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These gluten free banana pancakes require no special flours or wacky ingredients: just whole foods you’ll have in your pantry. And they’re so, so tasty.

If you eat gluten free, you’ll know that many recipes ask you to buy lots of funky ingredients. Tapioca flour? Xanthan gum? Or many recipes call for special gluten free flour, which can be full of additives. These pancakes though: these pancakes! They are gluten free banana pancakes that are made with only natural foods you’ll find in your pantry. Think: Oats. Eggs. Bananas. How do we do it? This delicious gluten free banana pancakes recipe that will change your breakfast table forever.

More great gluten free pancakes recipes? Apple Cinnamon Pancakes or Best Gluten Free Pancakes!

How to make gluten free pancakes

OK, so how to make gluten free banana pancakes without using gluten free flours or starches? Our first secret is old fashioned oats. This recipe is made in a blender, which blends the oats into a fine flour consistency. So, you don’t need separate flours at all! Basically, eating these gluten free banana pancakes are like eating a big bowl of oatmeal. Because they’re made with just oats and we have no gluten present, we’ve used eggs to hold them together. If you eat plant based, you can use flax eggs in place of the egg too. (More info on flax eggs is in this post.)

Another key here is bananas! The bananas help to add natural sugars and to add texture and binding. This also allows the gluten free banana pancakes to have no refined sugar: they’re just lightly sweetened with maple syrup.

How does it all work? Simply whiz up everything (with some spices and baking powder) in a blender! Somehow, using a blender makes it seem like magic and easier than stirring it together in bowl. (Maybe because there’s a little less mess? Who knows.)

For cooking these gluten free banana pancakes, you’ll use the traditional method on a griddle. One note is that because they have less gluten, you’ll need a gentle touch when flipping the pancakes. It should feel essentially the same a normal pancake, just try to be a bit more careful and precise. And that’s it! You’re left with all natural, incredibly delicious gluten free pancakes.

Pancake topping ideas

The easiest topping for these gluten free banana pancakes is, of course, a light drizzle of maple syrup! However, if you’re looking for some other ideas, here are some of our favorites:

Add peanut butter or almond butter. Adding a nut butter adds a hit of extra protein: try our homemade almond butter.
Add fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (not right into the batter).
Serve with homemade jam, like our chai cherry jam, rhubarb jam (or compote), or cranberry jam.
Top with berries like strawberries, raspberries or blackberries.

This gluten free banana pancakes recipe is…

Vegetarian and gluten-free. For vegan, go to Vegan Banana Pancakes.

Gluten Free Banana Pancakes

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Author: Sonja
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 9 large or 12 small pancakes 1x

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Description

These gluten free banana pancakes require no special flours or wacky ingredients: just whole foods you’ll have in your pantry! NOTE: Recipe updated 7/6/22 to address reader comments.

Ingredients

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2 cups Old Fashioned rolled oats
¼ cup plain or vanilla yogurt (Greek or whole milk work)
2 large eggs
½ cup milk of choice
2 tablespoons salted butter, melted (or neutral oil)
2 tablespoons brown sugar (or maple syrup)
1 tablespoon vanilla extract
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup mashed very ripe bananas ( about 2 medium)

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Instructions

Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
Mash the bananas, then stir them into the blender with a spatula.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

Category: Brunch
Method: Stovetop
Cuisine: American

Looking for gluten free breakfast ideas?

Outside of these gluten free banana pancakes, here are a few of our favorite gluten free breakfast ideas:

2 Comments

Victoria says:

July 3, 2022 at 12:53 pm

I could not get these to cook inside! The taste was good, but they were gushy. I started out at medium heat, went down to medium low, went down to low and it still didn’t work I also tried adding milk and making them thinner. I left one pancake on for 7 minutes and it still was gushy! too much banana? I did follow the recipe.

BTW I make a lot of your dishes, especially the salads. We love them.

1. Sonja Overhiser says:
  
  July 6, 2022 at 10:20 am
  
  Thank you so much for this comment! Because the banana size can vary and affect the texture of this recipe, we’ve re-tested and updated this recipe so it will be more reliable. The updated recipe is now shown. We are so sorry these didn’t work out for you. Thanks for letting us know and we hope this new recipe will work better for you!