4-Ingredient Flourless Banana-Nut Pancakes

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EASY 4-ingredient Flourless Banana-Nut Pancakes are made with ripe bananas, nuts, oats and egg for quick healthy breakfast! A perfect way to use up those ripe bananas.

EASY, healthy flourless pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.4-Ingredient Flourless Banana-Nut Pancakes

Now lets not confuse these pancakes with traditional pancakes, these have no flour, but they are tasty nonetheless. Of course, if you prefer more traditional pancake recipes you may like these healthy Whole Wheat Pancakes, Pumpkin Pecan Pancakes, Chocolate Chip Banana Pancakes.

EASY, healthy pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

Helpful Tips

Since these pancakes are essentially eggs, bananas and oats, they won’t be as fluffy as traditional pancakes. For best results, the riper the banana the better as they turn out sweet without the need to add sugar. Cook them over low heat so they cook through in the center and gently turn them so they don’t break as they are more delicate. For topping, you can drizzle a little raw honey, pure maple syrup or even great with nut butter.

Waffle Them

I’ve had even better success with making these in the waffle iron like you can see on this video.

More Banana Recipes You Will Love

EASY, healthy flourless pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.
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4.56 from 131 votes
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4-Ingredient Flourless Banana-Nut Pancakes

318 Cals 10 Protein 36 Carbs 16.5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 1
COURSE: Breakfast, Brunch
CUISINE: American
EASY, healthy pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

Ingredients

  • 1 medium ripe banana, the riper the better
  • 2 tablespoons quick oats*
  • 1 large egg, beaten
  • 2 tablespoons chopped pecans

Instructions

  • Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
  • Heat a large nonstick skillet over medium-low heat, pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden.
  • Top with 1 teaspoon of your favorite syrup or honey if desired.

Video

Notes

*check labels for gluten-free

Nutrition

Serving: 3pancakes (entire batch), Calories: 318kcal, Carbohydrates: 36g, Protein: 10g, Fat: 16.5g, Saturated Fat: 2.5g, Cholesterol: 186mg, Sodium: 72.5mg, Fiber: 5.5g, Sugar: 15.5g
WW Points Plus: 9
Keywords: 4-Ingredient Flourless Banana-Nut Pancakes, banana egg pancakes, banana nut pancakes, flourless banana pancakes, gluten free pancake recipe, healthy banana pancakes

EASY, healthy pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

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391 comments

  1. These came out great but I made minor tweaks. I added 1 teaspoon of baking powder, 1 oz of milk, and a tiny splash of vanilla extract. Cooked them low and slow as suggested and used nonstick spray. Will make again. 

  2. This is so delicious!  I substituted blueberries for the pecans and used sf syrup for a 1 point breakfast!  So good and so filling!

  3. This was a rare failure for me as written. As other commenters have noted, the batter is very runny, and it didn’t hold together well (despite going low and slow with the heat and flipping carefully). The pancakes were also super flat. For my second batch, I doubled the oats, added a scoop of Premier Protein powder, a half-tsp of baking powder, a pinch of salt, and some cinnamon. I know that’s basically a whole different recipe, but the pancakes were delicious and fluffy.  And it only increased the WW point value by two!

  4. I made them in a waffle maker, so much better then frying pan and I didn’t have to flip them…

  5. Very easy to make and very filling!

  6. This recipe was not a winner for me. The sum was not greater than its parts…it tastes like banana and egg mixed together. Giving it 2 stars because my 3 year old and 1 year old liked it (minus the nuts).

  7. New favorite! I needed no syrup because they were sweet enough and they feel healthy with all of these ingredients. Will be using this over and over.

  8. I was skeptical at first because I’m used to traditional pancakes but decided to try them and I’m so glad I did. While the pancakes were delicious I wished I’d read through the comments first and tried some of these tips. My pancakes fell apart very easily and were burnt just a bit. Now I know to cook them low and slow for a full 4 minutes. I plan make them again tomorrow morning and will heed the advice, lol!

  9. I really enjoyed these.  I have made with quick oats but tried oat flour this time.  The texture was just like pancakes.   Some things I think could prevent pancakes from setting are overly mashing your bananas, which can make them watery, flipping too soon, or not letting the pan warm, which allows the batter to run.   

  10. I’m a recipe follower and tend to need to read the recipe every time I make something just to remind myself. Please edit the recipe to indicate that you need to use cooking spray! I forget every single time and end up with pancakes that are stuck to the (nonstick) griddle and I can’t flip them. I’m assuming it’s because of the sugar from the bananas starting to caramelize? I end up with piles of pancake mush that while they still taste good, are not pancakes. I see that you use spray in your video, but there is no mention of cooking spray in the recipe itself

  11. This is a great way to use ripe bananas. For variety, i shipped the pecans and added 1Tbsp PB2 peanut butter powder with cocoa to make Chocolate Peanut Butter Banana Pancakes (2 B). Delicious!

  12. A challenging pancake to cook–go low and slower and flip like “you mean it” and they do well. I did 6 little ones and used egg beaters and a pinch of baking powder. I put some PB2 on them and skipped nuts this time. Great use of an over ripe banana. One of our favorite pancakes is the Banana nut pancake ( love those and make double and freeze them) but this one is a great one serving option without the flour. Great flavor, soft texture.

  13. I tried these this morning. The taste was good and it was super simple to put together but my pancakes got pretty dark when following the directions. I cooked them on my stovetop with a nonstick pan and even on low, they looked almost burnt after 3 minutes. Maybe I’ll do better next time! 

  14. Can I make these with regular oatmeal…not the quick type

  15.  Mine didn’t  quite look like the pictures but tasted very good! 
    Didn’t use pecans, used a very small amount if wants instead with sugar free syrup! 

  16. These are so good. I use a little sugar-free syrup. Delicious. 

  17. Points are wrong!? I loved the recipe, but if I’m doing it correctly, a Blue 4 Point serving is one pancake. Please tell me I’m wrong!?! A 1/4 cup of pecans is 7 points as it is… 

    • Hi there. The recipe calls for 2 Tbsp of chopped pecans. I just put that into the WW app and that is 3 points in the Blue plan. Hope that helps. 2 Tbsp = 1/8 cup. 

  18. These are just wonderful! Healthy, delicious, and super easy to make.

  19. Made these and they were a bit messy when I flipped but I don’t think I waited long enough before doing so. They tasted great and I plan to make again – very easy prep.

  20. Awesome site. Tried the banana pancake. Added a little milk. Was Awesome my wife loved them. Going to try more soon.