Made with simple pantry staples and a blender, these Banana Oat Pancakes are light, tender, and perfectly sweet. The ultimate gluten-free pancake recipe!
Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
To the carafe of 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. This order will make the batter easy to blend.
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 1 teaspoon of milk at a time and blend; repeat until the desired consistency is reached. If you find the batter too thin, add in 1 tablespoon of 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.
Once bubbles have appeared on the surface, flip the pancakes, and continue to cook for 2-3 minutes or until set. The surface will be a golden deep brown due to the banana in the batter. Repeat with the remaining batter.
Serve with your favorite pancake toppings.
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Notes
Oats: Be sure to use certified gluten-free rolled oats to keep these pancakes gluten-free. And DO NOT use steel-cut oats! Milk: Use any variety of milk you like. Non-dairy milk like almond milk, soy milk, and oat milk work well in this recipe. Note on Bananas: If using frozen bananas, be sure to defrost them before adding them to the batter. Egg-Free Banana Oat Pancakes: In place of eggs, mix ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. The pancakes will be much more delicate and care needs to be used when flipping, but it will work.