Flourless Pancakes

A couple of things we miss when we are watching those calories and carbs are pancakes and waffles.  My hubby loves a great pancake with peanut butter and syrup but that’s way too many carbs.  So we have played around with several recipe combinations and we have come up with a healthier pancake.  These flour free pancakes that we created are filled with nutrition and tastes great.

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We are using oatmeal in our no flour pancake recipes so it’s not gluten-free.    But with the combination of egg whites and low-fat Greek yogurt these oatmeal pancakes no flour makes a healthier choice.

We add cinnamon to our flourless pancake recipe, it brings just a small taste of cinnamon but not too much to overwhelm.

Add the first 8 ingredients into the blender and whip until well blended and frothy.
 

Pour a quarter cup of the mix onto a hot griddle or comal and cook until edges start to brown.  These are a little harder to make that big decision when to flip since they don’t bubble as much as a regular pancake mix.

Cook the pancakes until brown on both sides, at this point, it looks like a regular pancake but will not be as thick.

Serve with sugar-free or lite pancake syrup with blueberries or/and natural peanut butter on top.  This pancake recipe will not make waffles (still working on that one)  but it makes the absolute best flourless pancakes.

If you enjoyed these Flourless Pancakes then see these:

• Blueberry Oat Smoothie
• Strawberry Banana Smoothie
• Delicious Green Smoothie

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Flourless Pancakes

A delicious and healthier alternative to flour pancakes.   Made with Oatmeal, bananas, greek yogurt, and egg whites. 

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Flour free pancakes, Flourless Pancakes, no flour pancakes, Oatmeal pancakes no flour

Servings: 2

Author: Evelyn Osborn

Ingredients

• 1 cup old fashion oatmeal
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 medium banana sliced
• 4 egg whites
• 1/2 cup plain Greek yogurt
• 1/4 cup nonfat milk
• 1 teaspoon vanilla
• 1 cup whole blueberries optional
• Reduced sugar syrup optional
• Natural peanut butter optional

Instructions

• Add first 8 (eight) ingredients to a blender and blend until frothy
• Preheat a pancake griddle over medium heat and coat it with cooking spray
• Pour enough 1/4 cup batter onto on the pancake griddle   Drop about 5-6 blueberries on top of the batter in the skillet (optional)
• Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute.
• Flip and cook about 2 more minutes on the other side.
• Serve topped with blueberries and  reduced sugar syrup and/or top with natural peanut butter  Makes about 6-7 pancakes