Banana Oat Pancakes

banana oat pancakes

Good morning! I’m sitting cross-legged on my hotel bed in San Antonio, next to a big window overlooking the Tower of Americas. It’s so cloudy I can barely see the top of it. The fog in my head is slowly lifting as I sip on my cup of coffee, and I just scraped the last bits of my “all natural, super premium” (what does that mean?) instant oatmeal off the sides of its disposable cup with a plastic fork. It’s not bad.

whole grain banana pancake recipe

That oatmeal and these photos of fluffy banana pancakes take me back to last Saturday, when I took my time making breakfast, with Cookie by my feet. Cookie loves bananas almost as much as she loves cheese, did you know that? I couldn’t resist making her twirl around on her back feet for bites of banana. Sometimes I think she escaped from the circus, that dog.

whole grain banana pancakes batter with oat flour

These banana pancakes are a little more time consuming than the average from-scratch pancakes, but my oh my, was my work rewarded on my lazy Saturday morning. After making, photographing and fending the cakes from Cookie, I sat down and slid the side of my grandmother’s old fork through three layers of the most creamy, fluffy, heavenly sweet pancakes I have ever tasted.

real maple syrup

To my pleasant surprise, I realized that the pancakes inherited oatmeal’s creamy texture thanks to the oat flour, and that the bananas contributed such a lovely, natural sweetness that they hardly needed any syrup. I topped my banana pancakes with sliced banana, toasted coconut flakes and a drizzle of maple syrup, but peanut butter or coconut butter would be a natural fit as well.

stack of banana pancakes
So reward yourself after a hard week of work with these banana pancakes while you sip on some freshly brewed coffee from your own mug. You deserve it!

whole grain banana pancakes

4.9 from 41 reviews

Gluten-Free Banana Oat Pancakes
Author: 
Recipe type: Breakfast
 
Golden and fluffy whole grain, wheat-free banana pancakes with sweet, creamy interiors. A delicious and healthy, naturally sweetened breakfast for lazy mornings.
Ingredients
  • 3 small bananas (9.5 ounces), mashed
  • 2 tablespoons coconut oil or butter, melted
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon honey or maple syrup
  • 2 eggs
  • 1 cup oat flour*
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Instructions
  1. In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
  2. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
  3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
  5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
  6. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you’re using a non-stick electric griddle, you might not need any oil at all.)
  7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  8. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
  • Adapted from King Arthur Flour Whole Grain Baking.
  • Yields about 8 pancakes.
  • These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
  • *To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not! That’s a fun little tip I picked up from the King Arthur cookbook.
  • This whole grain batter is thicker than most, so it’s more difficult to gauge when the pancakes are ready to flip. I learned that it’s easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that’s about the time it should take for pancakes that are fully cooked and golden on each side.
  • These pancakes freeze well. (I’ve never met a pancake that doesn’t.) Commenter Megan had good luck making the batter the night before, refrigerating it overnight, and proceeding with the recipe the next morning (add a splash of milk to thin out the batter).
Want more recipes? Receive new posts by email or by RSS, and keep up with Cookie and Kate on facebook, twitter, pinterest and instagram.

Comments

  1. says

    The pancakes look hearty and delicious! I am obsessed with banana pancakes, and usually sauté the slices in butter and rum before pouring them over the pancakes. :) It’s fun to read about Cookie, the circus dog. I think we need a picture of the twirling.

  2. says

    So there’s no wheat flour in these at all? Because at the bottom you say “this whole wheat batter is thicker than most…” But if there’s no wheat flour, that’s so awesome! Thanks for the recipe.

  3. says

    Amazing pancakes Kate. Why aren’t men knocking down your door? Hello!

    I’ve been into making waffles, but I’ll have to switch to pancakes this weekend.

    • says

      Haha! I wonder the same thing sometimes. Maybe I should start introducing myself to attractive men like, “Hi, I’m Kate and I make amazing pancakes.” I’ve been more into waffles and pancakes lately but I assure you that these are worth the switch.

  4. Jacqui says

    I’ve totally been thinking about pancakes lately. It’s been so long since I’ve made a batch! These sound pretty amazing, love that they’re basically made with my favorite morning breakfast, oats!

  5. says

    Kate, these pancakes are beautiful. I would totally not mind spending an extra longer time making these. More than worth it! Beautiful, delicious, healthy! Thanks for sharing this. I’ve been making pancakes every weekend and can’t wait to try this soon.

  6. says

    Those look so good! I love that they’re not just whole grain, but made with oats instead of whole wheat. I make everything whole grain but I don’t actually like the taste of whole wheat. Oats are so much better. :) I’m allergic to bananas so I won’t be making these but they sure look good.

    Congratulations on your nomination! I voted for you under best healthy food blog.

    • says

      Hey Erin, I am sure you could substitute pumpkin, butternut squash or sweet potato purée for the bananas if you like any of those flavors. I love the taste of whole wheat, but I’m looking forward to trying more recipes with oat flour! The creamy texture is wonderful.

  7. says

    That picture of the syrup drizzling over the pancakes– oh my! Scrumptious in both the food AND photography aspects!

    I’m voting for you right now, Kate! Well deserved!

  8. says

    Oat pancakes are actually my favorite because of that specific texture though I hardly ever take the time to make them because it requires using (and more accurately, cleaning) the food processor.
    You really just made me long for a lazy Sunday morning with this post :)

  9. shelley says

    I have been craving pancakes on and off for the last couple of months. This recipe is not doing anything to help me! I may have to hunker down and get some made this weekend…. YUM!

  10. says

    Yum! These sound like the perfect weekend breakfast. My son would love them! Isn’t it funny what foods dogs get obsessed with? Our old dog used to come running when she heard you chopping raw veggies – she would eat celery leaves, beets, romaine, anything lol!

  11. says

    Oh how delicious sounding!! I have had such pancake cravings lately – I really need to get on it! I think I would most like them topped with peanut butter – I love anything involving peanut butter and bananas!

  12. amber medland says

    hi kate,
    these look STUNNING – i couldn’t e-mail you directly because for some reason the contact link insists on putting me onto an e-mail server i don’t use- but i just wanted to say i wish i’d seen it in time to vote for you in the healthy eating blogs award- i looked at all the others who are ranked above you in it (an hour when i should be writing well spent) and you are definitely a personal favorite. Please keep doing what you do so well
    amber xx

  13. Howard says

    Inspired by these, but without bananas I made a variation this morning for breakfast with 2/3 cup white whole wheat flour, 2/3 cup fresh ground oat flour, 2/3 cup all purpose flour. Very tasty and I love the texture the oats bring. Thanks for the inspiration.

  14. IrishJenn says

    We just had them for breakfast this morning as well! Really, really good! I added dark chocolate chips and chopped walnuts.
    Thanks for posting such a tasty recipe!

  15. Joanne says

    The photos show bananas served on top of the pancake – how were these made? We’re they raw banana or heated?

    • says

      Hi Joanne! How are your pancakes? I topped my pancakes with slices of uncooked, raw bananas and toasted coconut flakes. If you want to get fancy you could sautée the sliced bananas in a pan over medium heat in a bit of coconut oil or butter.

  16. says

    These pancakes look wonderful! I have a bag of out flour and two ripe bananas that need to be used up so I’m going to make a batch that I can freeze and eat for breakfast this week.

  17. says

    yum! I have been on a gluten free pancake bender as well, I’ve been using almond meal but the texture of yours looks incredible! I’ll be trying this next

  18. says

    You really know how to lure a girl in with that lead photo, Kate! :) Breakfast is my favorite meal of the day and pancakes are one of my favorite breakfasts…so obviously I need to try these ASAP. I bet they smell amazing!

  19. Dorrie Harstad says

    I made these this morning! Very good! Weight Watcher Points is 3 for 1/3 of recipe. I added 1 T Lite Syrup making them just under 4 points!

  20. Christine says

    I just came across your blog recently, and I want to whole heartedly thank you for this recipe! I made the pancakes this weekend and they came out FANTASTIC! My husband has already requested them for this weekend! Recipes I have made in the past with oat flour have come out dense, but these are light as air. I mixed the bananas, Earth Butter, lemon juice and maples syrup in my electric mixer and then added the egg (similar to the process of making cookies). I think this gave the bananas a nice distribution throughout the batter. Then I carefully folded in the dry ingredients. Letting the batter sit for 10 minutes is key, it really changes the consistency of the batter. Thanks again!

    • says

      Thanks Christine! I’m so glad you enjoyed the banana pancakes. If you’re not on a gluten-free diet, I also have a recipe for banana bread that calls for honey and whole wheat pastry flour that I think you’d love!

  21. Jade says

    I just made these tonight for dinner (I love breakfast for dinner) and WOW! They are so yummy! My two year old daughter asked for ‘more mummy’, and my Husband asked if they were hard to make because he’d like to have them again! Thank you for sharing. :)

  22. Jessica says

    I’ve had these bookmarked for some time but finally made them this morning. So worth the wait! They were amazing and kept me full all day. A definite keeper! I love to bake but as a new mom desperate to get my pre baby body back, I thought pancakes and baked goods were off the menu. I am so relieved to know I can satisfy my sweet tooth and still be healthy. Thank you, Kate!!! Your recipes give me hope! :)

    • says

      I’m delighted you enjoy the pancakes, Jessica! Bananas are a great fat replacer and natural sweetener. I bet you would enjoy my banana bread recipe, too!

  23. Sue in RI says

    Fabulous pancakes! Light and fluffy and relatively guilt-free. Our bananas were not quite as ripe and sweet as I would have liked, so added about 1/2 tsp. Frontier banana extract (all natural no alcohol). So glad I subscribe to your blog!

  24. Cindy says

    I tried making these today and my family loved it, even my picky 22 month old who normally doesn’t eat pancakes. Thanks for posting!

  25. Steph says

    These were a part of our Mother’s Day breakfast this morning…so pleasantly surprised at how well they turned out! They were really soft and I loved coming across bits of banana. It made a total of 7 for me, but perhaps I was a little heavy handed on the first couple pancakes :) Thank you!

  26. Laura says

    Just made them. They’re delicious. Didn’t follow your recipe exactly because baking soda did not make sense to me… used baking powder instead. Doubled the honey and omitted the lemon juice since we did not have any. Newly-Diagnosed gluten-intolerant fiance loved them, too:)

    • says

      Glad to hear that you both enjoyed the pancakes! It is probably good that you subbed baking powder for the baking soda since the soda requires the acidity of the lemon juice to react. Good thinking.

  27. Liz says

    Made these this morning and they are fab! I was wondering if you could sub out the bananas for apple sauce if you didn’t always want the banana flavor? You could sneak in some chocolate chips if you wanted a little treat! : )

    • says

      Hey Liz, so glad you enjoyed the pancakes! I haven’t tried them with apple sauce (I am generally underwhelmed by apple sauce in baked goods) but I have wanted to try them with pumpkin purée or carrots instead! If they turn out great that way I’ll post those recipes, too!

  28. Dotty says

    My son’s girlfriend made these this morning and I may NEVER eat another pancake!! They were D’LICIOUS!! Just a drop of real maple syrup and so yummy!! I am new to your blog but can’t wait to try out the other recipes.

  29. Nicolle says

    I made these pancakes for my girls this weekend (age 3 and 6) and they loved them! I was surprised how easy they were to make too- none left to be frozen so will just have to make some more!

  30. Barbara Thukral says

    Made these for breakfast over the weekend and dinner tonight. We are addicted! I think we’ve had them weekly since you posted this! I add a handful of walnuts for some extra protein as well as a tasty crunch. My whole family gobbles them up! Thanks Kate!

  31. Renee Kanaskie says

    Made these for dinner after my oldest daughter got home from her lifeguarding shift and these yummy pancakes disappeared in minutes…come to think of it, every recipe of yours I try disappears in minutes! Keep them coming!

  32. says

    these rock!! I only had 1 banana tho so I used carrots to make up the rest, I didnt hv baking soda either so I used 3 tsp baking powder. I also added cardemom ^_^ They were amaaaazing! I felt like I was eating (healthy) cake for brunch. Love these!

    • says

      So glad to hear the pancakes turned out great with those substitutions, Lydz! I tried substituting all carrots for all of the banana one time and they turned out kind of dry, but I bet adding some banana would do just the trick.

  33. Bec says

    I made these this morning as it was my boyfriend’s birthday and I wanted to cook him something special before work. They turned out amazingly well, and he loved them. :) Thankyou for providing yet another awesome recipe! I suspect these are going to become a stable (along with your pumpkin bread, banana bread and sweet potato chilli).

  34. ELH says

    This recipe was AMAZING!!! My husband and I are trying to eat wheat free and in general just make better choices. I love that this recipe has no added sugar, no enriched bleached flour, etc. I followed your instructions EXACTLY and the pancakes were perfect. I made these for dinner and they were so satisfying. I kept telling my husband what a great job I did. Luckily he agreed and therefore didn’t mind my gloating. I have seen many other recipes on your website that I can’t wait to try. Thanks Kate!!

  35. churp says

    Love your recipes, but just noticed a comment from you re banana oat pancakes- you said they are gluten free!!??! Oats are definitely a gluten FULL grain, as well as wheat, rye, and barley. Since I’m new to your site, I may be wrong in worrying that you have misinformed your followers, but it is very important to keep that straight. The current fad of gluten free is odd, to me, but to those with Celiac disease it is critical.
    Maybe it was a typo?

      • anon says

        Just as a side note, Oats do contain gluten. They are *wheat* free, but not *gluten* free. It is a particular protein in the oats that results in an interaction and labelling this as such could potentially kill someone allergic to gluten, sending them to anaphylactic shock. The issue with oats is not contamination as this site suggests, it is a physical protein inside the oat grains themselves. It is however slightly different to the gluten protein contained in the other products (wheat, rye and barley), and can be tolerable to a minute few. If it is tolerable, then you have to worry about contamination. The issue then is, are you going to risk your health to see if you can tolerate oats. This product could never be approved for a gluten free label. If you are a Coeliac yourself, I am really worried about what you are doing to your poor GIT, and if you’re not, I’m really worried about what you are doing to your friends.

        • says

          I hold a degree in nutrition science and wanted to clarify that certified gluten-free oats absolutely do NOT contain gluten – oats and wheat have very different protein structures (wheat protein is gluten and oat protein is avenin). There is an ongoing debate about why oats cannot be tolerated by a small number of people suffering from celiac disease. It has been found that oats can have a toxic effect in people with autoimmune responses to grains – such as celiac disease. However, since the production of “pure uncontaminated oats” (those not contaminated by gluten during processing) has come onto the market, the risk has lessened significantly. It was found that not only processing of oats but growing oats near fields where (gluten-containing) wheat and barley are grown (which was typical) could contaminate the oats with gluten. Studies have shown that the majority of people with celiac disease can tolerate gluten-free oats in moderation (no more than 1/2 cup daily for adults) without symptoms. In a small number of people with celiac disease, the avenin protein still triggers an autoimmune response similar to gluten. All of that said, you should always discuss with your doctor or dietitian what is appropriate for you and newly diagnosed celiac patients should wait until their symptoms are controlled before introducing gluten-free oats and should follow up in a few months to verify they are not included in the small number who also cannot tolerate avenin.

  36. glassy~ says

    I made your pancakes just as you said in the recipe. Oh my goodness. They are wonderful.
    I was out of milk so I thought the pancakes would do the trick.

    While I was at it, I made 7 cups of Oat flour. Thanks for giving me the info.

    I froze the remainder for another meal.

    glassy~

    • says

      Happy to hear that you enjoyed the pancakes, Glassy. Great idea to make oat flour in bulk, I should do the same so it’s ready for future pancakes!

  37. Ana says

    I make these religiously every Saturday! Great to finally find a simple GF pancake recipe without xanthan gum! I substituted with buckwheat flour on occasion and added unsweetened coconut flakes for a yummy variation:)

  38. Renee says

    Hi! These look amazing and I’m planning to make them while camping over Labor Day– Question for you: when you say they freeze well, do you cook the pancakes entirely and then re-warm? If so, what’s the best way to re-warm? Also, would you recommend freezing the batter?

  39. shab says

    I made this this morning and they were amazing! However, they burned very quickly. Any thoughts as to why? Also, if I made the batter, how long could I just keep it in the fridge?

    • says

      Hey Shab, I’m sorry the pancakes burned quickly. Any time that happens with pancakes, you probably have the temperature too high. I wish I knew how long you could keep the batter in the fridge but I’m really not sure, sorry! I just like to cook up a big batch all at once and freeze the leftover cooked pancakes for later. Then I just defrost them in the microwave when I get a craving!

  40. Alyssa says

    These are INCREDIBLE!!!! I’ve been eating clean for awhile now and my fiance hasn’t and I made these without telling him what was in it and he was SHOCKED to hear what was in them after he gobbled them up!!!

    Quick question: do you have the nutrition information for these? Would love it, if so! Thanks!!

    • says

      Awesome! So glad you two enjoyed the pancakes. I don’t usually calculate nutritional information but King Arthur provided it along with their recipe. Mine is a little different but these numbers shouldn’t be too far off.

      2 pancakes:
      203 calories
      8 grams fat
      6 grams protein
      26 grams complex carbohydrates
      2 grams sugar
      3 grams dietary fiber
      98 mg cholesterol
      386 mg sodium

        • Monica says

          Wonderful! I’ve been craving pancakes and just discovered that I can make oat powder w/my coffee grinder (was making a homemade facial lol). I was searching for a way to combine the two and this is PERFECT since I love every ingredient in this! Especially since I just discovered how healthy coconut oil is.

          Anyway, I analyzed the recipe in Calorie Count and got the following (for each pancake if the recipe makes 8 pancakes):

          Calories 128
          Calories from Fat 49
          Total Fat 5.4g
          Saturated Fat 3.5g
          Trans Fat 0.0g
          Cholesterol 41mg
          Sodium 242mg
          Total Carbohydrates 17.6g
          Dietary Fiber 2.2g
          Sugars 5.5g
          Protein 3.3g
          Vitamin A 2% • Vitamin C 7%
          Calcium 2% • Iron 5%

          This was for 8 servings (1 pancake each serving). This is great because I wouldn’t want just one pancake lol. I could easily eat 4 of these :-)

          • says

            Thank you for sharing those nutrition facts, Monica! I never thought to use oat flour in a facial… maybe I’ll give it a try!

  41. Kristie says

    I just made these for brunch today for me and my husband. They were so AWESOME and tasty! :-) I added a bit of crushed pecans, dried cranberries, and raisins. Instead of lemon juice I used organic vanilla extract. They turned out great and we both enjoyed them! Thanks!
    Cookie sounds so cute and acts a lot like my dog Kyra. Just an FYI and it’s off the subject, but I’ve been told that fresh pumpkin and baby carrots are good for dogs and it’s a healthy treat as well.

    • says

      Thanks, Kristie! Your additions sound terrific. I love pecans! Cookie loves everything, but she did gobble up some carrot scraps today and loves cooked sweet potatoes, too! I bet she’d get along with your Kyra. :)

  42. Stephanie says

    I just made these today, Kate. They are outstanding! (And I’m Canadian and have eaten my share of pancakes with maple syrup! :)) Keep up the great work.

  43. says

    This is my first visit to your blog. I googled banana oatmeal pancakes and you are the site I found. These were absolutely wonderful. My husband loved them and they were so very moist. It was very nice to actually have all of the ingredients on hand. I’m looking forward to checking out some more of your blog!

    Judy :)

  44. says

    One word, amazing! I am absoultely in love with this recipe. I put some organic wild blueberry jam on top, so good! Definietly making these again. Thanks Kate :)

  45. Leah says

    These are honestly the most delicious pancakes I have ever made! And, since they are wheat-free, I don’t feel as guilty indulging in a sweet treat for sunday breakfast. They taste like freshly baked banana bread, and are soooo good with fresh fruit added on top.
    Thank you so much for sharing this fantastic recipe!

  46. fatima Almas says

    hey i came to this page while searching banana oatmeal pan cakes. I have seen all the comments shared by different people but unfortunetly I can’t see the recipe??? On the whole page i can’t see the recipe, can you please email it to me? Urgent???

  47. says

    Cool, I have the King Arthur Flour Whole Grain Baking Book, too. Haven’t been using it much since cooking gluten-free recently, but you are right, the banana oat pancakes in there are gluten-free. I used to make the whole grain pancake mix from that cookbook all the time. It’s really good, I need to adapt that recipe.

  48. Sarah Sansbury says

    What if I made the batter the night before? Thinking it would make a great before-school breakfast. :)

    • says

      Sorry Sarah, I don’t know if that will work or not! Please let me know if you try. I like to make extra pancakes and freeze them for later, then I just defrost them in the microwave. That’s another option that I know will work.

  49. missysoupy says

    Holy Smokes! These are amazing!! I am generally not a fan of pancakes, although my family loves them so I make them often. But these? I could eat a whole stack of these babies! I used 3 frozen, overripe bananas. I whirled them in the food processor until smooth, added vanilla extract, and the eggs. Forgot to add in lemon juice, but they turned out fine. Threw in some buckwheat flour for good measure, and I’m glad I did — I should’ve doubled the recipe, as my 3 kids devoured them all! Thanks for the great recipe!

    • says

      I’m sorry, I’m not really sure how to make it without eggs. However, I did some quick research and it sounds like you might just be able to omit the egg altogether. I haven’t tried, though. Please let us know if you do!

      • CT says

        An easy vegan egg substitute is 1T ground flaxseed and 3T water for each egg. Just mix the flax and water together, then let sit for 5-10 minutes. It will turn into a gooey, egg-like substance that you can add to any baked goods recipe instead of the eggs!

  50. Kim Steinmetz says

    Thanks for the tip about the oat flour–I hate it when I read great looking (picture and ingredients), but find that I don’t have one or more ingredients! I’m making these tomorrow morning for breakfast!

    • says

      You’re welcome, Kim. I’ve been using oat flour more often lately so I think I’ll grind up a bunch of oat flour for future use!

  51. Tasha Williams says

    These pancake were amazing really!! The best I’ve ever had. Next time I will double up onto batter. The didn’t last and everyone ate them up. My son don’t even like bananas but he loved these. I did add a touch of almond milk and some water and they came out just fine. Thanks so much for this recipe.

  52. Alisa says

    I was sooo hoping this recipe would be as good as it sounded… and I think I would say it was even better! I’m so happy to have found it! It almost tasted like banana bread. I felt like I was eating dessert! :) Thank you for sharing!

  53. Katy says

    I have made these at least 10 times. They are truly amazing! I have had success subbing out the banana for both pear and apple with great results.
    A truly versatile recipe…
    Thank you!

  54. Jill says

    Hi Kate, I finally made these today and they were WONDERFUL!
    Thank you so much for the great instructions and cooking tips. I am now really excited and encouraged to do more than browse your terrific array of GF recipes.
    I am making my shopping list to try some of your other amazing recipes!
    Whoo hoo!
    thanks again!!

    • says

      Thank you, Jill, I’m so glad to hear it! Happy cooking! You might like to try the blueberry yogurt pancakes, too—that recipe is a riff on this one.

  55. Allison says

    These are incredible! They are the first gluten free pancake I’ve tried that don’t fall completely apart in a variety of different ways, requiring multiple adjustments on my end. I made this exactly as written, and they rocked! They taste amazing, too. Incidentally, I’m not on a gluten free diet, I just like having some gluten free options to add into my breakfast mix. I’m happy with this recipe, and it’s in regular rotation.

    • says

      Thanks for commenting, Allison. I don’t follow a gluten-free diet, either, but some of my friends do and it’s nice to have an option that I know everyone will enjoy. I have been meaning to try substituting pumpkin purée for the banana, will have to do that soon.

  56. Heather says

    These were great. I had some old bananas to use up, and am always trying to get more “good” stuff into my picky eater who happens to be following a gluten-free diet. These pancakes were flavorful, had a great texture and the whole family enjoyed them. I found this recipe (and your blog) through google, but will definitely be back to peruse more of your delicious looking recipes. Thanks!

  57. Carrie says

    I love these pancakes!!! We make them almost weekly and my whole family loves them! In order to have some leftovers, I always make a double batch. When food-processing the oats, I always make extra and then measure out the other dry ingredients for several batches all at once so I have some mixes ready to go when short on time.

    Perusing your recipes is so much fun! We are making Chocolate Peppermint Popcorn Bark tonight!

  58. Tom L says

    Excellent pancakes! Just curious why they must be cooked at a lower temp than normal pancakes. Does oat flour cook differently than regular AP flour? Thanks for the recipe!

    • says

      Good question, Tom. I’m not sure if it’s the flour that makes the difference; I assumed it’s because the batter is thicker than most. I could be wrong!

  59. says

    I just wanted to say thank you for this recipe! I am in love with it! It’s a staple at our house, we make them every Sunday. Even my picky little kids love them:) I hope it’s okay, I posted the recipe on my blog with a link back to yours because I want everyone to know the goodness that is your blog!

  60. says

    I’ve been avoiding pasta, bread and sweets so far this year, and I found myself really wanting pancakes. So happy this recipe came up in my search. Made them this morning and they were delicious! Even my non-breakfast eating husband liked them. Thank you!!

    • says

      Thanks, Kristin! I’m so glad you and your husband enjoyed the pancakes. I also have a gluten-free lemon blueberry pancakes recipe you might like.

  61. Mariam says

    I cannot wait to try these tomorrow morning, I just whizzed up some oat flour just to shorten the process tomorow! Nice to finally see a healthy pancake recipe that doesn’t sound disgusting haha! By the way do you know if you can just keep mashed bananas in the fridge for like a night, or would it go weird? Thanks!

    • says

      I’m sorry I didn’t answer your question soon enough, Mariam. I would think that mashed bananas would be alright overnight, did you try it? I guess they might oxidize some.

  62. Courtney says

    These were my breakfast. I didn’t have enough bananas so I just halved the recipe. I LOVE bananas. The pancakes were perfect. This is my new favorite breakfast. Peanut butter on top is magical also. Lol.

  63. Mariam says

    Well I mad them and I love them! First I tried it wi a little maple syrup but it want amazing, then I added some butter. Just like banana bad! Yum! Not quite as healthy I know but delish. The only downside is how long they take to cook, any bit of impatientce and they burn!

    • says

      Thanks for commenting, Mariam. I’m happy to hear that you enjoyed the pancakes. They do take a bit longer to cook, but I’m glad you found them to be worth the effort!

  64. Marie says

    Just tried these – they’re amazing! They tasted so good, I have to remind myself that they are actually healthy!

  65. Alizeh says

    Absolute delish!! .came across your recipe while searching for healthy pancakes and made them this morning. Hubby requested to add to regular breakky…thank you so much. Passed on the recipe to my sis in law too.

  66. Elle says

    I made these pancakes today and they were incredible! I even managed to feed them to my teenage brother who won’t eat anything healthy and he loved them! Thank you for such a great recipe :)

    • says

      That’s awesome, Elle! Thanks for commenting to let me know. Now I want to make these pancakes for my younger brothers. I think they would enjoy them, too.

  67. Elysa says

    I made this for breakfast….OMG! so delicious, fluffy and sweet enough you don’t need to put any more syrup. I love this recipe coz its so healthy. My kids ate it and asked for more! I followed the recipe to a T… Thanks for sharing!

    • says

      Thanks for commenting, Elysa. I’m so glad you and your kids enjoyed the pancakes! I just might make them for breakfast tomorrow morning.

  68. says

    got up this morning wanting to eat pancakes but not the gluten look up for oat pancakes and there you are with the 5 stars. Did not looked at comments just made the recipe i was lucky to have all the ingredients and i have to say am glad i found you!!! THIS ARE GREAT!!!!! will keep this for went my two sons come to visit they love a good healthy bf. and so did my husband. Cut dog too!!!!!!
    Thank you Kate

  69. Leon says

    Great recipe! I am trying to eat healthy but I love sweet things too much ;)

    I have really gotten into cooking recently and can’t wait till I get back home (traveling Australia at the moment) and try all of the other things.
    I had to go without all the great stuff, not even backing powder but they were still very tasty. However they look more like fritters than round pancakes.
    Great blog!

  70. Jeanne says

    I made your Banana Oat Pancakes today and they were AWESOME! I used the maple syrup option in the recipe (as opposed to the honey). Best pancakes I have ever had! I’m new to working with oat flour and this recipe rocked! I had a friend over for brunch and she asked me to email her your site and recipe right away. Truly fabulous! Thank you so much! Do you by any chance had the nutrition information for this recipe? I would love it if you would share it if you do. Thanks again,
    Jeanne

    • says

      Hi Jeanne. I’m so glad you and your friend enjoyed the pancakes! I don’t usually provide nutrition information, but King Arthur provided the following details (my adapted version shouldn’t be far off from these numbers):
      2 pancakes:
      203 calories
      8 grams fat
      6 grams protein
      26 grams complex carbohydrates
      2 grams sugar
      3 grams dietary fiber
      98 mg cholesterol
      386 mg sodium

  71. Jenn says

    These are nothing short of amazing! I was skeptical at first but decided to give them a try and man am I happy!! thanks!!

  72. Daianna Prada says

    My boyfriend and I made these pancakes for brunch.. We came across your recipe since I’m very sensitive to gluten and lactose. These are by far the most exquisite pancakes I’ve had in a while. This recipe was perfect for two people and the very filling with lots of protein as well. Thank you so much for your recipe, we will be having these more often and hope to try out some more of your delicious recipes soon. :)

    • says

      Thank you for commenting, Daianna! I wish I had more gluten and lactose-free recipes for you. You might enjoy my chocolate chip cookies, which are made with almond and coconut flours!

  73. Sarah says

    I know you’ve had tons of response already for this recipe, but I had to say thank you anyway. Just awesome. :)

  74. says

    came across ur blog by complete chance and love it… tried those pancakes on Sunday morning and though being bit sceptical at first (my gluten free attempts of pancaces were very often a bit of a failure, even though my lactosa-gluten free Chocolate Cappuccino cheesecake is quite famouse) they turned out great! Thanks! :-) Even my “normal” eating rest of our family gobbled it all up. Looking forward trying other recipes.

  75. Fiona says

    Just made these this morning, they were absolutely delicious and even easy to make after being out last night! Only slight drawback was that I burned a hole in my favourite jumper on the griddle, oops.

  76. Andrea says

    I just made these for my family and we LOVED them!! My 5 year old son gobbled them right up and told us several times how fantastic they were! The only problem is, I am going to have to double the recipe next time :) I used coconut oil (instead of butter), almond flour (instead of oat), honey (instead of maple syrup), a meyer lemon for the juice. They are delicious! GREAT recipe! :)

  77. Heidi says

    Came across these while looking for a good recipe. SOooooo GOOOD! I will always make these from now on. My husband was even liking them. Which is a plus!!! I only had one banana though so I used homemade sugar free applesauce to fill in the rest. Very yummy. Thanks!

  78. says

    I just made these. They were so delicious! I added blueberries to the batter and they turned out perfectly, such a great base for any type of pancake. My boyfriend (who’s fairly picky) gobbled them up too!

    Thanks for the great recipe!

  79. Mumma Medicine says

    Hi, I didn’t read all of the posts, but I thought you should be made aware that **Oats are not Gluten Free** They contain a much lower amount of gluten than wheat, but like rye and barley, oats still have gluten in them, which is enough to cause concern for people with gluten intolerances and allergies (eg. Coeliac Disease). I’m sure people who have severe allergies are aware of this, but please be sure to check your ingredients before claiming a recipe is gluten free, just in case! Thanks :)

  80. c says

    These look yummy. I wondered if you are anyone have tried them with a chia egg instead of eggs?

    some things work well replacing eggs and some things don’t.

    • says

      I’m sorry, I haven’t tried replacing the eggs with chia or flax eggs. If you try it, please let us know how the pancakes turn out!

  81. Dobrosia says

    Delicious! next time i’ll use some roughly chopped blanched almonds to make it more chunky (without honey/maple syrup still so sweet and tasty )

  82. Mara says

    Hey I just tried these this morning because I enjoy eating oatmeal but was getting bored of the same bowl-of-oatmeal. I cut the recipe in half (since it’s just me) and it worked out so incredibly well. They are amazing and I’ve already told everyone about them. Thank you so much :)

  83. Sarah says

    THESE ARE SO FRICKING GOOD OMG I NEVER HAD SUCH YUMMY HEALTHY GLUTEN FREE BANANA PANCAKES BEFORE! THANK YOU SOOOOOO MUCH!!

  84. says

    Kate, this is hands-down my favorite pancake recipe ever!!!! My health-conscious son turned me on to these one morning and now I make them but add chopped pecans just because I’m a fan of pecan pancakes from Cracker Barrel (I know, it’s terrible that I go there, but it’s my favorite item on their menu!) Anyway, now I can have my favorite breakfast without the guilt!!! These are soooooo much better in flavor as well. Thank you for this wonderful, wholesome and absolutely delectable recipe!

  85. Lauren says

    YES! Delicious! My parent have been ever so skeptical/concerned about my being a vegetarian, worried about my growth being stunted and that I wouldn’t being getting proper nutrients, so food was a big concern, until I whipped up a batch of these bad boys (and couple of your other recipes)! Parental units pleased and nothing better starts a morning before school! Thanks so much Kate!

    • says

      Thanks for commenting, Lauren! Glad you’re convincing your parents that a vegetarian diet can be plenty nutritious. These are a great start to the day, that’s for sure.

  86. Valerie says

    I’ve been using this recipe for some months now and thought I should just comment to say that I LOVE these pancakes! This is my go-to recipe when I’m craving pancakes, they’re totally guilt-free. I sometimes sub a bit of the oat flour with flaxseed meal just to get some of their benefits in there. I really enjoy these with some peanut butter on top, yum! Thanks for this recipe :)

  87. Marie says

    Love love love pancakes! Thans a lot for a more wholesome recipe than the traditional with white wheat flour. Great taste and texture on these ones. I normally only put a tiny bit of sugar in my pancakes at this makes theme easier to fry (don’t burn so easily) so I had to ajust the cooking temperature a bit on these beacause of the banana… Oh well, I gues I just have to make them again VERY soon ;)

    • says

      Glad you enjoyed the pancakes, Maria! I didn’t realize that sugar can help prevent pancakes from burning. That’s great to know!

  88. says

    Hi Kate! Thanks for this wonderful recipe. As with many others, your recipe was one of the top results that came up when I searched for “oatmeal banana pancakes” and I’m so glad I found it! I loved the notes you had at the end – the recipe was foolproof and very easy to follow. I made the batter last night and kept it covered in the refrigerator. This morning, I thinned out the batter with a splash of milk and proceeded with the recipe. So yes, making the batter the night before works out pretty well! My boyfriend loved them and said he could eat triple the amount of what the recipe yielded. I will be making these again :) Thanks again!

    • says

      Hey Megan, thank you so much for your feedback! I really try hard to write recipes that are easy to follow, so I appreciate you saying that. Glad to know that refrigerating the batter overnight works well! I added that detail to my notes.

  89. says

    Oh wow, these were AWESOME! I made them for myself today as a real luxurious Sunday breakfast, paired with some leftover home-made mascarpone ice cream. The combination was simply divine, and I was smiling through breakfast, totally ignorant of the grey and gloomy September morning outside my kitchen window. I have a food blog (in Finnish, though) and I can’t wait to blog about these. :) Also, this is what I’ll be serving to all my house guests from now on! Thank you so much!

  90. says

    I make a couple of changes and they tasted incredible! I ground 1/2 a cup of toasted walnuts together with the oats and added it to the batter along with even more chopped toasted walnuts, sliced 1 of the bananas and placed it on top of the pancakes in the skillet, and added chocolate chips. Best pancakes I’ve ever had thus far.

    • says

      I love your adaptations, Tova! I want to try your version next. Thanks for commenting! Not sure if you saw it, but I just posted a pumpkin version of these pancakes yesterday.

  91. says

    Wow these pancakes looks tasty. I am trying to cut out processed foods from supermarkets and really started cooking at home so this looks like a great recipe to make. I will probably use whole wheat flour it is full of fiber which supports a healthier diet.

    • says

      Thanks, Missy! I haven’t tried making the pancakes with whole wheat flour so I’m not sure how they will turn out that way. Oat flour is full of fiber as well and lends a lovely creamy texture… I love it!

  92. Da-Yeon Chung says

    Hello! I used your recipe when i was in America, but when i was in Korea i was craving pancakes so i went to an american supermarket to buy some oats and made these for breakfast and they were an instant hit! (: My relatives who always eat korean traditional food loved it and said how creative it was to make healthy pancakes. Some of my neighbors even got inspired to start cooking different recipes thanks to this! They were delicious and my cravings for pancakes were satisfied. Thank you so much for this lovely recipe i constantly make this for breakfast^^ I feel energized and very healthy! thank you ~!

  93. Vicky says

    I make these all the time–I just throw everything (rolled oats, not flour) in my blender and turn it on high. Easy and delish. thank you!

  94. Shelia says

    Oh my word!!! These are fantastic! I didn’t think they took that much longer to mix and make than typical scratch pancakes. I have to admit that mine weren’t completely gluten free since decided half way through that I wanted to double the batch and was too lazy to grind another cup of oatmeal so I just used cup of regular flour. You can just smell the banana-y goodness from the batter. Mine were a bit bigger because I couldn’t find my 1/4 c measuring cup so I used a 1/3 c. So I only got 2 extra out of the doubled batter. These are truly fantastic (I think I said that already, lol). Definitely being used again :)
    Trying to rate 5 stars but my phone’s being a pain!

  95. Nick says

    Not only are these the best pancakes, but they’ve become my post work-out staple at least 2 days a week. Instead of syrup, I use some almond butter with warmed blueberries. Nothing beats it!

    • says

      Thanks, Nick! I’m really glad to hear that you enjoy the pancakes so much. Almond butter and blueberries sounds like a killer topping combo!

  96. Jen Ulrich says

    Cookie sounds a lot like our puggle, Ripley! She turns circles at our feet and only circles left! Funny little creatures. Can’t wait to try the pancakes this weekend! Thanks for sharing!

  97. Alaina says

    I love this recipe! Had been trying to make oat flour in my Nutribullet for a while now, so I’m glad I was able to with this recipe!

    Now, I love the flavor of these pancakes, but I think I did something wrong. Are they supposed to be a little mushy on the inside? I feel like they didn’t cook all the way through, but I made about 5 pancakes, and they all turned out the same way- crunchy on the outside, a little mushy on the inside. Could it be that the batter is just supposed to be like this since oatmeal and bananas are pretty mushy naturally?

    • says

      Hey Alaina, I’m sorry your pancakes aren’t turning out just right. Sounds like your cooking temperature is too high. Cook the pancakes on a lower temperature, for longer, and they will be golden on the outside and fluffier on the inside. They’ll always have a creamy texture due to the oats (which is lovely), but they don’t have to be mushy. Hope this helps!

  98. Emilie says

    These are honestly the best pancakes ever. I’m a 10 month clean eater, so to find yummalicious recipes like this is so awesome! Every time I am away from home for awhile unable to cook, I crave these and make them as soon as I get home, no matter what the time of day. I love to add blueberries, pecans, and even coconut sometimes! Thanks Kate! :)

  99. Renee says

    This is the best pancake I’ve ever had – period! Forget gluten free, the best pancake EVER. So fluffy, so rich, and so quick & easy. I even added some poppyseed and lemon zest to the last few pancakes and that was a hit! Poppyseed or no poppyseed, these pancakes are worth your time and morning feast. :)

  100. Naldo and Kim says

    Just made these for my girlfriend. We used gluten free cake mix instead and didn’t have any lemon juice, but omg, how delicious they were. Looking forward to using your recipe next weekend. Thanx!

Leave a comment below:

Your comments make my day. Thank you!

Note: Your email is never published or shared. Required fields are marked *

Rate this recipe: