These gluten-free banana pancakes have a great texture and are totally banana-sweetened. They’re 100% whole grain and dairy-free with a vegan option. Check out the rave reviews below!
I’m pretty picky with my pancakes. I don’t like bready ones. Especially whole grain bready ones.
So don’t worry – these aren’t your usual cardboardy whole grain pancakes! They’re soft and slightly moist.
If you’ve got some bananas that are about to go bad, this is what you want to do with them (though these paleo chocolate banana muffins would also be a great choice!).
The bananas don’t need to be banana bread ripe, though. It’s fine as long as the peel has some black spots on it.
Even with just bananas and no added sugar, these gluten-free banana pancakes are nice and sweet and maple syrup is totally unnecessary (but it’s always nice, isn’t it? ;)) Same goes with chocolate chips!
If you need to make some gluten-free pancakes but don’t want to buy any specialty flours, these are a great choice. They just use oat flour, which is nothing but ground up oats.
If you don’t have oat flour on hand, you can whirl some quick or rolled oats in a food processor, high-powered blender (like a Blendtec or Vitamix) or an electric coffee grinder until it’s very fine and powdery. It works just as well as store-bought oat flour.
My favorite way for small amounts is the coffee grinder and if I need more, a high-powered blender. Both get the oat flour really fine.
If you have a large food processor, you’ll probably need to grind more oats than you need for this recipe to get it to grind the oats finely enough. I have a large food processor and need at least a cup or two of oats for them to reach the blade.
Just make sure to use gluten-free oats / oat flour if you need these pancakes to be gluten-free! (read here: are oats gluten-free? if you’re new to gluten-free and unsure about oats!)
Overall, these gluten-free banana pancakes are easy to make but one thing that I’ve noticed is that they’re pretty difficult to flip in a cast iron skillet. You can definitely do it but I needed a lot of coconut oil.
My pan isn’t very well seasoned but still… I thought I should warn you. As soon as I switched to a regular non-stick pan, this wasn’t an issue.
School isn’t even out yet here in Bavaria for another two weeks but I know school is starting up soon in some parts of the US. These banana oatmeal pancakes are great to make-ahead for busy mornings as they reheat well and they’re also delicious when cold so they’d be a super dessert for the lunchbox.
I originally posted this banana pancake recipe in 2013 but am re-sharing them today with new pictures and a video because they’re just so darn good (check out the reviews if you need convincing!). Here’s an old picture for reference (for the people wondering if this is really the recipe they’ve been making).
Questions about these gluten-free banana pancakes?
- How can I make these grain-free? I’ve been working on a grain-free version. I’ll post it once it’s as tasty as the oat flour version!
- Can I use something other than flour? Oat flour absorbs liquids differently than other flours so I can’t really suggest anything. If you decide to experiment, let us know how it goes!
- Can I use something in place of the bananas? I wouldn’t really recommend trying something else like pumpkin as nothing else is kind of sticky and really sweet like bananas.
Since it’s the base of the recipe, I think a different recipe would be better if you don’t want to use bananas.
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 total, without the peel), mashed
- 2 tablespoons (28 grams) coconut oil or unsalted butter (for a dairy-containing version), melted
- 2 teaspoons lemon juice or vinegar (I've tried both white and apple cider vinegar)
- 2 teaspoons vanilla extract
- 2 large eggs (50 grams each, out of shell) or 2 chia eggs1 for vegan
- 1 cup (95 grams) oat flour (make sure to use GF oat flour, if needed)2
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
- In a medium bowl, mix together the remaining ingredients.
- Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
- Let the mixture sit for 10 minutes.
- Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
- Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
- Flip it and cook for another 90 seconds or until golden brown on the bottom.
- Continue with the remaining batter and serve the pancakes immediately.
- Cover and refrigerate any leftovers for up to 4 days. They're great reheated and cold.
- To make 2 chia eggs, mix 2 tablespoons ground chia with 5 tablespoons water and let sit for 5 minutes.
- 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
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