Easy Flapjacks (Flourless!)

I have to say, I have struggled mightily with flourless flapjacks, especially vegan ones. When I first started experimenting with this trendy pancake concept, I could get the texture to come out well with flour or with egg, but when I left both out things were just a gooey mess. AND THEN… I discovered the magical binding properties of arrowroot powder. That stuff is vegan magic. And can I just say, I have finally NAILED IT with these sugar & flour free blueberry banana oatmeal pancakes. Made by throwing all the ingredients into a blender, these EASY flourless flapjacks are quick and easy to make with almost no cleanup! Enjoy!!

These wholesome, delicious pancakes are naturally sweetened from the banana, full of hearty whole grains from the oats, flour-free, and topped with a winning combination of berries and yogurt. What a treat!!

Substitutions & Modifications:

  • If you want to skip the arrowroot/starch thing and you eat eggs, you can leave the starch out and replace it with an egg. You may have to experiment with the amount of liquid and oats to get it to work well, but pancakes with egg in them are much less fussy than vegan ones.
  • To make these pancakes gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.
  • Play with the toppings! Try different different berries, peaches, banana, simple fruit compote, yogurt, nut butter, seeds, nuts, the possibilities are endless!
  • If you’d prefer not to blend your pancakes, you can mash the ingredients together with a fork. In this case, I recommend quick oats instead of rolled oats for a better texture.

Want More Sugar & Flour Free Breakfasts?

If you make these easy banana and oatmeal flapjacks, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see your remakes!

Easy Flapjacks (Flourless!)

These deliciously wholesome and easy flapjacks are made with oats and bananas, and are undetectably sugar free, flour free, and vegan.
5 from 1 vote
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Active Time: 10 minutes
Inactive Time: 10 minutes
Servings 3


Pancake Batter

  • 1 medium ripe banana
  • 1 cup rolled oats, dry
  • 3 tbsp almond meal, optional, or sub for more oats
  • 1 tbsp arrowroot powder, or sub tapioca starch or cornstarch, important for binding
  • 3/4 cup non dairy milk, soymilk, almond milk, etc.
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon, or vanilla, or other desired flavorings


  • blueberries or bananas, reserve a few for inside the pancakes
  • vegan yogurt, or dairy yogurt if not vegan
  • crushed walnuts, some for inside the pancakes, some to sprinkle on top

Useful Equipment


  • Combine all the ingredients in a blender or blender cup, adding the baking powder last so that it doesn’t use up all of it’s leavening powers when added to the lemon juice. Pulse or blend until smooth.
  • Don’t allow the batter to sit too long, because it will thicken as the oats absorb the liquid. Try to use the batter within 10-15 minutes.
  • If you’d prefer not to blend your pancakes, you can mash the ingredients together with a fork. In this case, I recommend quick oats instead of rolled oats for a better texture.
  • Dollop onto a griddle or non-stick pan and place a few blueberries and walnuts on top of each pancake, if you like.
  • Let cook for 2-3 minutes before flipping, adjusting the heat so that things are happening but they aren’t turning dark brown too quickly. Wait till they have puffed up, and you can lift up the edges with a spatula and they are golden brown.
  • Cook on the other side for a minute or two.
  • Stack, top with yummy toppings, and serve!
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  1. I love my oatmeal pancake in the mornings when I have time because it takes a bit of time to make and cook. I have premade my oatmeal for the week so it is easy to mix things into the cold oatmeal. I like to add the flax, sunflower seeds and pumpkin seeds (total 0.5 oz) with my egg. nothing else. Good eating…

  2. pbryer

    I need to try these! I’ve been doing at breakfast cookie thing on the weekend but I botched the last batch so I’ve been looking for something else, thanks!

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  4. Thank you so much! These are so yummy, and the only change I made was not cooking the oats. I just mixed them in with everything else. I love your idea of adding water to the peanut butter to make a creamy spread.

  5. Anonymous

    I add 1/4 tsp of baking powder and a tsp of apple cider vinegar. Much puffier and lighter if you wait a few minutes to cook while the pan is heating.

  6. Coralee Petersen

    Is there a receipe for pancakes without egg. Is there anything I can sub for eggs to bind the ingredients together.

  7. Melissa

    This was a life saver! Just started BLE and have been hungry after breakfast. This did the trick! Thanks for the recipe!

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  9. I milled my oats and will add vanilla next time. I put them in the toaster oven for a few minutes after they were cooked to dry them out a bit. Warm blueberries and chopped macadamia nuts on top.

  10. These were delicious!

  11. Has anyone tried making a batch and freezing them? I have 4 very ripe bananas…

  12. Have you ever baked up in a waffle iron?

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  15. Polly Lewis

    Why do you measure things in ounces instead of cups?

    • Ha, such a valid question Polly! I used to mostly serve people in a particular eating program with my blog, where all food is measured in ounces. I am in the process of expanding and converting my blog to people outside of that community but I am still transitioning and working on updating old posts. Thanks for your patience!

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  17. Karen Farmer

    I may have missed something in the recipe! Some of the comments sounds like the oats are supposed to be cooked! So, do I use cooked oats or dry? I’m trying dry momentarily haha…

    • Katie Gates

      Sorry for the confusion Karen, yes, they should be dry! I’ll make a note in the recipe.

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