These Gluten-Free Banana Oat Pancakes are an easy and healthy meal prep breakfast idea – all you need are five ingredients!
Ingredients and substitutions
- Bananas – use one cup of unsweetened apple sauce instead.
- Rolled oats – this recipe works well with rolled oats, large flake oats and quick oats. If you prefer to use purchased oat flour that’s fine too.
- Eggs – I haven’t tried a vegan alternative yet, but you can use flax or chia seed eggs and see how it works!
- Baking powder – the baking powder is important for texture. If you don’t have baking powder on hand, you can skip this but your pancakes won’t be as fluffy.
- Almond milk – swap out for any non-dairy milk like oat milk, macadamia milk, coconut milk, etc.
How to make banana oat pancakes
Step 1: Mash the bananas.
Step 2: Add in the eggs.
Step 3: Mix together the dry ingredients.
Blend oats in a blender or food processor until a smooth flour forms. Mix baking powder in with oat flour.
Step 4: Add in the wet ingredients.
Mix banana-egg mixture with oat flour/baking powder mixture, stirring well to combine. Pour in almond milk and stir until well combined.
Step 5: Cook the pancakes.
Grease a large skillet with a little bit of cooking spray or butter over medium heat. Add pancake batter by the ladleful, cooking up to 3 or 4 pancakes at a time.
Step 6: Serve and enjoy!
Flip pancakes when the bottoms start to form and bubbles start to form in the batter, about 3-4 minutes. Cook another two minutes or so until the pancakes are browned on both sides. Repeat until all pancakes are cooked.
Customizing your pancakes
There are a few different ways you can make these healthy banana oat pancakes your own! Here are some different variations to get you started:
- Mix-Ins: Blueberries, diced bananas, strawberries or pecans
- Toppings: Peanut butter, Nutella, Greek yogurt honey, maple syrup, walnuts, cacao nibs, seeds of your choice
- Side dishes: Yogurt parfait, bacon, smoothie or egg bites
Frequently Asked Questions
If your banana oat pancakes are mushy, they haven’t been cooked long enough. Cook them over medium heat until the bottoms start to form and the batter starts to bubble, then flip and brown on the other side.
I personally haven’t tried making this recipe without eggs, but if you have an egg allergy or are a vegan, you can definitely try swapping out the eggs for a chia or flax seed egg. To make one flax seed egg, combine one tablespoon of flax seed with three tablespoons of water and let it sit in the fridge for about 15 minutes. Since this recipe requires two eggs, you’ll need two flax seed eggs.
If you find that your pancakes are falling apart, you likely haven’t blended them well enough. Make sure you’re mixing the batter together well to ensure that your pancakes stay intact while cooking.
I wouldn’t recommend using this recipe to make waffles, as there’s not enough fat in the recipe. Waffles need a certain amount of fat to get crispy, and this recipe doesn’t have enough fat for the batter to hold up as waffles.
Storing and reheating
The best part about these banana oat pancakes is that they are perfect for meal prep! Place your extra pancakes in meal prep containers or a large freezer bag with a sheet of parchment paper in between each layer of pancakes. Then place the pancakes in the fridge for up to 5 days – that’s a whole week of breakfast ready for you!
When you’re ready to eat your pancakes just place them in the toaster, serve them with your favourite toppings and enjoy.
Freezing this recipe
The real game-changer when it comes to these banana oatmeal pancakes is that they can be frozen for 3 months. Following the same instructions above, you’ll want to place your pancakes in a large freezer bag with a sheet of parchment paper separating each layer and stick them in the freezer. When you’re ready to reheat them, all you have to do is pop them in a toaster from frozen.
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on storing extra pancakes in the fridge.
- These reusable food bags are great for storing leftover pancakes in the freezer.
- If you are in need of baking powder, here’s a popular one!
- **Get my full list of tools here**
Gluten-Free Banana Oat Pancakes {5 Ingredients!}
Ingredients
- 2 bananas, mashed
- 2 cups rolled oats make sure they are gluten free if necessary
- 2 eggs
- 1 tsp baking powder
- 1 cup almond milk
Instructions
- Mash bananas in a large bowl. Mix in eggs.
- Blend oats in a blender or food processor until a smooth flour forms. Mix baking powder in with oat flour.
- Mix banana-egg mixture with oat flour/baking powder mixture, stirring well to combine. Pour in almond milk and stir until well combined.
- Grease a large skillet with a little bit of cooking spray or butter over medium heat. Add pancake batter by the ladleful, cooking up to 3 or 4 pancakes at a time.
- Flip pancakes when the bottoms start to form and bubbles start to form in the batter, about 3-4 minutes. Cook another two minutes or so until the pancakes are browned on both sides. Repeat until all pancakes are cooked.
- Store pancakes in the fridge up to 5 days, and freeze up to 3 months.
Video
Comments & Reviews
Adrienne W. says
These pancakes are so delicious and super filling! I ate 3 with some maple syrup, and they were delightful! Thank you, Taylor, for a delicious and nutritious breakfast recipe!
Taylor Stinson says
I’m so happy you enjoyed them!! Thanks for leaving your review 🙂