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These gluten free banana pancakes are naturally gluten free, made with just 4 basic ingredients, and taste like banana bread in pancake form.
They’re soft, satisfying, and full of real banana flavor, no added sugar needed. Just blend, pour, and cook!
Why this recipe works
With just 4 simple ingredients, these gluten free banana pancakes turn out soft and fluffy every time, no flour blends, no added sugar.
Mashed banana adds natural sweetness, moisture, and structure, while a touch of baking powder gives lift.
For even thicker pancakes, let them cook for a minute before adding a second spoonful of batter to the center.
Recipe ingredients
Here's what you'll need to make these pancakes, plus the role of each ingredient in a successful final result
- Oat flour: Use commercially prepared oat flour, or make your own by grinding old-fashioned rolled oats into a fine powder. Oats add structure and whole grain flavor without needing a flour blend.
- Ripe bananas: Bananas should be deeply speckled or brown. The riper they are, the sweeter and more tender your pancakes will be.
- Eggs: Eggs provide structure and help the pancakes rise. This recipe relies heavily on the balance between eggs and banana.
- Baking powder: There’s just enough to give the pancakes lift and fluff, without making them cakey or dry.
- Salt: Enhances other flavors
How to make gluten free banana pancakes
These pancakes come together quickly with just one bowl and a whisk—no blender required. Here’s how:
Whisk the dry ingredients
In a medium mixing bowl or a large measuring cup with a pour spout, whisk together the oat flour, baking powder, and salt.
Mash the banana and beat the eggs
Mash one very ripe banana in a separate bowl until smooth. Beat the eggs well, then add both to the dry ingredients.
Combine the batter
Whisk everything together until the batter is uniform. It may seem thin at first, but let it rest for about 5 minutes to thicken slightly as the oat flour absorbs the moisture, for thicker pancakes.
Preheat and grease the skillet
Heat a nonstick skillet over medium heat, or set a griddle to 325°F, low enough that the batter doesn't burn. Grease lightly with butter or oil so the pancakes brown and don't stick.
Cook the pancakes
Pour the batter onto the hot skillet in scant ¼-cup portions. Cook for about 3 minutes, until the underside is golden brown and the edges begin to set. There won't be any bubbles like traditional pancakes since these have less structure. Flip the pancakes gently and cook for another 1 minute, or until just set in the center.
Serve warm
Enjoy right away with sliced bananas and real maple syrup, or keep warm in a 200°F oven while you cook the rest.
Ingredient substitutions
Dairy free
The pancakes themselves contain no dairy, but I like to cook them in butter for flavor. You can easily substitute vegan butter (like Miyoko’s or Melt) or use coconut oil.
Oat free
Replace the oat flour with ⅓ cup (40 g) finely ground blanched almond flour. You can also try quinoa flakes ground into a fine powder.
Egg free
Eggs are essential to the structure here, but if you’ve had success with a pancake-friendly egg replacer in other recipes, feel free to experiment. JustEggs from the refrigerated section of the grocery store might work.
Banana substitute
If you're just short of the 100 g of mashed banana, top it off with a spoonful of smooth applesauce. For a full swap, the texture will change, but applesauce can work in a pinch.
Expert tips for pancake success
Use very ripe bananas
The riper they are, the sweeter and more tender your pancakes will be. Underripe bananas can taste grassy or raw.
Let the batter rest
The batter may look thin at first. Letting it sit for 5 minutes helps it thicken up before cooking.
Don’t wait for bubbles
These pancakes don’t show many bubbles as they cook. Instead, watch for the edges to look set and the surface to lose its shine before flipping.
Storage instructions
Let the pancakes cool completely, then stack and wrap them tightly in twos. Store in the refrigerator for up to 3 days, or freeze for up to 3 weeks.
To refresh, let them come to room temperature (if frozen), sprinkle lightly with water, and warm in a toaster oven at 250°F until heated through.
Gluten Free Banana Pancakes Recipe
Equipment
- Blender
- Griddle or nonstick skillet
Ingredients
- ½ cup (50 g) oat flour, (See Recipe Notes) certified gluten free, if necessary
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 (100 g weighed out of shell) eggs, at room temperature, beaten well
- 1 (100 g) ripe banana, mashed until smooth
- Butter, for cooking (optional)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
No. Those are made with just egg and banana, and tend to taste like banana-flavored eggs. These have structure, lift, and real pancake texture.
Bananas make these pancakes brown quickly. If they’re too dark, reduce the heat slightly—325°F on a griddle is ideal. Even if they look dark, they’ll still taste great.
Wow, these are seriously good! My kids absolutely loved them – Thank you!
You’re very welcome, Allison. So glad everyone loved them!
Love these. They were so simple to put together and my kids liked them a lot. I added the mini chocolate chips to some, great idea.
So glad to hear it, Nicholaix! Mini chips are big-time kid pleasers for sure!