No-Fuss Flourless Oat Pancakes

4.80 from 321 votes
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!

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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 may 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.

 Flourless Oat Pancakes, topped with bananas and ohio maple syrup.

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).

  1. Using a food processer, immersion blender, or Nutri Bullet, process the oats until they are finely ground.
  2. Whisk the dry ingredients until combined in a medium bowl.
  3. Mash the bananas until fine in a separate bowl and whisk in eggs and vanilla.
  4. Add the dry ingredients to the wet and mix to combine. Add in the melted butter and mix again.
  5. Heat a large skillet or nonstick pan over medium/low heat.
  6. Cook about 1/2 a cup of batter at a time for 3- 4minutes each side. Repeat with the remaining batter.
  7. Serve straight from the pan with fruit, syrup, and a little Irish butter on top!

A cross section of flourless pancakes, made with oats, stacked high and topped with bananas and syrup.

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. 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!
  3. 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. 
  4. Use rolled OR quick oats, but not steel cut. Steel cut takes too long to cook/soften.
  5. 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.
  6. Ripe bananas with speckled skin (but not black) will yield best flavor for these pancakes.
  7. You can add a 1/2 cup (3 oz/85 g) chocolate chips to the batter if you wish.
  8. For some added protein, stir in a 1/2 cup (4 oz/115 g) peanut butter into the batter.
  9. 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.
  10. 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.
  11. For more gluten-free breakfast ideas, try my Healthy Breakfast Crisp, Almond Flour Muffins or Overnight Oats.

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

And don’t forget to buy my Bigger Bolder Baking cookbook!

Full (and printable) recipe below the video!

Watch The Recipe Video!

No-Fuss Flourless Oat Pancakes Recipe

4.80 from 321 votes
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
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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


  • 1 ½ cups (4 ½ oz/128 g) oats (rolled or quick-cooking)
  • 1 teaspoon baking powder
  • teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (7 ½ oz/213 g) mashed bananas (from about 2 medium bananas)
  • 1 teaspoon vanilla extract
  • 3 tablespoons (1 ½ oz/43 g) butter, melted


  • Either using a food processor or a blender, process the oats until they are finely ground into oat flour.
  • Place the ground oats, baking powder, and salt in a medium bowl. Stir to combine.
  • In a separate large bowl, whisk the bananas with the eggs and vanilla extract.
  • Combine the wet and dry ingredients until well mixed, then stir in the butter.
  • Heat a large skillet or non-stick pan over low or medium-low heat. Spoon on a ½ cup of batter and let cook until golden brown, about 3 minutes on each side. Repeat with the remaining batter.
  • Serve while still warm with fresh fruit, syrup and a pat of Irish butter on top.
  • Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a warm skillet.
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Enma Dominguez
Enma Dominguez
4 years ago

I watch the video yesterday and made them today for breakfast….and lunch 😋 I have tried before oat flour pancakes and they weren’t good but this one is soooo good: fluffy and moist. I let the oats very corse and the banana pure with lumps. I loved having bit of oats and banana in every bite, left eggs out and use two spoonful of my homemade coconut yogurt and a splash of soy milk (water will be fine) since I left the butter out. Topped them with bananas, honey and cinnamon; and made a banana shake with soy milk 😍.… Read more »

4 years ago

made it! SO GOOD!!

4 years ago

Great recipe! The oat flour gives these a hearty texture. The bananas give just enough sweetness. I’m adding pecans next time. This recipe is perfect for two people. Gluten free, no sugar added…excellent!!

4 years ago

Best. Pancakes. Ever. Made for brunch – 8 medium pancakes. Hubby and I ate the entire batch – feeling quite virtuous. Healthy oatmeal, right? We did not need dinner. Thank you, Gemma!!! These really are the BEST.

4 years ago

My husband is a diabetic. This is what we have been looking for. Oat flour and bananas is perfect. Thank you. You have really helped us. Thank you

Elise Yanez
Elise Yanez
4 years ago

You said that applesauce could be used instead of bananas. How much applesauce would you use?

Debbie Greene
Debbie Greene
4 years ago

Love your videos, I look for them on F/B every morning… Loved seeing your sweetie George, you are so blessed and my fave thing that you say is “Come here to me Kevin”. Your name for your puppy, Waffles, is so appropriate for a baker… Haha…
Gonna try these pancakes… <3

Kate Morgan
Kate Morgan
4 years ago

Hi Gemma; You mentioned pumpkin in your video (loved it). How much would you use? I can hardly wait to make these pancakes (love oats instead of flour)!😋. George is so adorable🤗

Diana Escobar
Diana Escobar
4 years ago

Oh so delicious!!! Here from Puerto Rico my whole family loved them. Thank you for the time and effort you put in to make us mom’s better cooks. So grateful.

4 years ago

They look delicious. Can I use oat Bran in place of the oats? I have a bag of oat bran at home which I have no idea what to make with. Would love some suggestions – sweet or savory I Don’t mind. I just want to use it up.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook