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A stack of four flourless banana pancakes on a white plate, topped with and surrounded by strawberry slices

Flourless Banana Pancakes

These flourless banana pancakes are made with simple ingredients for a quick, delicious, and healthy breakfast! Just add your favorite toppings and enjoy.
Course Breakfast
Cuisine American
Diet Diabetic, Gluten Free
Keyword banana pancakes, flourless pancakes, gluten-free pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 128kcal


  • 2 medium bananas
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon salt


  • In a large bowl, mash the bananas with a fork until mostly smooth. Some lumps are okay.
  • Add the eggs and vanilla extract, then whisk well.
  • Add the oats, baking powder, cinnamon, and salt. Stir until fully combined.
  • While the pancake batter rests, heat a nonstick pan over medium heat.
  • Spoon ¼ cup of batter onto the pan. Cook for 3-4 minutes, or until bubbles start to form.
  • Flip the pancake and cook for an additional 3-4 minutes.
  • Remove from the pan and set aside. Repeat with the remaining batter until you have 8 pancakes total.


This recipe is for 4 servings. If you make 8 total pancakes, each serving will be 2 pancakes.
For gluten-free, make sure to use certified GF oats.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F until warm.


Serving: 2pancakes | Calories: 128kcal | Carbohydrates: 17.5g | Protein: 5.8g | Fat: 4.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 138.8mg | Sodium: 259.5mg | Potassium: 266.8mg | Fiber: 2.2g | Sugar: 7.4g | Net carbs: 15.3g