These No-Fuss Flourless Oat Pancakes are a game-changer for breakfast lovers seeking wholesome simplicity. With a prep time of just 25 minutes, they’re quick to whip up yet deliver a satisfyingly fluffy texture and nutty, subtly sweet flavor. Perfect for busy mornings, they’re naturally gluten-free and packed with hearty oats for a nourishing start to your day.
In under 45 minutes, you’ll have a stack of golden pancakes with a tender, melt-in-your-mouth feel and a hint of warm, toasty aroma. Drizzle them with honey or top with fresh berries for a burst of brightness. These pancakes prove that healthy eating can be deliciously effortless and utterly comforting.
Simple Ingredients for Flourless Oat Pancakes
- 1 ½ cups (4 ½ oz/128 g) Old fashioned oats (or quick-cooking oats)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (7 ½ oz/213 g) mashed bananas (from about 2 medium bananas)
- 1 teaspoon vanilla extract
- 3 tablespoons (1 ½ oz/43 g) butter, melted
Easy Steps to Perfect Pancakes
- Using a food processor or blender, process the oats until finely ground into oat flour.
- In a medium bowl, combine the ground oats, baking powder, and salt. Stir well.
- In a separate large bowl, whisk together the eggs, mashed bananas, and vanilla extract.
- Combine the wet and dry ingredients, mixing until well incorporated. Stir in the melted butter.
- Heat a large skillet or non-stick pan over low or medium-low heat.
- Scoop ½ cup of batter onto the skillet and cook until golden brown, about 3 minutes per side.
- Repeat with the remaining batter.
- Serve warm with fresh fruit, syrup, or a pat of Irish butter.
- Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a warm skillet.
Delicious Toppings to Elevate Your Pancakes
Take your No-Fuss Flourless Oat Pancakes to the next level with these topping ideas! Drizzle with maple syrup or honey for classic sweetness, or add a dollop of Greek yogurt for a creamy twist.
Fresh fruit like sliced bananas, berries, or sautéed apples adds natural flavor and texture. For a decadent touch, sprinkle with chopped nuts, dark chocolate chips, or a dusting of cinnamon sugar.
Perfect Pairings for a Complete Breakfast
Serve these pancakes with a side of crispy bacon or sausage for a savory balance. Pair with a smoothie or freshly squeezed orange juice for a refreshing drink. If you’re feeling fancy, add a poached egg on top for a protein-packed twist. These pancakes also make a great base for a breakfast sandwich with eggs and avocado!
Quick Storage and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, place them in a toaster or warm skillet for a crispy exterior, or microwave for 30-60 seconds for a quick fix.
For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen for a hassle-free breakfast!
Easy Recipe Variations to Try
Customize these pancakes to suit your taste! Swap the mashed bananas for unsweetened applesauce or pumpkin puree for a different flavor profile.
Add blueberries or chocolate chips to the batter for a fun twist. For a nutty flavor, mix in chopped almonds or walnuts. If you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg for extra warmth.
Time-Saving Tips for Busy Mornings
Prep the oat flour in advance and store it in an airtight container for up to 1 week. Mash the bananas the night before and keep them in the fridge to save time. If you’re making a big batch, cook the pancakes on a griddle to fit more at once. You can also double the recipe and freeze the extras for a quick breakfast on the go!
No-Fuss Flourless Oat Pancakes
Ingredients
- 1 ½ cups Old fashioned oats (or quick-cooking) 4 ½ oz/128 g
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup mashed bananas from about 2 medium bananas, 7 ½ oz/213 g
- 1 teaspoon vanilla extract
- 3 tablespoons butter, melted 1 ½ oz/43 g
Instructions
- Either using a food processor or a blender, process the oats until they are finely ground into oat flour.
- Place the ground oats, baking powder, and salt in a medium bowl. Stir to combine.
- In a separate large bowl, whisk the eggs, mashed bananas and vanilla extract.
- Combine the wet and dry ingredients until well mixed, then stir in the butter.
- Heat a large skillet or non-stick pan over low or medium-low heat.
- Scoop a ½ cup of batter and let cook until golden brown, about 3 minutes on each side.
- Repeat with the remaining batter.
- Serve while still warm with fresh fruit, syrup and a pat of Irish butter on top.
- Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a warm skillet.
