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.
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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😛
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Or these Healthy Blueberry Muffins
Made these pancakes this morning. They are yummy! I used Kefir for my milk. I wondered how they would taste because my banana was almost black in over ripeness. Did not hurt the pancakes at all, in fact the banana flavor seems to disappear!
Thank you so much for making them!
These look so simple and I can’t wait to try them!
Hi! Have you ever tried quinoa flakes? Not sure if you consider quinoa to be a grain and thus off limits; but now that you brought it up, I’m wondering how it would work here!
Oats give me indigestion. Wondering if almond flour or hazelnut flour would work. I have quinoa flakes and so might try that. Have had them a couple of years and never found anything to do with them.
Sandra, I’d also like to try them with almond flour or meal instead of the oats. I realize you wrote your comment over a year ago but did you ever try almond flour? If so, what did you think? (I just made these today as written and they were very tasty. Thanks, Katie!)
You are gorgeous! I don’t follow many food blogs, but I have followed yours for three years. It was so great to see you on Dr. Oz. I hope you do more tv shows or youtube videos in the future. It’s nice to see the person behind the pictures.
I’ve seen this recipe everywhere! I’ve tried it once and it’s so so good!
Darn it – I wish this was on during one of the days that I was working from home (with Dr. Oz on in the background). I would have loved to see it! Good for you! http://www.enchantinglyemily.com
I don’t like to use quinoa flakes in anything like this because I can still taste that bitter, grassy, quinoa taste in it. What I always substitute for oatmeal is buckwheat flakes! I’m sure they would work here.
Thanks for the tip. Since I’ve never used these flakes, I didn’t know that they had a bitter and/or grassy taste. I will look for buckwheat flakes. However, I need to use the quinoa flakes as I hate to waste food. Maybe I can find a recipe or two that would overpower the undesirable taste.
Hello Sandra
I’ve a couple of recipes on my blog using quinoa flakes and yes you can perfectly sub the oats for quinoa flakes. I would blitz them to a flour first and just use it as normal gluten free flour. https://lifediethealth.wordpress.com/2015/05/02/health-in-a-bite-with-chocolate/ and https://lifediethealth.wordpress.com/2015/09/17/autumnal-cheesey-vegan-burgers/
Thanks much, I’ll check out your blog.
Sandra-
I have quinoa flakes, and they really aren’t that strong. Maybe it’s the brand or just my tastebuds, but you should definitely try them alone. I made them as hot cereal, and they reminded me of cream of wheat.
About this recipe, if you use a nice ripe banana, that should overpower the taste of the flakes (or oats) you use. Adding cinnamon will help even more. I made some for dinner last night using oats, and all I could really taste were banana and cinnamon with a pancakey texture. They were good! I put coconut nectar and maple syrup on them (not at the same time). Butter (or buttery spread) and powdered sugar would be good too.
Hope this helps!
Thanks. I’m going to make these in the morning using the quinoa flakes and some cinnamon. Not sure yet what I’ll top them with. I have a VERY ripe banana that I need to use ASAP. Later on I’ll try the flakes alone as cereal, mixing in some cinnamon and whatever else I can think of.
I love all the easy recipes. I love reading your blog and dreaming of making all the recipes I see in cookbooks but I’m not much of a cook so I usually don’t make anything. But these were even easy enough for me and they turned out great. Thanks, and keep the easy recipes coming!
Can you ever post an unedited photo? j/w