Description

These flourless oatmeal banana pancakes are made with simple, nutritious ingredients like oats, bananas, and eggs. They’re naturally sweetened, gluten-free, and perfect for a healthy breakfast or snack. Plus, they come together in just 10 minutes!

Ingredients

Scale

1 ripe banana, mashed
2 eggs
1/2 cup rolled oats (or oat flour)
1/4 teaspoon baking powder (optional, for extra fluffiness)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk (dairy or non-dairy, as needed)
Butter or coconut oil, for cooking

Optional Mix-Ins:

1 tablespoon chocolate chips or chopped nuts
1 teaspoon chia seeds or flaxseeds
1/4 cup blueberries

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Instructions

Blend the Batter:
- In a blender, combine banana, eggs, oats, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
- If the batter is too thick, add 1-2 tablespoons of milk to thin it slightly.
Preheat & Cook:
- Heat a non-stick skillet or griddle over medium-low heat. Grease with butter or coconut oil.
- Pour small circles of batter (about 2 tablespoons each) onto the skillet.
- Cook for 2-3 minutes, until bubbles appear and edges start to set.
- Flip and cook for another 1-2 minutes, until golden brown.
Serve & Enjoy:
- Top with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Notes

For a vegan option, replace eggs with 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
For a protein boost, add 1 tablespoon protein powder or Greek yogurt.
Store in the fridge for 3 days or freeze for up to 2 months. Reheat in the toaster!