Flourless Banana Oat Pancakes

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
0 from 0 votes
Print Pin Ratings & Comments
Active Time: 20 minutes
Servings 1



  • 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 super seed mix, 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. 
Check Out Katie’s Cooking Club!Members get a new meal plan every week with recipes and food prep tips centered around a featured seasonal ingredient. The subscription also includes access to Katie’s entire recipe library, digital cookbooks, and meal planning tools. Learn more →


  1. Susan

    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!

  3. Pingback: On-The-Go BLE Meal Ideas – Katie's Kitchen

  4. Laura

    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.

    • Awesome! How did the raw oats work out Laura? I love “peanut butter sauce” too, I got that idea from a more experienced bright lifer at some point. Have fun continuing to experiment with these!

      • Carole

        I did the same–used raw oats and they were great. Where does it say to use cooked oats?

      • It doesn’t, that’s one variation some people do.

      • Carole

        Gotcha, just saw it. Thank you!

  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.

    • Yes, there’s 2 recipes on here, one has egg and one is plant based. Look on the home page or the breakfast tab.

  7. Melissa

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

  8. Pingback: Bright Breakfast Baking – Katie's Bright Kitchen

  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. Maria

    These were delicious!

  11. Nora

    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?

  13. Pingback: 2-Ingredient Chia Jam | Katie's Conscious Kitchen

  14. Pingback: How to Make Simple Fruit Compote | Katie's Conscious Kitchen

  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!

  16. Pingback: 2-Ingredient Chia Jam | Katie's Conscious Kitchen

Leave a Comment

Your email address will not be published.

Recipe Rating