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Fluffy Gluten-Free Banana Oat Pancakes

gluten-free banana oat pancakes - featured image
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Light and fluffy gluten-free banana oat pancakes made with simple ingredients for a wholesome and comforting breakfast. Naturally sweetened with ripe bananas and hearty oats, perfect for busy mornings or cozy weekends.

Ingredients

Scale
  • 1 1/2 cups (135g) rolled oats, ground into oat flour
  • 2 medium ripe bananas, mashed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk of choice (dairy or plant-based)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • Butter or oil for cooking (unsalted butter or coconut oil recommended)

Instructions

  1. Place 1 1/2 cups (135g) of rolled oats into a blender or food processor. Pulse until you get a fine, flour-like consistency, about 1-2 minutes. Avoid overblending.
  2. In a medium bowl, mash 2 ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add 2 large eggs, 1/2 cup (120ml) milk of choice, and 1 teaspoon vanilla extract to the mashed bananas. Whisk until well combined and slightly frothy, about 30 seconds.
  4. In a separate bowl, stir together the oat flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon (optional), and a pinch of salt.
  5. Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. The batter will be thick but spreadable. Avoid overmixing.
  6. Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or a light coating of oil. The pan is ready when a drop of water sizzles on contact.
  7. Using a 1/4 cup (60ml) measuring cup, pour batter onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and edges look set.
  8. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  9. Serve warm with your favorite toppings such as pure maple syrup, fresh fruit, or yogurt.

Notes

If batter is too thick, add a splash more milk to loosen. Preheat pan properly to avoid burning. Test one pancake first to adjust heat and batter consistency. Keep cooked pancakes warm in a low oven (200°F/95°C). For vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes).

Nutrition

Keywords: gluten-free, banana oat pancakes, healthy breakfast, easy pancakes, gluten-free breakfast, vegan option, wholesome, fluffy pancakes

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