Go Back
- 1 cup gluten-free oats - 2 ripe bananas - 1 cup almond milk - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - Coconut oil or butter for frying - Maple syrup and fresh fruit for serving The main ingredients in gluten-free banana oat pancakes are simple yet powerful. Each one adds a special touch to the dish. Importance of oats and bananas Oats are a great source of fiber. They help keep you full. Bananas add natural sweetness and potassium. This balance makes your pancakes tasty and good for you. Health advantages of almond milk Almond milk is a low-calorie choice. It has no dairy, making it great for many diets. It also adds a nice, nutty flavor to the pancakes. Eggs as a protein source Eggs provide protein, which is key for energy. They help your body grow strong and repair itself. This makes them a perfect ingredient for a breakfast treat. These ingredients not only taste great together, but they also bring health benefits to your morning routine. For the full recipe, check out the steps to create these delightful pancakes. How to prepare gluten-free oat flour To make gluten-free oat flour, use a blender or food processor. Add 1 cup of gluten-free oats. Blend until the oats turn into a fine powder. This process takes about 30 seconds. Once done, transfer the flour to a mixing bowl. Blending the banana mixture In the same blender, add 2 ripe bananas, 1 cup of almond milk, and 2 large eggs. Also, add 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Blend this mixture until it is smooth and well combined. This will create a flavorful base for your pancakes. Mixing wet and dry ingredients Pour the banana mixture into the bowl with the oat flour. Mix everything together until you have a thick batter. Let it rest for a few minutes. This resting time helps the batter thicken further, which makes better pancakes. Detailed frying process for pancakes Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter to the skillet. Once the oil is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the pancake's surface. This should take about 2-3 minutes. Tips for flipping pancakes without breaking When it’s time to flip, use a spatula. Slide it gently under the pancake. Lift and turn it carefully. If you do this right, the pancake will stay whole. This helps keep it fluffy and nice. Ideal cooking time for golden-brown pancakes After flipping, cook for another 2-3 minutes until the pancake is golden brown. Keep an eye on the color. Once both sides are golden, remove the pancakes and place them on a plate. Repeat this process with the remaining batter, adding more oil as needed. Enjoy warm with maple syrup and fresh fruit. For the full recipe, check the earlier section. To get the best pancakes, you need a thicker batter. Start by blending your oats into a fine flour. Then, mix in the wet ingredients. If the batter seems runny, add a bit more oat flour. A thicker batter helps your pancakes hold their shape and stay fluffy. Resting the batter is also key. After mixing, let it sit for five minutes. This allows the oats to absorb moisture. The texture becomes softer and more pancake-like. Your pancakes will be lighter and fluffier after resting. Toppings can make or break your pancake experience. I love using fresh fruit like berries or banana slices. They add sweetness and color. A drizzle of maple syrup brings it all together. For a fun twist, try adding a dollop of yogurt on top. Pair these pancakes with a warm cup of tea or coffee. They also go well with a side of crispy bacon or sausage. This makes for a full breakfast or brunch spread. Enjoy every bite of this delightful treat! {{image_2}} You can boost your pancakes' taste in fun ways. Try adding chocolate chips or nuts. These give a nice crunch and sweetness. You can use walnuts, pecans, or even almonds. They add healthy fats and extra flavor. Spicing it up can also bring new life to your pancakes. A sprinkle of nutmeg or ginger adds warmth and zest. These spices blend well with bananas. They also make the dish feel cozy, perfect for a chilly morning. If you follow a vegan diet, you can still enjoy these pancakes. Simply replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken up. It works great as an egg substitute. You can also switch the almond milk for any non-dairy milk you like. Options like oat milk or coconut milk work well. Each adds its unique flavor and texture. This way, you can customize your pancakes to fit your taste and dietary needs. For the full recipe, check out the details provided earlier. To keep your leftover pancakes fresh, store them in the fridge. Place them in an airtight container. This way, they stay soft and tasty. You can also stack the pancakes with parchment paper between each one. This method helps them not stick together. If you want to save them for later, freezing is a great option. Just wrap each pancake in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat your pancakes again, you want them soft. The best way to reheat pancakes is in the microwave. Place a few pancakes on a plate. Cover them with a damp paper towel. Heat them for about 20 to 30 seconds. This keeps them moist. If you prefer, you can reheat them in a skillet. Just warm them over low heat for a couple of minutes. Avoid high heat, as it can make them dry. Enjoy your warm pancakes with maple syrup or fresh fruit, just like when they were first made! To make these pancakes vegan, you can swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. For the milk, use almond milk or any non-dairy milk. These changes keep the flavors while making the recipe vegan. Regular oats may not be gluten-free. They often share space with gluten grains. If you want gluten-free pancakes, stick to certified gluten-free oats. They provide the same taste and texture without the worry of gluten. These pancakes pair well with many sides. You can serve them with fresh fruit like berries or sliced bananas. Maple syrup is a classic choice. For a drink, try a cup of coffee or fresh juice. These add to the meal and make it special. Pancakes last about three to four days in the fridge. Store them in an airtight container to keep them fresh. For longer storage, freeze them. They can last up to three months in the freezer. Just reheat them when you're ready to enjoy! These gluten-free banana oat pancakes are a great breakfast choice. We covered the key ingredients, like oats and bananas, and their health benefits. The step-by-step instructions will help you make perfect pancakes. You can also explore tips for texture, flavor variations, and smart storage methods. In the end, enjoy these pancakes with your favorite toppings. They can fit into various diets and are great for anyone looking for a healthy meal. You can savor these delicious pancakes any day!

Gluten Free Banana Oat Pancakes

Start your mornings with fluffy gluten-free banana oat pancakes that are not only delicious but also easy to make! This recipe combines ripe bananas and wholesome oats for a healthy twist on breakfast. Perfect for anyone looking to enjoy a guilt-free treat, these pancakes are quick to prepare and pairs wonderfully with maple syrup and fresh fruit.
Print Recipe Pin Recipe

Ingredients
  

1 cup gluten-free oats

2 ripe bananas

1 cup almond milk (or any preferred non-dairy milk)

2 large eggs

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

Coconut oil or butter for frying

Maple syrup and fresh fruit for serving

Instructions
 

In a blender or food processor, blend the gluten-free oats until they reach a fine flour consistency. Transfer to a mixing bowl.

    In the same blender, add the ripe bananas, almond milk, eggs, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth and well combined.

      Pour the banana mixture into the bowl with the oat flour and mix until you have a thick batter. Let it rest for a few minutes to thicken further.

        Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter.

          Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, about 2-3 minutes.

            Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown.

              Repeat with the remaining batter, adding more oil to the skillet as needed.

                Serve warm topped with maple syrup and fresh fruit of your choice.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4