Start your day right with these easy and delicious gluten-free Banana Oatmeal Pancakes that are calling your name.
Our healthy pancake recipe calls for old-fashioned oats and real mashed banana for a nutritious, sugar-free option. Add a few slices of banana and a sprinkle of cinnamon, and you’ll have an absolutely delicious breakfast.
This Banana Oatmeal Pancake recipe is hard to resist whether it’s a weekend or a weekday for kids or adults!
Ingredients In Banana Oatmeal Pancakes
With a few simple ingredients, these banana oat pancakes come together to make a yummy, fluffy pancake that is perfect for brunch and weekend mornings.
You can easily make them ahead and reheat them so your meal prep time is practically minutes.
- Eggs – you’ll need 2 whole large eggs. Be sure to choose high quality eggs.
- Milk – use dairy or unsweetened non-dairy milk of choice (oat, cashew, or almond milk)
- Banana – you’ll need 1 large or 2-3 small to medium bananas; for the best sweet flavor and easy mashing, use ripe bananas with darker spots on the peel
- Avocado oil – can substitute melted butter or coconut oil
- White vinegar – adds fluffiness to the gluten-free pancake and helps it cook to golden perfection
- Oats – pulse old-fashioned rolled oats in a blender (like a Vitamix) or food processor to make oat flour. It should look like coarse flour with some larger oat pieces still in it for a thicker-texture pancake. Quick-cooking oats, steel-cut oats, or gluten-free oats may be used as an alternative — still pulse them in the blender, but for less time.
- Gluten-free flour blend – we recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. If you’re ok with gluten, you can use unbleached, all-purpose flour.
- Baking powder
- Baking soda
Tips to Make the Perfect Banana Oatmeal Pancakes
Making this banana oatmeal pancake batter for hot and ready banana flapjacks is easy to do in just a few steps. Here are a few tips for the best final result:
- Pay attention to the texture of the blended oats. Try to match the picture above — if you don’t, the consistency of your pancakes might be lumpier than you like.
- For added texture and more banana flavor, slice the bananas into rounds and add to the batter. For a smoother and more evenly distributed banana flavor, mash the bananas before folding them into the batter.
- Make sure your griddle is hot before adding the mounds of batter.
How To Serve Banana Pancakes
A little butter and a drizzle of pure maple syrup make the perfect topper. But there are many ways to fancy up these hotcakes, from strategic plating to creative toppings.
Yummy Topping Ideas For Gluten-Free Banana Pancakes
Try serving these healthy oatmeal pancakes with a variety of toppers for extra flavor plus more nutrition (such as added protein from the yogurt or scrambled eggs).
- Banana slices
- Chopped walnuts
- Pure maple syrup
- Fresh berries
- Greek yogurt
- Scrambled eggs served on the side
- Chia seeds
- Fresh Fruit
- Vanilla Extract
- Chocolate Chips
Are Banana Oatmeal Pancakes A Healthy Option For Breakfast?
Here at The Real Food Dietitians, we love to start the day with a healthy breakfast. These Banana Oatmeal Pancakes are a favorite because our families love them and they’re packed with nutrients to power your day.
- Oats – An excellent source of fiber.
- Bananas – known for being a great source of potassium. Bananas also provide a good amount of vitamin C and vitamin A.
- Eggs – a superfood, whole eggs contain essential nutrients, such as vitamin D, choline, leucine, and calcium you don’t find in many other everyday foods.
These nutrients help support cell and muscle growth and keep your skin and brain nourished.
Other Fun Ways to Prepare Healthy Oat Pancakes
- Cook your pancakes on a baking sheet. Line a baking sheet with avocado or coconut oil. Pour a thin layer of batter and bake at 425 degrees for 6-8 minutes. You can serve pancakes in squares or cut them round to resemble regular pancakes.
- Add protein powder to your delicious pancakes for an extra nutritional boost.
- Add chocolate chips or blueberries to your pancake batter for an extra pop of flavor.
Storing Banana Pancakes
Once the pancakes are cooled, place them in a covered container and keep them in the fridge for up to 5 days. To reheat, warm in the microwave for 20 seconds until heated through (resulting in a soft pancake) or pop in the toaster (for a more crisp pancake).
Can These Oatmeal Pancakes Be Frozen?
Absolutely! When we’re organized and planning ahead, we love to make a batch or two of these banana oatmeal pancakes as part of our meal prep, then stash them in the freezer until needed. Freeze-cooked and cooled pancakes in a freezer-friendly container or bag for up to 3 months.
Can I Meal Prep These Banana Oatmeal Pancakes?
We are encouragers of meal prepping. Naturally, we have created this easy recipe to be meal prep friendly. Here are two ways to prepare these pancakes:
- Option 1: Make the Batter Ahead. Mix together the batter per the instructions and store the uncooked batter in a glass container with a lid in the fridge for up to 3 days. Cook these delicious pancakes on demand from the pre-made batter.
- Option 2: Fully Cook the Pancakes Ahead. Cook the pancakes per the instructions, let cool, place in containers, and store in the fridge for easy breakfasts. (See above for storing and re-heating instructions).
- 1 cup old-fashioned rolled oats or gluten-free oats (not steel cut oats)
- 2 large eggs
- 1 cup dairy or almond milk, oat milk, or cashew milk
- 2 tablespoons avocado oil (or melted butter or coconut oil)
- 2 teaspoons white vinegar
- ½ cup gluten-free flour blend*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed banana (1 large or 2 small-medium)**
- Optional toppers: Vanilla extract, ground cinnamon, maple syrup, additional sliced banana, greek yogurt, berries, fresh fruit, pecans, almonds, walnuts
- In a blender or food processor, pulse the oats into a flour. It should be mostly ground with some larger pieces of old-fashioned oats still intact.
- In a bowl, whisk together the large eggs, milk, oil, and vinegar.
- To the egg mixture, add the dry ingredients; mix to combine. Fold in the mashed banana.
- Place a small skillet over medium-high heat or heat a griddle to medium-high.
- Mist the cooking surface with nonstick cooking spray or coat with a small amount of oil.
- Once the skillet or griddle is hot, add batter (2-3 tablespoons each) in circular mounds.
- Cook until lightly golden brown on the bottom and small bubbles form at the top of the batter, about 2 minutes.
- Flip each pancake and cook until golden brown on the other side, 1 to 1 ½ minutes more.
- Remove your healthy banana oatmeal pancakes to a plate and keep warm while you cook the rest of the batter.
Healthy pancakes and waffles are one of our favorite breakfasts to serve and enjoy. Our other favorite breakfast recipes include Fluffy Sweet Potato Pancakes and Gluten-Free Peanut Butter Banana Waffles.
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*We recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use the same amount of unbleached all-purpose flour, if gluten-free is not needed
*Alternatively, you can slice the banana instead of mashing it. The sliced bananas will add texture and more banana flavor, while the mashed bananas will create a smoother and more evenly distributed banana flavor.
- Serving Size: 3 pancakes
- Calories: 325
- Fat: 11 g
- (Sat Fat: 2 g)
- Sodium: 370 mg
- Carbohydrate: 45 g
- (Fiber: 5 g
- Sugar: 10 g)
- Protein: 9 g
- Cholesterol: 75 mg