Healthy Gluten-Free Banana Oatmeal Pancakes Recipe
Craving something sweet and delicious for breakfast? Look no further than these gluten-free banana oatmeal pancakes! They are packed with simple ingredients, like bananas, oats, and eggs. Plus, this easy-to-follow recipe is sure to become a family favorite in no time.
With just one batch of batter you’ll have fluffy pancakes ready for your next morning feast – simply drizzle with maple syrup and top with fresh fruit for a truly satisfying start to the day! If you are a fan of traditional pancakes give this Fluffy Pancake recipe a try next time.
Table of Contents
Why You’ll This Recipe
- These banana pancakes are a great way to get a healthy breakfast on the table in no time.
- The combination of mashed banana, oats, milk, and eggs provides natural sweetness and texture for your pancakes.
- Plus, you can easily customize the recipe with add-ins if you are craving something specific.
Equipment Needed
You only need a few kitchen tools to help you make this healthy pancake recipe. Gather these tools and get ready to enjoy this simple breakfast recipe that is bursting with banana flavor.
- mixing bowls
- electric griddle or large skillet
Ingredients
Making these banana pancakes only requires simple ingredients, such as bananas, oats, eggs, milk, and a few other pantry staples. With just one batch of batter, you’ll have fluffy pancakes ready to feed your family in no time at all.
- Gluten-Free 1:1 flour – If you are not gluten-free all-purpose flour can be used in this recipe.
- large flake rolled oats
- brown sugar – for a sugar-free alternative, you can use golden monk fruit.
- baking powder – I like aluminum-free baking powder.
- baking soda
- salt
- milk
- eggs
- ripe bananas
- butter
- vanilla
- oil – use a neutral-tasting oil like vegetable oil or canola oil, butter or cooking spray for the griddle
How to Make Healthy Gluten-Free Banana Oatmeal Pancakes
Making these delicious pancakes is easy with just a few simple steps. To get started, gather the ingredients and equipment needed for the recipe. And, get ready to enjoy your fluffy pancakes with a drizzle of maple syrup and fresh berries for a truly satisfying breakfast treat!
Step 1: Stir together the dry ingredients
In a large bowl, whisk together dry ingredients; flour, oats, sugar, baking powder, baking soda, and salt.
Step 2: Mix together the wet ingredients
In a separate bowl whisk together wet ingredients; milk, eggs bananas, butter, and vanilla.
Step 3: Add the wet and dry ingredients together
Pour over the dry mixture and stir until almost smooth. Let sit for 10 minutes (this is where the fluffy magic happens.
Step 4: Heat your griddle
Heat a nonstick griddle or skillet to medium heat and add cooking spray, butter, or oil to the pan.
Step 5: Cook the pancakes
Pour 1/3 cup of batter for each pancake and cook until bubbles break on top and the underside is golden, Flip. Top with your favorite topping.
What To Serve With This Dish
I love to serve these healthy banana oatmeal pancakes with a protein-filled dish like this Cheddar Egg Casserole but you could also pair them with a fresh side salad like this Fresh Fruit Salad recipe.
Substitutions and Additions
Do you want to add some extra flavor or flare to these simple pancakes? Here are a few of my favorite ways to personalize this easy recipe.
- Add melted chocolate chips to the batter or sprinkle them on top of your pancakes before cooking.
- You can use almond milk in place of cow’s milk for a creamy, nutty flavor to your banana oatmeal pancakes.
- You could also add some blueberries or sliced strawberries to the pancakes while they are cooking for even more fruit flavor.
How To Store
Store leftover pancakes in an airtight container for up to five days in the fridge. You can also freeze cooked pancakes in a freezer-safe bag or container for up to three months.
To reheat – Simply microwave the pancakes or pop them in a toaster oven for a couple of minutes for a crispy texture.
Sandra’s Pro Tips
Here are a few tips that you can use to make sure that these pancakes turn out perfectly for you every time that you make them.
- Don’t skimp on the rest time for your batter, it helps the pancakes rise.
- Mix your batter until just combined so that your pancakes do not turn out tough.
- I recommend that you use overripe bananas so that you the most sweetness from them.
- The pancakes are ready to flip when they look golden brown and bubbles appear on the top.
FAQs
Do you have questions about these banana oatmeal pancakes? Here are the answers to the most commonly asked questions for this recipe.
Letting the pancake batter rest allows the oats to soften and helps to keep your pancakes nice and fluffy.
Yes, large flake oats are another name for old-fashioned oats. Both are rolled oats, which are perfect for this recipe.
If your pancakes are mushy in the center, that typically means that they are not cooked all the way through. Make sure that the bubbles start to pop before you flip your pancakes.
Other Delicious Pancake Recipes You May Enjoy
- Apple Cinnamon Pancakes – Delicious swirl of cinnamon apple sauce adds delicious flavor to these pancakes.
- Low Carb Pancakes – Filling almond flour pancakes with cinnamon.
- Cottage Cheese Pancakes – Protein-packed pancakes. These will keep you satisfied for hours.
Oatmeal Banana Bread Pancakes
Equipment
- 2 Mixing bowls
- 1 Gridle or Large Skillet
Ingredients
- 1 1/2 cups Gluten Free 1:1 Flour
- 1/4 cup rolled oats large flake, old-fashioned oats
- 1/4 cup brown sugar packed or monk fruit for sugar-free alternative
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 eggs beaten
- 2 ripe bananas mashed
- 3 tablespoons butter melted
- 2 teaspoons vanilla
- 1 tablespoon oil vegetable or canola, you can also use butter or cooking spray for the griddle.
Instructions
- In a large bowl, whisk together dry ingredients; flour, oats, sugar, baking powder, baking soda, and salt.
- In a separate bowl whisk together wet ingredients; milk, eggs, bananas, butter and vanilla. Pour over dry mixture and stir until almost smooth. Let sit for 10 minutes (this is where the fluffy magic happens).
- Heat nonstick griddle or skillet to medium heat and add cooking spray, butter or oil to pan. Pour 1/3 cup of batter for each pancake and cook until bubbles break on top and underside is golden, Flip. Top with your favorite topping.
Notes
- Don’t skimp on the rest time for your batter, it helps the pancakes rise.
- Mix your batter until just combined so that your pancakes do not turn out tough.
- I recommend that you use overripe bananas so that you the most sweetness from them.
- The pancakes are ready to flip when they look golden brown and bubbles appear on the top.
- For a sugar-free alternative, use golden monk fruit or another favorite golden sugar substitution.
- I used Bob’s Red Mill gluten-free 1 to 1 flour blend. If the blend you use doesn’t have xantham gum, then you will need to add 1 teaspoon to this recipe.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
