How to make healthy flourless pancakes at home, with just 3 ingredients, no gluten, no dairy, and no refined sugar in the recipe.
3 Ingredient Flourless Pancakes
Although the idea for 3 ingredient flourless pancakes has been going around the internet for a few years, every recipe I’ve ever seen has always included an egg as one of the three ingredients.
In trying to think of something for the eggs, I listed all of my favorite egg substitutes.
Banana was especially intriguing to me because it not only could replace the egg as a binder but also would add potassium and give the pancakes some natural sweetness.
I didn’t know how it would turn out, but I was excited to experiment.
My favorite recipes are the ones where you look at the ingredients and think, “There is absolutely no way this could possibly work!”
Two examples on my blog of these types of recipes are the Avocado Smoothie Recipe or my chocolate Almond Butter Brownies.
You go into it expecting the recipe to be a big fat flop, then you’re completely shocked and thrilled when it actually turns out exactly the way the directions said it would!
These 3 ingredient flourless pancakes definitely fit into that category.
One banana, 1/2 cup oats, 3 1/2 tbsp milk of choice, and that’s all you need to make pancakes.
Who knew?!?!
Top the pancakes with maple syrup or fresh berries and Coconut Whipped Cream.
I’m sure someone will ask about a substitute for the banana: I haven’t tried anything and therefore really can’t tell you if something else will work here.
(Edit: sweet potato works!)
If anyone wants to experiment with applesauce or pumpkin or nondairy yogurt or anything else you can think of, I’d definitely love to hear the results of those experiments.
You Might Also Like: Overnight Oats – 15 NEW Recipes
Also be sure to try these Applesauce Muffins.
Flourless Pancakes – 3 Ingredients
Ingredients
- 1/2 cup rolled oats (Or make these Keto Pancakes)
- 1 medium banana (90g peeled), or mashed sweet potato
- 3 1/2 tbsp milk of choice
- pinch salt, and sweetener of choice as desired
- cinnamon and chocolate chips if desired
Instructions
- *If using a liquid sweetener, cut back on the milk by the amount of sweetener you use. And if you don't have a hand blender, either double or triple the recipe for a regular blender OR use scant 1/2 cup oat flour instead of the rolled oats and mash the banana by hand.The Recipe: Grease a skillet VERY well so the pancakes won't start to stick before they're flip-able. Combine all ingredients with a hand blender, then pour ladles of batter onto the greased skillet. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute. The recipe makes 6-7 small pancakes (size of the ones in the photos). If you make a larger batch, leftovers can be refrigerated or frozen.View Nutrition Facts
Notes
And the promised photos from my appearance on the Dr. Oz Show:
If interested in the recipes highlighted on the show, they can be found at the following links:
(For the chocolate spoons that were featured on the show, simply dip spoons in melted chocolate, sprinkle on desired toppings, and refrigerate or freeze until the chocolate sets.)
Apparently I really, really like talking with my hands.
Aaaaaaaaand… this is probably why I’m getting wrinkles.
#overexpressiveface😛
This Week’s Trending Recipes:
Or these Healthy Blueberry Muffins
I actually got around to making these this morning. Better late than never, right? lol! I’m having to follow a low sodium diet due to blood pressure issues, so I’ve been missing pancakes. It was awesome that I didn’t need to use any salt. I wasn’t sure what I’d think of these, but I really enjoyed them. They’re a different texture than standard pancakes, but still super delicious. My batch made about 4 1/2 smallish pancakes. I used about 1/4 cup of soymilk and added in some cinnamon and 1/2 t sugar, (which I probably didn’t even need). I used my Nutri-Bullet to blend the oats into flour first and then just added everything else and poured the pancakes straight from the container. I made a simple blueberry jam to top it. I microwaved about 1/2-3/4 cup of frozen blueberries, 1/2 t sugar, and 1 t chia seeds until bubbly. I topped everything off with a tablespoon of Cocowhip. I’m also looking forward to trying them with some pure maple syrup. Thanks for the awesome recipe. 🙂
Hi I have a question about the oat flour. The recipe calls for 1/2 cup rolled oats (or Katie says you can use the same amount of oat flour), 1 medium banana, and 3 1/2 tbsp milk of choice.
I have Bob’s Red Mill certified gluten-free corn flour (the corn flour is whole grain and stone ground, it’s definitely not masa and definitely not corn starch) that I need to use up.
I’ve been gluten-free for nearly a year but all the gf flours are still a mystery to me as, for starters, I know they absorb liquids different and have different protein contents.
Do you think I could substitute corn flour for the oat flour?
Thank you for any advice you can offer.
I’d say give it a shot but add like a couple tbsps more liquid to the batter. In my experience using corn flour and corn meal, it can come out dry really easily.
I made them and they were easy to make and tasted delicious. I did add a touch of vanilla and cinnamon and next time I’ll add more because I love cinnamon. Overall, this is a great recipe. I was eating them as soon as they were cooked and making up the next one. Thanks for this easy and healthy recipe.
I placed my rolled oats in a food processor to make oat flour, used unsweetened vanilla almond milk and added pumpkin pie spice! I also used a very ripe banana. They were delicious! Can’t wait to make and eat them again!
Your version sounds fantastic!
Made these this morning and they were great! I doubled the recipe and used a blender, and it made about 3 full-size pancakes. I added a couple extra tablespoons of oat milk because the batter was a little thick. I’m surprised at how well they cooked and kept their shape. Will definitely be making these in the future, especially when I’m craving pancakes but and want to feel guilty afterwards 🙂
Perfect recipe for my toddler!
Great recipe. I followed it exactly, but made a few small changes. I used almond milk to make it vegan, and I halved the amount of oats, and replaced them with an equal amount of gram flour and wholemeal bread flour. I also substituted an egg for the banana. Turned out great, although I don’t like pancakes and didn’t try them myself.
These came out so yummy!!! I have tried to make this before and it was a fail, but not this time! The blender I think is what really helped.
They are delicious!! 😋
these turned out amazing! way better than i expected. i blended the oats, banana, 3 tablespoons of almond milk, and about half a tablespoon of maple syrup to a liquid consistency, i didn’t have to double the recipe to blend it well but it did take a little more effort. i melted vegan butter in a pan and poured enough batter to make small pancakes. i ended up with 5 of them and they were so delicious! perfectly sweet and the butter gave them a little savory flavor which made them even better. they taste like they aren’t supposed to be healthy lol! i ate all 5 small pancakes and it completely filled me up. will definitely make again and i highly recommend to anyone looking for a quick and easy vegan healthy pancake recipe!
Thank you so much for trying them 🙂