Blender did all the work
Table of contents
About this recipe
I made these flourless oat pancakes because I wanted a quick breakfast using ingredients I almost always have at home.
They come together in a blender, require no flour, and are naturally sweetened with fruit. Packed with fiber, whole grains, and healthy fats, they’re filling without feeling heavy.
They’re perfect for busy mornings, beginner cooks, meal prep, or anyone looking for an easy breakfast with minimal ingredients and cleanup.
Personal story—these are the pancakes I make when I want something cozy but don’t feel like measuring five different flours or dealing with complicated recipes.
IBS & Low-FODMAP Tips:
- Use a yellow banana that isn’t overly ripe if you have IBS, as it’s lower in FODMAPs than a heavily spotted banana.
- If dates trigger symptoms, reduce the amount or omit them.
- Use an unsweetened plant milk without added inulin or chicory root.
- Keep portions moderate if oats are a trigger for you.
- Avoid large amounts of high-FODMAP toppings. Berries and plant-based yogurt are often gentler topping choices.
Why These Pancakes Are Healthy
These pancakes are made with whole-grain oats instead of flour, providing fiber that helps keep you satisfied throughout the morning. The banana and date naturally sweeten the batter, reducing the need for refined sugar, while chia seeds add fiber, omega-3 fats, and help create a fluffy texture.
Because everything is blended together, the recipe is incredibly simple while still providing a balanced combination of carbohydrates, healthy fats, and plant-based nutrients. They’re also easy to customize with toppings like berries, yogurt, seeds, or nut butter.
Ingredient Notes & Substitutes
Rolled oats – The flour-free base of the pancakes. Blend into a smooth batter.
Banana – Adds sweetness, moisture, and structure. A yellow banana is best for IBS-friendly versions.
Date – Provides natural sweetness and caramel notes.
Salt – Enhances flavor and balances sweetness.
Vanilla extract – Adds warmth and depth.
Cinnamon – Complements the banana and date flavors.
Baking powder – Helps create light, fluffy pancakes.
Plant milk – Helps blend the batter smoothly. Unsweetened oat milk works best for me.
Chia seeds – Add fiber and help bind the batter.
Tahini (optional) – Adds richness and healthy fats.
Olive oil (optional) – For cooking if your pan needs it.
Serving Suggestions
- Maple syrup
- Fresh berries
- Plant-based yogurt
- Coconut flakes
- Sliced almonds
- Chopped pecans
- Fresh banana slices
- Tahini drizzle
- Warm fruit compote
- Cacao nibs
Recipe card with notes
Flourless Oat Pancakes
Equipment
- Blender or immersion blender
- Non-stick skillet
- Spatula
Ingredients
- ¾ cup rolled oats
- 1 banana (see note 1)
- Pinch of salt
- 1 date
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking powder
- ¾ cup plant milk (I use unsweetened oat milk)
- 1 tbsp chia seeds
- ½ tbsp tahini (optional)
- Berries
- Pecans / Sliced almonds
- Maple syrup
- Plant yoghurt
- Coconut flakes
- A little olive oil for cooking
Instructions
- Blend the batter – Add batter ingredients to a blender or immersion blender cup. Blend until completely smooth. The batter should be thick and spoonable rather than thin and runny. Add more oats if needed.
- Heat the pan – Place a non-stick skillet over medium heat. If needed, lightly grease with a small amount of olive oil. I usually skip the oil when using a good non-stick pan.
- Pour the pancakes – For small pancakes, use about ¼–⅓ cup batter each. For medium pancakes, use about ½ cup batter.Pour into the skillet one at a time, leaving enough room to flip them easily.
- Cook the first side – Cook for about 2 minutes, or until the edges look dry and begin lifting slightly from the pan. The surface should look more set before flipping.
- Flip carefully – Using a spatula, gently flip each pancake without pressing down on it. Cook for another minute, or until lightly golden and cooked through.
- Keep warm and serve – Cover the pancakes if not serving immediately. Serve warm with your favorite toppings.
Video
Notes
- Banana note: A ripe banana gives the sweetest flavor, but if you have IBS, a yellow banana that isn’t overly ripe is usually a better low-FODMAP choice.
- Gluten-free option: Use certified gluten-free oats if needed.
- Storage: Store leftovers in the refrigerator for up to 2 days in an airtight container.
- Reheating: Warm in a skillet for 1–2 minutes per side or microwave briefly until heated through.
- Nut-free option: Skip nut toppings and use tahini, seeds, or fruit instead.
- Meal prep: Freeze between sheets of parchment paper for up to 2 months and reheat directly from frozen.
