This post may contain affiliate links. Please read our disclosure policy.

These banana oatmeal 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!

Syrup pouring from bottle onto stack of 4 banana pancakes with banana slices

my take

Why These Pancakes Work

With just 4 simple ingredients, these banana oatmeal 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.

Raw banana pancakes cooking on skillet

what's in it

Key Ingredients and Why They Matter

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 – Just a pinch brings out all the natural sweetness and balances flavor.

How to make banana oatmeal pancakes

These pancakes come together quickly with just one bowl and a whisk—no blender required. Here’s how:

1. 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.

2. 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.

3. Combine the batter
Whisk everything together until the batter is uniform. It may seem thin at first—let it rest for about 5 minutes to thicken slightly.

4. Preheat and grease the skillet
Heat a nonstick skillet over medium heat, or set a griddle to 325°F. Grease lightly with butter or oil.

5. Pour and cook
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. Don’t wait for bubbles—these pancakes cook differently than traditional ones.

6. Flip and finish
Flip the pancakes gently and cook for another 1 minute, or until just set in the center.

7. 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.

Cooked banana pancake on hot skillet

Pro 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.

Stack of 4 banana pancakes with banana slices on top on white plate
Go Ad-Free

Banana Oatmeal Pancakes Recipe

5 from 42 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 pancakes
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.

Equipment

  • Blender
  • Griddle or nonstick skillet
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • ½ cup (50 g) oat flour, (See Recipe Notes) certified gluten free, if necessary
  • ½ teaspoon baking powder
  • 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

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

Serving: 1pancake | Calories: 119kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 160mg | Potassium: 192mg | Fiber: 2g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Flavor variations

These pancakes are simple and naturally flavorful, but you can easily customize them. Try one of these quick add-ins:

  • Vanilla or almond extract – Stir in ½ teaspoon of extract to enhance the flavor.
  • Cinnamon – Add ½ teaspoon ground cinnamon for a warm, spiced twist.
  • Mini chocolate chips – Sprinkle 1 ounce of chips onto each pancake after pouring the batter for chocolate chip banana pancakes.

make ahead/leftovers

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.

Stack of 3 banana pancakes on white plate with three fresh banana slices on top

FAQs

Are these the same as the “2 Ingredient Banana Pancakes”?

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.

Can I make these with a different flour?

Yes—use ⅓ cup (40 g) blanched almond flour instead of oat flour. If you're not gluten free, you can also try whole wheat flour. Add a splash of milk if the batter seems too thick.

Why did my pancakes burn?

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.

Fork with bite of 3 banana pancakes on a small white plate

About Nicole Hunn

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

19 Comments

  1. Nicholaix says:

    5 stars
    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.

    1. Nicole Hunn says:

      So glad to hear it, Nicholaix! Mini chips are big-time kid pleasers for sure!