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 just finished making these pancakes. YUMMY!! I added some hemp hearts and a little vanilla and no sweetener. Very good indeed. Thanks for the recipe, this will be one I use weekly.
I love your idea to add hemp!
Do you think you could put this in a waffle iron?
Hmmm, we honestly haven’t tried it so can’t say for sure what might happen. It sounds like a fun experiment. Be sure to report back if you try!
Jason (media relations)
Simply amazing. Quick, effortless, healthy, and satisfied all my cravings. Thank you for the recipe.
Quick tip: I used a coffee grinder to mx all ingredients together and ground oats.
Im sure someone has already asked but What would you grease the grill pan with for the pancakes
Oil or oil spray 🙂
Just made these this morning and they were amazing! Didn’t use any sweetener and had them with a mix of peanut butter and maple syrup combined and heated in microwave, and then later with frozen strawberries warmed up with some coconut sugar. MMMMM!!!!
What consistency should the batter be? Using the recipe measurements mine came out as a thick porridge!
Pancake batter consistency – if too thick, just add more milk of choice!
Jason
Oats are not gluten free
Actually, they are. For Celiacs, you can buy certified-gf oats, which mean they aren’t even processed on the same machinery as any wheat products. But oats, themselves, do not contain gluten.
made these this morning and they do work! the pancakes didn’t come out perfect but it’s nothing i can’t fix in the next few trials. i put a little more milk because the mixture was a little too viscous. i’m thinking to pre-pulverize the oats into a fine powder before mixing it with the rest of the ingredients next time.
my blob won’t flatten on its own so i had to flatten it out manually with my spatula. i’m not sure if it’s just me but my mixtures tended to break in half as i try to flip them. i’ll try smaller blobs next time. this would taste amazing with cocoa powder i can tell.
found this recipe simply because i ran out of flour. perhaps i’ll give eggs a go for better binding properties next time as well.
thank you so much!
So I’m not sure I’m interpreting the directions correctly. If I’m NOT using a blender or hand blender, I use oat flour and mash the banana and mix the batter together by hand…correct? But if I AM USING A BLENDER, I use WHOLE regular oats and mix everything together using the machine? Does the recipe still turn out okay if I opt to do everything by hand? Thanks.
Yes and yes!
I had to add a LOT more milk. Delicious, though.
Wow! I made them wrong and still delish. I guess I was to hungry to read correctly so I doubled the oats and milk. I did toss 1/2 cup blueberries on them and I don’t think I will ever go back to store box pancakes.
I used 1/3 cup oat flour and mixed these up in my ninja blender. So easy to make and tasty!
OK,WELL U DON’T TELL ME HOW TO MAKE THESE.Right now, I’m stuck with 3 of my siblings while my other sister and mom go shopping.I want to make them something special just for fun,right????WELL,HATE TO BREAK IT TO U HUNNY,BUT I CAAAN’T.WONDER Y?I’M ONLY 11 YEARS OLD,I CAN COOK.I’M PRETTY SURE I COULD MAKE ALLLLL THESE THINGS,I JUST NEED THE RIGHT INGREDIENTS..BUT,REMEMBER…I CAAAAAN’T!!!!!!!thanks a lot 4 all this “help”.yeah.welp, guess i better starting looking for OTHER recipes.I give this a BIIIG THUMBS DOOOOOOOOWN.
…..what?
I loved these with banana and I’m eager to try them with sweet potato. Thanks for providing weight measurements.
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.