Pancake Batter Recipe Without Flour

5 Star Review “I rarely leave comments on recipes but these are THE BEST pancakes my family has ever had.” — Ashley —

This tip is great for regular pancakes, but when you are using the blender to make the recipe as with these oat pancakes, lots of mixing is built into the process.

I discovered the critical trick: add 1 cup of oats after the initial blending and let them sit in the oatmeal pancake batter for 10 minutes.

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This allows the oats to soften into a superior, fluffy texture. You can read more details about this in the directions below.

Made entirely in a blender, you can sit back and relax as you enjoy these tender oat flapjacks on Sunday mornings because clean-up will be a snap.

If you’re looking for oatmeal pancakes without egg, this might just be the perfect oatmeal pancake recipe to start you off. While I have not personally tried making oatmeal pancakes with no egg, I think it’s worth trying.

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These oatmeal pancakes (or even these Blender Whole Wheat Waffles with whole wheat flour) also plays a considerable role in their overall healthiness.

Long enough for the batter to be smooth without any large oat bits. Overmixing the batter can lead to dense and tough oatmeal pancakes.

If you are looking for a make-ahead oatmeal pancake batter recipe, you can try prepping the batter and storing it overnight in the refrigerator.

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Alternatively, you may grind up the oats in advance in a food processor (to make oat flour), then prepare the batter by hand (rather than in a blender) when you’re ready to cook.

Features a recipe called Every Day Apple-Cinnamon Pancakes (to die for!). For your next brunch, grab a copy and indulge in cozy oatmeal pancakes with cinnamon apples.

Generally, oatmeal pancakes are healthier than regular pancakes (assuming “regular” pancakes refers to pancakes made with white flour, copious butter and oil, and artificial sugars). If you’ve thought restaurant pancakes taste better, it’s because they rely on fats, sodium, and sugars. Since these easy oat pancakes are made with whole grains, are naturally sweetened, and use Greek yogurt, they keep breakfast on the yummy side of healthy. They’re great for kids and adults alike.

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This easy oatmeal pancake recipe is designed for stovetop, not baking, so I cannot, unfortunately, recommend baking these in the oven. You are, of course, welcome to experiment, however. If you’re looking for a baked pancake recipe, try this yummy Oven Pancake recipe.

If you want to make oatmeal pancakes without a blender, swap the rolled oats for an equal amount of oat flour and mix the batter by hand using a bowl and whisk. Just make sure to not pack the flour too tightly when you measure. Be aware that the texture of the pancakes might be a little gummier when made this way, but the flavor should still be delicious!

Serving: 1 (of 12) Calories: 109 kcal Carbohydrates: 14 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Cholesterol: 28 mg Potassium: 205 mg Fiber: 1 g Sugar: 4 g Vitamin A: 60 IU Calcium: 86 mg Iron: 1 mg

Ingredient Banana Pancakes

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!These Flourless Banana Pancakes require just three ingredients—oats, eggs and banana—and are the perfect weekend breakfast! They're made in a blender, which means less dishes for you, too. 

FLOURLESS BANANA PANCAKES are my love language. Actually, all pancakes are my love language now that I have a griddle. Seriously—it may seem like one of those unnecessary kitchen appliances, but I’ve found it hugely beneficial when making pancakes.

Every normal person loves banana pancakes, but these ones are extra special because they require just THREE ingredients and they're gluten free! So really, you have no excuse not to make them because you probably definitely already have the ingredients.

Easy 3 Ingredient Pancakes

Oats - Rolled or old fashioned, and make sure to use certified gluten free oats if you want to keep these pancakes gluten free

Gather your ingredients: This recipe calls for just three ingredients, so this part should be simple. You’ll need eggs, oats, and ripe bananas. Ripe bananas work best because they’ll blend up more easily/won’t leave chunks in the batter. As for the oats, use old fashioned or rolled oats instead of steel cut oats.

Blend them up: Once you have all your ingredients, throw everything into the blender and blend the batter for at least 30 seconds or until the batter is nice and smooth.

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Grease your griddle: Coconut oil tends to be my go-to oil when it comes to creasing cake pans and griddles. Just add a small amount—no more than ½ teaspoon— of oil to your skillet and wait at least 30 seconds before adding the batter.

Pour the batter onto the griddle and cook pancakes for approximately 1 minute on the first side or until the batter starts bubbling, then carefully flip and cook on the other side.

Yep! Wait for them to cool, then wrap them individually in plastic wrap and place them in a large, freezer-safe bag for up to 30 days (or possibly longer, but I haven't tested it).

Eggless Pancake Recipe

Calories: 79 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 61 mg | Sodium: 24 mg | Potassium: 156 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 108 IU | Vitamin C: 3 mg | Calcium: 15 mg | Iron: 1 mg

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.