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!
PrintGluten-Free Banana Oat Pancakes
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten free
These fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it’s gluten free, as well as dairy free. Recipe yields about 8 pancakes.
Ingredients
- Scant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
- 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
- In a small mixing 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 20 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!
- Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
- 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.)
- 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.
- 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.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
Recipe adapted from King Arthur Flour Whole Grain Baking.
Gluten-free notes: These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
*How to make your own oat flour: 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.
Preparation tips: 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.
Freeze it: 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).
Make it dairy free: Just use coconut oil instead of butter.
Make it egg free: Replace the eggs with flax eggs (I’ve heard this works well from other commenters, but haven’t had a chance to try myself).
Jeanne
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
Kate
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
Jenn
These are nothing short of amazing! I was skeptical at first but decided to give them a try and man am I happy!! thanks!!
Daianna Prada
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. :)
Kate
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!
Sarah
I know you’ve had tons of response already for this recipe, but I had to say thank you anyway. Just awesome. :)
Kate
Thank you, Sarah!
Veronika
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.
Kate
Thank you, Veronika! Glad you and yours enjoyed the pancakes. I want a slice of that cheesecake!
Fiona
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.
Andrea
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! :)
Kate
Hooray, glad to hear it, Andrea! Thanks for commenting. I can see why you would want to double the recipe next time. Enjoy!
Heidi
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!
Kate
Thanks, Heidi! I’m glad you two enjoyed the pancakes, and great idea with the applesauce.
Jenn
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!
Kate
Thanks, Jenn! Glad you two enjoyed the pancakes!
Mumma Medicine
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 :)
c
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.
Kate
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!
Dobrosia
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 )
Mara
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 :)
Kate
I’m so glad! Thanks, Mara.
Sarah
THESE ARE SO FRICKING GOOD OMG I NEVER HAD SUCH YUMMY HEALTHY GLUTEN FREE BANANA PANCAKES BEFORE! THANK YOU SOOOOOO MUCH!!
Kate
:) Thanks, Sarah!
Erica@La Dolche Vita
These look amazing!! I was looking for yummy clean pancakes this morning and I think these are going to win! :)
Christina Vidal
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!
Lauren
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!
Kate
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.
Valerie
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 :)
Kate
Thank you, Valerie! So glad you’ve been enjoying the pancakes.
Marie
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 ;)
Kate
Glad you enjoyed the pancakes, Maria! I didn’t realize that sugar can help prevent pancakes from burning. That’s great to know!
Megan
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!
Kate
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.
Juliana Sleeper
Some of the best pancakes I’ve ever made. THANKS for posting this recipe!
Kate
You’re welcome! Thanks for commenting, Juliana! :)
Karoliina
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!
Kate
Thank you, Karoliina! I’m so glad you enjoyed the pancakes. Thank you for sharing them with your Finnish followers.
Tova
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.
Kate
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.
missy @ diets
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.
Kate
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!
Da-Yeon Chung
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 ~!
Kate
Thank you, Da-Yeon! Your comment made me smile. Thank you for sharing this recipe with your family!
Vicky
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!
Kate
Wow, that’s a great idea, Vicky! Can’t wait to try your method!
Shelia
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!
Kate
Shelia, I’m so glad you’re loving the pancakes! Thanks for commenting!
Nick
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!
Kate
Thanks, Nick! I’m really glad to hear that you enjoy the pancakes so much. Almond butter and blueberries sounds like a stellar topping combo!
cyan
amazing!! :>
Jen Ulrich
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!
Kate
Oh, how funny that Ripley only turns to the left! Hope you love the pancakes, Jen!
Alaina
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?
Kate
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!
Emilie
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! :)
Kate
Yes! I’m really happy to hear that, Emilie. Thank you for commenting. :)
Renee
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. :)
Kate
Hooray! That’s so great to hear, Renee. thank you.
Naldo and Kim
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!
Marissa
Just tried making these and they are great!
Thanks for the awesome recipe :)
Kate
That’s great! Thanks, Marissa!
Kathy
Fabulous. These tasted delicious every time I made them. Everyone who ate them agreed!
KJ
A friend of mine made these for me last summer. At first I was like, gluten free, not for me! But then I ate them. And I fell in love. I have made these about 10 times, frozen them, sent the recipe to countless friends. They are amazing! Thank you!!
Kate
Hooray, so glad you fell in love with the pancakes, KJ! I’m not a gluten-free eater, either, but oat flour is just really good. Thank you for sharing my blog with your friends!
Emily
I made these yesterday morning and they were SO delicious and creamy and fluffy…. it was my first time using oat flour, but based on the results it certainly won’t be my last. Do you think oat flour would work in breads and muffins?
Thank you for such an amazing recipe and I can’t wait for fall to come around to try out the pumpkin version!!
Kate
Hey Emily! I’m glad you loved the pancakes. Oat flour doesn’t contain gluten, so it can be a little tricky in baking, but you could definitely try subbing some oat flour for the regular flour in your favorite quick breads.
Hilary
I just came across this recipe and decided to give it a try. WOW! These are definitely the best pancakes I’ve ever made and probably the best I’ve ever eaten. I will definitely be making them again. Everyone should try this!! Thanks for the recipe!
Kate
Hooray! Thanks, Hilary! Happy to hear that you have fallen in love with these pancakes. :)
Jeanne
I just made these this morning, after searching for an easy, gluten-free pancake recipe. These are the best I’ve ever made and eaten!! Definitely a keeper! Thank you, Kate!
Kate
Woohoo! Thank you, Jeanne!
Grace
Just made these! I thought for sure they would be all doughy in the middle, but these are wonderful. They are lightweight, and a bit eggy, but so good! I used organic butter, and some chocolate chips and it made all the difference in flavour, in my opinion. :) Thanks for this delicious recipe!
Kate
Thanks, Grace! Yep, as long as your temperature is low, they cook through the middle.
JacklynVilleneuve
It’s about time I comment because I have made this recipe at LEAST a dozen times… they are so delicious!! I keep a constant supply in the freezer and when I need a breakfast to go, I slather some nut butter between two for a “pancake sandwich” :) Thank you so much for creating such a keeper!
Kate
Hooray! Your pancake sandwich sounds amazing.
Rachel
I recently discovered this recipe and I have to say–these are the BEST pancakes I have made! I love healthy pancakes and these are perfect. My family loves them too. Thank you for the recipe!
Kate
Hooray! Thanks, Rachel!
Asao
I’ve made these a few times now. So quick and easy with great results every time! I love that they’re healthy but taste just as good as regular pancakes. The texture is so fluffy and moist too. Thank you for the recipe and I look forward to trying other recipes from your site too.
Kate
Yay! Thanks, Asao!
Alyssa
I just made these and they are awesome! Love that they’re gluten-free too. I didn’t have any lemons or lemon juice, but they turned out just fine (to me anyway) without it. I will make sure to add it next time though, to see the difference. I really enjoy your blog Kate!
Kate
Yay! Thank you, Alyssa!
Vanessa
These are the best gluten free banana pancakes I’ve ever made. Thank you very much. My children love them too!! I’ve tried making banana pancakes before, but they didn’t ever seem to cook all the way through. These are a keeper! Thanks again for sharing!!
Kate
Wonderful! Thank you, Vanessa!
Patricia Nunes
The pancakes look really good and the recipe is easy to make, but you say they are dairy free, how is that? Once you use eggs and butter then they are not dairy free. I am going to try it using only egg whites and a butter that is cholesterol and trans fat free, as my husband is a heart patient and he will not use whole eggs or oil.
Much thanks, Patricia
Kate
Hi Patricia, I’m sorry for the confusion. There was an error in the recipe notes about making the recipe vegan, which I’ve removed. The recipe is dairy free as long as you use coconut oil (or another oil) instead of butter. Eggs are not technically considered dairy, which is confusing. The recipe is dairy free but not egg free or vegan. Hope that clears things up!
Arwen
These are super yummy! They’ve become my go-to pancake recipe, and they’re simple & healthy enough for even weekday breakfasts! For the vegans, a couple of flax eggs (2 T ground flax + 6 T water) work beautifully for the eggs.
Des
I was wondering if i just wanted to make a plain pancake using this recipe should i omit the banana or does the recipe really need it?
And can i omit the lemon too?
Kate
Hey Des, here’s my plain version. Just skip the peaches: https://cookieandkate.com/2014/gluten-free-peach-pancakes/
Liz
Just finished making these for my family, and I’m enjoying my pancakes right now. Absolutely delicious, but next time we’re making a double recipe. My daughter and I enjoyed making these together.
Kate
Thank you, Liz! I’m so glad you all enjoyed the pancakes. They go quickly!
Sarah
I just finished making these pancakes for probably the 10th time. I love them and I always make a double batch because they are great to have in the fridge for a quick and easy snack for my kids. Thank you!
Kate
So glad to hear it, Sarah! Thank you!
Kristine
wow, delish! Last night (Sunday night) I saw this recipe and thought I’ll be having this for tomorrow’s breakfast. And indeed I did. Soooooo tasty! Even without the syrup, it’s delicious. Too bad I’m late for work. Haha!
Kate
Thanks, Kristine! And two thumbs’ up for taking the time to eat breakfast before work!
Rebecca
Made these twice in the last week – my new go to pancake recipe. The second time was out of eggs but had success using ground flax mixed with water as an egg substitute. Was just thinking about trying to sub pumpkin for banana next time but stumbled across your pumpkin oat pancake recipe today, definitely going to try it on for size. Thanks for sharing!
Kate
Really glad to hear it! Thank you, Rebecca!
Smith Rock
It sounds Delicious. Its a amazing pancake. Thank you Kate for sharing this recipe. but i would like to ask you something is it possible to make it without eggs ? or we can replace eggs with something else ?
Kate
Hi Smith! I’ve heard that flax eggs work well here.
anne
These are fantastic! Hold together well and have great flavor. :)
Kate
Thank you, Anne!
Haly
These pancakes are so delicious!
I am in the middle of finishing my breakfast and I just needed to post a comment before i could finish. These pancakes taste so good. I made them last night and stored them in the fridge. This morning, I popped them in the toaster for a couple minutes and topped them with raspberries and chopped up apple. I also left out any extra sweeteners (bananas are sweet enough!) and i also sprinkled some seeds and cacao nibs onto the pancakes before i flipped them so they would toast a little. I will definately be making these in place of my usual pancake mix.
Thanks for sharing!
Kate
Awesome! Thanks, Haly!
Gabrielle Pilot
Kate, you are a delight to read; I get such pleasure from your very sensible choices and the fun you have and allow Cookie to do.
With all your essential tasting, I’m amazed to see you looking always so healthy and beautiful. Bravo! and thanks. Gabrielle
Trina
I just have to say, I made these today and added some fresh lavender. They were brilliant!!!
Kate
Hooray! Thanks, Trina!
Terri A.
I made these a few weeks ago and they were SO good. I left out the teaspoon of honey and they were plenty sweet. Making them again this weekend. They freeze well.
Kate
Thank you, Terri!
Aileen
Just made these for my son. Added some homemade candied strawberry slices I made to the mix. Turned out delicious, and my 6-year old picky eater, had no objections at the dinner table.
Kate
Thanks, Aileen! Glad your picky eater approved!
Marie
I have made a TON of gluten-free/paleoish pancakes over the last couple of years and these are definitely my FAVORITE!! Thank you for this amazing recipe!! Have you ever tried to make it into muffins? The other muffin recipes on your site look so tempting but I haven’t seen any other gluten-free ones. These pancakes were so good, I wonder if I could throw them in a muffin tin and hope for the best. I might try next time I make a batch!
Kate
That’s so great to hear, Marie! I haven’t tried turning these into muffins, but someone told me that they make good banana bread when baked in a loaf pan, so I think muffins might turn out well, too! Please let me know if you give it a shot!
Lindsay
Can I use apple cider vinegar instead of the lemon juice?
Kate
Yes, that should work great!
Katie
These were so good my 5 year old begged me to make a second batch. Since she is my main picky eater and underweight I will probably be making these a lot…with chocolate chips of course. And, I threw all ingredients in the vitamin and they were perfect. I even started with oat groats instead of flour and it took less than ten minutes start to finish.
Kate
Glad to hear it, Katie!
Erica
These are delicious! My kids, ages 2 and 4, ask me to make them all the time. And, they freeze really well, so I always make a big batch.
Kate
Thank you, Erica! Glad to hear it!
Amea May
I can’t wait to try this! Its so hard to find tasty gluten free pancakes. The pictures you took look so good. Thank you for this recipe.
Kate
Hope they turn out great for you, Amea!
Kayla-Rose
THESE ARE AMAZING!!! I added 2 tbsp chia seeds to the batter then topped my waffles with fresh sliced strawberries and a organic maple syrup glaze. Absolutely delicious, fluffy, crispy, and I have 4 left over in the freezer. Seriously if you haven’t made these, make them!!! I am definitely trying the banana oat pancakes tomorrow :)
Kayla-Rose
Katie I accidentally posted my comment about your oat waffles on here yesterday! Oopsie! But, I just made the banana oat pancakes and omg my taste buds are exploding! My daughters are calling them “banana bread pancakes” :) Thank you for your amazing recipes, I look forward to trying more!
Vicki
DELICIOUS!!!! Will definitely make again.
Becky
Don’t mind me, I’m just a little late to the party (yes, 4 years late). Just made these this morning…yum! I made a peanut butter topping by warming PB and almond milk with a little honey. Divine!
Kristen
Made these last night to have for breakfast. My husband and I had quite a few when they were fresh. Next time, I’m doubling the recipe. Thank you!
Susan
I made these delicious pancakes following your directions exactly, including pulverizing oatmeal into oat flour. Delicious with a hearty texture. Great recipe!
Leah
***** Love these pancakes. Have been making them weekly since I discovered the recipe a couple of months ago. Have also made your Pumpkin pancakes–an equally yummy fall breakfast treat.
I don’t find the need to butter my griddle & I cook mine approx. 8 minutes per side–with those exceptions, I make them just as directed. Thank you Kate for an addition to my breakfast rotations!
Adriana
I ABSOLUTELY LOVE this recipe. I make it often my husband and 2 year old love them! I love the fact that they have great, healthy ingredients and perfect to satisfy that sweet craving. Thank you for sharing!
Kirsten
I love this recipe sooo much! Surprised my mom with a breakfast in bed, and served her this. She absolutely loved it! Thank you so much for this! I think I’ll never get sick of eating this! Been making this thing every Saturday with my mum and we never get tired of it!
Patty Burns
These are delicious banana pancakes which happen to be gluten free AND dairy free. Love them with sliced banana, toasted coconut crumbles with maple syrup drizzle. Lovely set up! Thank you!!
Kristen
These are my go-to pancakes! I’ve made almost all of your pancake recipes (apple oatmeal, whole wheat gingerbread, blueberry lemon yogurt), but these are my favorite. They come out perfect every time, and I always have these ingredients on hand. Please keep up with the awesome, never fail recipes, and I’m so excited for your cook book to come out.
Cait
I made these for breakfast on Sunday morning and they were phenomenal. Had a relatively intense/long athletic event that afternoon and needed something to eat that would stick with me until dinner. I ate the entire recipe (did cut back slightly on the bananas and subbed with some unsweetened applesauce for a little less sugar) and it was exactly what I needed. Excellent pre-game meal with a mix of slow-releasing carbs from the oats and protein from the eggs. I ate this 4hrs before tip-off and performed at peak with no cramping, bloating or hunger during (or immediately) after the 2hr event. Highly recommend as a well-rounded meal for athletes pre-competition (do allow a few hours for digestion). Thanks for a great go-to recipe, Kate!
Amanda
Creamy and fluffy, I’m in luv with these pancakes!! Thank you for sharing this recipe, it’s my favorite go to pancake recipe. It’s super easy and always add 1tbsp of coconut flakes to the batter.. it’s just delish! #hearteyes
Holly
After trying numerous gf pancake recipes over the past few years, my family has settled on these as our very favorite. I really appreciate that they only have a tiny bit of added sweetener (which I even leave out sometimes), yet they’re so delicious and satisfying! Excellent texture, too. Thanks for the great recipe!
Andrea
these pancakes are amazing! I used vanilla extract instead of lemon and didn’t use eggs at all, the only difference not adding eggs did was make the batter thicker than it should be so I added probably a quarter cup of almond milk and it worked perfectly! I also added milled chia seeds and wheat germ as a source of fiber and protein and they don’t have an impact on the texture of the batter at all :) I’m going to make these again tomorrow I love them thanks for the recipe!
Lilian
We tried it and loved it – it’s going to become a regular at our house!
Priscila Santiago
I Love this this recipe its Amazing!
I had some left over do you think they would bake well as a muffin?
If so what temperature should i cook them in?
Catherine
Amazing amazing pancakes! I’ve made them twice in the past week and my fiance and family have absolutely loved them. They can’t believe that it’s so healthy! They also keep you fuller for longer which is great because of the oats!
Dale
Made these for breakfast this morning. Looked for ‘banana’ recipes as I had about 8 over ripe ones. These were surprisingly good, I would definitely make them again. Thanks for a great recipe!!
Laura
My family loves these pancakes and my 2 year old son can’t get enough of them! I make small pancakes that are great little snacks for us on the go and he has fun helping me mix up the ingredients.
Jade
I made these for my parents yesterday and they were a hit! My dad enjoyed the oatmeal taste. And I loved that I barely needed any syrup because the bananas already added their now sweetness. In terms of number of servings, I think this recipe can serve about 3 people.
Alyson Hidalgo
This is my favorite pancake recipe!! It is so very moist but has never come out “cakey”, which is something I often struggle with in pancake recipes. Although it takes some time to prepare, it is very simple. It is full of flavor, has such wonderful texture, and you can’t t get much healthier of a pancake. Thanks Kate!
Lola
I reluctantly had to go gluten free for my 5year old son, but boy have you made it easy! I am so glad I found your website, and I am honestly enjoying playing with and adapting your yummy recipes. My kids say a big thank you to you and Cookie from Lagos, Nigeria!
hanna
made them about 5 times …..absolutely love them ! our favorite
Kate
Awesome! Thanks, Hanna!
Kathleen
These pancakes are amazing!
The texture (and flavor) of these is what keeps me coming back, it’s just perfect.
We didn’t have honey or maple syrup so I just used a little brown sugar and they turned out great.
Kate
Thank you, Kathleen! I’m so glad you enjoyed these pancakes.
Ilam
Hi Kate, these pancakes look amazing. Have you tried them with a chia seed substitute for the eggs? My daughter can’t have eggs. Thanks!
Karen M.
These are by far the best gluten-free pancakes I’ve found since going GF six months ago. Thank you!
Kai
These were just phenominal! My 4 year old who only wants Daddy to make her pancakes, reluctantly took a bite and proceeded to devour the whole thing. Then took the last two and packaged them up herself to take to school with her. I think mostly because they might be gone by the time she got home, and she’d be right about that. She loves oat bran so that’s what I usually have in the house and it worked great in the recipe. Thank you!
Jenn
These are SOOO delicious and toddler approved! This is my son’s new favorite breakfast and so healthy! Thank you! :)
Kate
Oh, glad your little one loves ’em so much! You’re welcome, Jenn :)
Alana
Do you think this recipe would work on a waffle maker?
faridah
I came on here to ask the same thing! I ended up just winging it, added an extra 2T of butter and about 1t of maple (to help caramelize) and they turned out beautifully!
I’m using one of those Dash mini waffle makers, which seemed to undercook the oat waffle recipe on this site, but these turned out perfect. That said, if you’re using a normal waffle maker, maybe check on them a little earlier than usual to see if the cook time needs to be adjusted.
Kate
Typically, waffles need more oil and sugar than pancakes (so they turn out nice and crispy). I have been meaning to develop a banana oat flour waffle, so I will move that on up my list!
Veronika Navarra
Best. Pancakes. Ever. I substituted allspice for nutmeg and added a bit of vanilla, didn’t have lemon either. I topped it with almond butter and syrup. Telling all my friends about these! :)
Neil
Easy and seriously delicious. We used two large bananas to hit the 1.25 cup mark.
Really felt lighter and easier to digest than a more flour-heavy pancake. Our 1-yr old loved them too. Thanks!
Kate
Wonderful! I’m so glad everyone enjoyed them.
Erin
Recipe looks great, but I am leaving this page – the video ads are really annoying and there is no way to stop them from replaying over and over. I’d rethink my advertising!
Kate
I’m so sorry you had that experience on my site, Erin. The video ad helps pay my bills, but I don’t allow it to play sound automatically—if that was happening, it shouldn’t have been!
Rebecca
I was super excited to try these because I’m eliminating wheat from my diet but they did not work out at all. I was wondering if there is a typo in the recipe. It doesn’t call for any liquid, except “you may want to thin out the batter with milk or water.” My batter was so thick it was more like peanut butter consistency. I added a 1/4 C of milk and I did a trial pancake. It was still way too thick, took more than 3minutes (more like 4-5) before I could flip it and then more than 90 seconds to be done on the second side. Even still, it was raw in the middle. I continued to add milk and make trial pancakes and never got it to work out. When there was enough milk to make it the consistency of a thick pancake batter, they didn’t hold together and wouldn’t flip. Me and my family were super bummed because the flavor of the little cooked edge pieces we tried were delicious. I’d love thoughts on how I could make these work. Thanks!
Kate
Hi Rebecca, I’m so sorry they didn’t turn out right for you. The recipe is correct as written, although I will say that gluten-free recipes are a bit more finicky by nature. I’m not sure why your batter was super thick—any chance you used baking powder instead of baking soda? Also, I use the “spoon and swoop” method for measuring flour—spoon the flour into the cup, then level it with a knife. If you scoop the flour instead, you could end up with substantially more which could explain the thick batter.
Diana
My top choice for a comforting Sunday breakfast. Who am I kidding? For everyday’s breakfast! I add shredded coconut or dried cranberries for a twist ;) the cooking time suggestion of 3 min & 90 secs works perfectly every time. Sooooo delicious! Thank you Kate!