No-Fuss Flourless Oat Pancakes Recipe

This recipe transforms rolled oats into oat flour by processing, combining it with baking powder and salt to help the batter rise and achieve lightness. Mashed bananas add moisture and natural sweetness, complemented by eggs and vanilla extract for flavor and structure. Melted butter contributes richness and a soft mouthfeel.

Pancakes are cooked slowly on low or medium-low heat until golden brown on both sides, which helps avoid burning the exterior while ensuring the middle cooks through. The texture is tender with slightly chewy edges and a smooth crumb.

Serving these pancakes warm with fresh fruit, syrup, or butter enhances their natural flavors. Leftovers can be refrigerated for up to two days and gently reheated either in a microwave or skillet without drying out.