Gluten-Free 3-Ingredient Pancakes

Confession: These pancakes were made completely on a whim. I took a huge risk in trying this recipe that I more or less pulled out of thin air.

Ok well, maybe it wasn’t that spontaneous. It started when I saw Savannah’s Protein Pancake Recipe Preview on Instagram.

She posted this photo and wrote that she’d later post the recipe on her site. Well, you know me. When I’m hungry, I can’t wait for my food. So even though I didn’t know if she used any other ingredients or if there were any special directions needed to make them, I took matters into my own hands and risked wasting an egg, some oats, and a banana for the sake of making pancakes, having no idea whether or not they would come out OK.

Turns out this was a risk totally worth taking. These pancakes ended up coming out way more than just OK. They’re fluffy, sweet, and moist just like pancakes from a pancake mix box but without all of the gross added ingredients that come along with the prepacked powder stuff.

Not to mention, could it really get any easier than mixing together an egg, a banana, and some flour to make a few pancakes? Nope, don’t think so. You know my motto, the simpler the recipe, the better. And with that being the case, this recipe is one of the best.

Gluten-Free 3-Ingredient Pancakes

Ingredients:

1/2 cup oat flour (if you want truly gluten-free pancakes make sure you use oat flour that is certified GF)

1 ripe banana, mashed

1 egg

Directions:

1. In a medium-sized bowl, stir the mashed banana and egg until well mixed.

2. Gradually add the flour while stirring continually until a thick batter forms.

3. Grease a frying pan with non-stick cooking spray or butter and place over low heat.

4. Add two “scoops” (I was using a household tablespoon for my scoops) of batter to the pan at a time. Heat for 45-seconds to 1 minute then flip. (The trick to not overcooking these is to cook them over low heat and to flip them quickly. They burn very fast! I recommend cooking one pancake at a time.)

5. Serve with maple syrup, sliced banana, or any other toppings you prefer!

Makes 4 medium-sized pancakes with 103 calories, 2.5 g fat, 16.5 g carbs, and 4.4 g protein per pancake.

10 Replies to “Gluten-Free 3-Ingredient Pancakes”

  1. Hi !!

    First off, I LOVE your blog. Can we be best friends and go running together? Lol. Your photos are so beautiful, I wish I could run with you. Anywho, for this recipe, can I grind up some oats to make the oat flour? Thanks in advance.

    ❤ Marissa

    1. Thanks!! You have no idea how much that means to me! If you’re ever in New York let me know and we will totally go running together! And yes, in fact, that is exactly what I did 🙂

  2. Just curious- w did you grind up the oats for the oat flour?
    I recently found your blog and LOVE IT! I am always so freaking excited when a new post comes out. I think I’ll make these for lunch today. Maybe with applesauce instead of an egg! I’m not gluten sensitive, so I could use wheat flour… would you suggest substituting it?
    Thanks again for all of your inspiration! You’re amazing!

    1. Aw thanks! What a great comment to come home too 😀 Wheat flour will definitely work, I think they will just end up coming out a little more dense and less fluffy, but I haven’t tried it yet so I can’t say for sure. Let me know how it worked if you did. Let me know how the applesauce works too, great substitute for making them vegan, I love it 🙂

    1. So I came across this recipe and didn’t have oat flour, but I threw in about a tbsp of quick oats into my blender with the other ingredients and it worked just fine. 🙂
      I use 2 eggs though, along with a dash of cinnamon

  3. My husband and I were skeptical of this recipe since it doesn’t have baking powder or soda, but we decided to try it when I was on a no (added) sugar challenge. We were pleasantly surprised–my husband and 2-year-old son even asked for seconds! The pancakes were pretty small, and the texture was much more smooth than a typical pancake (not bready). I did add some pumpkin pie spice, and the flavor was still a little mild, but that’s not a bad thing if you plan to top them anyway. (I used creamy almond butter to boost the protein a little more.) This probably isn’t something we’ll make all the time, but it’ll definitely stay in our list of breakfast options. Thanks for the recipe!

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