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Flourless Pancakes – 3 Ingredients

Flourless Pancakes – 3 ingredients, no gluten, no dairy, and no refined sugar.

Easy 3 Ingredient Flourless Pancakes Recipe

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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!

Flourless Pancakes Ingredients

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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

Secretly Healthy Three Ingredient Flourless Pancakes

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Also Try These Applesauce Muffins

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Flourless Pancakes – 3 Ingredients

Easy 3 ingredient flourless pancakes with no eggs, gluten, dairy, or refined sugar.
4.84/5 (147)
Total Time 10 minutes
Yield 6 - 7 small pancakes

Ingredients

  • 1/2 cup rolled oats (45g)
  • 1 medium banana (90g peeled), or mashed sweet potato
  • 3 1/2 tbsp milk of choice (52g)
  • pinch salt, and sweetener of choice if 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

For more traditional pancakes without banana, try this Vegan Pancakes Recipe

Have you made this recipe?

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And the promised photos from my appearance on the Dr. Oz Show:

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If interested in the recipes highlighted on the show, they can be found at the following links:

Peanut Butter No Bake Cookies

Crock Pot Cinnamon Pecans

(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.)

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Apparently I really, really like talking with my hands.

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Aaaaaaaaand… this is probably why I’m getting wrinkles.

#overexpressivefaceproblems 

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4.84/5 (147)

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Published on January 11, 2016

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173 Comments

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  1. Danielle says

    This recipe looks great, can’t wait to try them for breakfast or pudding!
    Is it possible to bake these in the oven, if so what temperature/time please?
    I’ve seen other pancake recipes where you can bake one big one but it’d be great to make lots of little ones to freeze.
    Cooking in a frying pan isn’t always an option with my very busy toddler, so will be brilliant if I can just bung them in the oven!
    Thanks!

  2. emlee says

    I made these with pumpkin and they turned out great!! I quadrupled the recipe, threw in one banana and about 2 cups of pumpkin. The held together well and tasted good. I did find I had to use considerably more milk than the recipe called for, especially as the batter sat. For the quadrupled recipe, I think I ended up using closer to 3-4 cups of milk; I’m not exactly sure how much since I just kept adding milk to keep the consistency right. Thanks for the delicious recipe!

  3. K Ann Guinn says

    I followed a link from today’s email and found these pancakes. I made a double-batch and they are fabulous! I have tried another recipe for flourless banana pancakes and you’re right, it’s a lot of egg. I liked this one better and it was so easy, too. Thanks for sharing your healthy recipes! I wonder if I can sub my whey (leftover from making homemade yogurt), since it’s so nutritious and I’m always looking for good ways to use it up. I may try that next time. 🙂

  4. Lance says

    We have been using this recipe for around two years now and it is a continual go to. Thank you for it. I rank it five of five.

  5. Jeanne Kirkland says

    Katie, I have been following you for uears, but never commented until now. I have recently discovered even more food sensitivities than I already had and finding things to eat is becoming a struggle. I just tried your 3 ingredient pancakes…and while I don’t like banannas and seem to be having a slight reaction, they were very good!! I am wanting to sub non-dairy yogart for the bananna, but not sure how much to use? Your reply would be very VERY much appreciated! Thanks in advance, Jeanne (another Dallas girl?)
    PS…my recipe photo below ?

  6. Stephanie Gagnon says

    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.

    • Jason Sanford says

      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)

  7. Natalia says

    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.

  8. Kelly says

    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!!!!

    • Jason Sanford says

      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.

  9. cass says

    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!

  10. Megan says

    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.

  11. CS says

    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.

  12. Lidia P says

    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.

  13. Katy says

    I loved these with banana and I’m eager to try them with sweet potato. Thanks for providing weight measurements.

  14. Aimee B. says

    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. 🙂

  15. morgan says

    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.

  16. Diane says

    I made them and they were easy to make and tasted delicious. I did add a touch of vanilla and cinnamon and next time I’ll add more because I love cinnamon. Overall, this is a great recipe. I was eating them as soon as they were cooked and making up the next one. Thanks for this easy and healthy recipe.

  17. Dee says

    I placed my rolled oats in a food processor to make oat flour, used unsweetened vanilla almond milk and added pumpkin pie spice! I also used a very ripe banana. They were delicious! Can’t wait to make and eat them again!

  18. Sabina says

    Made these this morning and they were great! I doubled the recipe and used a blender, and it made about 3 full-size pancakes. I added a couple extra tablespoons of oat milk because the batter was a little thick. I’m surprised at how well they cooked and kept their shape. Will definitely be making these in the future, especially when I’m craving pancakes but and want to feel guilty afterwards 🙂

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