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.
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.
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.
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.
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!
- 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*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In a small-ish bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
- 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 30 second bursts in the microwave, stirring between each, until it is melted again.
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- 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 or you’ll run the risk of getting tough pancakes!
- Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
- Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
- When the pan is just beginning to set, 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.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
- Adapted from King Arthur Flour Whole Grain Baking
- Yields about 8 pancakes.
- These pancakes are gluten-free, so long as you buy oat flour or old-fashioned oats that have not been contaminated with wheat.
- *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.)
181 Comments
You had me at banana. These look awesome Kate!
I am coming over for breakfast!
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.
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.
Oops! You’re right, these pancakes are wheat free! I have a bad habit of calling whole grain recipes whole wheat.
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.
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.
Mmmm, these look perfect. I love that they just use oats – for some reason I just love oaty pancakes…. But I really love the coconut over top :D
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!
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.
I will gladly give up my morning smoothie for these – they look delicious! I am picturing having these on a cold winter morning. Yum!!
lovely photography, commentary and recipe, as always. Bookmarking these now!
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.
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.
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!
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 :)
These look fantastic! The perfect filling breakfast! :D
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!
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!
I love the look of these – all that wholegrain makes them seem so wholesome! And the first shot with syrup pouring over is wonderful :-)
D-lish. We have pancakes every Saturday… might have to add these to the repertoire.
Thanks for sharing!
: ))
Jen
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!
These look so yummy! Lovely idea!
Yum. This looks delicious!
OH MY GOD. these are the best Ive ever had!!!! so delicious! had to blog them straight away for my swedish readers! http://www.traningsgladje.se/2012/03/pannkakor-utan-gluten-och-laktos/
Mmm these look so good – I know what I want for my Saturday morning tomorrow!
YUM YUM! Looks so good :)
Yum, I’ll have to try making my own oat flour, these look so delicious!
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
Thank you so much for your sweet comment and support, Amber! It means more than you know.
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.
I just tried these and both my partner and I LOVED it!!!
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!
Hooray! Glad to hear you enjoyed the pancakes. Chocolate and walnuts sound like delicious additions!
The photos show bananas served on top of the pancake – how were these made? We’re they raw banana or heated?
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.
PS they’re on the griddle now and it smells wonderful :-)
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.
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
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!
I know what I’m making this week-end!
Your photos are beautiful. I will be looking at your site often. Thanks for the yummy recipe!
Wow! Made these this morn. Can’t express n words how YUMMY these are:)
Eating these right now. Delicious!
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!
Thank you for sharing your Weight Watcher calculations, Dorrie! That is great to know.
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!
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!
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. :)
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! :)
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!
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!
I made these this morning, and they were delicious thank you!
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!
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!
So glad my pancakes could be part of your Mother’s Day, Steph!
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:)
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.
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! : )
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!
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.
Thanks for commenting, Dotty! I’m glad to hear it!
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!
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!
So happy to hear that you and your family enjoy the banana pancakes, Barbara! Walnuts sound like a terrific addition.
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!
Thank you, Renee! I’m happy to hear that you and your family enjoy my recipes and I really appreciate your feedback!
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!
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.
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).
Thank you for sharing these. They are wonderful and have made my first few weeks of gluten-free eating tolerable.
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!!
So glad to hear it! I just posted blueberry yogurt pancakes that are adapted from this recipe, so you might like those, too!
I can’t wait to try these! Thanks for the recipe, so glad it’s dairy-free.
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?
Hi Churp, thank you for your concern, but oats are a gluten-free grain: http://www.thekitchn.com/the-oat-conundrum-are-oats-glu-137074. Oats can get contaminated with gluten during processing, though, so I make sure to note that in my oat recipes.
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.
cud butter be sub’d–olive oil?
Yes, I think that would work!
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~
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!
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:)
That’s so great, Ana! Your substitutions sound terrific, I will give those a try soon!
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?
Hi Renee, great question! I have never frozen pancake batter, so I’m not sure if that would work or not. I just cook the pancakes entirely and re-warm them, usually by defrosting them in the microwave, wrapped in a paper towel.
thanks :)
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?
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!
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!!
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
Thanks!!! Very helpful!
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 :-)
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!
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.
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. :)
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.
Hooray! Thanks, Stephanie.
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 :)
Thanks, Judy! So glad you found my blog and enjoyed the pancakes. I bet you would like my banana bread recipe, too!
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 :)
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!
Thanks for the comment, Leah! I’m really glad you enjoy the pancakes. They’re one of my favorites, too.
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???
http://www.coeliac.org.au/coeliac-disease/faq.html
If you read through this information you will find that products containing oats cannot be advertised as GLUTEN FREE under the Australian Food Standards
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.
What if I made the batter the night before? Thinking it would make a great before-school breakfast. :)
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.
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!
Hooray, so glad your whole family enjoyed the pancakes! Great idea to use the food processor like that.
How could I make this recipe without eggs??? Is that possible?
It looks great.
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!
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!
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!
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!
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.
I had these for sunday brunch. they were lovely! thanks for the recipe.
Glad you enjoyed the pancakes, Sophie! I might have to make another batch this weekend, it’s been too long.
Can these be made without oil? On a fat free diet
Since the recipe only calls for 2 tablespoons oil, I think you’d be fine omitting it.
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!
That’s terrific! So glad you enjoyed the banana pancakes, Alisa. I also have a recipe for banana bread that I think you would like.
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!
Thank you for commenting, Katy! I’m so excited to hear that pear and apple can be substituted for the banana. I will have to try those soon!
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!!
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.
BRILLIANT! Thank you.
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.
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.
The pumpkin puree is so good! just an fyi:) I also add some pumpkin spice into it as well.
Thanks for letting me know, Darci! I’ve been meaning to try them that way.
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!
Thank you for commenting, Heather. I’m so glad you enjoyed the pancakes. Please let me know how those other recipes turn out.
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!
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!
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!
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!
YUM YUM YUMMY. Thank you
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!!
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.
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!
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.
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.
Thanks, Courtney. I love topping these pancakes with peanut butter, so good!
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!
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!
Just tried these – they’re amazing! They tasted so good, I have to remind myself that they are actually healthy!
Thanks for commenting, Marie. So glad you enjoyed the pancakes!
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.
Thanks, Alizeh! I’m so glad you and your husband enjoyed the pancakes. They are some of my favorite pancakes, too!
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 :)
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.
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!
Thanks for commenting, Elysa. I’m so glad you and your kids enjoyed the pancakes! I just might make them for breakfast tomorrow morning.
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
Thanks for the glowing review, Teresa! I’m glad you enjoyed the pancakes this morning.
Sorry i meant cute dog.lol
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!
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
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
These are nothing short of amazing! I was skeptical at first but decided to give them a try and man am I happy!! thanks!!
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. :)
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!
I know you’ve had tons of response already for this recipe, but I had to say thank you anyway. Just awesome. :)
Thank you, Sarah!
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.
Thank you, Veronika! Glad you and yours enjoyed the pancakes. I want a slice of that cheesecake!
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.
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! :)
Hooray, glad to hear it, Andrea! Thanks for commenting. I can see why you would want to double the recipe next time. Enjoy!
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!
Thanks, Heidi! I’m glad you two enjoyed the pancakes, and great idea with the applesauce.
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!
Thanks, Jenn! Glad you two enjoyed the pancakes!
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 :)
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.
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!
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 )
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 :)
I’m so glad! Thanks, Mara.
THESE ARE SO FRICKING GOOD OMG I NEVER HAD SUCH YUMMY HEALTHY GLUTEN FREE BANANA PANCAKES BEFORE! THANK YOU SOOOOOO MUCH!!
:) Thanks, Sarah!
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