These gluten-free banana pancakes don’t require any special flour or crazy ingredients: just whole foods you have in your pantry. And they are so, so delicious.
If you’re on a gluten-free diet, you know that many recipes call for you to buy a lot of great ingredients. tapioca flour? xanthan gum? Or many recipes call for special gluten-free flour, which can be full of additives. But these pancakes: these pancakes! These are gluten-free banana pancakes made with only natural foods you can find in your pantry. Think: oats. eggs. bananas. How do we do that? This delicious Gluten Free Banana Pancakes recipe will change your breakfast table forever.
More good gluten-free pancake recipes? Apple Cinnamon Pancakes or the Best Gluten Free Pancakes!
How to make gluten free pancakes
OK, how do you make gluten free banana pancakes without gluten free flours or starches? Our first secret is Old-fashioned oats. This recipe is made in a blender that blends the oats to a fine flour consistency. So you don’t need separate flours at all! Basically, eating these gluten-free banana pancakes is like eating a big bowl of oatmeal. Since they’re only made with oats and we’re gluten free, we used eggs to hold them together. If you are on a plant-based diet, you can use flaxseed eggs instead of egg. (See this article for more information on flax eggs.)
Another key here is bananas! Bananas help add natural sugars and add texture and binding. As a result, gluten-free banana pancakes also do without refined sugar: they are only lightly sweetened with maple syrup.
How it works? Just mix everything (with some spices and baking powder) in a blender! Somehow using a blender feels like magic and is easier than blending in a bowl. (Maybe because there’s a little less clutter? Who knows.)
To prepare these gluten-free banana pancakes, use the traditional method on a plancha. One clue is that you need a since they contain less gluten soft touch when flipping pancakes. It should basically look like a regular pancake, just try to be a little more careful and precise. And that’s it! You end up with natural, incredibly delicious gluten-free pancakes.
Related: 13 Gluten Free Desserts Everyone Will Love | The best recipes for gluten free dinners
Ideas for filling pancakes
Of course, the easiest topping for these gluten-free banana pancakes is a light drizzle of maple syrup! However, if you’re looking for more ideas, here are some of our favorites:
- Add peanut butter or almond butter. The addition of nut butter brings an extra portion of protein: try our homemade almond butter.
- Add fresh or frozen blueberries. Place them directly onto the pancakes after pouring them onto the griddle (not directly into the batter).
- Serve with homemade jamlike our chai cherry jam, rhubarb jam (or compote) or cranberry jam.
- Garnish with berries such as strawberries, raspberries or blackberries.
This gluten-free banana pancake recipe is…
Vegetarian and gluten free. For vegans head to Vegan Banana Pancakes.
The description
These gluten-free banana pancakes don’t require any special flour or crazy ingredients—just whole foods you’ll have in your pantry! NOTE: Recipe updated 7/6/22 to accommodate reader feedback.
- 2 cups Old fashioned oatmeal
- ¼ cup Plain or vanilla yogurt (Greek or whole milk)
- 2 Big Eggs
- ½ cup milk of your choice
- 2 tablespoons melted salted butter (or neutral oil)
- 2 tablespoons brown sugar (or maple syrup)
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- ½ teaspoon kosher salt
- ¾ cup mashed very ripe bananas (approx 2 Middle)
- In a blender, combine rolled oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder, and kosher salt. Blend over high heat until a smooth paste forms.
- Mash the bananas, then blend them in the blender using a spatula.
- Lightly grease a pan with butter and wipe off excess fat with a paper towel. Heat the pan over low heat. Add a few more tablespoons of milk, preferably until thick but squeezeable from the blender. Pour the dough into small circles. Bake the pancakes until the bubbles burst on top and the bottom is golden brown: low and slow is key! Then flip and cook until golden brown on the other side.
- Add another tablespoon or two to the remaining batter and stir until liquid. Cook the rest of the batter, adjusting the heat if necessary (the pan can get very hot during the second pass). Place cooked pancakes under an inverted bowl to keep warm. Serve immediately with maple syrup.
- Category: brunch
- Method: Cook
- Kitchen: American
Keywords: Gluten Free Banana Pancakes
Looking for gluten free breakfast ideas?
Aside from these gluten-free banana pancakes, here are some of our favorite gluten-free breakfast ideas:
