Banana Oat Pancakes are the easiest and tastiest way to make healthy gluten-free pancakes! Made with oats, bananas, and eggs, these Banana Pancakes don't require any fancy ingredients and are absolutely delicious!
Banana Oatmeal Pancakes come together effortlessly with the help of a blender to create tender, light, and perfectly sweet gluten-free pancakes. Serve with a drizzle of maple syrup and a side of Homemade Breakfast Sausage or Oven-Baked Bacon for a fantastic breakfast.
The Easiest Gluten-Free Pancake Recipe
Whether you need to be gluten-free or not, Banana Oatmeal Pancakes make an easy, healthy, option for breakfast.
While these Banana Pancakes are not thick and fluffy like traditional pancakes, they are thin, airy, tender, perfectly sweet, and downright irresistible.
Not only is this recipe gluten-free, but it can also easily be made dairy-free and there are even modifications to make these Banana Pancakes egg-free as well.
And even though these Banana Oat Pancakes are allergy-friendly, they are made with pantry staples--no special ingredients required! All you need is a handful of ingredients, a blender, and a few minutes of time! This is one pancake recipe that is easy enough to make even for weekday breakfasts.
Notes On Ingredients
One of the best things about these Banana Oatmeal Pancakes is that they are made with pantry staples. No special flours or stabalizers needed! You probably have all the ingredients on hand now!
- Oats: Use regular or quick-cook oats--not steel-cut oats. Just be sure your oats are certified gluten-free if need be.
- Bananas: Use ripe or slightly overripe bananas for the most prominent banana flavor and for natural sweetness. If using frozen bananas, be sure to defrost before adding them to the batter.
- Milk: Any variety of milk will work--regular milk, soy milk, almond milk, oat milk, etc.
How to Make Banana Oat Pancakes
- In a blender, add eggs, milk, and vanilla. It is best to add in the liquid ingredients first, as this makes it easier for the blender to fully blend the pancake batter.
- Next add cinnamon, baking powder, and oats to the blender.
- Finally, add 2 ripe bananas, cut into chunks, into the blender.
- Blend on full speed until the batter is fully incorporated and smooth. Keep in mind that the Banana Oat Pancake Batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add in 1 teaspoon of milk at a time and blend; repeat until desired consistency is reached. If you find the batter too thin, add in 1 tablespoon oats and blend well; repeat until desired consistency is reached.
- Preheat a griddle or nonstick frying pan to medium heat.
- Grease the griddle with coconut oil, butter, or cooking spray.
- Using a ¼ cup measuring cup, pour pancake batter onto the heated pan.
- Cook until small bubbles form, about 4 minutes.
- Flip pancakes, and cook for an additional 2-4 minutes per side.
- Serve as desired. These banana pancakes are perfectly sweet served alone, but also delicious with maple syrup or a smear of nut butter.
Banana Oatmeal Pancakes are delicious served plain, as they are just sweet enough on their own. But they are delicious as well with maple syrup, nut butter, fresh fruit, or a drizzle of homemade chocolate syrup.
But don't just limit these Banana Pancakes to breakfast. They also make a great base for a quick peanut butter sandwich for a gluten-free lunch option.
- Leftover pancakes can be stored in a sealed container for up to 4 days in the refrigerator, just be sure to cool fully before placing them in the fridge to keep the pancakes from getting soggy.
- You can also freeze pancakes for up to 3 months. Cool pancakes and then place the pancakes in a freezer-safe bag between layers of parchment paper so they do not stick together when frozen. Reheat in microwave or toaster oven right from the freezer.
To make Vegan Banana Oat Pancakes, use non-dairy milk and in place of the eggs, mix together ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. I have made this variety many times with great success.
More Gluten-Free Breakfast Recipes
- Gluten-Free Cinnamon Muffins
- Gluten-Free Breakfast Casserole
- Oven-Baked Frittata
- Instant Pot Oatmeal
- Instant Pot Frittata
When you are craving light, sweet pancakes---these Banana Oat Pancakes are the way to go! Let me know in the comments how much you enjoyed them!
Banana Oat Pancakes
- 2 eggs
- ½ cup milk any variety
- 1 cup oats quick-cook or old fashioned work
- 1 tsp baking powder
- 1 tsp vanilla extract
- dash cinnamon
- 2 ripe bananas broken into chunks
- Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
- In a blender add eggs, milk, and vanilla. Next add cinnamon, baking powder, and oats to the blender. Finally, add 2 ripe bananas, cut into chunks, into the blender.
- Blend until the batter is smooth and no chunks of bananas remain. The batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add in 1 teaspoon of milk at a time and blend; repeat until desired consistency is reached. If you find the batter too thin, add in 1 tablespoon oats and blend well; repeat until desired consistency is reached.
- Pour about ¼ cup of batter onto the preheated skillet and cook until small bubbles form about 4 minutes. Flip and cook 2-4 minutes per side.
- Top with your favorite pancake toppings and enjoy!!!
- Be sure to use certified gluten-free oats, if you need these pancakes to be gluten-free.
- Use any variety of milk you like. Non-dairy milk works great.
- If using frozen bananas, be sure to defrost before adding them to the batter.
- To make Vegan Banana Oat Pancakes: In place of eggs, mix together ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. And use non-dairy milk. I have made this variety many times with great success.