No-Fuss Flourless Oat Pancakes

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: These No-Fuss Oat Flour Pancakes are the perfect combination of simplicity, wholesome goodness, and delightful taste.

• Simple Ingredients: Made with pantry staples like oats, bananas, and eggs, these pancakes are easy to whip up without a special trip to the grocery store.
• Healthy and Nutritious: Packed with wholesome oats and naturally sweet bananas, these gluten-free pancakes offer a nutritious start to your day.
• Quick and Easy: With minimal prep and cooking time, you can have a delicious stack of pancakes ready in no time.
• Versatile and Freezer-Friendly: Great for breakfast, brunch, or a quick snack, and they freeze well so you can always have some on hand.

With our busy lives, finding time to create delicious food using limited ingredients has become a rewarding challenge. We’ve seen how much you Bold Bakers loved our 2 Ingredient Homemade Pasta, 3 Ingredient Oatmeal Chocolate Chip Cookies, 5-Ingredient No-Knead Sandwich Bread, and even your own No-Churn Butter and 3-Ingredient Jam in your microwave. 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? This healthy pancake recipe has been a favorite at Bigger Bolder Baking headquarter, and once you try them, you’ll see why — you might never go back to traditional pancakes!

Table of Contents

• What is an Oat Flour Pancake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Healthy Oatmeal Pancakes
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• What’s the Difference Between Various Types of Oats?
• What Mix-Ins can I add to banana oatmeal pancakes?
• More Oat Breakfast Recipes

What is an Oat Flour Pancake?

Flourless oat pancakes are a nutritious alternative to traditional pancakes, made with ground oats or oat flour.

• Ingredients: Typically include oats or oat flour, eggs, bananas (or other fruit), and optional baking powder and vanilla.
• Texture and Taste: Heartier and more flavorful than regular pancakes, with a slightly different texture.
• Health Benefits: Gluten-free (if using certified gluten-free oats) with NO wheat flour, high in fiber, and a good source of protein.
• Preparation: Cooked just like regular pancakes, no oven needed. 

Don’t worry about them being “healthy pancakes.” With vanilla and a pinch of salt, our healthy oatmeal pancakes are anything but bland. The oat flour, combined with banana and eggs, creates a perfectly moist pancake you can enjoy every weekend or stockpile in your freezer for later.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Food processor or blender
• Skillet
• Spatula

Key Ingredients and Substitutes of Oat Flour Pancake Recipe

• Old-fashioned oats ( or quick-cooking)

  • Provide the main structure and texture. When processed into oat flour, they form the batter.
  • Substitute: You can use store-bought oat flour or blend rolled oats into a fine powder.

• Baking powder

  • Leavens the batter, making the pancakes fluffy.

• Salt

  • Enhances flavor and balances sweetness.

• Eggs, at room temperature

  • Eggs act as a binding agent, add structure, and provide moisture.
  • Use Egg substitute for vegan oat pancakes: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and allowed to sit for 5 minutes) or chia egg (1 tablespoon chia seeds + 3 tablespoons water, mixed and allowed to sit for 10 minutes).

• Bananas

  • Sweeten naturally, add moisture, and help bind ingredients.
  • Substitute: Applesauce or pumpkin puree (use the same amount) for a similar texture and sweetness.

• Vanilla extract

  • Adds flavor and aroma.

• Butter

  • Butter adds richness and flavor; also used for greasing the pan.
  • Substitute: Use the same amount of ghee, or coconut oil or avoacado (for dairy-free or vegan oat pancakes), for a similar richness.

How to Make Healthy Oatmeal Pancakes

Make Oat Flour

1. Either using a food processor or a blender, process the oats until they are finely ground into oat flour.

Make pancake batter

2. Mix dry ingredients: Place the ground oats, baking powder, and salt in a medium bowl. Stir to combine.
3. Mix wet ingredients: In a separate large bowl, whisk the eggs, mashed bananas and vanilla extract.

4. Combine the wet and dry ingredients until well mixed, then stir in the butter.

Cook pancakes

5. Heat a large skillet or non-stick pan over low or medium-low heat. Scoop a ½ cup of batter and let cook until golden brown, about 3 minutes on each side. Repeat with the remaining batter.

Serve pancake

6. Serve while still warm with fresh fruit, maple syrup, and a pat of Irish butter on top.

Gemma’s Pro Chef Tips

1. You don’t need bananas to make this recipe. Any pureed fruit will do, such as applesauce or pumpkin puree.
2. 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.
3. If you already have oat flour you can use that as well but be sure to measure by weight and not volume for this recipe.
4. Adjust gradually until the batter reaches a pourable but thick consistency: If the batter is too thin, add a small amount of oats. If the batter is too thick, add a liquid such as milk, yogurt, unsweetened almond milk.
5. Ripe bananas with speckled skin (but not black) will yield best flavor for these pancakes because they will naturally be sweeter.
6. You can add a 1/2 cup (3 oz/85 g) chocolate chips to the batter if you wish.
7. For some added protein, stir in a 1/2 cup (4 oz/115 g) peanut butter into the batter.
8. Our griddle is well-seasoned and does not need any extra butter or oil for cooking. If you find that your pancakes are sticking, you might need to use a little.
9. Keep the heat on low or medium-low. If the heat is too high, the outside of the pancake will over-brown before the inside is cooked.
10. For more gluten-free breakfast ideas, try my Healthy Breakfast Crisp, Almond Flour Muffins or Overnight Oats.

Make Ahead and Storage Instructions

Make Ahead:

• Dry Ingredients: Mix the dry ingredients (oat flour, baking powder, and salt) and store in an airtight container. When ready, add the wet ingredients.

Storage:

• Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on a skillet.
• Freezing:
  1. Cool the pancakes completely.
  2. Place wax paper or parchment paper between each pancake.
  3. Store in an airtight container or freezer bag, and label with the date.
  4. Freeze for up to 1 month.

Reheating Frozen Pancakes:

• Microwave: Place a pancake on a microwave-safe plate, cover with a damp paper towel, and microwave for 20-30 seconds.
• Skillet: Heat a non-stick skillet over medium heat and cook pancakes for 1-2 minutes per side.
• Oven or toaster: Preheat to 350°F (175°C), place pancakes on a baking sheet, cover with foil, and bake for 5-10 minutes.

What’s the difference between Old-Fashioned (Rolled) Oats, Quick-Cooking Oats, Instant Oats, Steel-Cut Oats, and Oat Groats?

• Old-Fashioned (Rolled) Oats:

  • Processing: Steamed and then rolled into flat flakes.
  • Texture: Chewy and hearty.
  • Cooking Time: About 5-10 minutes.
  • Uses: Great for oatmeal, baking, and making oat flour.

• Quick-Cooking Oats:

  • Processing: Steamed for a longer period and rolled thinner than old-fashioned oats.
  • Texture: Softer and finer than old-fashioned oats.
  • Cooking Time: About 1-3 minutes.
  • Uses: Ideal for quick oatmeal, baking, and recipes where a smoother texture is desired.

• Instant Oats:

  • Processing: Pre-cooked, dried, and then rolled very thin.
  • Texture: Soft and mushy.
  • Cooking Time: Ready in a few seconds with hot water or milk.
  • Uses: Convenient for quick meals, but not ideal for baking due to their mushy texture.

• Steel-Cut Oats:

  • Processing: Whole oat groats chopped into pieces.
  • Texture: Chewy and coarse.
  • Cooking Time: About 20-30 minutes.
  • Uses: Perfect for hearty oatmeal, but not suitable for recipes requiring a fine texture or quick cooking.

You can use either rolled or quick-cooking oats which absorb liquid well for these pancakes, but not steel-cut which doesn’t readily absorb liquid and takes a lot longer to cook.

What Mix-Ins can I add to Banana Oatmeal Pancakes?

Enhance your oat flour pancakes with these simple mix-ins:

• Fruits: Fresh berries such as lueberries, strawberries, raspberries, or diced apples, mashed bananas
• Nuts and Seeds: Walnuts, pecans, almonds, chia seeds, flaxseeds
• Sweet Additions: Chocolate chips, coconut flakes, raisins
• Spices: Cinnamon, nutmeg, pumpkin spice
• Savory Options: Shredded cheese, crumbled bacon, chopped herbs

Make More Oat Breakfast

• Healthy Overnight Oats
• Breakfast Cookies Recipe (One Bowl)
• Homemade Granola(Maple & Pecan)
• Flourless Irish Oat Bread Recipe
• Apple Pie Microwave Oatmeal in a Mug

Full (and printable) recipe below the video!

Try These Recipes!

Healthy Granola Recipe (No Refined Sugar)

Healthy Almond Flour Muffins Recipe with Applesauce

Wholesome Breakfast Pizza Recipe (No-Knead)

Whole Wheat Waffles Recipe (With Wheat Germ)