BEST Banana Oatmeal Pancakes (gluten free)

Start your morning off right with these fluffy banana oatmeal pancakes! This incredible stack of pancakes is made with a combination of oat flour and rolled oats, in addition to eggs, coconut oil, and of course, mashed banana!

This oatmeal banana pancake recipe is naturally gluten-free, made with whole grains, and a healthy breakfast idea any day of the week.

BEST Oatmeal Banana Pancakes on the Internet

Today we’re sharing a highly requested breakfast recipe — Banana Oatmeal Pancakes! Most of our healthy pancake recipes on Fit Foodie are made with a white whole wheat flour base, but today we’re keeping this recipe 100% gluten-free.

Can you guess what flour we used? You got it — Oat flour! In addition to oat flour, we’re also using rolled oats to get that texture. PS: don’t have oat flour? Just whip out your blender and blend up some rolled oats. In about 20 seconds, you’ll have homemade oat flour.

PS: you have to try our fluffy pancakes. They are seriously the fluffiest pancakes you’ll ever make.

What You Need

In addition to this recipe being gluten-free, it’s also refined sugar-free! Add in some vanilla extract and coconut oil and you’ve got yourself the best healthy oatmeal banana pancakes on the internet!

Ground oat flour: no oat flour at home? No fear! Grind up some rolled oats into a fine flour and you’re good to go! If you are celiac, make sure you buy the certified gluten-free version at the store. We suggest Bob’s Red Mill.

Rolled oats: They wouldn’t be oatmeal pancakes without the oatmeal! In this recipe we used rolled oats so that you can taste that delicious, chewy oat texture!

Baking powder: Baking powder is the way to go with pancakes! You’ll need 1 teaspoon.

Eggs: Eggs not only add fluffiness to this gluten free pancake recipe but protein too! If you’re looking for a vegan option, you can try using 2 flax eggs instead!

Mashed banana: Since mashed banana is the only true sweetener in this recipe, the riper the better! You can also sub applesauce, but you’ll need to add some maple syrup.

Vanilla extract: Can’t go wrong with a splash of vanilla extract.

Coconut oil: We nixed the butter and used coconut oil instead for a silky smooth flavor and texture! If you don’t have coconut oil, butter or vegetable oil will work.

Add more flavor

Looking to add more flavor? Add a pinch of any of the following:

A note on gluten-free: If you are hoping to make this recipe 100% gluten-free, please make sure you use certified gluten-free oat flour and oats!

Tips and Tricks for Perfect Banana Oatmeal Pancakes

Use Ripe Bananas: the riper your bananas, the sweeter your pancakes will be.

Cook Low and Slow: the key to making sure these pancakes cook fully is cooking them low and slow. So, make sure to set your burner to low and be patient! You don’t want your griddle or pan to get too hot or the insides won’t cook.

Flip When Bubbling: you know your pancakes are ready to flip when little bubbles begin to form on the outsides. The bottom of the pancake should be golden brown.

Variations

• Peanut butter: add 2 tablespoons of peanut butter to your pancake batter to make these peanut butter banana oatmeal pancakes!
• Berry: berries don’t have to be just for topping! Add about 1/2 cup of fresh berries (frozen works too) to your batter before cooking. PS: you can even use frozen berries. We prefer blueberries in pancakes, but any kind will work.
• Chocolate: add around 3 tablespoons of cocoa powder and a splash more of almond milk to make these chocolatey. If you want it even more chocolatey, you can add some chocolate chips!
• Protein: a great way to get even more protein in your breakfast is to add protein powder to your batter! Sub 1/4 cup of the ground oat flour for your favorite protein powder (we recommend vanilla).

Banana Oatmeal Pancakes FAQ

How to Freeze Pancakes (and cook them too)

 I mentioned above that yes you can freeze these pancakes and we highly suggest doing so! Whenever Mark and I make pancakes at home, it’s almost always a double batch so we can freeze some for later. Here’s a quick tutorial on how to do so:

Freeze

1. First, let your pancakes cool completely. The reason we do this is so that the pancakes can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer.
2. Then, stack 1 serving of pancakes (2 pancakes) together. Tightly wrap them in a piece of plastic wrap. Make sure to remove as much air as possible (this is also to prevent freezer burn).
3. Place pancakes in the freezer and freeze for up to 3 months.

Thaw & Cook

Option 1: Thaw pancakes in the refrigerator overnight. Then, reheat in the microwave for 60 seconds in the morning.

Option 2: Place frozen pancakes in the toaster or toaster oven and toast on medium until warm.