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!
- 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
- Nut butter
- Peanut butter drizzle (peanut butter thinned with water or milk)
- Chia Jam see notes
- 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
- 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.
Here is a photo collage of these pancakes from all over the BLE community, posted here with permission. It is a popular breakfast!