Cooking and Serving: 20 minutes | 4 pancakes
Ingredients
Why These Pancakes Work | How to make GF banana pancakes | Ingredient substitutions
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4 pancakes
Ingredients
Why These Pancakes Work
How to make GF banana pancakes
Ingredient substitutions
Pro tips for pancake success
Flavor variations
Instructions
WHY THESE PANCAKES WORK
With just 4 simple ingredients, these gluten free banana pancakes turn out soft.
and fluffy every time—no flour blends, no added sugar.
Mashed banana adds natural sweetness, moisture, and structure, while a touch of.
baking powder gives lift.
For even thicker pancakes, let them cook for a minute before adding a second.
spoonful of batter to the center.
Raw pancakes cooking on skillet
pancakes cooking on skillet.
KEY INGREDIENTS AND WHY THEY MATTER
Oat flour – Use commercially prepared oat flour, or make your own old-fashioned rolled oats into a fine powder. Oats add structure and whole grain.
flavor without needing a flour blend.
Ripe bananas – Bananas should be deeply speckled or brown. The riper they are,.
the sweeter and more tender your pancakes will be.
Eggs – Eggs provide structure and help the pancakes rise. This recipe relies.
heavily on the balance between eggs and banana.
Baking powder – There’s just enough to give the pancakes lift and fluff, without.
making them cakey or dry.
Salt – Just a pinch brings out all the natural sweetness and balances flavor.
HOW TO MAKE GF BANANA PANCAKES
These pancakes come together quickly with just one bowl and a whisk—no blender.
required. Here’s how:.
Whisk the dry ingredients.
In a medium mixing bowl or a large measuring cup with a pour spout, whisk.
together the oat flour, baking powder, and salt.
Mash the banana and beat the eggs.
Mash one very ripe banana in a separate bowl until smooth. Beat the eggs well,.
then add both to the dry ingredients.
Combine the batter.
Whisk everything together until the batter is uniform. It may seem thin at.
first—let it rest for about 5 minutes to thicken slightly.
Whisking dry ingredients for the pancakes
dry ingredients for the pancakes.
Mashing banana in bowl with fork
banana in bowl with fork.
Measuring cup with mashed banana and beaten eggs
cup with mashed banana and beaten eggs.
Whisk mixing banana pancakes batter in measuring cup.
mixing banana pancakes batter in measuring cup.
Preheat and grease the skillet.
Heat a nonstick skillet over medium heat, or set a griddle to 325°F. Grease.
lightly with butter or oil.
Pour the batter onto the hot skillet in scant ¼-cup portions. Cook for about 3.
minutes, until the underside is golden brown and the edges begin to set. Don’t.
wait for bubbles—these pancakes cook differently than traditional ones.
Flip the pancakes gently and cook for another 1 minute, or until just set in the.
Enjoy right away with sliced bananas and real maple syrup, or keep warm in a.
200°F oven while you cook the rest.
Measuring cup pouring pancake batter onto greased griddle.
cup pouring pancake batter onto greased griddle.
Four pancakes on the griddle cooking
pancakes on the griddle cooking.
Spatula flipping pancakes to cook other side
flipping pancakes to cook other side.
Four cooked banana pancakes on griddle with blue spatula.
cooked banana pancakes on griddle with blue spatula.
INGREDIENT SUBSTITUTIONS
Dairy free – The pancakes themselves contain no dairy, but I like to cook them.
in butter for flavor. You can easily substitute vegan butter (like Miyoko’s or.
Melt) or use coconut oil.
Oat free – Replace the oat flour with ⅓ cup (40 g) finely ground blanched almond.
flour. You can also try quinoa flakes ground into a fine powder.
Egg free – Eggs are essential to the structure here, but if you’ve had success.
with a pancake-friendly egg replacer in other recipes, feel free to experiment.
JustEggs from the refrigerated section of the grocery store might work.
Banana substitute – If you’re just short of the 100 g of mashed banana, top it.
off with a spoonful of smooth applesauce. For a full swap, the texture will.
change, but applesauce can work in a pinch.
Cooked pancake on hot skillet
pancake on hot skillet.
PRO TIPS FOR PANCAKE SUCCESS
Use very ripe bananas – The riper they are, the sweeter and more tender your.
pancakes will be. Underripe bananas can taste grassy or raw.
Let the batter rest – The batter may look thin at first. Letting it sit for 5.
minutes helps it thicken up before cooking.
Don’t wait for bubbles – These pancakes don’t show many bubbles as they cook.
Instead, watch for the edges to look set and the surface to lose its shine.
GLUTEN FREE BANANA PANCAKES RECIPE
Prep Time: 10 minutes mins.
Cook Time: 10 minutes mins.
stack of 5 banana pancakes on white plate with sliced bananas on top and syrup.
of 5 banana pancakes on white plate with sliced bananas on top and syrup bottle.
These naturally gluten free banana oatmeal pancakes are made with just 4 simple.
ingredients. They’re light, fluffy, and full of real banana flavor—with no added.
EQUIPMENT
Griddle or nonstick skillet.
INGREDIENTS
½ cup (50 g) oat flour.
INGREDIENTS
½ cup (50 g) oat flour.
Notes
* ½ teaspoon baking powder
* ⅛ teaspoon kosher salt
* 2 (100 g weighed out of shell) eggs, at room temperature, beaten well
* 1 (100 g) ripe banana, mashed until smooth
* Butter, for cooking (optional)
* In a medium bowl or measuring cup with a pour spout, whisk together the oat
flour, baking powder, and salt.
* Add the mashed banana and beaten eggs. Whisk until smooth. Let the batter
rest for 5 minutes to thicken.
* Heat a nonstick skillet over medium heat (or a griddle to 325°F). Lightly
grease with butter or oil.
* Pour the batter in scant ¼-cup portions onto the skillet. Cook for 3 minutes,
or until the underside is golden and the edges look set.
* Flip and cook for 1 minute more, or until the center is set. Serve warm.
If you need or want to replace the oats, this recipe also works with 1/3 cup (40
g) blanched almond flour (not almond meal).
You can also try using quinoa flakes, ground into as fine a powder as possible,
which typically work as a substitute for oat flour.
Nutritional information.
Nutrition information is an estimate, per pancake, from online nutrition
calculators. It is not to be relied upon.
Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 160mg | Potassium: 192mg | Fiber:
2g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These pancakes are simple and naturally flavorful, but you can easily customize
them. Try one of these quick add-ins:
* Vanilla or almond extract – Stir in ½ teaspoon of extract to enhance the
* Cinnamon – Add ½ teaspoon ground cinnamon for a warm, spiced twist.
* Mini chocolate chips – Sprinkle 1 ounce of chips onto each pancake after
pouring the batter for chocolate chip banana pancakes.
Let the pancakes cool completely, then stack and wrap them tightly in twos.
Store in the refrigerator for up to 3 days, or freeze for up to 3 weeks.
To refresh, let them come to room temperature (if frozen), sprinkle lightly with
water, and warm in a toaster oven at 250°F until heated through.
Stack of 3 banana pancakes on white plate with three fresh banana slices on top
of 3 banana pancakes on white plate with three fresh banana slices on top
Are these the same as the “2 Ingredient Banana Pancakes”?
No. Those are made with just egg and banana, and tend to taste like
banana-flavored eggs. These have structure, lift, and real pancake texture.
Can I make these with a different flour?
Yes—use ⅓ cup (40 g) blanched almond flour instead of oat flour. If you’re not
gluten free, you can also try whole wheat flour. Add a splash of milk if the
batter seems too thick.
Why did my pancakes burn?
Bananas make these pancakes brown quickly. If they’re too dark, reduce the heat
slightly—325°F on a griddle is ideal. Even if they look dark, they’ll still
Fork with bite of 3 banana pancakes on a small white plate
with bite of 3 banana pancakes on a small white plate
Stack of 4 banana pancakes with banana slices on top on white plate.
of 4 banana pancakes with banana slices on top on white plate.