Gluten-Free Banana Oat Pancakes
Naturally sweetened by ripe bananas and made hearty with certified gluten-free oats, these wholesome pancakes need no flour at all. They blend up in minutes and taste like banana bread in pancake form.
20 min
Total Time
6
Servings
easy
Difficulty
5 min
Prep Time
15 min
Cook Time
20 min
Total Time
Ingredients
- 1.5 cups certified gluten-free rolled oats
- 2 large ripe bananas
- 2 large eggs
- 0.5 cup almond milk
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- 1
Add oats to a blender and pulse until they form a coarse flour.
- 2
Add bananas, eggs, almond milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth, about 30 seconds.
- 3
Heat a nonstick skillet over medium-low heat and lightly coat with coconut oil or cooking spray.
- 4
Pour about 3 tablespoons of batter per pancake. These are thinner than regular pancakes — that's normal.
- 5
Cook until edges are set and small bubbles appear, about 2 minutes. Flip carefully and cook 1–2 minutes more.
- 6
Serve topped with sliced banana, a drizzle of honey, and a sprinkle of cinnamon.
Tips & Notes
- •The riper the bananas, the sweeter the pancakes — no added sugar needed.
- •Let the batter rest 2 minutes after blending so the oats absorb liquid for fluffier results.
- •These freeze beautifully — layer with parchment paper and reheat in the toaster.
Recipe Variations
- →Add a scoop of protein powder for post-workout fuel.
- →Mix in 2 tablespoons of peanut butter for a PB-banana combo.
- →Use pumpkin puree instead of banana for a fall twist.