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Banana Oatmeal Pancakes (Flourless & Healthy)–Gluten-Free Breakfast

Flourless banana oatmeal pancakes made with blended oats and ripe bananas. A healthy, gluten-free breakfast packed with fiber and protein, ready in just 20 minutes.

Pancakes are usually considered a weekend indulgence, but these Banana Oatmeal Pancakes are proof that they can be both healthy and weekday-friendly. By blending oats into a flour substitute, you get the same fluffy texture without needing wheat flour. Bananas add natural sweetness, moisture, and potassium, while eggs provide protein for energy that lasts all morning. Whether topped with fresh fruit, a drizzle of maple syrup, or a dollop of Greek yogurt, these pancakes strike the perfect balance between wholesome nutrition and classic comfort.

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Banana Oatmeal Pancakes (Flourless & Healthy)–Gluten-Free Breakfast

These Banana Oatmeal Pancakes are soft, fluffy, and naturally sweetened with ripe bananas. Made without flour or refined sugar, they’re gluten-free, rich in fiber, and perfect for a quick, nourishing breakfast.

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings: Course: breakfast

Ingredients

  • 2 medium ripe bananas

  • 2 large eggs

  • 1 cup rolled oats (about 90 g)

  • ½ cup milk (dairy or plant-based)

  • 1 tsp baking powder

  • ½ tsp cinnamon

  • Pinch of salt

  • 1 tsp vanilla extract (optional)

  • Butter or oil for cooking

Method

  1. Place oats in a blender and pulse until finely ground into flour.

  2. Add bananas, eggs, milk, baking powder, cinnamon, salt, and vanilla. Blend until smooth.

  3. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.

  4. Pour about ¼ cup batter per pancake into the pan.

  5. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook 1–2 minutes more.

  6. Repeat until all the batter is used.

  7. Serve warm with sliced bananas, fresh fruit, or maple syrup.

Nutrition (whole recipe)

Calories
640 kcal Protein
26 g Fat
14 g Carbs
110 g Fiber
15 g Sugar
32 g

Notes

For extra fluffiness, let the batter rest 5 minutes before cooking.

Use gluten-free oats to make the recipe fully gluten-free.

Add chocolate chips or blueberries for a fun variation.

why this recipe

These pancakes are naturally sweet, flourless, and nutrient-dense. They’re easy to prepare, freezer-friendly, and an ideal option for families, athletes, or anyone wanting a balanced breakfast.

FAQs

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Frequently Asked Questions

Can I make these pancakes ahead of time?
Yes—store in the fridge for up to 3 days or freeze for up to a month. Reheat in a toaster or pan.
Can I replace the eggs?
Yes, use 2 flax eggs (2 Tbsp ground flax + 5 Tbsp water) for a vegan version, though they’ll be less fluffy.
Do I need a blender?
A blender makes the texture smoother, but you can also use quick oats and mash everything by hand for a rustic version.

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