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. 

Large stack of banana oatmeal pancakes topped with sliced fresh bananas.

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 to make banana oatmeal pancakes.

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
A stack of banana oatmeal pancakes with maple syrup.

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.

Dry pancake ingredients in a mixing bowl.

Step 2: Mix together the wet ingredients

In a separate bowl whisk together wet ingredients; milk, eggs bananas, butter, and vanilla.

Wet ingredients in a mixing bowl for pancake recipe.

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.

Adding wet ingredients into dry ingredients for homemade pancake batter.

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.

A pancake on a skillet cooking before turning it over to cook the other side.

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. 
Top view of a stack of pancakes topped with sliced bananas and strawberries.

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. 
Banana oatmeal pancakes topped with maple syrup and sliced fruit.

FAQs

Do you have questions about these banana oatmeal pancakes? Here are the answers to the most commonly asked questions for this recipe. 

Why should I let the pancake batter rest? 

Letting the pancake batter rest allows the oats to soften and helps to keep your pancakes nice and fluffy. 

Are large flake oats, and old-fashioned oats the same thing? 

Yes, large flake oats are another name for old-fashioned oats. Both are rolled oats, which are perfect for this recipe. 

Why are my banana oat pancakes mushy?

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

Large stack of banana oatmeal pancakes topped with sliced fresh bananas.

Oatmeal Banana Bread Pancakes

This gluten-free banana oatmeal pancake recipe is the perfect meal for Sunday brunch. Serve with sliced bananas or your favorite fruit topping with maple syrup.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 308kcal
Author: Sandra Shaffer

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

Serving: 6g | Calories: 308kcal | Carbohydrates: 47g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 352mg | Potassium: 314mg | Fiber: 2g | Sugar: 17g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg

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.

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