Banana Oatmeal Pancakes Recipe

stack of 5 banana pancakes on white plate with sliced bananas on top and syrup bottle pouring

5 from 42 votes

These naturally gluten free banana oatmeal pancakes are made with just 4 simple ingredients. They’re light, fluffy, and full of real banana flavor—with no added sugar.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: banana pancakes, gluten free banana pancakes

Servings: pancakes

Author: Nicole Hunn

Equipment

Blender
Griddle or nonstick skillet

Ingredients

½ cup oat flour (See Recipe Notes) certified gluten free, if necessary
½ teaspoon baking powder
⅛ teaspoon kosher salt
2 eggs at room temperature, beaten well
1 ripe banana mashed until smooth
Butter for cooking (optional)

Customary - Metric

Instructions

In a medium bowl or measuring cup with a pour spout, whisk together the oat flour, baking powder, and salt.
Add the mashed banana and beaten eggs. Whisk until smooth. Let the batter rest for 5 minutes to thicken.
Heat a nonstick skillet over medium heat (or a griddle to 325°F). Lightly grease with butter or oil.
Pour the batter in scant ¼-cup portions onto the skillet. Cook for 3 minutes, or until the underside is golden and the edges look set.
Flip and cook for 1 minute more, or until the center is set. Serve warm.

Video

Notes

For the oat flour.

If you need or want to replace the oats, this recipe also works with 1/3 cup (40 g) blanched almond flour (not almond meal).

You can also try using quinoa flakes, ground into as fine a powder as possible, which typically work as a substitute for oat flour.

Nutritional information.

Nutrition information is an estimate, per pancake, from online nutrition calculators. It is not to be relied upon.

Nutrition