Breakfast No-Fuss Flourless Oat Pancakes 4.8 from 306 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe No flour? No problem! This No-Fuss Flourless Oat Pancakes recipe will be one you make even if you DID have flour — that's how good it is! By Gemma Stafford | April 25, 2020 | 353 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! A lot of us have been spending all this new-found time sheltering in place by putting our pantries to work! I showed you, even with limited ingredients, that it’s totally possible to make delicious 3-Ingredient Cookies, Chocolate Crepes, and even your own 3-Ingredient Jam in your microwave. But, did you know it’s also possible to make mind-blowingly delicious oat pancakes, even if you’re running low on flour? These healthy, Flourless Oat Pancakes are a favorite in my house, and once you try them, you’ll see why — you make never go back to traditional flour pancakes! Don’t be thrown off by these being “healthy pancakes.” My oat pancakes are anything but bland thanks to vanilla and a pinch of salt — and the oat flour gets absorbed by banana and eggs, giving you a perfectly moist pancake you can make every weekend or stockpile in your freezer to have whenever you want. What Are No-Fuss Flourless Oat Pancakes? No-Fuss means exactly that: no fuss. These oat pancakes are basically just oats, bananas, and eggs. Which hopefully means you already have them on hand! There are also other perks, besides being a “healthy” version of everyone’s Sunday morning favorite: you can get all the dry ingredients ready the night before, and then they freeze really well so you can have pancakes anytime you want. Leave the stress out of your breakfast for good. Instant, Rolled, Or Steel Cut Oats? You can use either rolled or quick-cooking oats for these pancakes, but not steel-cut. Rolled and instant oats are more than happy to absorb liquid, which is why these healthy pancakes have such a beautiful texture. Steel-cut, however, doesn’t readily absorb liquid and takes a lot longer to cook. You’ll also want to make sure that the rolled oats (sometimes called “old-fashioned” oats) or instant oats you use are dry, as you will be making them into oat flour. If you already have oat flour, feel free to use that instead! What You Need To Make No-Fuss Flourless Oat Pancakes Honestly, these pancakes are so simple you could cook them over a campfire. Aside from an open flame (or regular stovetop), you’ll just need: A food processor or immersion blender to process the oats into oat flour. Mixing bowls Measuring tools (cups, spoons) Large skillet or nonstick pan How To Make No-Fuss Flourless Oat Pancakes “No Fuss” is in the name of this recipe for a reason! Here’s how you can make these healthy oatmeal pancakes (and don’t forget to get the full recipe with measurements, down below). Using a food processer, immersion blender, or Nutri Bullet, process the oats until they are finely ground. Whisk the dry ingredients until combined in a medium bowl. Mash the bananas until fine in a separate bowl and whisk in eggs and vanilla. Add the dry ingredients to the wet and mix to combine. Add in the melted butter and mix again. Heat a large skillet or nonstick pan over medium/low heat. Cook about 1/2 a cup of batter at a time for 3- 4minutes each side. Repeat with the remaining batter. Serve straight from the pan with fruit, syrup, and a little Irish butter on top! Gemma’s Pro Chef Tips to No-Fuss Flourless Oat Pancakes You don’t need bananas to make this recipe. Any pureed fruit will do, such as applesauce or pumpkin puree. If you don’t eat eggs (or ran out!), substitute them with chia egg, flax egg, or even more banana! Be sure to check out my 7 Best Egg Substitutes for Baking! The vanilla extract in this recipe is optional, but I strongly recommend it. Paired with the salt, it really gives these pancakes an amazing flavor. Use rolled OR quick oats, but not steel cut. Steel cut takes too long to cook/soften. If you already have oat flour, you can use that as well. How To Store No-Fuss Flourless Oat Pancakes You can store any leftover pancakes in the fridge for up to 2 days. Or, you can put the pancakes in aluminum foil or freezer bag, with a sheet of wax paper between each one, in the freezer and store for 1 month. To reheat, simply pop it in the microwave or into the skillet again! Is anyone else thinking breakfast for dinner, or is that just me? Make More Breakfast Perfect Buttermilk Pancakes Perfect Buttermilk Waffles Best-Ever Blueberry Muffins And don’t forget to buy my Bigger Bolder Baking cookbook! Full (and printable) recipe below the video! Try These Recipes! Sun-Dried Tomato Cream CheeseGarlic And Chive Cream CheeseLight And Fluffy Whipped Cream CheeseZucchini Chocolate Chip Muffins Watch The Recipe Video! Play No-Fuss Flourless Oat Pancakes Recipe 4.8 from 306 votes Print Recipe Add to Favorites Loading… No flour? No problem! This No-Fuss Flourless Oat Pancakes recipe will be one you make even if you DID have flour — that's how good it is! Author: Gemma Stafford Servings: 4 pancakes Breakfast Gluten Free Fruit Less than 30 Minutes Food Processor Frying Pan Prep Time 25 minsCook Time 20 mins No flour? No problem! This No-Fuss Flourless Oat Pancakes recipe will be one you make even if you DID have flour — that's how good it is! Author: Gemma Stafford Servings: 4 pancakes Ingredients 1 1/2 cups (4 1/2oz/128g) oats (rolled or quick-cooking) 1 teaspoon baking powder1/8 teaspoon salt2 large eggs*2 medium (1 cup/7 1/2oz/214g) bananas, mashed1 teaspoon vanilla extract3 tablespoons (1 1/2oz/43g) butter, melted Instructions Either using a food processor or a hand blender, process the oats until they are finely ground, similar to oat flour. Place the ground oats, baking powder, and salt in a medium bowl. Whisk until combined.In a separate large bowl, mash the bananas until fine. Whisk in eggs and vanilla. Add the dry ingredients into wet and mix until combined.Finally, add in melted butter and mix again until combined.Heat a large skillet or non-stick pan over medium/low heat. Spoon on about 1/2 cup of batter and let cook for 2-3 minutes on each side. Repeat with the remaining batter. Serve fresh from the pan with fruit, syrup, and even a little Irish butter on top. Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a pan again.