifully golden brown and fluffy.
You can also do variations by adding chocolate chips or nuts. I love the intense banana flavor with every bite.
No they don’t taste exactly the same as traditional pancakes that use wheat flour. The texture is a little moist and delicate, but they do taste good and they are super easy to make.
3 Ingredient Flourless Banana Pancakes
Ingredients
- 1 large ripe banana the riper the better
- 1 large egg
- 2 tbsp quick oats
- 1/4 tsp baking powder optional, but it will give your pancakes slightly more rise
Instructions
- In a blender or food processor add all ingredients. Blend until banana is smooth and ingredients are evenly mixed. It's okay for the oats to still be in pieces.
- Grease a skillet or griddle with cooking oil spray and bring to medium heat. Pour 2 tbsp of batter into the skillet once it is hot. Try to keep the batter to 2 tbsp because if they are too big the pancakes will be hard to flip.
- Cook pancake until bubbles appear on the surface and begin to pop. Carefully flip the pancake over and cook a few more minutes until it is cooked on both sides. The first pancake will likely come out looking unevenly colored, but the pancakes you cook in the same spot after should look golden brown on top. Repeat with remaining batter.
- Serve pancakes with syrup, fresh banana slices, whipped cream or other toppings of your choice.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thank you so much!! I have some bananas starting to get ripe and can’t wait to try.. we are doing low carb/no carb and I saw a similar recipe in a medical type magazine at the Drs office a long time ago and have searched ever since to find it!! Yeah…….Mission Accomplished ??
Love your blog and recipes!
oh yay! glad I was able to help! Hope you enjoy the recipe!
Hi Kirbie,
I just made these for breakfast. Wow, my husband and I both loved them. This recipe is a keeper. Thanks for sharing! My only suggestion is to add cinnamon and double the recipe to serve 2 people.
I’m glad you enjoyed them! Love the idea of adding cinnamon!
Made these for the family this morning along with some scrambled eggs. Topped the pancakes with blueberries and sugar-free syrup. They were a big hit. They were super easy to pull together. Thanks for sharing.
Thanks for sharing your experience! So glad they were a big hit!
Any idea what the nutritional info (calories) are for you hear? My husband made them for me and they are delicious!!
sorry I don’t have that information right now!
Very good. I added 2 tbls of ground flaxseed and 1/2 tsp of cinnamon. Added it to my Sunday brunch options.
so glad you enjoyed this!
I doubled the recipe, added a little pumpkin spice and some chopped walnuts, but otherwise made as directed. They tasted great, but were a tad too thin, which made flipping them difficult. I like the idea of adding ground flaxseed, which will bulk them up a bit. Thanks for the recipe!
Not really low carb with the banana in it but lower carb, I would say. Made them this morning and put in a scoop of protein powder. Very tasty!
Keep in mind you aren’t consuming an entire banana if you only eat one serving.
I just made this recipe for breakfast this morning and added a little bit of cinnamon to it and they tasted so delicious!!
So glad you like them!
I usually freeze my n ripe bananas for later. Thawed them out and they were too watery. Added some vanilla and coconut flakes and sprinkled a little cayenne and cinnamon. Was excellent.
Happy this worked out for you! Using frozen bananas can be more tricky because they are more watery
How long, if at all, would the batter last in the fridge if I premade it?
Sorry I have not tried to premake the batter