Go Back
- 1 cup gluten-free rolled oats - 2 ripe bananas, mashed - 2 large eggs - 1/2 cup almond milk (or any milk of choice) These main items make up the heart of the pancake. Gluten-free rolled oats act as the base, giving the pancakes a nice texture. Ripe bananas add natural sweetness and moisture. The eggs help bind everything together, while almond milk keeps the batter smooth and easy to pour. - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - Pinch of salt The dry ingredients help the pancakes rise and add flavor. Baking powder gives the pancakes a light and fluffy feel. Cinnamon brings warmth and a hint of spice. A pinch of salt enhances all the flavors. - Coconut oil or butter - 1 tablespoon maple syrup (optional, for sweetness) You will need coconut oil or butter for cooking. This helps give the pancakes a nice golden color. Maple syrup adds extra sweetness if you want it. You can adjust the amount based on your taste. {{ingredient_image_1}} To make oat flour, start with gluten-free rolled oats. Place them in a blender or food processor. Blend the oats until they turn into a fine powder. This will take about 30 seconds. You want a smooth texture without any big pieces. This oat flour is the base for your pancakes and gives them a great flavor. Next, it’s time to mix everything. Add the blended oat flour back into the blender. Then, add the ripe bananas and two large eggs. Pour in 1/2 cup of almond milk. Add 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt. If you want a little sweetness, add 1 tablespoon of maple syrup. Blend all the ingredients together until the mixture is smooth. The batter should be thick but easy to pour. Now, let the batter sit for about 5 minutes. This helps it thicken a bit. While it's resting, preheat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter to coat the pan. Once hot, pour about 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes. Look for bubbles on the surface and set edges as signs to flip. Carefully turn the pancake and cook for another 2-3 minutes until it's golden brown. Once cooked, transfer the pancakes to a plate. Keep them warm while you cook the rest of the batter. Add more oil as needed to the skillet. Enjoy the process; these pancakes are a treat! Letting the batter sit is key. This allows the oats to absorb moisture. A thick batter holds together well while cooking. If your batter feels too thin, add a bit more oat flour. You want it thick but still pourable. For best results, blend until smooth but don’t over-blend. The skillet temperature matters. Preheat your skillet over medium heat. A too-hot skillet burns the pancakes. You want them golden brown and cooked inside. Use a small amount of coconut oil or butter to coat the skillet. This keeps the pancakes from sticking and adds flavor. Keep moisture in the pancakes by not cooking them too long. Watch for bubbles on the surface. Once they form, it’s time to flip. Cook until both sides are golden. Serve warm for the best taste. Get creative with toppings! Fresh banana slices add sweetness. A drizzle of maple syrup enhances flavor. You can also top with berries for a fresh twist. A sprinkle of cinnamon adds warmth. Stack your pancakes high for a beautiful presentation. Enjoy them with a smile! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots for the best taste. Let the Batter Rest: Allowing the batter to rest for about 5 minutes helps thicken it, resulting in fluffier pancakes. Don’t skip this step! Adjust Cooking Temperature: If pancakes are browning too quickly, lower the heat. A medium-low setting allows for even cooking without burning. Experiment with Add-Ins: Feel free to mix in chocolate chips, nuts, or dried fruit for added texture and flavor. Just fold them into the batter gently. {{image_2}} You can make these pancakes even better by adding chocolate chips or nuts. Just mix in about 1/2 cup of your favorite chocolate chips or chopped nuts into the batter. Chocolate adds a rich taste, while nuts give a nice crunch. You can use walnuts, pecans, or even almonds. Both options will boost flavor and texture. If you don’t have almond milk, don’t worry! You can use other nondairy options like oat milk, coconut milk, or soy milk. Each milk adds its own flavor. Oat milk is creamy, while coconut milk has a tropical taste. Choose what you like best! Want to make these pancakes vegan? You can replace the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it becomes gel-like. This swap keeps your pancakes fluffy and tasty without eggs. You may want to save some of these tasty pancakes for later. To keep them fresh, let the pancakes cool down first. Then, stack them with parchment paper in between each one. This method stops them from sticking together. Place the stack in an airtight container. You can store it in the fridge for up to three days. If you want to keep them longer, freeze them! Wrap each pancake in plastic wrap. Then, put them in a freezer-safe bag. They can last up to three months in the freezer. When you are ready to eat them, just take out the number you need. Reheating your pancakes is easy. You can use a microwave, oven, or skillet. For the microwave, place them on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. For the oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10-15 minutes. If you use a skillet, add a little coconut oil or butter. Heat the skillet over low heat. Cook each pancake for 1-2 minutes on each side. This keeps them warm and fluffy. Enjoy your pancakes just like fresh! Yes, you can make these pancakes vegan. For egg replacements, use flax eggs or chia seeds. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. For chia seeds, mix the same amounts. Both options work well in this recipe. To keep these pancakes gluten-free, use certified gluten-free oats. Cross-contamination can happen if gluten-containing foods touch your cooking space. Clean your cooking area and tools. Use separate pans and utensils. Look for gluten-free labels on all ingredients, especially baking powder and almond milk. These pancakes are a healthy choice! Each serving has about 200 calories. They are rich in fiber and potassium from bananas. The oats provide whole grains, which are good for digestion. You also get protein from eggs. This makes them a balanced meal for breakfast or a snack. These gluten-free pancakes are easy to make and tasty. We covered simple ingredients like oats, bananas, and eggs. I shared tips for making the batter just right. You learned how to cook them perfectly and serve with fun toppings. You can also try different flavors or store leftovers with ease. Enjoy your pancakes now and customize them for your needs. Happy cooking and enjoy your delicious breakfasts!

Gluten-Free Banana Oat Pancakes

Delicious and healthy pancakes made with gluten-free oats and ripe bananas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup gluten-free rolled oats
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • 1/2 cup almond milk (or any milk of choice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1 tablespoon maple syrup (optional, for sweetness)
  • 1 tablespoon coconut oil or butter for cooking

Instructions
 

  • In a blender or food processor, add the gluten-free rolled oats and blend until they reach a fine flour consistency.
  • Add the mashed bananas, eggs, almond milk, baking powder, cinnamon, salt, and maple syrup (if using) to the blender. Blend until all ingredients are well combined and smooth. The batter should be thick but pourable.
  • Let the batter sit for about 5 minutes to thicken slightly.
  • Preheat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
  • Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter, adding more oil as needed.

Notes

Stack the pancakes high on a plate, drizzle with extra maple syrup, and top with banana slices and a sprinkle of cinnamon for an inviting look. Add a handful of fresh berries for color and a fresh taste.
Keyword banana, gluten-free, oatmeal, pancakes