Learn how to make simple, healthy flourless pancakes at home with just three main ingredients—no gluten, no dairy, and no refined sugar required.
3 Ingredient Flourless Pancakes
The idea of three-ingredient flourless pancakes has been popular online for years, but many recipes include an egg as one of the ingredients. I wanted an egg-free option, so I considered common egg substitutes and decided to try banana. It not only acts as a binder but also adds natural sweetness and potassium.
At first I wasn’t sure how the pancakes would turn out, but I enjoy recipes that seem unlikely and then surprise you by working perfectly. These pancakes are one of those pleasant surprises.
The basic version uses one banana, 1/2 cup rolled oats, and about 3 1/2 tablespoons of milk (dairy or non-dairy). A pinch of salt and optional cinnamon or chocolate chips can be added to taste. That’s all you need to make a stack of small, tender pancakes.
Top them with maple syrup, fresh berries, or a dollop of coconut whipped cream for a naturally sweet and satisfying breakfast.
If you’re wondering about substitutes for banana, I hadn’t tested many at first—but I later discovered mashed sweet potato works well. Other swaps like applesauce, pumpkin, or nondairy yogurt may work, though results can vary; feel free to experiment and adjust the liquid as needed.
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For a moist, naturally sweet stack, try adding cinnamon or a few chocolate chips to the batter. Leftovers keep well in the refrigerator and can also be frozen for quick breakfasts.
Also be sure to try applesauce muffins for another easy, fruit-forward baked option.
Flourless Pancakes – 3 Ingredients
Ingredients
- 1/2 cup rolled oats
- 1 medium banana (about 90 g peeled) — or use mashed sweet potato
- 3 1/2 tbsp milk of choice
- pinch salt, and sweetener if desired
- cinnamon and chocolate chips, optional
Instructions
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If using a liquid sweetener, reduce the milk by the amount of sweetener added. If you don’t have a hand blender, either double or triple the recipe and use a regular blender, or substitute 1/2 cup oat flour (scant) and mash the banana by hand.
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Grease a skillet well so the pancakes won’t stick. Combine the oats, banana, milk, a pinch of salt, and any optional add-ins in a blender or with a hand blender until smooth. Pour small ladles of batter onto the hot skillet.
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Cook until the edges set and you can slide a spatula under a pancake without it breaking, then flip and cook about one more minute. This recipe yields six to seven small pancakes. Store leftovers in the refrigerator or freeze for later.
Notes
For a more traditional pancake texture without banana, try a vegan pancake recipe that uses flour and different binders.
Photos from the Dr. Oz Show appearance are included below along with links to the show recipes for those interested.
Recipes featured on the show include peanut butter no-bake cookies and crock pot cinnamon pecans. For a quick chocolate treat, dip spoons in melted chocolate, add toppings, and chill until set.
I tend to gesture when I talk—apparently that may be why I’m getting wrinkles. #overexpressiveface
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