Gluten-Free Banana Oat Pancakes Recipe

Name: Gluten-Free Banana Oat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small bananas (9.5 ounces), mashed; 2 tablespoons coconut oil or butter, melted; 1 tablespoon lemon juice (about 1 small lemon, juiced); 1 teaspoon honey or maple syrup; 2 eggs; 1 cup oat flour*; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Servings: persons

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1. In a small-ish bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
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2. Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short
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30 second bursts in the microwave, stirring between each, until it is melted again.
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3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
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4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry
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ingredients are thoroughly moistened. Do not overmix!
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5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
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6. Heat a heavy cast iron skillet (or nonstick pan/griddle) over medium-low heat. Lightly oil the surface with vegetable oil or
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cooking spray.
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7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the
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pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
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8. When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on
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both sides. You may need to adjust the heat up or down at this point.
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9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 small bananas (9.5 ounces), mashed, 2 tablespoons coconut oil or butter, melted, 1 tablespoon lemon juice (about 1 small lemon, juiced), 1 teaspoon honey or maple syrup, and more.

Yes, Gluten-Free Banana Oat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Banana Oat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions