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
Can you sub for oat flour?
You mean use oat flour instead of oats?
I didn’t blend these, and just mixed almondmilk, banana, and oats, but these were amazing! Great recipe:)!
hi katie,
usually when i make a recipe like this i grind the oats first, but your recipe says to put all ingredients in and blend. so i shouldn’t grind the oats first?
dawn
Either way works!
yummy panckes…….
Any chance this would work mixing the ingredients with a spoon instead of a blender? I realize the oats are supposed to be pureed with the other ingredients, but I don’t have electricity and would still love to try these delicious-looking pancakes! Probably if I purchased oat flour, it would work fine, right? Probably about 3/4 cup instead of 1/2.
I’m sure it would be fine with oat flour. Just play around with the amount 🙂
I just tried your 3 ingredient flourless pancakes and they were amazing! Thank you so much for the recipe. I shared them with my grandmother who is unable to eat gluten and is diabetic so they made the perfect dessert (using gluten free oats of course). They were so simple and quick to make, I’m now obsessed. I can’t wait to try more of your recipes. 🙂
Just had these and they are divine! It made 3 fluffy golden pancakes (around the size of tea costas). I cooked them in a tiny amount of vegan butter, then smothered in crunchy peanut butter and topped with hemp hearts and cacoa nibs. I’ve been craving pancakes and this healthy recipe really satisfied my craving.
Equation: banana + cacoa nibs + peanuts + hemp = heaven.
I would upload a photo (they look beautiful) however I ate them all before I got a chance?.
Amazing! Just made them and I served them with some peanut butter and homemade cherry marmelade. Really nice and easy to make!
Delicious! I doubled the batch and enjoyed the leftovers cold. I also used a ceramic nonstick griddle so I didn’t need to grease it heavily. I did fold in some chocolate chips and for the sweetener I used a small amount of date paste per batch.
This recipe looks great, can’t wait to try them for breakfast or pudding!
Is it possible to bake these in the oven, if so what temperature/time please?
I’ve seen other pancake recipes where you can bake one big one but it’d be great to make lots of little ones to freeze.
Cooking in a frying pan isn’t always an option with my very busy toddler, so will be brilliant if I can just bung them in the oven!
Thanks!
I made these with pumpkin and they turned out great!! I quadrupled the recipe, threw in one banana and about 2 cups of pumpkin. The held together well and tasted good. I did find I had to use considerably more milk than the recipe called for, especially as the batter sat. For the quadrupled recipe, I think I ended up using closer to 3-4 cups of milk; I’m not exactly sure how much since I just kept adding milk to keep the consistency right. Thanks for the delicious recipe!
I followed a link from today’s email and found these pancakes. I made a double-batch and they are fabulous! I have tried another recipe for flourless banana pancakes and you’re right, it’s a lot of egg. I liked this one better and it was so easy, too. Thanks for sharing your healthy recipes! I wonder if I can sub my whey (leftover from making homemade yogurt), since it’s so nutritious and I’m always looking for good ways to use it up. I may try that next time. 🙂
Will this work with buckwheat flour? Thank you!
We have been using this recipe for around two years now and it is a continual go to. Thank you for it. I rank it five of five.
Katie, I have been following you for uears, but never commented until now. I have recently discovered even more food sensitivities than I already had and finding things to eat is becoming a struggle. I just tried your 3 ingredient pancakes…and while I don’t like banannas and seem to be having a slight reaction, they were very good!! I am wanting to sub non-dairy yogart for the bananna, but not sure how much to use? Your reply would be very VERY much appreciated! Thanks in advance, Jeanne (another Dallas girl?)
PS…my recipe photo below ?
I have your recipe books and LOVE making these delicious foods. I’ve lost weight with these books as I have a huge sweet tooth that doesn’t have to stop now!
http://WWW.topspot4u.com