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4-Ingredient Flourless Banana-Nut Oatmeal Pancakes

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EASY 4-ingredient Flourless Banana-Nut Oatmeal 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.Flourless Banana-Nut Oat 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

4-Ingredient Flourless Banana-Nut Pancakes

4.58 from 136 votes
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.
Course: Breakfast, Brunch
Cuisine: American
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.
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Yield: 1
Serving Size: 3 pancakes (entire batch)


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


  • 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.

Last Step:

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*check labels for gluten-free


Serving: 3 pancakes (entire batch), Calories: 318 kcal, Carbohydrates: 36 g, Protein: 10 g, Fat: 16.5 g, Saturated Fat: 2.5 g, Cholesterol: 186 mg, Sodium: 72.5 mg, Fiber: 5.5 g, Sugar: 15.5 g


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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397 comments on “4-Ingredient Flourless Banana-Nut Oatmeal Pancakes”

  1. One of my favorites! These are absolutely delicious. Mine take about 4 min. per side at 350 on my griddle. Perfect. 💗

  2. Yummy! Great basic ingredients. Love this recipe inspired by Skinny Taste I had fun modifying Recipe. Added some: salt, 1/2 oat Quick Oats/ Oat flour,1/2 cap cider vinegar, water 2tb, tripled recipe. And 1/2 batter added wheat flour for glutenous husband:)
    made 4 med size cakes for 2 adult servings:)
    Left cakes : flat, dense, chewy, natural fun like our ancestors made:)
    Right cakes: +++2-3 TB flour (gluten) a bit puffier:)
    Nxt time not adding gluten flour. Hubby liked non gluten ones better too.
    Real maple syrup warmed made oat cakes sweeter. Nxt time skipping syrup. Perfect w the natural sweet banana.
    Have a fun active day!

  3. I *love* these pancakes….. They are plenty sweet for me, I don’t need to add syrup! I just saw that she puts this recipe in the waffle iron, which I am super excited to try. I usually freezes these in batches of 2 for quick & easy breakfasts for me.

  4. 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. 

  5. Avatar photo
    Annette Cocke

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

  6. 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!

  7. 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).

  8. 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.

  9. 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!

  10. 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.   

  11. 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

  12. Avatar photo
    Cindy Watson

    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!

  13. 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.

  14. 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! 

  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. Avatar photo
    Julie Dengler

    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… 

    1. 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. 

  17. Avatar photo
    Krista Vining

    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.

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

  19. These pancakes were delicious! I read through the comments and followed the recommendations of others – I started with a griddle temp of 250 and raised it to 300 after a couple of minutes, I waited a good 4 minutes before I started to check the bottoms on the first side, I waited until the first side was pretty dark before flipping, and I added a dash of salt, cinnamon and vanilla. It was like warm yummy banana bread in pancake form. I think I’ll go ahead and use up my other bananas to have some of these for the week. Thanks for a great, easy, healthy recipe 🙂

  20. These 4 ingredient banana pancakes were delicious.  I was skeptical but nooooo…very easy to make and I certainly will make again.  Nice to have a way to use the over ripe bananas and guilt free pancakes!

  21. I was hesitant to try this recipe because I love traditional pancakes so much and couldn’t imagine a pancake made with only 4 ingredients! But, I made them this morning and thought they were fantastic. This is a great, healthy alternative! Thank you Gina!

  22. I’ve made these pancakes gluten free for a few years.  Even though the rest of the family can eat gluten, they enjoy these just as they are!  If we have time, everyone helps make them. It’s a very special time that I can share with my grandchildren!!  A good friend sent me the recipe a few years ago, and we’ve all been enjoying it ever since then!!

  23. These are part of my regular rotation! Reading some prior comments – a few things to note.  The flavor is awesome but I add cinnamon to all my sweet breakfast foods so I highly recommend that. Yes, these can be tricky to flip and probably won’t look like the pictures but it’s ok! Mine usually fair on the side of “well done” but they never taste burnt! I still spray nonstick pan because there’s no oil in this recipe so just to make sure. This is really like cooking eggs so treat it as such.  The more you make these the better you get. I generally start with medium heat and eventually work to low heat. And I’d say it’s about 6-8 minutes before the first flip occurs.  I LOVE this recipe.

  24. I loved these. I made a triple batch for myself and the family. I had to use rolled oats, and walnuts instead of pecans because that’s what I had on hand. I made them in my cast iron pan with a little spray. 
    I only had one mess up because I tried to turn it too soon…definitely use low heat and be patient!

  25. Avatar photo
    Ellen A Linsen

    Made as written. Pancakes stuck to my non-stick griddle quite a bit, so we had banana pancake scramble. Flavor was ok. Not my favorite.

  26. Just made these and oh man I’m in love. Tweaked recipe just a bit after reading some comments. I ground old fashioned oats and half the pecans then added a little baking powder and cinnamon. I also added a 1/2 tablespoon of chia seeds along with the rest of the chopped pecans for some more fiber. I only eat 2 meals a day so I try to pack a punch of nutrition into each meal. These pancakes ended up so good they reminded me of banana bread. A little more dense than regular pancakes but that didn’t bother me at all. I actually loved the texture. Will be maki these often. Next I’ll use blueberries! Thanks for the recipe! 

  27. I only have regular oats I use for overnight oats in the house. How would I change this recipe to use that?

  28. Could I have used egg white instead of whole egg? I tired and I didn’t succeed my pancake burnt and I only had one banana.

  29. Just made these this morning. My first one came out very messy.
    The second and third ones came out great. They were all delicious! I should have put cinnamon and maybe some vanilla. I also used rolled oats. I would make them again!

  30. Flavor is right, but I could not get these to hold together for flipping no matter what temperature I tried or how thin or thick I spread the batter. The bottoms would get to dark before I could ever get the pancake to hold together on a spatula. Don’t know what was different about what you did but I couldn’t even get close to the picture as far as light golden brown. More like pasty oatmeal with a almost burnt bottom before able to lift.

  31. These were good, but I felt like they really needed a little salt. Next time I will make them adding cinnamon as well as salt. Used rolled oats as I don’t have quick oats and they were great. I too had my first one break in half but left the other two flipping them a little later and they came out great, so you really need to be sure they are golden and set on one side carefully flipping them to the other side.

  32. Avatar photo
    Sheri Rasnake

    I made these this morning and they are filling and fantastic! These definitely will amongst my favorite recipes. 

  33. I made these for my Mom and myself for breakfast today. Absolutely delicious… the nuts were a great addition, buttery and warm, with a nice bite. We both loved it so much…thank you Gina. I really love your recipes. On a journey to cook and eat healthier and your recipes help me so much.


  34. Avatar photo
    Crystal Burks

    Delicious! Used old fashioned oats because it was on hand also added cinnamon. My 13-year old and I loved them! 

  35. Wow!! I wasn’t expecting much, but I should have. Will definitely make again! A special treat that you can feel good about.
    I’m obsessed with cinnamon so I added a dash of that to the batter.

  36. So delicious and works every time. For those having trouble with the flip, you really need to wait until the first side is cooked and a wide spatula. This is key, and I promise you’ll love it.

  37. Hi everyone! 
    Gina, or any others, do you know if these would freeze well and reheat? I’d like to make ahead a batch for my grandmother for her to reheat anytime for a nutritious easy breakfast 🙂 thanks! 

  38. Made these for my 2-yr old nephew and myself. I added a pinch of salt and a pinch of brown sugar. They did not come out as pretty as they look in the picture and the first two fell apart when flipping but they tasted great! I do not like egg but I couldn’t even taste it. My nephew loved them as well.

  39. These were great!!  My 2 year old approved as well.  I like that she got a little protein (she normally won’t eat eggs), so bonus!  Will definitely make again!

  40. Hi. I love these but i can’t seem to figure out how to flip them without everything falling apart!!

  41. I don’t know what went wrong… but all I got back were big piles of cooked mush. They wouldn’t stick at all and were just goopy. No solid part of the things. I ended up tossing them >,<

  42. I don’t know what I did wrong here, but I just could not like these. They tasted just like scrambled eggs. I used very ripe banana and cooked as it stated, but when I tasted it I couldn’t eat it. I had to throw it out. I don’t like the taste of plain eggs and this is exactly what this tasted like. This is the first recipe that I have tried of Gina’s that I didn’t like, so I was kind of bummed. If you don’t mind the taste of scrambled eggs, then you will probably like these as an alternative for pancakes. They just weren’t for me. I will say though, that I was surprised that they looked exactly like pancakes and held up well, so that is a positive. I am going to try some other breakfast recipes.

  43. Mmmm.  I just had these for brunch and they made a very filling serving for an old girl like me😂.  They were yummy!  After reading the comments, I added 1/4 tsp of baking powder and, as I had no quick oats, I used the normal ones.  Mine were darker than those pictured although I cooked them for the prescribed time over a very low heat in my trusty (non-stick) ScanPan with a testy bit of peanut oil to prevent sticking.  They are very delicate and the first one almost broke when I turned it.  These are not your standard (calorie-laden) pancakes but they are delicious and satisfying.  The pecans are a wonderful crunchy addition.  Thank you!

  44. Avatar photo
    Cindy Papaleo

    The best recipe of the year for me! I make these at least every other week for a nice variation of a healthy lowfat breakfast.

  45. I really enjoyed these.  I put the points into the WW app and realized that if I switched the pecans to chopped fruit (I used little pieces of fresh raspberries), the whole thing is only 1 point! I think their sweet enough and tasty enough with no syrup, but the sugar free fake maple syrup doesn’t add any points whether you use a teaspoon or a tablespoon.  My only issue is that they are incredibly hard to turn and don’t turn “nicely”.  I did do low heat on my electric skillet (250-275).  I think next time I would sacrifice 1 point to put a little oil on it to see if that would help. 
    Gina is a genius to think of this recipe! 

  46. First time I made these pancakes…wow!  I made four small pancakes and shared with my husband. Next time I will add fresh blueberries instead of topping with nuts.

  47. 1st time making these. I took the advice as read in the comments section and pulverized my whole oats, (no quick oats on hand) in a food processor. I then added the banana, egg and pecans. I added a tablespoon of flaxseed meal to up the fiber content and maybe help hold the other ingredients together. pancakes came out delicious. I had no trouble turning them over and they were well done in the center.. They were somewhat fluffy, which I didn’t expect. Topped with butter, nuts(love nuts) and sugar free syrup. I would definitely make it again.

  48. Avatar photo
    Samantha Arce

    I added an egg replacer to make it vegan and it worked well! I’ve had the original recipe and love it. 

  49. I used coconut flour instead of oats. Also had no issues flipping using the ‘low and slow’ method. Easy and tasty! I topped with blueberries. 

  50. This was do yummy! I didn’t have nuts so I omitted it. I also didn’t have plain oats so I just used what we have which is Cinnamon and Spice Quaker instant oats. Still so delicious!

  51. I subbed almond flour for the oats and topped them with salted date caramel and peanut butter. So good!!! Thanks for the recipe!

    1. Hi Amanda. What a great idea, using almond flour. How much flour did you use instead of oats? I think I would much prefer that. Thanks!

  52. I loved these!! I didn’t have pecans, so I garnished them with a few  blueberries and a couple of sliced strawberries and topped it with  whipped cream!  Delicious !!

  53. I’ve made these several times. The last time, I added 2 TBS of whole wheat flour. It helped the texture and made them lighter and a little fluffier. 

  54. Hi, the recipe is very easy was very happy with. only one thing is hard to flip them over. why? I did make it multiple times already. I always have that problem…

  55. So easy and very tasty – did add a few drops of vanilla and loved the crunch the pecans gave to the pancakes. Can’t wait to make this again.

  56. Tasted amazing….so sweet I didn’t even need syrup. I used steel cut 3 minute oats and they added a chewy bit to the pancake…I may try blending the mixture so my kids don’t notice! I did add a drop of vanilla because, why not?
    Thank you for another amazing recipe to add into my healthy repertoire. I can always count n skinny taste for sure!!!!

  57. I was surprised to like these pancakes more than I thought I would. Read the other reviews and I also ground the oats, added cinnamon, and then a couple pinches of nutmeg, my favorite. Bought chopped pecans to sprinkle on the pancakes and enjoyed having them in every bite. Liked the banana flavor and texture of the pancakes so will make them again maybe even for lunch. Made and reviewed for the Alphabet recipe tag game.

  58. I loved this recipe! I’m not fancy like all you vitamix owning people so I used my mini cuisinart to turn the oats into a flour. All I had was cinnamon apple instant oatmeal so I used that. I added the banana and the egg to the cuisinart and blended everything up and then cooked it. I didn’t have pecans either. It was really good! A little hard to flip, but good!

  59. Avatar photo

    This one was a bomb :(. I love Gina’s recipes but this one was barely edible, and I read most of the comments prior to making and grinded the oats, etc.  I also cooked on low and waited until they were fully set before turning, but honestly, these were just awful. My husband took one bite and was done, and I didn’t fare much better. 

    1. Wow, I can’t figure out what went wrong for you. I made them last night for the first time and this is the best banana pancake recipe I’ve tried so far! I’m piling strawberries and Cool Whip on them to make sort of a shortcake type dessert.

  60. Cooking slowly is the key. I added a splash of vanilla and a pinch of cinnamon – nutmeg would work too.  I  reduced the oatmeal to flour consistency in the blender and added the egg and banana . I then blended those three ingredients – so fast and easy! Perfect for a lazy Sunday morning. Yummy!

  61. Woke up this morning and my husband had made these for us. Better than normal pancakes! He did use some of the suggestions in the comments – blending the oats, and keeping the griddle at a lower temperature. The (very picky) toddler requested we add chocolate chips to his next time but he ate this without hesitation!

      1. Avatar photo
        Debbie Buckley

        This says the serving size is 1 but it also says “the batch” so my interpretation is that one batch is a serving and is 4 points.

      2. I’m confused…. the points are for the whole thing, right?  When I use recipe builder, it shows 3 points for the whole thing, and then the 1 tsp maple syrup would be an extra point, right?

    1. I can’t eat eggs- I’m going to substitute aquafaba ( liquid from a can of garbanzo beans) instead! 

  62. Love the idea of using the Vitamix on the oats! That way I don’t have to use the quick cooking kind. I have made the two ingredient pancakes several times (1 ripe banana, 1 egg), but I bet the oats bind it together much better and more nutrients and fiber as a bonus.

    1. I put the osts in Vitamix. After it was flour consistency, I tossed in the egg and banana – blended the three ingredients. So easy.

    1. You really have to cook them slow on medium low. That’s the trick and it is counter-intuitive to anything you ever knew about making pancakes.

  63. Avatar photo
    Melissa Russell

    Thank you Gina for making healthy meals and weight loss fun! Our family loves your recipes. These recipes help keep us on track whenever we gain the dreaded 10 pounds. 
    Does anyone know if they can be made the night before and reheated? Wondering if the texture would change. Thanks!

  64. Avatar photo
    Melissa Nielsen

    I made these this morning exactly like recipe but added a shake of cinnamon…basically make put on med heat and walk away for a bit, I had no problems flipping them….they are yummy!!! I would recommend tasting them before putting syrup on, I actually found they are sweet enough with out syrup.

  65. These are good! I made them according to the recipe, but I like the idea of using a blender to make the oats into oat flour before adding to the mixture. I will try that next time. A little butter & honey are great toppings.

  66. Avatar photo
    Tamera Lawson

    MY 5 year old and 2 year old grandson EACH ate the 3 pancake serving, a real surprise to me.I thought they would each eat a couple.
    I had to make another batch just to get any.
    So simple.


  67. On my second try, I blended oats in Vitamix to a flour consistency. The griddle was on low flame. The only thing I added was a pinch of cinnamon. Worked like a charm. Will make again! I am learning that reading the comments can be very helpful!

  68. not much of a cook. Made these this morning and they were FANTASTIC. If I closed my eyes I could have sworn I was eating at IHOP! 🙂

    I want to make them a few times this week but mornings are HECITC!!! Anyone premixed the batter and refrigerate overnight?

  69. We didn’t have pecans so I turned this in to a three ingredient pancake. Turned out great!  Just had trouble flipping them. They were only 1 Freestyle point without the nuts. And very filling. 

  70. The secret ingredient to these is patience. I cooked the first batch on med, they burned. I cooked the second batch on low and let them sit (this is where patience comes in) in a pan sprayed with olive oil instead of fighting them to flip. When they were bubbly on top and the edges were dry (just like regular pancakes) and were willing to let go of the pan, I carefully flipped them. If there’s any resistance to letting go—wait!

    They were perfectly fluffy and yummy. I put a drizzle of honey on mine which was amazing. Thanks Gina!

  71. Avatar photo
    Ivonette Haagen

    FIVE STAR!! I didn’t use the pecans. Didn’t have any. Otherwise I followed recipe. Turned out DELICIOUS!

  72. I just made these from frozen bananas and they work fine! I put the banana in the microwave for 30 seconds. I am teaching a healthy cooking class in this is going to be my first recipe! Are usually top the pancakes for the fruit compote – I take blueberries for everyone and put them in a double boiler and make a lovely blueberry sauce and that’s all I put in them. 

  73. Has anyone made these to freeze and eat throughout the week?  I’m looking for a gluten and dairy free breakfast that I can make on weekends and heat up for quick breakfasts! Thank you!

  74. Very nice flavor.  Used rolled oats, processed all except nuts with immersion blender.  Added vanilla, cinnamon and butter, cooked in waffle iron.    

    Flavor was great! They were not as crispy as I would like, will beat egg whites separately next time to see if this does the trick.

    1.  Maybe substitute pumpkin?
    2.  Wondering if these might make good muffins as well?

  75. Avatar photo
    Lynne Krueger

    Texture is always a show stopper for me. I use Musili instead of rolled oats and I add a little more for texture. Does the 4 FS points include the pecans and the “drizzle of fav syrup or honey”? 

  76. Has anyone tried these pancakes with canned pumpkin? It seems to be about the same consistency as mashed banana. Not being a banana lover, I think I will try it. I also like the idea of pulsing the oats
    a few times to make a “flour.” Slow, low cooking sounds like the way to go for a moist batter.

  77. Absolutely amazing! Addicted!! Used chopped walnuts and mixed throughout. Use two spatulas to flip, one from each side, works great!

  78. I made this for breakfast this morning. YUMMY!!! My 16 month old grandson couldn’t get enough even after eating his own breakfast. I will be making this again and again but in a bigger batch.

  79. It took me a few batches to get the heat on the pan right but once I did it was great. I found smaller (like 3.5 inch) cakes to work best. Also next time I think I’ll make the batter the night before and let it set up in the fridge a bit for a beefier cake. 

  80. Avatar photo
    jessicathehousewife, #skinnytastediehardfan

      I FINALLY GOT THESE RIGHT!!!!! The key, as many other reviewers say, is in the heat. It has to be medium-low. I added cinnamon, skipped the pecans,   drizzled warm syrup and a little butter…DELISH! 

  81. I’ve made this a few times.. and have experimented with other ingredients as well. As it is thay turn out great . Best results from a cast iron skillet on med low heat . I have also used instant oatmeal apple cinnamon flavor ( low sugar kind) and they were great. I incorporate the pecan iin bits into batter and put bigger bits on top at end.
    A few tips I learned ….
    … low to med heat is key ..
    …. fluffy but “chewey” when grinding oats or over mashing bannana
    …. powder sugar on top with a little butter instead of syrup for variety ( changes flavor for sure )
    …. constantly checking by lifting edges breaks them apart.. patience

    Great healthy recipe !

  82. Beautiful!!. I am at weightwatchers and I have found these very filling!!. I omit the nuts and instead use a teaspoon of raw cacao powder just to give them a chocolatey sweet taste. 

  83. Avatar photo
    Laura Dilatush

    I doubled the recipe and put the bananas in my food processor first. The texture was great. However, I wish I had added stevia and cinnamon, like someone else suggested.  I found them a bit lacking in flavor.

  84. Avatar photo
    Alisha Berthiaume

    1/2 C quick cooking oats
    1 banana
    1tsp baking powder
    2 eggs.

    Blend in blender until very well combined.. oats are granules…

    Cook on low. 2 kin each side.

    1. I was wondering about adding some kind of leavening agent.  Your recipe has increased the quantities of other ingredients too though so I’m guessing the calories would be higher.

  85. Thank you Gina. These are so yummy, I have told everyone I know how good these are and have shared the recipe with them. I also cooked them on medium/low heat and they turned out superb.

  86. I only had quick steel cut oats but they worked out great. I also added cinnamon, covered the pan. Cooked beautifully, easy to flip and were very filling. I mashed a few strawberries and mixed with a tablespoon of greek nonfat yogurt for topping. Next time I will use an even riper banana as suggested. Very filling and worth every point for a change of pace from my usual yogurt, fruit and cinnamon. Thanks Gina! Just another keeper of a recipe!!

  87. I make these everyday but add a tablespoon of flaxseed meal and cinnamon (no nuts). I sometimes use 2 egg whites instead of the whole egg. The key is to let them cook until you can see that the sides are cooked before turning. This way they wont fall apart.

    They really are truly yummy!!

  88. Just made these this morning and they were really good! I doubled the recipe, added some cinnamon, splash of vanilla, a little salt. I followed the tips posted here…covered on low heat for several minutes and was able to flip them fine. Will make these again!!

  89. Made these for dinner tonight with some turkey sausage patties. Absolutely wonderful! I made them exactly as stated in the recipe and had no issues at all. This will go in my regular rotation…the only thing I thought I might add is just the tiniest pinch of salt.

  90. Not my thing. The texture is a bit strange, it’s oddly over-sweet (even without any sugar), and the banana flavour is over the top. I tried adding other, more-sour fruit, various seasonings, and more oats to help make them better, but after 4 batches, I still didn’t like them. My family and I ended up throwing them away. This one is a miss for us.

  91. I finally had some very ripe bananas and picked up some pecans in the grocery store so made these for breakfast today. OMG so delicious!!! Tastes like banana bread. Tried with a little honey too sweet for my taste.  A little syrup was fine but I liked them best plain.  So easy to make too. Game changer!

  92. My picky toddler loved these! Couldn’t get them on the plate fast enough. I did have problems with them not sticking together but they were delicious even broken up

  93. Just tried these this morning and they were excellent.  I’m not a fan of traditional pancakes anyway because they are too dry without syrup and too sloppy with syrup.  I only used one tablespoon of pecans so that lowered the points by one and they were still excellent.  I was surprised that they were very good even without any topping.

    Thanks for another great weight loss friendly recipe.

  94. Gina, please comment on the size of banana you used. After reading the comments I think the mushiness of the batter is to wet, because of the wetness of the amount of banana used. I used a small to medium banana and had no problems with this recipe.. I buy small to medium to pack in a lunch. This recipe is very yummy.

  95. I have been making these every Saturday and always look forward to them. They are great and so easy! There are no changes needed to this recipe. Thanks, Gina, for this simple, quick, and healthy recipe. 

  96. Made them for something sweet after dinner. I added a 1/2 tsp of maple extract and they were pretty good!! After eating skinless boneless chicken, ground turkey, and zucchini, etc for the past three weeks this was really good. It’s something different and a little sweet!!

  97. I love the idea to this recipe but it needs to be altered for pancakes to actually form. I first made them as the recipe calls and even cooked them on a low heat with a lid over the pancake but they still did not form. The pancake broke apart when it was flipped. Second time making them was successful because I ground the oats up first.

  98. Just made these.  Followed some tips like low heat, pulsing the oats first.  I also added 1 tsp ground flax and 1 tsp pb2.  Turned our amazing.  May leave out the pb2 next time as you couldn’t taste it. The banana pecan flavor was lovely.  

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    Frances Diaz

    When you serving size batch. When done making the pancakes, we can eat like 3 and its still 4 points?

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    Nicole Franks

    These are gorgeous and I would love to cook for my family. I can’t eat banana though – bad allergy to them. Do you have any suggestions for alternatives to banana? I’m assuming you need them for moisture and consistency, but would like to sub out if optional.

  101. 2/28/18. When putting this into the WW recipe builder, and skipping the pecans, this entire recipe comes up as 1 Smart Point. Can’t wait to try them.

  102. Tried these pancakes this morning.  They were surprisingly delicious!  (surprising because of only four ingredients)  I am confused about the freestyle point value, however.  When I plugged the nutritional info into the WW calculator, the point value was much higher than 4.  Can you please clarify this.  Thanks.

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