Banana Pancakes (gluten-free, 100% whole grain, dairy-free)

These banana pancakes are gluten-free, 100% whole grain and completely sweetened with bananas! Think of them as banana bread in pancake form.

These banana pancakes are gluten-free, 100% whole grain, and dairy-free! They use ground up oats instead of flour which results in some awesome non-healthy tasting pancakes! |

That’s right. These banana pancakes have no added sugar, honey, maple syrup… nothing! If you’ve got some bananas that are about to turn moldy… this is what you want to do with them! These are nice and sweet and maple syrup is totally unnecessary (but it’s always nice, isn’t it? ;))

I used peanut butter and chocolate chips to top mine off but honestly, that was just to make them pretty.

And like always, my pancakes don’t use any funky (or funky according to me) gluten-free flours. Just oat flour. Which is just ground up oats. If I could pick something made with whole wheat or whole spelt or oat flour, I’d pick oat flour. Every time. Things just taste less healthy with oat flour!

Banana Pancakes - gluten-free, 100% whole grain, and dairy-free. And they don't taste the least bit healthy! |

I’m pretty picky with my pancakes. I don’t like bready ones. Especially whole grain bready ones. So fear not, these aren’t your usual cardboardy whole grain pancakes! They’re soft and slightly moist.

One thing I noticed is that these banana pancakes are pretty difficult to flip in a cast iron skillet. They weren’t sticking; they just fell apart when I tried to flip them over. As soon as I switched to a regular non-stick pan, this wasn’t an issue.

Banana Pancakes which happen to be gluten-free, 100% whole grain and dairy-free! |

I know that a lot of kids are going back to school this week and next, and what better to prepare them for the day than with some healthy banana pancakes? They’ve got to get their potassium, after all! ;) These pancakes would go over well in the lunchbox as they’re delicious both cold and reheated. They don’t have to know that their dessert is lacking in the added sugar department!

Speaking of back-to-school, I have an amazing back-to-school themed post planned for Monday so be sure to check back! And the entire week will be lunchbox themed. Even if you don’t have kids, I think you’ll like it. :)

Banana Pancakes (gluten-free, 100% whole grain, dairy-free)

Rated 4.7 by 19 readers
Banana Pancakes (gluten-free, 100% whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-9 medium pancakes


  • 3 small or 2 medium overly ripe bananas (270 grams / 9.5 ounces), mashed
  • 2 tablespoons coconut oil or butter, melted
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup (95g) oat flour (gluten-free oat flour, if needed)1
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  1. In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
  4. Let the mixture sit for 10 minutes.
  5. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
  6. Pour ¼ cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
  7. Flip it and cook for another 90 seconds or until golden brown on the bottom.
  8. Continue with the remaining batter and serve the pancakes immediately.
  9. Cover and refrigerate any leftovers for up to 4 days.


  1. To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.

Adapted from King Arthur Flour Whole Grain Baking, as seen on Banana Oat Pancakes – Cookie + Kate

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110 comments on “Banana Pancakes (gluten-free, 100% whole grain, dairy-free)” — Add one!

  • Hector
    January 24, 2015 @ 2:49 pm

    I have just tried your recipe and that’s what I call perfection!
    Fluffy, fragrant, perfectly golden brown, with the right point of sweetness!
    I am allergic to lemon so I used white vinegar. And I didn’t have any coconut oil at hand so I used virgin olive oil instead, and everything worked like a charm!
    Thank you! You saved my saturday breakfasts now that I can’t eat wheat and dairy products!

    • Erin replies to Hector
      January 25, 2015 @ 3:59 pm

      I’m happy to hear that Saturday breakfast has been saved! :) And awesome that olive oil works here. I think I’ll try that next time. Thanks a ton for the feedback!

  • Maddie
    January 14, 2015 @ 12:41 am

    I love these! I ran out of soy milk, so I searched for a milk free pancake recipe, and these are beautiful!

    • Erin replies to Maddie
      January 14, 2015 @ 8:50 pm

      I’m so happy that you liked them! Thanks for the feedback. :)

  • Elisa G says
    November 15, 2014 @ 12:04 am

    These were delicious! Just what I was looking for, my one-year old is gluten, dairy, soy, nuts and egg white free (I used just yolks instead) and he loved them! And they were just as great for the adults with some real maple syrup…not that they needed it. Thanks for the great recipe!

    • Erin replies to Elisa G
      November 15, 2014 @ 6:37 pm

      I’m so happy your little one could eat these and that you all enjoyed them! And you’re right – maple syrup isn’t necessary here but pretty much everything is better with it, right? ;) Thanks a ton for your feedback!

  • Mackenzie Bacon says
    November 2, 2014 @ 4:10 am

    Does anyone know how well these freeze?!

    • Erin replies to Mackenzie Bacon
      November 2, 2014 @ 9:54 pm

      I haven’t tried it but I’m pretty sure they freeze well! Pancakes normally do and I don’t these are an exception. :) (but I could be wrong!)

      • Alison replies to Erin
        November 18, 2014 @ 3:14 am

        I made these (and love them!) And I freeze them and they do freeze well. After I make them I put them on a cookie sheet lined with wax paper and out it in the freezes. Then when they are just barely frozen I transfer them to a gallon zip lock bag. Works great.

        • Erin replies to Alison
          November 18, 2014 @ 11:18 am

          I like your method of freezing these! Sounds great. I’m so happy you like the pancakes and thanks for your freezing tip and the feedback!

  • Mary Ann says
    June 14, 2014 @ 6:54 pm

    When I read this I thought here’s another whole wheat recipe that probably takes like card board. Well was I surprised when I tasted these pancakes. I didn’t have any bananas in the house so I took a can of pineapples and blended about 10oz and used then instead. I couldn’t stop eating them. The first one I ate without any syrup, it was good but I tried the second one with syrup and it was even better.

    There was a comment by someone that said she couldn’t eat bananas so this pineapple substitute would probably work for her.

    • Erin replies to Mary Ann
      June 17, 2014 @ 7:34 am

      Haha. I don’t do cardboard-y tasting goodies, either. ;) I’m so happy that you liked the pancakes! The pineapple idea is a great one. I’ll pass that on to anyone else who asks about a sub for bananas! Thanks so much for your feedback. :)

  • Eva
    June 8, 2014 @ 7:31 pm

    I ran out of coconut milk to make our usual coconut flour pancakes so searched the net for a gf/milk free option and stumbled upon your recipe.

    These are so fragrant and fluffy AND they were so delicious, both kids ate them without maple syrup!!

    THANK YOU!!!!!

    • Erin replies to Eva
      June 9, 2014 @ 6:11 pm

      It’s great to hear that the kids ate them without maple syrup! That’s awesome. I don’t even do that. ;) So happy that you all enjoyed them! Thanks a bunch for your feedback. :)

  • Marina
    April 13, 2014 @ 9:05 am

    These pancakes are lovely, sweet enough not to add honey or syrup, and the oats flour gives them a lovely texture.

    • Erin replies to Marina
      April 14, 2014 @ 8:14 pm

      So happy that you enjoyed them! And I agree. I love what oats do for the pancakes! Thanks a bunch for your feedback. :)

  • Robyn Rasmussen
    April 12, 2014 @ 6:29 pm

    OH MY WORD I adore your recipe…. it is the most perfect pancake I have come across in a long time. Be sure to come and see my post about it!

    • Erin replies to Robyn Rasmussen
      April 12, 2014 @ 7:56 pm

      Oh, hey! I recognize your name from the IG posts. :) Thanks for the feedback (and the rating!) I’m off to check out your post!

  • Carla
    March 26, 2014 @ 9:48 pm

    My husband & I love these pancakes. They taste great! We add 2 tbsp of chia/buckwheat/hemp cereal for a little nutritional boost.

    • Erin replies to Carla
      March 26, 2014 @ 10:07 pm

      I’m so happy that you both enjoyed them! And I love your addition. They sound even better that way! Thanks so much for the feedback and the rating. :)

  • Diana Toronto says
    March 5, 2014 @ 6:49 am

    I love that these don’t have refined sugar in them AND are wheat-free. Made them for my parents/sister this weekend and we LOVED them. My question is: have you ever baked these as muffins? I’d love to make these ahead and have them be portable.

    • Erin replies to Diana Toronto
      March 5, 2014 @ 8:15 am

      I’m so happy that you all enjoy them, Diana! I haven’t baked these as muffins because I think that they’d be kind of dense. Or do you mean to just pour a tiny bit in each muffin cup so you’d have something like silver dollar pancakes? That sounds fun and might work! I do have a grain-free chocolate banana muffin recipe coming in the next week or so that you may want to check back for. ;) Thanks so much for your feedback!

      • Diana Toronto replies to Erin
        March 5, 2014 @ 4:46 pm

        I decided to just go for it and try them out as muffins. I figured that pancakes are a quick bread and so are muffins so they should be somewhat compatible. I baked them at 375* for 12-15 minutes. It made 8-10ish muffins. I did add 1/4 c. of whole oats since my bananas seemed to make the batter extra wet this time. They are perfect and delicious. I will be making a triple batch asap! :) THANK YOU for making an easy recipe! It’s hard to find exactly what I want: wheat-free AND sugar-free that doesn’t have a list a mile-long of ingredients. I will DEFINITELY be checking back for your chocolate banana muffin recipe.

        • Erin replies to Diana Toronto
          March 5, 2014 @ 10:01 pm

          It actually worked?! That’s awesome. Good for you for trying it out! :) I’ll have to try it out now, too. I’m not sure if they’ll be sweet enough for me (I have quite the teeth tooth!) but it’s worth a try. Thanks so much for coming back to let me know that it worked out!

  • Joy Roxborough says
    February 26, 2014 @ 4:40 pm

    will these work without the milk? I’m thinking the batter will be too thick. I’m making them at lunch time anyway. i have not got any lime juice so can i use orange juice instead. I will let you know how they turn out.

    • Erin replies to Joy Roxborough
      February 26, 2014 @ 8:15 pm

      I hope they turned out well, Joy! I’m a little confused because there’s no milk in this recipe. So you don’t need milk. :) This recipe has quite a few reviews and they’ve all been positive so no need to worry if you were thinking I had left off the milk from the ingredients. ;)

      • Joy Roxborough
        replies to Erin
        February 26, 2014 @ 9:27 pm

        Hi erin! I just finished devouring these are they are to DIE for! Yummy! Scrumptious! And as the BFG would say:

        Yes, I thought you had left off the milk because most pancake recipes have milk in (as well as eggs). I still don’t know how it works without milk or some other biggish amount of liquid, but it does. So can you shed any light on that? Why is it liquidy when there is no 1/2 cup or one cup of milk to make it liquidy?

        I made one little boo-boo though. The vanilla I used was vanilla concentrate and I think maybe that was too strong. Even if it was vanilla extract, I think I would still probably dilute it down. I am not accustomed to using large amounts of vanilla. As soon as I put the stated amount into the batter, I thought: “That’s ALOT of vanilla!” So you know what I’m going to do? I’m going to make pancakes again for dinner TODAY with the vanill adjusted because if they tasted so good with too much vanilla can you imagine how they wil taste when I put the amount I like in?!

        Thanks for a SCRUM-DIDDLY-UMPTIOUS recipe!

        • Joy Roxborough replies to Joy Roxborough
          February 26, 2014 @ 9:40 pm

          I think I will use some ginger and cloves in it also (and I used orange juice because I did not have any lemon.

        • Erin replies to Joy Roxborough
          February 26, 2014 @ 10:13 pm

          Ooh! A winter-time variation. Love it! :)

        • Joy Roxborough replies to Joy Roxborough
          February 26, 2014 @ 9:42 pm

          am gonna add raisins too! can u see I am smitten?! :-)

        • Erin replies to Joy Roxborough
          February 26, 2014 @ 10:14 pm

          That sounds good, too! I love all the changes you’re making to the next batch. :)

        • Erin replies to Joy Roxborough
          February 26, 2014 @ 10:12 pm

          Thank you for your comment! It really made me laugh. :D I’m so happy that it worked out. The batter gets its liquidy-ness from the bananas and the 2 eggs. That’s it! It seemed odd, I know but it works out. And haha. I personally thought 2 teaspoons of vanilla was on the low end. Maybe I need to make some new vanilla? ;) I hope you’ll enjoy the pancakes tonight in your reduced-vanilla version! :) Thanks again for the feedback and the rating!

        • Joy Roxborough replies to Joy Roxborough
          February 28, 2014 @ 8:14 pm

          I tired these again today, Erin, with ripe plantains. it was definitely delicious. This time i kept it KISS Keep it simple stupid). i didn’t bother with all the nuts raisins etc, but I had my lime juice this time. My mum loved them. I loved them. I know my nephew would have loved them too. (and I used our vanilla concentrate at 1/4 the bottle strength.) Is it not store bought vanilla that you used? Sounds like you made your own. . . ?? I will certainly be making these when I want something SCRUM-DIDDLY-UMPTIOUS to eat!

        • Erin replies to Joy Roxborough
          March 1, 2014 @ 3:45 pm

          Wow! You’ve become a banana pancake expert. Awesome. :D I do make my own vanilla! We don’t have vanilla extract over here in Germany so I have to make my own. I buy a huge amount of beans off of eBay (quite cheaply!) and then just put the beans in vodka and let them soak. Thanks for coming back to let me know that the plantain version worked! :)

        • Joy Roxborough replies to Joy Roxborough
          March 5, 2014 @ 2:23 am

          Hey, Erin,

          it’s pancakes again tomorrow! Just using your recipe as is tomorrow. Dreaming about breakfast even as I go to bed. Hmm. I might get chased by a giant pancake in my sleep! :-)

        • Erin replies to Joy Roxborough
          March 5, 2014 @ 8:04 am

          Haha. As is? But that’s so boring! ;) I hope you’re sleeping well and that you enjoy your pancake breakfast! :)

        • Joy Roxborough replies to Joy Roxborough
          March 5, 2014 @ 8:57 pm

          No, yours are beautiful as is. Really! Once the original tastes fab, you have a platform to do other things with it, though. But what i did anyway, today, I added a spot of red wine (that we usually use in cakes) and a teeny spot of brandy and Jamaican white rum. I’m not supposed to have cinammon, so i ut cloves and ginger instead. and someone passed by the kitchen and when the first pancake went on and asked me if I was baking?! ha haa. i enjoyed those pancakes my friend!!

        • Erin replies to Joy Roxborough
          March 5, 2014 @ 10:06 pm

          My goodness. Adding wine, brandy and rum to your pancakes! Someone had a fun morning, huh? :D But seriously – that sounds like an awesome variation! You know what you’ve inspired me to do? Try a chocolate variation! Not as exciting as your booze pancakes but something I think would work and be super yummy. Thanks for your comment! :)

        • Joy Roxborough replies to Joy Roxborough
          March 5, 2014 @ 10:51 pm

          Chocolate sounds yummy! I have seen a few choc pancakes online but never tried any. have you come across those that add a bit of swirly chocolate batter (or any different flavoured batter) in a swirl in the centre of the pancake before it is flipped? I have not tried any of those yet. – I have to cut down on the chocolate, though, have discovered raw cacao beans in the local market and we make choc drinks now aplenty – it’s chalking up the calories! :-) – let me know how the chocy ones go.

        • Erin replies to Joy Roxborough
          March 6, 2014 @ 5:52 pm

          I’ve seen the cinnamon roll pancakes but not like what you’re talking about! Going to go look for some. :) I’ll let you know how the chocolate ones go! I was hoping to just add cocoa powder but I’m guessing they won’t be sweet enough without some added sweetener, which is kind of a downer.

        • Joy Roxborough replies to Joy Roxborough
          March 6, 2014 @ 8:24 pm

          Oh, you got to live a little! A bit of honey won’t hurt, will it? Or even just some extra bananas? I guess as long as you don’t go overboard on the sweetners everyday that should be okay, no? I know what you mean, though because once you make something and it tastes good there is the temptation to make it tooooo often! 9I have gone through a bottle of olive oil so quickly with all my pancake making in recent times . . .

        • Erin replies to Joy Roxborough
          March 8, 2014 @ 8:23 pm

          Haha. But I DO go overboard with the sweeteners every day. For every recipe I post, I bake about 5 other things that weren’t worth posting. So… lots of sugar. ;) But you’re right! A tablespoon or two of honey won’t hurt here. Thanks so much for the idea! And sorry about your disappearing olive oil. At least it’s healthy. :D Hope you’re having a great weekend!

        • Joy Roxborough replies to Joy Roxborough
          May 10, 2014 @ 4:53 am

          Hi Erin,

          your pancakes are on the menu again tomorrow! I’m am experimenting with soaking the oat flour overnight to see how they come out . . .been getting into kefir and all things fermented lately . . .

        • Erin replies to Joy Roxborough
          May 10, 2014 @ 7:52 pm

          Oh my. That sounds interesting! I’d love to hear how that comes out. :) I tried the kefir thing for a few weeks but gave up after a while. Now I just buy it when I remember and use it in my smoothies. And I’d love to eat more fermented foods! I don’t like vegetables so I tried making fermented apple sauce once and it just got moldy. So I gave up again. Tsk tsk. I hope you have a lot more luck! :)

  • Ines
    February 11, 2014 @ 3:06 am

    I just made these pancakes for dinner, they are sooooo yummmy!!
    I have celiacs and my son has dairy allergy….so these pancakes
    Were just perfect for us!!!!
    Thank you so much!!!

    • Erin replies to Ines
      February 11, 2014 @ 8:22 pm

      I’m so happy that you both liked them! :) It must be difficult to find yummy recipes that the both of you can enjoy. Thanks a ton for the feedback!

  • Teresa
    February 3, 2014 @ 8:18 pm

    Wow…. Just made these after finding the recipe on pintrest. I’m in LOVE! Hearty but moist. A keeper!!

    • Erin replies to Teresa
      February 5, 2014 @ 9:25 pm

      I’m so happy that you enjoyed them! I made them again today and had forgotten how good they were. Especially with a little chocolate chips sprinkled on top. ;) Thanks so much for the feedback and the rating!

  • Stephanie David
    January 24, 2014 @ 4:19 am

    Been wanting to give these a try after I happened to see this recipe on pinterest about two weeks ago, finally made them tonight and I love them! I can’t wait to spread some peanut butter on them and eat them tomorrow morning for breakfast (even though I had to ‘test’ them a couple times while making them tonight), definitely will be a keeper. Healthy & yum, you can’t beat it. Thank you so much for sharing this recipe!

    • Erin replies to Stephanie David
      January 24, 2014 @ 8:31 pm

      I’m so happy that you liked the pancakes, Stephanie! And hey, testing them is mandatory. You have to know what you’re getting yourself into. ;) Thanks a ton for the feedback and the rating!

  • Nicole
    January 19, 2014 @ 8:25 pm

    These pancakes are AMAZING!!! I have been looking for a good gluten free pancake recipe, and this one fits the bill perfectly! Thank you so much for posting this!! My dad is very picky about his pancakes, and he loved them too! :)

    • Erin replies to Nicole
      January 20, 2014 @ 7:15 pm

      I’m so happy that you and your dad enjoyed the pancakes! That’s great. :) Thanks so much for the feedback and the rating!

  • daniela
    January 4, 2014 @ 7:57 pm

    Amamzing!!! I added flax seed amd topped it off with strawberriess and hazelnut butter!!

    • Erin replies to daniela
      January 5, 2014 @ 6:27 pm

      Mmm! That sounds awesome! So happy that you liked the pancakes. Thanks for the feedback and the rating! :)

  • Caryn says
    December 31, 2013 @ 12:56 pm

    These sound delicious! But aren’t oats not gluten free except for steel cut oats? Is that what you use?

    • Erin replies to Caryn
      December 31, 2013 @ 3:48 pm

      Hi, Caryn! All oats are naturally gluten-free but they get contaminated during processing. You can buy regular rolled oats that are labelled as gluten-free. There’s a link to them in the notes section of the recipe. You could also read this about gluten-free oats. :) The Oat Conundrum: Are Oats Gluten-Free? I hope you can try the pancakes! :)

  • Danny B
    December 25, 2013 @ 5:26 pm

    I’m a fan! No, change that. WE are HUGE fans. Best GF recipe for pancakes ever. Light. Moist. Flavorful. Makes me wonder why we would ever want flour pancakes again.

    • Erin replies to Danny B
      December 28, 2013 @ 10:22 pm

      Aww, yay! I’m so happy that you enjoyed the pancakes! Thank you SO much for the feedback and the rating. :)

  • Christine Bissonnette says
    November 3, 2013 @ 10:21 pm

    These are BY FAR the best gluten-free pancake recipe I’ve ever tried. My boyfriend and I loved themI Thank you!! We toped them with sugar-free apple sauce and some almond butter.

    • Erin replies to Christine Bissonnette
      November 4, 2013 @ 9:39 pm

      Wow, I’m so happy to hear that! Thanks for the nice comment, Christine. :) Your topping sounds super yummy. I’ll have to try that next time! Thanks again. :)

  • Marcia C
    September 7, 2013 @ 4:22 pm

    We are a PANCAKE FAMILY. But we’ve also recently found out we’re gluten, soy, dairy and egg intolerant. What to do? Troll the web and find GREAT alternative recipes like yours. I made these pancakes this morning, just substituted chia seeds / water (3T ground chia + 3/4c. water) as an egg substitute and we’re in business. My fussy pancake lovers deemed them GREAT. I’ll be making another batch soon. Thanks so much – we’ll be trying many of your other GF recipes – I DO love to bake too!

    • Erin replies to Marcia C
      September 8, 2013 @ 11:05 pm

      Oh, I’m so happy to hear that the pancakes came out well for you! That you were able to make them egg-free is amazing. And great that your fussy eaters liked them, too! Thanks so much for the rating and feedback. :)

  • Erin @ Dinners, Dishes, and Desserts says
    September 3, 2013 @ 9:55 pm

    We love making different pancakes around here, and this is a great healthy alternative. I don’t have to feel guilty about giving them to my son before school. Plus the pb and choc on top is a great touch (even if just meant to look pretty)

  • Regina says
    August 28, 2013 @ 2:21 am

    This pancake recipe sounds amazing! I recently learnt that I should be avoiding wheat for certain health issues. I was pretty crushed since I love baking so much. Haven’t totally given up on it (yet) but am experimenting with alternatives. Love to see some inspiration here that doesn’t require weird things like rice flour with xanthan gum.

    • Erin replies to Regina
      September 1, 2013 @ 3:16 pm

      Just wheat or gluten in general? I have tons of GF recipes and none of them use weird stuff like rice flour and xanthan gum. Only nut flours. :D I hope the wheat thing is just a temporary thing!

      • Regina @ SpecialtyCakeCreations replies to Erin
        September 5, 2013 @ 5:03 am

        I guess it is gluten in general. I am definitely going to look for lots of inspiration in your archives. Right now I am still in a testing-phase – going gluten-free apparently only helps some people with (skin) condition. It’s worth a try.

  • Heather R
    August 26, 2013 @ 1:45 pm

    I was so excited to see that you posted another pancake recipe where as you like them non bready like I do and this one was as delicious as all your other pancake recipes. In order to save time in the morning I made the batter the night before but didn’t realize that of course the oat flour would turn it into an oatmeal consistency the next day, but that was o.k. because it just made them easier to flip where as they were thicker and oh my goodness, they taste like your heavenly banana bread in pancake form! Loved the spices and the texture the oats gave them. Thanks Erin!

    • Erin replies to Heather R
      September 1, 2013 @ 5:44 pm

      Sorry for my slow reply, Heather! I’m so happy that you liked the pancakes. :) I’ll have to try it your way (with making the batter the night before) and see which way I prefer. I’d love to make the batter the night before and have my husband actually cook the pancakes. He gets up much earlier than I do so that would be amazing! Thanks so much for the feedback and the rating, too. :)

      • Heather R replies to Erin
        September 2, 2013 @ 4:17 pm

        Made a fresh double batch today Erin and the finished product isn’t dramatically different from making it up the night before. I’m sure Mr. T wouldn’t mind making breakfast:)

        • Erin replies to Heather R
          September 4, 2013 @ 7:51 pm

          Oh, thanks for experimenting and letting me know! That tip will most definitely come in handy. :)

  • JulieD says
    August 20, 2013 @ 5:22 pm

    These look amazing, Erin! Sigh, I love bananas!!

  • laurasmess says
    August 19, 2013 @ 5:08 pm

    These look incredible Erin! So moist and gorgeous… stuffed with goodness too! I love eating things that are both delicious and good for my body. Thanks for providing such a gorgeous pancake alternative (now I’ve got Jack Johnson in my head!) xx

  • Chung-Ah | Damn Delicious says
    August 19, 2013 @ 8:18 am

    It’s official – I’m coming over for breakfast!

  • Tracey says
    August 18, 2013 @ 10:23 pm

    Oh heck yes – these pancakes look awesome, Erin! I love that they’re healthy but the texture looks perfect. And I would definitely copy you and top mine with pb and chocolate chips too – is there any other way? :)

  • Kammie @ Sensual Appeal says
    August 18, 2013 @ 5:04 am

    OMG OMG OMG say what, the photos are amazing, these pancakes look so intoxicatingly fluffy and delicious, I can barely take it! xo

  • Heidi @ Food Doodles says
    August 17, 2013 @ 10:56 pm

    Yum! These look wonderful! Especially that first picture :) I think my kids would love me for these, haha.

  • Laura (Tutti Dolci) says
    August 17, 2013 @ 12:31 am

    I think I just found my weekend breakfast! These look so fluffy and soft, and that topping of PB + choc chips is a must! :)

  • Rachel @ Bakerita says
    August 16, 2013 @ 9:58 pm

    Everything about these makes me happy. Definitely making myself a stack of these soon. Pinned!

  • Lori Bosarge
    August 16, 2013 @ 7:39 pm

    Saturday mornings are “Pancake breakfast” can’t wait to fix’em and eat’em! And once again, GF much appreciated!

    • Erin replies to Lori Bosarge
      August 16, 2013 @ 7:48 pm

      It’s my pleasure to post GF goodies (half the time, anyway :)) Come back and let me know how you like them! I’m guessing the 1 out of 5 stars was a mistake? ;) And to answer your banana question – yes, peel them!

  • Ada ~ More Food, Please
    August 16, 2013 @ 6:22 pm

    These banana pancakes look delicious! I love how much healthier it is compared to other pancakes. Bookmarking this–thanks for sharing!

  • Carla @ Carlas Confections says
    August 16, 2013 @ 5:15 pm

    I loved using the ground up oats in my donuts last week, so I know that these pancakes taste awesome. I just wish I had a big plate of them in front of me right now. Why dont you live closer to me again?? ;)

  • Lexan says
    August 16, 2013 @ 4:39 pm

    Any experience using brown rice flour instead of the oat flour? I can’t have the oats.
    Will be making these tonight with the rice flour sub for dinner with homemade Nutella and applewood bacon. I’ll let you know how it comes out.

    • Erin replies to Lexan
      August 16, 2013 @ 7:56 pm

      I hope it’ll work out for you! I’m afraid that I don’t really have experience with brown rice flour. And I want to have dinner with you tonight! Pancakes, Nutella and bacon. That sounds like the most amazing dinner ever. Enjoy! :)

  • Jen @ Savory Simple says
    August 16, 2013 @ 3:19 pm

    This is my kind of breakfast!

  • Liz @ The Lemon Bowl says
    August 16, 2013 @ 3:03 pm

    These sound incredible!!!! Love using bananas to naturally sweeten!! I also love the peanut butter and chocolate chips on top!!

  • sally @ sallys baking addiction says
    August 16, 2013 @ 2:39 pm

    Erin, no joke – I just made banana pancakes yesterday!! I love that you topped yours with chocolate chips (and peanut butter, too!). With bananas, you really don’t need much added sugar! I love banana pancakes so much. I hadn’t made them in so long!

    • Erin replies to sally @ sallys baking addiction
      August 16, 2013 @ 7:57 pm

      It was my first time making banana pancakes! They were SO good. I really can’t wait to have them again. Plain pancakes are kind of boring now!

  • Brianne @ Cupcakes & Kale Chips says
    August 16, 2013 @ 4:49 am

    I was just thinking I need to make a batch of mini pancakes to have in the freezer for my little guy. I think I found my recipe!

  • Suzanne
    August 16, 2013 @ 4:36 am

    Yum these pancakes look heavenly. Pancakes are my first love since I’m a huge breakfast eater and pancakes were one of the first things I ever made. I know these have got to be great since bananas and chocolate with oats are perfect!

    • Erin replies to Suzanne
      August 16, 2013 @ 8:02 pm

      Your first love? Haha. Aww! That’s so sweet. :)

  • Becca from Cookie Jar Treats says
    August 16, 2013 @ 3:52 am

    These look positively amazing! like seriously I would eat them, except for the banana fact. I can detect bananas in anything and they are my number one fruity enemy.

    I’m looking forward to seeing what you come up for you back to school theme. I may need some inspiration since I’ll be in school most of the day (yay afternoon classes – not!). I’ll probably be packing my lunch most days for this semester.

    • Erin replies to Becca from Cookie Jar Treats
      August 16, 2013 @ 8:03 pm

      Hahaha. You leave the best comments! “I would totally eat these – if it weren’t for the main ingredient!” And number one fruit enemy? Bananas were mine, too. I somehow seem to have gotten over my banana allergy. It’s bizarre.

  • Kelly @ hidden fruits and veggies says
    August 16, 2013 @ 3:44 am

    Banana bread in pancake form? sold :)

  • cindy says
    August 15, 2013 @ 11:38 pm

    Forget where I first heard about it, but the best “save” for overripe bananas is to slice them and freeze them. I then use them in smoothies and what ever else I can think of. I found bananas for $.15 a pound one day, so bought 30 pounds, just so I could freeze them.

    • Erin replies to cindy
      August 15, 2013 @ 11:41 pm

      That is too funny, Cindy! I do stuff like that all the time. “Oh, berries are 50% off? I must buy them ALL!” Then I have 15 pounds of berries and nowhere to put them. :) Thanks for the tip! I also freeze my bananas for smoothies and “ice cream.” So yummy!

    • Alison @ Daily Moves and Grooves replies to cindy
      August 16, 2013 @ 12:46 am

      I do that with ALL my overripe bananas! There is a constant supply of frozen bananas in our freezer. Love it for smoothies and, most of all, banana soft serve!

    • Lori Bosarge
      replies to cindy
      August 16, 2013 @ 7:36 pm

      This is probably a goofy question, but do you peel the bananas before you freeze them?

      • Erin replies to Lori Bosarge
        August 16, 2013 @ 7:44 pm

        It’s not goofy at all! Definitely peel them. Once they’re frozen, you can’t really peel them. So do it before! :)

  • Marta@What should I eat for breakfast today says
    August 15, 2013 @ 11:08 pm

    I’ll just use a different pan and I have a very good big spatula, so it will work well :D

  • Katrina @ Warm Vanilla Sugar says
    August 15, 2013 @ 9:41 pm

    These are so fabulous!! LOVE this pancake recipe!


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