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Start your morning with these wholesome and delicious Gluten-Free Banana Oat Pancakes. Made with simple ingredients in a blender, they’re soft, fluffy, and naturally sweetened with ripe bananas—no flour needed! This easy recipe is perfect for busy mornings, meal prep, or weekend brunch.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1 cup gluten-free rolled oats
- 1/2 cup milk of choice
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray or butter for greasing
Instructions
- Add all ingredients to a blender. Blend until smooth.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour 1/4 cup batter per pancake and cook until bubbles form on the surface (2–3 minutes).
- Flip and cook 1–2 more minutes until golden brown and cooked through.
- Serve warm with maple syrup, fruit, or nut butter.
Tips
- Add chocolate chips or blueberries for a twist!
- Let the batter rest 5–10 minutes for fluffier pancakes.
- Leftovers can be frozen and reheated for a quick breakfast later.
For more delicious gluten-free breakfast ideas, make sure to follow @SinfulRecipes on Facebook!
If you’re craving pancakes but want to skip the gluten and added sugars, these Gluten-Free Banana Oat Pancakes are just what you need. Made with pantry staples and ripe bananas, they’re naturally sweet, kid-friendly, and meal-prep approved. The best part? You can make them in one blender, which means minimal cleanup!
Bananas are not only naturally sweet but also provide potassium, fiber, and energy-boosting carbohydrates. When combined with oats—a whole grain that’s gluten-free when certified—you get a breakfast that keeps you satisfied without blood sugar spikes. These pancakes also pack a good amount of protein thanks to eggs and the oats themselves, making them a complete meal to start your day strong.
This recipe avoids refined flour altogether. Instead, oats blend into a smooth batter that yields pancakes with a light, fluffy texture and slightly nutty flavor. The cinnamon and vanilla elevate the taste while the baking powder provides that classic rise you’d expect from a perfect pancake stack.
Want to personalize it? Go for it! Add-ins like blueberries, chopped nuts, mini chocolate chips, or a swirl of peanut butter take these pancakes to another level. You can also use almond milk, oat milk, or traditional dairy milk—whatever suits your dietary needs.
These pancakes freeze beautifully. Stack leftovers between sheets of parchment paper and store them in a zip-top bag in the freezer. When you’re in a rush, pop one in the toaster or microwave and top with almond butter or a splash of maple syrup.
If you’re looking for a healthy, wholesome alternative to boxed pancake mixes or diner-style flapjacks, this recipe is for you. It’s great for kids, picky eaters, fitness enthusiasts, and anyone eating gluten-free. Whether it’s for a lazy Sunday brunch or a quick Tuesday breakfast, these banana oat pancakes always hit the spot.
Enjoy your stack, and don’t forget to follow us at @SinfulRecipes for more gluten-free breakfast inspiration!