healthy flourless banana pancakes (gluten free, vegan)

5 from 299 votes

These super thick and fluffy flourless banana smoothie pancakes are a filling, healthy, satisfying and easy breakfast recipe! Made with no eggs, butter, oil or flour, these banana smoothie pancakes are naturally gluten free, vegan, dairy free and come with a sugar free option! 

Healthy Flourless Banana Pancakes that are vegan, gluten free and made with no flour!

Vegan Gluten Free Banana Pancakes

Thick, fluffy and packed with protein, these healthy banana pancakes are a delicious vegan and gluten-free breakfast! 

The combination of bananas, dairy-free milk and oats are combined to produce these flourless pancakes. Made without eggs, you’d be surprised to see just how fluffy these eggless pancakes are!

Nothing is more pancake pitiful than a stack with no fluff. You know, those times that you question even calling it a stack. More like a plateau of pancake–wider than it is high. Too thick to be a crepe, too thin to be a proper pancake, just lost in that confusing breakfast food gray zone. That must be avoided.

Vegan gluten free banana oatmeal pancakes that are thick, fluffy and flourless.

How to make vegan pancakes fluffy

Apple cider vinegar + baking powder

Many pancake recipes just call for the leavening agent and forget the acid, but you will get a lot more rise-factor with a tablespoon of apple cider vinegar in the batter to help the baking powder do its job.

You can use lemon juice as well, but after testing both I found the apple cider vinegar to work much better.

Have a thick batter

Having a really thick gloopy batter is important for tall fluffy pancakes because the less it spreads when you pour it in the pan, the more they will bake up not out. Since this batter is made with oats, which as oatmeal has taught us absorbs liquid and thickens with time, letting the batter rest for 10 minutes or so before cooking helps with the fluff factor.

Avoid using overripe bananas

The ripeness of your banana can also affect the thickness of the batter, as a riper banana yields a thinner batter. If the batter seems a little too thin and is spreading too much don’t hesitate to add more oats. These banana pancakes have no flour, so don’t be afraid to add more oats if needed.

If I have to help the batter a bit to spread into a circle in the pan then I know I’m en route to some very fluffy pancakes.

Keep the healthy banana pancakes small

This one is kind of a cheat, but obviously smaller pancakes = more pancakes = taller stack.

Preheat your pan

Just like the thickness of the batter, having an already hot pan keeps them from spreading too much as well. I usually heat up my pan over high heat and then reduce it to a little above medium after it’s nice and hot.

Low and slow pancake-cooking fans, do as you please. But mine will be done before yours–just sayin’. I find the first pancake of the batch to always be the least fluffy, it takes me one or two to find my pancake cooking groove. But it will be buried at the bottom of the stack anyways so no one needs to know.

Fluffy Flourless Banana Oatmeal Pancakes are the BEST pancake recipe ever!

How to make the best vegan oatmeal pancakes sugar free

To keep these sugar free, omit the pure maple syrup and replace it with a liquid sweetener of choice. I don’t recommend switching it out for sugar free maple syrup, as it pretty much resembles water, and loses the sweetness once cooked.

Alternatively, you can omit it completely and enjoy the natural sweetness of the banana. 

Storing leftover banana oatmeal pancakes

Leftover pancakes should be stored in the fridge and will keep for at least 5 days.

Pancakes are freezer friendly and freeze beautifully. Ensure the pancakes are wrapped in parchment paper and stored in a ziplock bag or shallow container. 

Thick and Fluffy Flourless Banana Oatmeal Pancakes

Healthy Banana Pancakes with no flour and no sugar

More healthy pancake recipes


Healthy Vegan Gluten Free Flourless Banana Pancakes

An easy recipe for the BEST healthy banana pancakes made with oatmeal, banana and no eggs! Thick and fluffy vegan and gluten free pancakes! 
5 from 299 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 195kcal
Author: Arman

Ingredients

Instructions

  • Combine all the ingredients in a blender. Blend until smooth.
  • Allow the batter to rest for 5-10 minutes, giving the oats time to absorb liquid and thicken.
  • Preheat a nonstick pan over medium high heat. Once hot, pour in about ¼ cup of batter.
  • Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
  • Repeat until all the batter is used up.
  • Add your toppings of choice and enjoy.

Notes

Healthy Vegan Gluten Free Flourless Banana Pancakes should be eaten fresh but can be stored in the fridge for up to 5 days.
Pancakes are freezer friendly and will keep well frozen for 6 months. 

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Fiber: 6g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1.1mg | NET CARBS: 26g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

The Best vegan banana oatmeal pancakes

Comments

140 thoughts on “healthy flourless banana pancakes (gluten free, vegan)

  1. I just made the banana pancakes, and they are delicious and fluffy. The texture of the oatmeal paired with the subtle flavor of banana makes these perfect for breakfast or an afternoon snack. I tried one plain, then with maple syrup, both are tasty; I prefer them plain or with a sprinkle of cinnamon and powdered sugar. I will definitely make these again. Thank you for a delicious recipe.

  2. I’ve been making these for quite awhile now whenever I needed a quick dinner. So very good and healthy! Yesterday I made some, and since I had some blueberries, I also added them too. Wow! Made a great pancake even better. Yum!

  3. These were so delicious! Mine didn’t look as pretty as the photo but they were fluffy and so good!! This is the most practical vegan I have found. My new go to!

  4. I dont typically write comments on recipes I’ve tried, but I just have to for these! I can’t rave enough about this recipe! Seriously, I share them with all of my groups (gluten free, healthy eating, mommy groups, etc) and with all my family and friends! I was told to cut out gluten and dairly a year ago and it has been a struggle to stay strict, but these pancakes always come in clutch! I’m super picky about textures, and these I have NO issues, they are so good and fluffy! Even my 3 yr old can eat regular pancakes one day and these the next and doesnt notice a difference! I’m actually trying to brainstorm how I could use this batter in other ways bc I havent been able to find anything gluten free with a good, fluffy, not grainy texture!

    As for the thickness of the batter, that’s key for the fluffiness! I probably use 1/3 of almond milk, but it’s still fairly thick. Just scoop it out with a 1/4 measuring cup and dollop it into the pan and smooth down with the bottom of the cup. I like to add all different toppings from blueberries to peanut butter and bananas. The only topping that seemed to cause issues was chocolate chips, but the only reason I can think for that is Devine intervention because, do I really need the extra sugar? 😅 I then add more batter to the top so the toppings are covered. Mine turn out just like the picture, as long as I use a GOOD non stick pan on med high heat, with nothing added except MAYBE the tiniest brushing of oil. And lastly, I think I perfected it all today by using 1 small semi-ripe (mostly yellow with faint brown spots starting) banana and half a frozen SUPER ripe banana. I get the yummy banana sweetness, but still holds together well. And I add a 1/2 teaspoon of cinnamon as well. Sorry for the length, this is why I never comment because I could just go on and on about good food ❤

  5. These turned out perfectly! I made these for my husbands birthday (he was a skeptic at first) and he loved them – his exact words were “I could eat another 5 of those”. Next time I’m making a double batch! I increased the almond milk to 1/4 cup and added 1 tsp cinnamon & nutmeg spice mix.

    Topped it with sliced bananas, maple syrup and a small dollop of SunButter. I’m on a new diet of dairy/soy/egg/peanut free because of my daughters intolerances, and I’m so happy to be able to enjoy pancakes again :).

  6. Those were fantastic! Just finished making a batch. I’m not vegan or vegetarian but I do eat clean! I just didn’t have an egg and am staying away from gluten products. Stumbled upon your pancake recipe and decided to give them a go! I will try adding cinnamon….maybe chocolate chips for my boys…blueberries would work great….AND I will definitely check out your other recipes! Thanks!
    Karen 🇨🇦

  7. Ok Here’s what I did. I used honey for my sticky sweetener. I had to add a little more milk, about 1 or 2 TBS. I used a very ripe, almost completely brown skin banana (more flavor!).
    I cooked these on a cast iron circle flat pan, and YES I lightly greased it before cooking the pancakes.
    These cooked beautifully, dense but not crepes! The oat flavor definitely comes through, but so does the banana (very strongly).
    I am GF, so used GF oats. I am not supposed to have grains though, so I may try these with almond flour. I do not like coconut flour because sometimes it tastes like soap (rancid). These made 6 4-inch pancakes.

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