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.
Flourless Banana Pancakes
These flourless banana pancakes are my quick breakfast for using up a ripe banana. You only need a banana, an egg, quick oats, and pecans to make three small pancakes in about 15 minutes. They’re lightly sweet without adding sugar to the batter, and the pecans give them a little crunch.
What You’ll Need
Ripe banana: The riper it is, the sweeter your pancakes will taste.
Egg: Holds the pancakes together.
Quick oats: Give the batter some texture without flour.
Pecans: Sprinkle them over the pancakes as they cook for a nutty crunch.
The exact amounts and instructions are in the recipe card below.
Tips for the Best Banana-Oat Pancakes
Keep the heat medium-low. These need time to cook through before you turn them. If the skillet is too hot, the outside will brown while the center stays soft.
Make three small pancakes. Smaller pancakes are easier to flip without breaking.
Flip gently. Let the first side cook for 3 to 4 minutes, then use a thin spatula to turn each pancake. Cook the second side until golden.
Can I Make These in a Waffle Iron?
Yes! I’ve had great results making this batter in a waffle iron. The edges get a little crisp, and there’s no delicate flip to worry about.
How to Serve Them
I like these with a little maple syrup or honey. Nut butter is good on top, too, especially when I want a more filling breakfast.
Storage and Reheating
This recipe makes one serving, but you can use the buttons in the recipe card to make a larger batch. Refrigerate leftover cooked pancakes in an airtight container for up to 3 days, or freeze them with parchment between the pancakes. Reheat in a skillet or toaster oven until warmed through.
These 4-ingredient flourless banana pancakes are soft, lightly sweet, and studded with pecans. A quick, single-serving breakfast for using up a ripe banana.
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
A heads-up about the texture: These aren’t fluffy like regular pancakes. They’re soft and delicate, so make them small, cook them slowly over medium-low heat, and flip them gently. If you’re craving a more traditional, fluffy pancake, try my Banana Nut Pancakes instead. I also love making this batter in a waffle iron, where it gets crisp around the edges.*check labels for gluten-free
