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Gluten-Free Banana Oat Pancakes

These fluffy gluten-free banana oat pancakes are the perfect breakfast to start your day with wholesome goodness. Made with ripe bananas, certified gluten-free oats, and simple pantry staples, they are naturally sweet, rich in fiber, and quick to prepare. This recipe is ideal for anyone who wants a comforting, healthy, and wheat-free option without sacrificing taste.
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Servings: 2 pancakes per serving
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas
  • 2 large eggs
  • 1 cup certified gluten-free rolled oats
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons milk dairy or non-dairy
  • 1 teaspoon coconut oil or butter for greasing
  • Optional toppings: fresh berries maple syrup, nut butter, or Greek yogurt

Equipment

  • Blender or food processor
  • Mixing bowl
  • Non-stick skillet or frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Place the bananas, eggs, oats, baking powder, vanilla, cinnamon, salt, and milk in a blender. Blend on high speed until the mixture becomes smooth and creamy.
  2. Warm a non-stick skillet over medium heat and lightly grease it with coconut oil or butter.
  3. Pour about 1/4 cup of the batter into the skillet for each pancake. Cook for 2–3 minutes, or until small bubbles start to appear on the surface.
  4. Gently flip the pancakes with a spatula and cook for another 1–2 minutes, until golden brown and cooked through.
  5. Repeat with the remaining batter, adding more oil or butter to the pan as needed.
  6. Serve the pancakes warm with your favorite gluten-free toppings such as fresh berries, peanut butter, or a drizzle of maple syrup.

Notes

  • Always use certified gluten-free oats to prevent cross-contamination.
  • For a touch of sweetness, add a tablespoon of honey or maple syrup to the batter.
  • These pancakes freeze well—store them in an airtight container and reheat when needed.
  • For a dairy-free version, use almond milk, oat milk, or any other plant-based milk substitute.