Banana Oat Pancakes or “Oaties”

These flourless pancakes have been affectionately named “Oaties” in the Bright Line Eating community. The key with these pancakes
is to cook them on a nonstick skillet over low heat for a longer time. Experiment with fun toppings!

Every Oatie fan seems to have a slightly different take on these. I have to say that I struggled with this recipe for quite a while and almost gave up. Every time I tried to make them they came out strange. First they didn’t hold together, then they were too eggy, then they were gooey inside, then they tasted too banana-y.

I kept tinkering with it though, and after several weird and disappointing breakfasts, I finally landed on my favorite version. Have fun experimenting!

Banana Oat Pancakes (Sugar & Flour Free)

Grain | Protein | Fruit
Prep Time: 20 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen



  • 1 oz instant oats, dry


  • 1 banana 4 oz
  • Additional fruit as a topping or cooked into the pancakes 2 oz


  • 1 egg 1/2 protein
  • 1/4 oz flax, chia, or hemp seeds (I use a mix of all three) 1/8 protein
  • 1/4 oz nuts for topping 1/8 protein
  • 2 oz yogurt for topping 1/4 protein


  • 2 tsp water, to thin optional
  • 1/4 tsp cinnamon
  • 1/8 tsp fresh grated nutmeg

Topping Ideas

  • Berries
  • Bananas
  • Peaches
  • Yogurt
  • Nut butter
  • Peanut butter drizzle (peanut butter thinned with water or milk)
  • Nuts
  • Chia Jam see notes
  • Applesauce


  • Combine oats, banana, egg, 2 tsp of water, and spices.
  • Mash well. Thin with water if it is too thick.
  • Cook on a griddle on medium-low heat, (I do a light oil spray) letting them cook for a while before flipping. Wait till they have puffed up. It’s easy to undercook these.
  • Add toppings.
  • Be well-fed, happy, and full until lunch!


  • Chia Jam recipe here!
  • This recipe makes about 2-3 pancakes, and the whole recipe makes a complete breakfast containing a grain, fruit, and protein serving. This meal is really filling.
  • After much experimentation, I have provided a recipe for what I’ve found to be the pancakes with the best texture and flavor so far, but many do it differently with a great deal of success and enthusiasm. Below are some of the ways that people modify these pancakes. You’ll need to experiment a bit and find which variation you like the most.
  • 1 egg vs. 2 eggs in the batter
  • Addition of flax or chia seeds into the batter
  • Blending the batter vs. not blending the batter
  • Varied amounts of banana added to the batter (some people use a full 6 oz)
  • Cooked oats vs. dry oats
  • Rolled oats vs. steel cut oats
  • Instant oats (I’ve found these to be the best)
  • Cooked potato or sweet potato instead of oats
Dietary Modifications
  • 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. 
  • I personally prefer a real egg in these pancakes to vegan egg alternatives such as flax or chia eggs. I find they hold together better. But feel free to experiment! I have had some successful vegan batches, but it’s hit or miss and I haven’t quite perfected it yet. 
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

Here is a photo collage of these pancakes from all over the BLE community, posted here with permission. It is a popular breakfast!

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