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Wondering how to make Pancakes without flour? These delicious, healthy, and protein-packed flour free pancakes are easy and gluten free! Takes only a few ingredients to make, and you probably have them in your pantry and fridge.
I think these pancakes are more filling than traditional pancakes, and I love making them and freezing for the week ahead. If you’re interested in flour free pancakes, you might love my 2-Ingredient Banana Pancakes or my Banana Oatmeal Bites, which use oats instead of flour.
Why You’ll Love These Flour Free Pancakes
Ready to eat in under 30 minutes.
Ingredients are simple and most likely in your fridge and pantry.
This recipe makes about 8 small pancakes.
An easy recipe that anyone can make!
Meal prep friendly – stick them in the fridge or freezer!
Enjoy!
– Becca
Ingredients in these Flour Free Pancakes
See the recipe card for full information on ingredients and quantities.
- Banana or Cottage cheese: Both make delicious pancakes, use the one you prefer or the one you ave on hand!I If using the cottage cheese, you’ll blend it first so you won’t feel any chunks in your pancakes. Be sure to use 2%.
- Oatmeal: Oats are incredibly nutritious, full of antioxidants, and are known to lower cholesterol.
- Vanilla: Be sure to grab pure vanilla extract. Imitation vanilla and bakers vanilla usually contain sugar and artificial flavors.
How to make Flour Free Pancakes
Step 1: Preheat your skillet by coating with nonstick cooking spray over medium heat.
Prepare batter by adding eggs, vanilla, cinnamon, olive oil, cottage cheese or banana, and oats to your belnder. Blend on high until smooth. If using a banana instead of the cottage cheese, add your mashed banana.
Step 2: Cook your pancakes by using a 1/4 cup measuring cup to pour batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas, and maple syrup.
Recipe Tips:
- If you’d like to freeze these, I recommend allowing them to cool completely first and freezing in a single layer inside of freezer bags. After they’re frozen, you can stack them together.
- These will keep for 5-6 days in the fridge or 2 months in the freezer if you’re making them for meal prep.
- You can add chocolate chips or blueberries to the batter for special pancakes. Remember that anything you add in will sink to the bottom, so scoop your batter from the bottom when making these.
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Flourless Pancakes FAQs
You can swap the olive oil out for coconut or avocado oil if you’d like – they cook the same in this recipe.
You can! Adding 1/2 tsp of baking powder will make these pancakes a bit fluffier.
Healthy Eating Plans
Weight Watchers
¼ of this recipe (about 2 pancakes), when using fat free cottage cheese is 2 2025 Plan Points
21 Day Fix
For this entire recipe, using cottage cheese: 4 Red containers, 3 Yellow containers, and 3 teaspoons. Each serving of ¼ of the recipe. The number of pancakes depends on how big you make them. I usually get 8 pancakes, so 2 would be a serving.
21 Day Fix counts per serving: 1 Red Container, ¾ Yellow Container, ¾ Teaspoon.
2B Mindset
When using cottage cheese this recipe is high in protein and a complete breakfast.
If you tried this recipe for Pancakes without Flour or any other recipe on my site please leave a rating and let me know how it went in the comments!
Pancakes without Flour
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Equipment
- Food processor
- Olive Oil Spray
Ingredients
- 6 eggs
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1 tbsp olive oil
- ¾ cup cottage cheese 2%, or substitute 1 banana
- ¾ cup rolled oats uncooked
Instructions
- Lightly coat a skillet with nonstick cooking spray and warm over medium heat.
- Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth. 6 eggs, 1 tsp vanilla, 1 tbsp cinnamon, 1 tbsp olive oil, ¾ cup cottage cheese , ¾ cup rolled oats
- Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
- Top hot pancakes with butter, maple syrup, or fruit.
Notes
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
so if your making pancakes with egg,milk,sugar,salt, and flour can you replace the flour witjh rice flour?
We’ve never tried it that way :)
These are so good! I’ve made them a few times and I keep coming up with 23 pancakes when I DOUBLE the recipe. How do I count these for 21 Day Fix if I only eat 1 of the 23 pancakes? So that would be 11 1/2 pancakes per recipe. I have to keep track of carbs for my blood sugar while I also do the 21 Day Fix. This is why I’m only eat 1 of the pancakes per serving.
Your recipes really help me keep my blood sugar down.
Thanks Becca.
Hi Moe,
I’m looking at the recipe here- if you only eat 1 pancake per a double batch, I’d take the entire recipe counts and divide them by the 11.5 pancakes you’re getting when you make this. If my math is right, each pancake should be about 1/3R, 1/4Y, and 1/4tsp.
Thanks for the recipe! Is this still a complete 2b mindset breakfast if I use a banana instead of cottage cheese?
Are the eggs providing all the protein? If so, I may need another source to make it completely count. What do you think?
Cottage cheese is also providing protein, so I’d add another source :)