Looking for a breakfast that’s both delicious and nutritious? Look no further than these Healthy Gluten-Free Banana Oatmeal Pancakes! Fluffy, satisfying, and packed with flavor, these pancakes make for a perfect morning treat or a delightful brunch option. Made with wholesome ingredients like ripe bananas and old-fashioned oats, they provide a great balance of carbohydrates and protein to fuel your day. Plus, they are gluten-free and can be easily adapted for a sugar-free option. Let’s dive into this scrumptious recipe!

Why I Love This Recipe

There’s something undeniably comforting about pancakes, especially when they’re warm off the griddle. This Healthy Gluten-Free Banana Oatmeal Pancakes Recipe stands out for several reasons. First, it’s incredibly simple to make, requiring just a handful of ingredients that you probably already have in your pantry. The bananas add natural sweetness, while the oats give the pancakes a delightful texture and added nutrition. I love that they are versatile too; you can easily customize them with nuts, chocolate chips, or your favorite fruits. Plus, they’re perfect for meal prep, so you can enjoy them throughout the week!

Shopping List

1 1/2 cups gluten-free 1:1 flour
1/4 cup rolled oats (large flake, old-fashioned oats)
1/4 cup brown sugar (packed) or monk fruit for a sugar-free alternative
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups milk (dairy or plant-based)
2 large eggs, beaten
2 ripe bananas, mashed
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 tablespoon vegetable oil (or canola, or use butter/cooking spray for the griddle)

Setup & Equipment

Mixing bowls: For combining dry and wet ingredients.
Whisk: To blend the ingredients smoothly.
Griddle or frying pan: A non-stick surface is ideal for cooking pancakes.
Spatula: For flipping the pancakes with ease.
Measuring cups and spoons: To ensure accurate ingredient measurements.

Cooking Healthy Gluten-Free Banana Oatmeal Pancakes Recipe: The Process

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Make sure your bananas are ripe; the riper they are, the sweeter your pancakes will be! Mash the bananas in a bowl and set them aside.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, rolled oats, brown sugar (or monk fruit), baking powder, baking soda, and salt. Make sure everything is well incorporated.

Step 3: Mix the Wet Ingredients

In another bowl, combine the milk, beaten eggs, melted butter, vanilla extract, and the mashed bananas. Whisk until the mixture is smooth and well mixed.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 5: Heat the Griddle

Preheat your griddle or frying pan over medium heat. If using a non-stick pan, you may not need to add any oil; otherwise, lightly grease it with vegetable oil, butter, or cooking spray.

Step 6: Cook the Pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes or until bubbles start forming on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.

Step 7: Serve and Enjoy!

Serve your pancakes warm with your favorite toppings. Fresh fruit, maple syrup, or a dollop of yogurt would be delightful!

Smart Substitutions

For a dairy-free option, use almond milk or coconut milk instead of regular milk.
Swap the butter for coconut oil for a dairy-free alternative.
Use chia seeds mixed with water as a vegan egg substitute (1 tablespoon chia seeds + 2.5 tablespoons water = 1 egg).
Replace brown sugar with coconut sugar for a lower glycemic index option.

Easy-to-Miss Gotchas

Ensure your baking powder and baking soda are fresh for optimal fluffiness.
Don’t overmix the batter; lumps are okay, as overmixing can lead to dense pancakes.
Let the griddle heat properly before adding batter to avoid sticking.
Adjust the cooking temperature as needed; if the pancakes are browning too quickly, lower the heat.

How to Store & Reheat

These Healthy Gluten-Free Banana Oatmeal Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They will last up to 2 months in the freezer.

To reheat, simply pop them in the toaster or microwave until warmed through. You can also reheat them in a skillet over low heat for a few minutes on each side.

Quick Questions

Can I make these pancakes vegan?

Yes! You can substitute the eggs with a chia seed or flaxseed egg, and use plant-based milk and coconut oil instead of butter.

What can I use instead of gluten-free flour?

If you don’t have gluten-free flour on hand, you can make your own blend using a mixture of almond flour, coconut flour, and cornstarch, though results may vary.

How can I make these pancakes more filling?

To make these pancakes more filling, consider adding protein powder to the batter or serving them with Greek yogurt and nuts on top.

Can I add chocolate chips to the batter?

Absolutely! Fold in some dairy-free or regular chocolate chips into the batter before cooking for a sweet twist.

One Pan, More Ideas

Save & Share

If you love this Healthy Gluten-Free Banana Oatmeal Pancakes Recipe, don’t forget to share it with your friends and family! Tag your creations on social media and inspire others to whip up this healthy breakfast. Whether you enjoy them as a lazy Sunday brunch or a quick weekday breakfast, these pancakes are sure to become a favorite in your household. Happy cooking and enjoy your fluffy, banana-infused pancakes!