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    Home ยป Recipes ยป Breakfast ยป Banana Oat Flour Pancakes (Gluten Free Recipe!)

    Banana Oat Flour Pancakes (Gluten Free Recipe!)

    Published: Jun 20, 2020 ยท Modified: Apr 28, 2022 by Monica Stevens Le ยท 3 Comments

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    These banana oat flour pancakes are incredibly light, fluffy, and moist. They are made in a blender, and the whole family will absolutely love them. They are gluten free, dairy free, and refined sugar free.

    banana oatmeal pancakes on a plate with strawberries and bananas on top

    What makes these oat flour pancakes great

    I have a pretty long lineup of fabulous pancake recipes on my blog, but this one really stands out to me.

    I think the main reason is because they are soft and delicate, but they hold up really well. You can pile them high with toppings, and they won't fall through.

    I love prepping the rolled oats in the blender a night ahead if I know I want to make them on a busy morning. Then, I just dump the rest of the ingredients in, and we are good to go in just a few minutes.

    I love making pancakes using my obinyaki pan. It makes for perfectly uniform pancakes and less fuss while cooking them.

    You can absolutely just use a ladle and do them on a griddle or in a frying pan, too.

    As far as healthy pancakes go, these are truly memorable!

    ingredients needed to make oat flour pancakes: bananas, coconut milk, lemon, eggs, cinnamon, nutmeg, rolled oats, baking powder, salt, maple syruo

    The recipe will come together very quickly and as you can see, you don't need many ingredients.

    I do recommend making your own oat flour here.

    However, if you'd like to purchase already made oat flour, simply substitute the 1 1/2 cups of rolled oats for

    about 1 1/3 cups of oat flour.

    One bowl banana oat flour pancakes recipe

    One of my favorite parts about this recipe is that it can all be prepped in a blender pitcher.

    It's super low maintenance, low fuss, and very minimal and easy cleanup.

    I don't want to have to do a million dishes first thing in the morning after I'm done preparing breakfast... who does?!

    pancake batter in a blender pitcher

    Why do we love these oatmeal pancakes so much?

    The recipe will make (10-12) 4-inch pancakes. I like to use an ice cream scoop like this one to make sure they're all the same size, which amounts to about 1/4 cup of batter per pancake.

    I'm pretty positive this recipe will end up on high rotation within your arsenal. I've been making these every weekend since I first developed the recipe.

    I also love giving them to Sophie as a snack, and since they hold up well, I'm no stranger to taking them on-the-go for her to munch on in the car.

    • They are made with real food, whole some ingredients like: fresh bananas, rolled oats, and coconut milk. They are completely grain free, gluten free, and dairy free.
    • You'll never know they are good for you. The texture is light and fluffy while being filling and sturdy.
    • The pancakes taste wonderful on their own, but you can also top them off with maple syrup, butter, fresh fruit, etc.
    oatmeal banana pancakes on plates with maple syrup and butter

    How to make banana oat flour pancakes

    Blend: Grind the oats in a blender for about 30 seconds, using a spatula to push them down if you need to. Add the remaining ingredients. Blend until smooth, which will take about 1-2 minutes. Let the batter sit for 10 minutes.

    Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop top our each pancake. The batter should make about (10) 4x4" pancakes.

    Flip: Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.

    Toppings: Top off with grass-fed butter, maple syrup, fresh berries, etc.

    banana oatmeal pancakes on ceramic plates with strawberries, bananas and syrup

    Expert Tips & Tricks

    Get wild with your toppings! 

    I like to keep it relatively simple, but you can be creative if you'd like. Use homemade whipped cream, dash on some powdered sugar, and use fresh fruit. If you want it simpler, slab on some grass-fed butter and a drizzle of pure maple syrup.

    Measure out your mashed bananas!

    Bananas come in all different shapes and sizes. Mash them with a fork, and measure them out before placing them into the blender.

    How to Store, Reheat & Freeze Oat Flour Pancakes

    • To Store. Leftover pancakes can be stored in the refrigerator for up to 2 days in an airtight container.
    • To Reheat. Reheat banana pancakes in the toaster oven using a medium to medium low setting. You can alternatively microwave for 30 seconds to 1 minute until warm.
    • To Freeze. Lay the pancakes in a single layer on a parchment-lined baking sheet. Place them in the freezer and once they have frozen, transfer them to a reusable bag. They can be stored for up to 2 months. You can reheat them directly from the freezer.
    banana oatmeal pancakes on plates with cut strawberries and bananas

    More pancakes and waffle recipes you'll love:

    Paleo Blueberry Pancakes

    Keto Coconut Flour Pancakes

    Dairy Free Protein Waffles

    Coconut Flour Pumpkin Pancakes

    Heathy Buckwheat Banana Bread

    Spinach Bone Broth Waffles

    banana oatmeal pancakes on a plate with strawberries and bananas on top

    Banana Oat Flour Pancakes (Gluten Free & Dairy Free)

    These banana oat flour pancakes are incredibly light, fluffy, and moist. They are made in a blender, and the whole family will absolutely love them. They are gluten free, dairy free, and refined sugar free.
    4.82 from 11 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 11 4-inch pancakes
    Course: Breakfast
    Cuisine: American
    Keyword: Banana Oatmeal Pancakes
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 11 4-inch pancakes
    Calories: 114kcal
    Author: Monica Stevens Le

    Ingredients

    • 1 1/2 cups rolled oats
    • 1 1/4 cups mashed bananas see notes
    • 1/2 cup canned coconut milk
    • 1 tablespoon fresh lemon juice
    • 3 large eggs
    • 1 tablespoon pure maple syrup
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon kosher salt

    Instructions

    • Blend: Grind the oats in a blender for about 30 seconds, using a spatula to push them down if you need to. Add the remaining ingredients. Blend until smooth, which will take about 1-2 minutes. Let the batter sit for 10 minutes.
    • Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop top our each pancake. The batter should make about (10) 4x4" pancakes.
    • Flip: Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
    • Toppings: Top off with grass-fed butter, maple syrup, fresh berries, etc.

    Notes

    • Bananas: This is about 2 very large bananas. However, be sure to mash them up and measure them out before dumping them into the blender.
    • Nutrition: Nutrition information is calculated per pancake.

    Nutrition

    Calories: 114kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Fiber: 2g | Sugar: 5g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Naomi says

      January 08, 2023 at 1:59 pm

      Love Love Love these pancakes! Have made them a number of times with Bananas but have also made them with applesauce and equally as delicious! Thank you for this recipe!5 stars

      Reply
    2. Elizabeth says

      October 27, 2020 at 4:55 pm

      I love these! They freeze wonderfully well and are so versatile!5 stars

      Reply
      • Monica Stevens Le says

        October 30, 2020 at 9:11 am

        Right? I absolutely love these pancakes, too!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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    175 shares
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