Kirbie's Cravings

3 Ingredient Flourless Banana Pancakes

These flourless banana pancakes are just 3 ingredients. They are easy to whip up and taste like banana flavored pancakes. If you want an easy gluten-free breakfast, it’s a great recipe to try.

a stack of flourless banana pancakes with syrup being poured over the top

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.

a pancake cooking on a skillet

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.

a stack of flourless banana pancakes on a white plate

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.

a stack of flourless banana pancakes topped with syrup and with a piece cut out

More Easy Breakfast Recipes

3 Ingredient Flourless Banana Pancakes

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
These easy gluten-free banana pancakes are just 3 ingredients!
3.15 from 7 votes


  • 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


  • 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.


Serving: 2pancakes, Calories: 115kcal, Carbohydrates: 19.4g, Protein: 4.6g, Fat: 2.9g, Saturated Fat: 0.9g, Sodium: 36.9mg, Fiber: 2.3g, Sugar: 8.5g, NET CARBS: 17

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
3 Ingredient Flourless Banana Pancakes

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Recipe Rating

46 comments on “3 Ingredient Flourless Banana Pancakes”

  1. These were terrible to make. Difficult to turn and they were very mushy even after following the directions exactly ie. Measured ingredients by grams. 

    • We’re sorry you had trouble! How big did you make your pancakes? We recommend making small ones (2 tablespoons of batter) so they are easier to flip.

  2. I made exactly as shown and it does not stay together. It just fell apart and ended up a mushy mess. I ate it in a bowl with a scoop of peanut butter. The flavour was good though, but not the consistency of a pancake.

  3. Will this recipe work with egg whites?

  4. This is probably a strange question, but could I use this recipe to make muffins? I have three ripe bananas to use up. We are trying to eat low sugar/ carbs. Thank you for any suggestions. Have a great day!

  5. Ok, these were simple and taste great, they did not taste eggy at all! I didn’t have quick oats I had regular oats but I put them through my mini food processor.
    Full disclosure ( I actually had taken a cup of oats the day before and added salt, cinnamon and 1 scoop of unflavored protein powder) that’s where I got my 2 Tbs of oats from. Anyway, I recommend them to my friend and she made them the next day with the same results, excellent! Thank you

  6. See previous post 
    I am wondering if this post is paying her friends to give such a great review. They are good, as far as flavor, but as far as the rest of the claims? You are eating pancakes scrambles. Lol.

    • Hi again, just like you anyone can leave a comment whether they’re positive or negative. It just so happens that many readers love this recipe – sounds like this might not be the recipe for you, so maybe you’d like to try our traditional pancake recipe instead.

  7. This is far from what this poster said it is. It is actually the equivalent to scrambled eggs. . Flavor is ok. The rest of the claims are absolute lies 

    • Sorry, but it sounds like you might have made a mistake making this recipe. There’s no way this can turn out like scrambled eggs unless you used too many eggs and actually scrambled the batter instead of cooking it like you would pancakes.

  8. Wow absolutely delicious and so easy to make. I added some cinnamon and had them with Greek yogurt fresh strawberries and blueberries.

  9. what if i dont have quick oats

  10. Love These Pancakes…but there hasn’t been anything that I have loved about Jenifer/Kirbie’s recipes.

    She and her recipes are fabulously delicious!!! Next the Peanut Butter loaf Bread.

    Thank you for sharing your cooking secrets and recipes with me and all.

  11. Just made them. Lovely start to my and hubby’s morning ?
    Thankyou Jennifer.
    I just used jumbo oats as they processed quite well in the bullet mixer. Also made small or they would’ve been messy to flip, as you suggested. Had to turn mypan down real low once it had heated, to avoid burning, from the banana sugar content, I guess.

  12. Made a double recipe, added a little bit of vanilla, topped with strawberries and Greek yogurt, little bit of maple syrup, these were very tasty! Will make again

  13. How many weight watchers points?  I love the pancakes!

  14. How long, if at all, would the batter last in the fridge if I premade it?

  15. 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.

  16. I just made this recipe for breakfast this morning and added a little bit of cinnamon to it and they tasted so delicious!! 

  17. 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!

  18. 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!

  19. Very good. I added 2 tbls of ground flaxseed and 1/2 tsp of cinnamon. Added it to my Sunday brunch options.

  20. Any idea what the nutritional info (calories) are for you hear?  My husband made them for me and they are delicious!!

  21. 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.

  22. 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. 

  23. 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!