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Flourless banana pancakes are my go to when our bananas are looking sad and I don't want to make banana bread.  I also like to freeze them for protein shakes and smoothies. But for the sake of never ending breakfast during quarantine, we’ll focus on pancakes today.  This recipe typically makes 6 to 8 pancakes. I like mine with peanut butter but allergies are real (my daughter is allergic to nuts).  I’ve listed PB as optional. Chocolate chips are great too especially if you’re counting carbs (#macros) and not a fan of syrup like me.


3 medium bananas

2 eggs

3/4 cup instant oats

1 teaspoon vanilla extract

Dash of cinnamon

1 tablespoon olive oil, cooking spray or butter (whatever oil you cook with)


Dash of salt

Peanut Butter (spoonful)

Chocolate chips (spoonful)



  • Blend oats and set aside.

  • Mash bananas with a fork.

  • Add eggs, vanilla extract, oatmeal followed by cinnamon and mix until well combine.

  • Heat a large skillet on medium heat.  Add butter (I use butter), swirl around the pan and add about ⅓ cup of batter for one pancake.  Slightly spread out the batter to prevent an undercooked interior. Cook for 3-4 minutes. Aim for golden brown and enough firmness to flip. Flip and cook for an additional 2-3 minutes, until golden brown. Remember these are flourless so they'll have somewhat of a moist interior texture.


Xx Dee



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