Gluten-Free Banana Oat Pancakes {5 Ingredients!}

5 from 6 votes

These Gluten-Free Banana Oat Pancakes are an easy and healthy meal prep breakfast idea – all you need are five ingredients!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 82kcal

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.

NOTE: Nutritional info is per pancake.

You can leave out the baking powder, but your pancakes won’t be as fluffy.

Swap out the bananas for one cup of unsweetened applesauce.

Add on your favourite toppings like fresh fruit, maple syrup and Nutella.

Store your leftovers in the fridge for up to 5 days then reheat them in the toaster.

Freeze these pancakes for up to 3 months. Make sure to layer a sheet of parchment paper in between each pancake. Reheat from frozen in the toaster.