You are going to love these Banana Oat Pancakes! This delicious gluten-free pancake recipe is simple to make and is perfect for breakfast or brunch. Try this recipe today!
The Best Gluten-Free Banana Oat Pancakes
Finding healthy, delicious breakfast options that are also gluten-free can be hard. And trying to make breakfast every morning while keeping it interesting for your family.
Now you can finally have your delicious, favorite breakfast without worrying about the gluten-filled ingredients of other pancakes. Enjoy these banana oat pancakes, a simple and delicious gluten-free pancake recipe with just 3 main ingredients.
Why You’ll Love This Recipe
- Perfect start to your day – Whether you need breakfast, brunch, or weekend breakfast… this recipe is perfect.
- Gluten-free – Oats are naturally gluten-free, but be sure to use certified gluten-free oats if you want to be sure the pancakes are fully gluten-free!
Ingredients
- Large ripe banana – peeled
- Old-fashioned rolled oats
- Almond Milk – or another plant milk of your choice
- Toppings including banana, pecans, and maple syrup
How to Make Easy Banana Oat Pancakes
1. Using a high-speed blender, blend the rolled oats. Pulse until they form a flour-like consistency.
2. Combine almond milk and ripe banana in the blender, and blend until the mixture becomes smooth. The batter should have a slightly thick consistency that is still pourable into a mixing bowl.
3. Transfer the batter to a mixing bowl and allow it to rest for 10 minutes, allowing the fiber to absorb the liquid.
4. Heat a pancake griddle over medium-high heat. Lightly grease the griddle with coconut oil and pour 3 tablespoons of batter per pancake.
5. Cook for 2-3 minutes on one side until it solidifies and starts to dry out.
6. Flip the pancake to the other side and cook for an additional 1-2 minutes until it is fully cooked.
7. Serve the pancakes with slices of banana, pecans, and a drizzle of maple syrup (or try one of the toppings ideas below!).
Pancake Toppings
Here is a quick list of other toppings that I love with these pancakes…
- chocolate chips
- honey
- peanut butter
- caramel sauce
- whipped cream
- strawberries
- blackberries
- blueberries
Substitutions & Variations
- You could try using a flour of your liking instead of oat flour (blended oats).
- Add chocolate chips to the batter to add sweetness to the recipe.
Notes and Tips
- You can make these pancakes ahead and reheat them when ready to eat; they can last up to 4 days in the fridge in an air-tight container.
- If you want to be sure the pancakes are gluten-free, make sure to use certified gluten-free oats. (While oats are naturally gluten-free, they can be contaminated with gluten due to contact with other grains during harvesting.)
Frequently Asked Questions
You can enjoy these with any of our suggestions listed above or try one of these pancake toppings to take these to the next level.
Some of my favorite things to serve along with pancakes are:
Eggs – all kinds, including scrambled, over-easy, or your favorite!
Bacon – just because everything is better with bacon!
Fruits – strawberries, blueberries, raspberries, or any you like!
And don’t forget a cup of coffee and a good book.
More Fun Breakfast Recipes
- Easy French Toast with Strawberries
- White Chocolate Raspberry Waffles
- Blueberry Muffin Mix Pancakes
- Gluten-Free Belgian Waffles
- German Pancakes
I hope you enjoy your Banana Oat Pancakes. If so, please leave a star ★★★★★ rating and a comment below!
Banana Oat Pancakes
Ingredients
- 1 large ripe banana peeled
- 1 cup old-fashioned rolled oats
- ⅔ cup Almond Milk or any other plant milk of your choice
Toppings
- banana optional
- pecans optional
- maple syrup optional
Instructions
- Using a high-speed blender, blend the rolled oats. Pulse until they form a flour-like consistency.
- Combine almond milk and ripe banana in the blender, and blend until the mixture becomes smooth. The batter should have a slightly thick consistency that is still pourable into a mixing bowl.
- Transfer the batter to a mixing bowl and allow it to rest for 10 minutes, allowing the fiber to absorb the liquid.
- Heat a pancake griddle over medium-high heat. Lightly grease the griddle with coconut oil and pour 3 tablespoons of batter per pancake.
- Cook for 2-3 minutes on one side until it solidifies and starts to dry out.
- Flip the pancake to the other side and cook for an additional 1-2 minutes until it is fully cooked.
- Serve the pancakes with slices of banana, pecans, and a drizzle of maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
