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.
4-Ingredient Flourless Banana-Nut Pancakes
4-Ingredient Flourless Banana-Nut PancakesNow 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.
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
- Banana Nut Bread
- Healthy Banana Cookies
- Baked Bananas
- Banana Muffin in a Mug
- Almond Flour Banana Muffins
4-Ingredient Flourless Banana-Nut Pancakes
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.
Last Step:
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Notes
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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 🙂
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!
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!
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!!
Aw, thank you!! I love that you make cooking, family time!! Those are memories that will last forever!
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.
Thanks for the tips! These are delicious. Definitely need a little cooking spray.
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!
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.
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!
Thanks for the suggestions. I will also follow the recipe and your amendments.
I only have regular oats I use for overnight oats in the house. How would I change this recipe to use that?
I have used regular oats and it wasn’t an issue to cook.
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.
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!
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.
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.
I made these this morning and they are filling and fantastic! These definitely will amongst my favorite recipes.
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.
🙂
Thanks Sheri!
Very filling and sweet enough toppings are not required.
Delicious! Used old fashioned oats because it was on hand also added cinnamon. My 13-year old and I loved them!
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.
Super easy and super delicious!
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.