Good morning! I’m sitting cross-legged on my hotel bed in San Antonio, next to a big window overlooking the Tower of Americas. It’s so cloudy I can barely see the top of it. The fog in my head is slowly lifting as I sip on my cup of coffee, and I just scraped the last bits of my “all natural, super premium” (what does that mean?) instant oatmeal off the sides of its disposable cup with a plastic fork. It’s not bad.
That oatmeal and these photos of fluffy banana pancakes take me back to last Saturday, when I took my time making breakfast, with Cookie by my feet. Cookie loves bananas almost as much as she loves cheese, did you know that? I couldn’t resist making her twirl around on her back feet for bites of banana. Sometimes I think she escaped from the circus, that dog.
These banana pancakes are a little more time consuming than the average from-scratch pancakes, but my oh my, was my work rewarded on my lazy Saturday morning. After making, photographing and fending the cakes from Cookie, I sat down and slid the side of my grandmother’s old fork through three layers of the most creamy, fluffy, heavenly sweet pancakes I have ever tasted.
To my pleasant surprise, I realized that the pancakes inherited oatmeal’s creamy texture thanks to the oat flour, and that the bananas contributed such a lovely, natural sweetness that they hardly needed any syrup. I topped my banana pancakes with sliced banana, toasted coconut flakes and a drizzle of maple syrup, but peanut butter or coconut butter would be a natural fit as well.
So reward yourself after a hard week of work with these banana pancakes while you sip on some freshly brewed coffee from your own mug. You deserve it!
Gluten-Free Banana Oat Pancakes
- Author:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten free
These fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it’s gluten free, as well as dairy free. Recipe yields about 8 pancakes.
Ingredients
- Scant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
- 2 tablespoons coconut oil or butter, melted
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 teaspoon honey or maple syrup
- 2 eggs
- 1 cup oat flour*
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
- Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
- Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you’re using a non-stick electric griddle, you might not need any oil at all.)
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
- Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
Recipe adapted from King Arthur Flour Whole Grain Baking.
Gluten-free notes: These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
*How to make your own oat flour: To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well.
Preparation tips: This whole grain batter is thicker than most, so it’s more difficult to gauge when the pancakes are ready to flip. I learned that it’s easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that’s about the time it should take for pancakes that are fully cooked and golden on each side.
Freeze it: These pancakes freeze well. (I’ve never met a pancake that doesn’t.) Commenter Megan had good luck making the batter the night before, refrigerating it overnight, and proceeding with the recipe the next morning (add a splash of milk to thin out the batter).
Make it dairy free: Just use coconut oil instead of butter.
Make it egg free: Replace the eggs with flax eggs (I’ve heard this works well from other commenters, but haven’t had a chance to try myself).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katie Boland
I make these for my 18 month old all the time! He LOVES them. So easy to freeze and then pop into the toaster for the morning. A few months ago I was making a batch and had some extra ground up pecan from another recipe so I just threw it in, delicious!!!
Kate
Perfect! I hope these have made your mornings a bit easier. :)
theresa
My teenage boys often have several of their friends spend friday nights over and I end up feeding 8-10 18 year olds breakfast. A couple of the boys are gluten free, and I struggle to find something easy and delicious to feed them. I can finally stop my search! These turned out so great, and the boys even asked if there was any way I could make a few more for them to take home. The batter was slightly thick, so I added buttermilk to thin it and it was perfect. I also added a touch more cinnamon as I love a little extra cinnamon flavor. THANK YOU for this delicious recipe!
★★★★★
Kate
I’m so glad you found this recipe, Theresa! I hope it makes feeding your weekend crowd a little bit easier. :)
PG
These Banana pancakes were AWESOME! I really didn’t need syrup either! I’m making them again for dinner tonight! :) Thank you! I have found that my blender makes a quick work of the oats – faster than my food processor. It could be because I’m a food processor newbie lol. Anyway, Thanks again!
★★★★★
Kate
A blender works, too! Thanks, PG. I’m so glad you like them.
Becki
These are amazing! Mine looked like your pictures (very satisfying when that happens) and they were really easy to make. The flavor is outstanding – I was actually eating them without maple syrup because they’re so tasty. Of course they’re even better with maple syrup.
I made these on my husband’s birthday. He’s not eating DF and GF, and we both agreed these pancakes stand up to all other recipes!
Kate
Wow! Such a kind comment, Becki. You know the pancakes are good when there’s no syrup required!
Katherine
Just made these last week for the first time since you linked to them from your waffle recipe, since I randomly had oat flour to use up. Normally, I do not care about pancakes, but I was in the mood for some. I added blueberries to these but otherwise kept the recipe the same…and they were BOMB! This recipe has changed my pancake game and I’m already craving more.
★★★★★
Kate
I’m so glad this was such a pleasant surprise, Katherine! Thank you!
Serena
Hi, Kate:
I’m making these for Mother’s Day, but I have no lemon – if it is necessary for activating the baking soda, would white vinegar have a bad taste? Could I use fresh orange juice?
Thank you for sharing! Hope you’re having a great weekend.
Kate
Sorry I didn’t get to this sooner, Serena! Did you try it with the white vinegar, or did you just do without? Let me know, I’m curious!
Serena
Kate,
I used orange juice! They turned out perfectly, my mom loved her dessert. Thanks again, magic baker :)
Serena
Ena Haynes
I’m out of lemon juice but I have orange juice, YAY!!!! Thank you for your reply. I’m so excited to make these .
Corinne
Ok, these are amazing! Great recipe for gluten free lovers. Also, cooked on a cast iron skillet which is a bit of a challange on my electric stove, but they still came out tasting delicous and that is becuse Kate gives great directions, pictures & comments!! It helps so much with all your tips!
Thank you Kate!
★★★★★
Karina
Kate,
I almost never comment on the web, but now I have to. The pancakes turned out incredibly delicious: not too sweet, moist and fluffy. Also, no wheat flour or added sugar – a true blessing for people who avoid fast carbs. I think next time I’ll skip honey as well.
The only downside is that there were too few pancakes from this amount of ingredients. So, I plan to make ~7 times as much dough and just freeze cooked pancakes to have mealpreps for mornings.
Thank you so much for this wonderful recipe.
Kate
I’m so glad you like these, Karina! That sounds like a good way to have breakfast all week.
Bonnie
My son loves banana pancakes and now that he is gluten-free we had to find a new recipe. I’m so glad I came across your recipe first as it was a winner. I was short on time so I just threw all the wet ingredients into a bowl and whirled it with my immersion blender and then added the oats (whole, rolled oats – not flour), soda and salt and blended a bit longer. We didn’t mind the chunkier texture of the oats that weren’t reduced to powder. We topped with peanut butter and a little maple syrup. Perfection! I love having a tasty and quick way to use up over-ripe bananas – but I also wonder if pumpkin would work as well for a different flavor. I look forward to experimenting with the waffle iron and mini muffin cup too ;)
★★★★★
Kate
I’m glad you found this recipe, Bonnie! It sounds like this came together quickly and turned out great.
Melissa
These came out delicious! ANOTHER WINNING recipe by Kate, as I tried the gluten free waffle recipe not too long ago and that was amazing as well :) I also added some chocolate hips to a few of the pancakes and that was a yummy addition as well. I wouldn’t love to figure out how to make a vegan version of these as well. Any suggestions on what can be used in place of egg
★★★★★
Kate
Thanks, Melissa! I think you could use a flax egg in place of the egg. Just take 1 tablespoon of flax powder, and mix it with three tablespoons of water, and let it sit until it becomes gelatinous. Then, just use it in place of the egg as the recipe calls for.
Rebecca
THESE. PANCAKES.
I found this recipe about a week ago and have been making it almost everyday because they’re so good!
I made some last night, but since I didn’t have any oat flour, I tried a gluten feee flour instead. They turned out SUPER fluffy and thick. They were so good!
I do have a question. How many servings does a batch make?
Kate
I’m so glad you loved these, Rebecca! It should yield 8 pancakes.
Marie
I tried this recipe a while back and I keep going back to it, it’s so delicious!!
I find them quite sweet naturally because of the bananas and the spoon of maple syrup so i usually serve them with fruit coulis or jam but it’s always a success. I also sometime add raspberries in the wet mix, because i usually have frozen it makes the mix a bit more watery but i add a tbls of oat flour and it’s really great!
I made them again this morning but I was out of eggs so I made chia eggs instead and it worked really well!
Thanks for a great recipe!
★★★★★
Kate
I’m so glad you love this recipe so much, Marie! Thanks for commenting.
Paulina
My toddler loves these pancakes and devours an obscene amount every time I make these. My husband, who hates anything gluten-free, vegan, or organic, eats half a batch himself every time as well – there’s barely anything left to freeze for daycare breakfasts!
Since I hate using baking soda because I feel compelled to open a brand-new box every time, I omitted the baking soda and lemon juice, and used 1/2 tsp of baking powder instead. I also add a little ground flax when I remember. They taste great!
★★★★★
Kate
I’m so glad, Paulina! Thanks.
Zia
Made these for breakfast this morning for me and the kiddo. Delicious! I made them silver dollar size.
Kate
Perfect for little hands!
Rachel
I’ve been making this recipe very consistently for well over a year now… since our son was probably 10 months old. And just have to say how big of a hit this is with him. He is obsessed with these pancakes. I usually triple (sometimes quadruple) the recipe and freeze the leftovers. I just reheat as needed. Love having such a quick, yummy, and healthy option for him! Moms, if you’re looking for a great healthy pancake option for kids- try this one!!
★★★★★
mei
sooo good! made them as “banana bread” for breakfast <3
Just wondering what the calorie info is?
thanks so much kate! I absolutely adore your blog!
★★★★★
Kate
Hi Mei! I haven’t gotten a chance to add the nutrition information on these, but will add them soon.
Karen
Yum! I made this for our family breakfast this morning (1 yr old, 3 yr old and 4.5 yr old) and they were a hit! I served mine with natural yoghurt, sliced banana and stewed strawberries and they were delicious – and filling. Thanks for a great recipe.
★★★★★
Kate
Great! Sounds like a great way to have these pancakes, Karen. Thanks so much for your review!
Midori
Hi! Thank you for the recipe I love it! was really easily adaptable to what I actually had at home this morning Just had one banana so I added a cup of almond milk mixed with a lil apple cider vinegar, then didn’t have a lot of oat flour so used 1/2 c oat, 1/4 c chick pea 1/4 b rice and then ended up adding another 1/4 brown rice because of the extra liquid. They turned out fluffy and delicious! And that has been a challenge for me with gluten free pancakes… So many thanks to you for sharing this recipe ❤
★★★★★
Mary Goolsby
These were great. I eat GF and my husband ate these also and loved them. Also so easy. Thanks. Mary
Kate
Happy to hear that, Mary!
Deepa Kaur
Best oatmeal banana pancake recipe! So fluffy and moist!
★★★★★
Kate
Win! Thank you, Deepa for sharing.
Emmaline Hall
These pancakes were delicious! I have thoroughly enjoyed every recipe of yours that I have made. Thank you!
★★★★★
Kate
Well, thank you! I’m happy to hear that. I really appreciate the the review.
Hannah
I would love to try and make a vegan version of these! Do you think subbing the eggs for some baking soda and a bit more soy milk would work? Or would I need to use flax eggs?
Kate
Hey Hannah! Other commenters have had success replacing the eggs with flax eggs. I would recommend doing that with these pancakes since they are gluten free and will need some extra help binding together (most regular pancakes—meaning pancakes made with regular glutenous flour—you can actually just skip the eggs without issue).
Nicolle Lonsdale
I found so many gluten free pancake recipes but so glad I chose to try this one. I tested it after making the mix for later and I am eager to have more. Im happy for my little man to even have a couple.
Thank you!
★★★★★
Kate
I’m happy you tried this one too! My oat waffles are great too, if you were looking for more gluten free breakfast options. Thanks for sharing, Nicolle! I appreciate the review.
Daniel P.
Kate,
These pancakes are great. Thanks for the recipe. I used ground oat bran instead of oat flour. I also included flax meal. I didn’t have nutmeg so I use a 1/4 tsp of vanilla. This recipe pairs well with the Saturday morning tradition my partner and I have of making pancakes and listening to Jack Johnson. She has picky taste because she pregnant with our first child and she loved them. Hope to see more.
-D
Kate
Thanks for sharing your variation, Daniel! I appreciate it.
Hannah
I have made this recipe twice now, and it is quickly becoming my favorite way to use up left over, over-ripe bananas from the week before. Thanks Kate!
★★★★
Kate
Wonderful! Thank you, Hannah.
Holly Jones
Is it possible to batch make this for a few days worth of pancakes?
Kate
Sure! You can keep them in the refrigerator for a a few days. Warming in the oven would work best.
Jennifer
Just made and ate these and they were great! I didn’t change a thing except not adding nutmeg as I’m not a huge fan of it. I love that they actually stayed together when they were cooking. Thanks for the recipe! Will definitely make these again.
★★★★★
Kate
Great way to adjust to your liking, Jennifer! Thanks for sharing and for your review.
Caitlin
Just realized that I never reviewed these pancakes…which is crazy, since I’ve been making them for over a year and they’re amazing! So creamy and satisfying, and they fluff up really well. Unlike many GF pancakes, they’re not the least bit dry, flat, or gummy.
I love how nourishing these pancakes are. Most pancakes make me feel not-so-great after scarfing down a big plateful. These are filling but don’t weigh me down. Thanks for the great recipe!
★★★★★
Kate
Well, I’m glad you came back to comment! Thanks for sharing, Caitlin.
Ana
Delicious and hearty pancakes. The only change I made was adding a half teaspoon of vanilla extract. Thanks for the recipe!
★★★★★
Kate
You’re welcome, Ana! Vanilla sounds like a great edition.
Simran
Hey!!!
I really really want this recipe to work… It was tad bit less sweet for me… Also, it was gummy and squidgy in texture. I followed the recipe exactly… I dont know why it turned out like this. I had cooked it properly too…also, it kept on breaking apart.. Could you tell me what could have gone wrong?
★★★
Kate
That’s interesting, Simran. Did you use store bought oat flour or make your own? It’s important that the flour isn’t coarse but fine. Also, make sure the baking soda isn’t old. Hope this helps!
Simran
I had actually used homemade oat flour… And yes it was coarse. The baking soda was fine though. I did one trick to the batter afterwards. I put the batter in a mixer grinder and blended it a bit to make it smooth and it turned out perfect in the second try.
★★★★
Kristi Caruso
Hi, Kate. I’ve been making this recipe for quite some time for my toddler and we love them. Any advice on how to make sure the insides are cooked through. Sometimes they are quite raw. thanks!
Kate
Interesting! Are you following step 7 and 8? It could be a little thicker if so, add a little water to thin it out. Hope this helps! Let me know how it goes.
Cher
Question about oat flour! In your recipe are you measuring the cup of oat flour before it’s been ground? Or after? I put a cup of oats in my bullet to make flour and it wasn’t a full cup afterwards, so I ground more to make a full cup of flour. Correct?
Thank you!
Cher
Kate
Once the oats are ground. Correct!
Lydia
Whenever I have too-ripe bananas, I make your healthy banana bread, but I was in the mood for something different this weekend, so I tried these pancakes. Wow – so flavorful and tasty. Like a holiday-spiced banana bread (that I can douse in syrup or honey!). The pancake cook time guidelines were super helpful. They worked perfectly! Thank you for providing such delicious, healthy, and easy recipes. I especially appreciate you going to the trouble of calculating the nutrition stats.
★★★★★
Kate
I’m glad you love the banana bread and now these pancakes, Lydia! Thanks for your comment and review. :)
Lauren
These pancakes made my day! I’m pregnant and the cravings are REAL! Totally hit the spot for an afternoon snack. Thanks so much for the great and healthy recipe.
★★★★★
Kate
Congratulations, Lauren! How exciting. I’m happy these are pregnancy approved by you. Thanks for the review!
Maura
I’ve tried several different oat-and-banana pancake recipes, and really liked the addition of cinnamon, nutmeg, maple syrup and lemon juice in these. We also sprinkled local blueberries on top – yummy! Finally, although not dairy free, I like to whip up some plain Greek yoghurt, maple syrup, and lemon zest for a topping instead of butter. :-)
★★★★
Kate
Fresh blueberries would be lovely. Thanks for your review, Maura!
Emelia OBrien
Super good! Loved these. Topped with fresh picked blackberries and local honey. Used vinegar instead of lemon juice as I had no lemon on hand. Thank you!
★★★★★
Kate
Pickled blackberries? Oh, that sounds interesting! I might need to try that for myself. Thank you, Emelia for your comment and review!
Emelia OBrien
*freshly picked blackberries*
Although your idea sounds rather interesting! Thank you for your recipes, I cannot tell you how much it makes my day
★★★★★
Kate
Vacation brain! That makes so much more sense :) Thanks for your comment and review! So happy to hear you are enjoying my recipes.
Gaby
These are delicious! I made them for dinner last night and I’m going to eat the rest for breakfast right now. Thank you for this healthy recipe.
★★★★★
Kate
Breakfast for dinner is the best! Thank you, Gaby.
Theresa
Best pancakes ever! When my husband was ill it was hard to find recipes that he would eat, but he loved these pancakes–for any meal.
Kate
Wonderful, Theresa! I’m happy to hear that.
Andrea
Okay, so these are hands down the best pancakes. Ever.
I love the taste of the Nutmeg. It really makes them so satisfying and surprisingly “fall” tasting for a cozy late-September brunch! I topped them with some macadamias and white chcolate chips. It’s going to me a major struggle not eating the entire batch myself!
★★★★★
Kate
I’m glad you think they are the best, Andrea. Thanks so much for your review!
Liza
We literally make these every weekend…they are unreal! My 2-year-old wakes up every day listing the ingredients and asking me to make them. Thanks for giving us a family recipe!
★★★★★
Kate
That’s amazing! I love that. Thanks for sharing, Liza.
Sarah
Simple and delicious
★★★★★
Kate
Thank you, Sarah!
Genevieve
Best banana oat pancakes!
★★★★★
Kate
Thank you, Genevieve!
Maegan Z.
Best gluten free pancakes I ever had. I made them vegan by substituting the 2 eggs with 2 flax eggs (2 tbspn ground flax seeds and 6 tbspn hot water) and these came out so delicious. Will definitely be making these again!
★★★★★
Kate
I’m so happy to hear that, Maegan! Thanks for your review.
Jill
These pancakes are THE BEST. Thank you, Kate!
★★★★★
Kate
You’re welcome, Jill!
jenny dixon
So good! FINALLY, I have a go to gluten free pancake! Added blueberries to a few pancakes, but they were best without the berries.
Thank you for all your work in bringing us so many excellent recipes. My family and I are big fans!
★★★★★
Kate
Thank you, Jenny!
Mary
Relatively new to GF living. I was craving pancakes and these did the trick! They are amazingly simple and delicious and are now on my “favorites” board!
★★★★★
Kate
Great to hear these did the trick, Mary! I appreciate the review.
Ren
This was great! Reduced the coconut oil to 1 tablespoon and didn’t notice a thing!
★★★★★
Kate
Thanks for sharing, Ren.
Vanessa
I am currently eating this pancake and omygosh i am shook!! Best banana oatmeal pancakes ever! They are fluffy, moist and just about the sweetness that I prefer. Thank you so much for this recipe and i’ll definitely make more of this in the future!
★★★★★
Kate
Thanks for your review, Vanessa! I’m happy you loved them.
Deniz
Worst pancakes ever! Followed the recipe fully, made zero adjustments and my sunday breakfast was ruined! The reviews must be a sham or something theres no way anyone would give these pancakes a rating above two stars. Even my toddler didnt eat them and he eats almost anything. Too sweet, too dry, weird consistency..
★
Kate
Hi Deniz, I’m sorry you didn’t love these and didn’t have a similar experience to the other commenters. I appreciate your feedback.
Andrea Swierczek
Amazing! Love your recipes.
★★★★★
Kate
Thank you, Andrea!
Adrienne
These were delicious. I made them with my 5 year old daughter who said they were 100 percent.
Thanks for sharing
★★★★★
Kate
That sounds like a fun time, Adrienne! Thank you for your review.
Andrea Swierczek
amazing!!! I love this recipe! great for your back pocket on long bike rides.
★★★★★
Kate
Thank you for your review, Andrea!
Nikki
SO yummy! Put a little almond butter and strawberries on top too for something extra. Plus, they got dad’s stamp of approval :)
Kate
Thanks, Nikki!
Mimi
Thank you. My best friend and I loved these. Did not even need shrub and I made my own flower using steel cut oats. They turned out perfect on a griddle. I will definitely remake them for breakfast over and over again. I also used almond milk to thin the batter a bit.
★★★★
Kate
Thank you for sharing, Mimi!
Laila
I absolutely love all your recipes! Thank you so much
★★★★★
Kate
You’re welcome, Laila!
Sarah
This has become my go-to pancake recipe! Ive struggled finding a health you pancake recipe that is still fluffy and delicious and this meets all my criteria! Thank you!
I’ve also had success with whole white pastry flour instead of oat flour.
★★★★★
Kate
You’re welcome! Thanks for sharing, Sarah.
Denise bain
wow so good, as a topping I put cocoa nibs and walnut ground with maple syurup and omitted the sweetner in the pancake, I found the banana is sweet enough!
★★★★★
Julia
One week after finding I have many food allergies, including cows milk and wheat, I made your banana pancakes. Thank you! So good! I didn’t expect my old fasioned husband to care for them. First taste, he said This is GOOD! After finishing he told me not to make them when we have company next week. He said they would never go home!
I am going to get your cookbook now. :)
★★★★★
Kate
I’m sorry to hear about your allergies! I know diet changes can be hard. I’m glad this was a great recipe for you! I do try to provide alternatives to some allergies (like you listed) when I can. Always check the bottom of a recipe to see what I may recommend.
SM
These are a great make-ahead meal for my toddler’s daycare breakfasts. I did add some vanilla extract to the batter. And when I make them, I add frozen blueberries and a few chocolate chips. And then I make sandwiches with almond butter filling. I usually give him yogurt mixed with some applesauce as the topping.
I also make more than a week’s worth at a time so I freeze them (no almond butter) once cooled with parchment paper layers. It’s awesome when I’ve had a busy weekend as something to give him (or myself).
Thank you for this and all your great recipes!
★★★★★
Kate
I agree! Great to make ahead. Thanks for sharing.
Ailaina Wrightson
The flavor was really good but I don’t think there was enough flour in the recipe, the pancakes were overly mushy from the banana and didn’t bind very well (also very hard to flip because of this)
★★★
Kate
I’m sorry these didn’t turn out well for you. Did you use over the banana amount?
Dena
I had some overripe bananas, so I decided to try your recipe (I am gluten and lactose intolerant). All I can say is YUM. They are definitely going on my ‘make often’ list! Leftovers are in the freezer for a quick weekday breakfast.
★★★★★
Kate
Thank you for sharing, Dena!
Marion
I’ve recently been on a no-gluten kick (trying to help my skin) and I made these with homemade oat flour (I just used a mini food processor and it was perfect!). I also used ghee instead of butter or coconut oil and it seemed to work just fine. My batter was a little bit runny, even after waiting 10 or so minutes to cook them, but I didn’t mind. I also used 1 teaspoon of pumpkin pie spice rather than just nutmeg and cinnamon, simply because I was being lazy! I’m not sure about the texture of these if you were to use true oat flour, but mine were quite grainy and had a lot of texture – which I LOVED! They were so tasty and I’m definitely going to make them again. Thanks so much for the recipe!
★★★★★
Kate
You’re welcome!
DH
These are great. But can they be made as plain oat pancakes, that is, without the bananas?
★★★★★
Kate
Hi! These were specifically designed to have the banana. Checkout my whole wheat pancakes instead! If you need a gluten-free variation for those, see my notes. :)
DH
Thanks Kate for the suggestion. But I prefer to use only oat flour. The other flour blends taste “MUCH” different. Oat is very good and tastes the nearest to actual wheat bread. Still looking for an “only” oat flour, gluten/dairy free bread and pancake recipe. BUT…I will continue with the banana oat pancakes. They are YUMMY!
★★★★★
Lisa
Delicious. Every recipe I try of yours is a complete winner with my family. These past few weeks I have relied on your recipes more than usual…we live in Bolivia where the country is in a state of political unrest due to a corrupt Presidential election which took place on the 20th October. Everything is shut down, schools, businesses and as of today to make a stronger statement, government offices are shut down too. Markets are open to buy food, but it’s very limited. Streets are blockaded in protest against corruption and for justice and liberty. We stocked up on food in advance, so at present we are ok. For Bolivian people living day by day, it’s becoming a crisis. Most foreigners are ok as we have resources to call upon if needed. I am not used to cooking 2 meals every day for 5 people as normally we’re in and out during the day! Thanks for sharing your love of food with us! It’s not everyday you get a comment such as this…every blessing.
★★★★★
Kate
You’re so sweet! I’m happy you are loving these recipes, Lisa.
Kim
Can this recipe be used for waffles too or does it need some tweeks?
Kate
Hi! I would suggest my banana waffle recipe instead: https://cookieandkate.com/gluten-free-banana-oat-waffles/
Kim
I have made this recipe a few times and it is my favorite gf pancake recipe! The pancakes taste amazing and the texture is both fluffy and creamy… so good! They are easy to make, too! Thanks for including the timing tip for when to flip – it worked perfectly for me! I have made this recipe both with and without a little added milk as the batter sits, to thin it out – adding a little milk has given me the best results. Thank you, Kate!
★★★★★
Kate
You’re welcome! I’m happy the recipe and tips were helpful.
Marie
Loved these Pancakes. I made them for our New Year’s Day breakfast. Delicious. Best pancakes we’ve ever had. I have to go back to the grocery store tomorrow for more bananas. I’m going to make a double batch for the freezer. Thank you, Kate for the delightful recipe.
★★★★★
A in Atlanta
I doubled the recipe and included more banana than recommended (since I wanted to clear my freezer of bananas). Pancakes had a great consistency and flavor. So yummy and easy!!
★★★★★
lori
I’ve made this 3 times in the past week! (I bought 2 bags of over ripe bananas & wanted to go ahead & use them) I triple the recipe & add some flax seed, chia seed, hemp hearts & matcha powder to the flour to provide my kiddo with all that healthy stuff she doesn’t usually want to eat & bake it in an 11×17 pan. I have plenty frozen now to last us a couple of months. Delicious & it smells amazing!
Kate
I love that (and pancakes!) thank you for sharing.
Stacey
Delicious! I’m always experimenting with oat pancakes so my gluten free husband has some options but most recipes don’t pass the kid test. This was a thumbs up from the whole crew. Only suggestion for others experimenting with this recipe – Oat pancakes are sometimes hard to gauge cooking time. It’s always a guessing game depending on the thickness of the batter and the liquid. I added some oat milk to thin the batter but made sure it wasn’t too loose and then I spread out the batter with the spatula to shape the pancake and make sure it wasn’t too thick. This keeps the cooking time manageable and a little more predictable.
★★★★★
Kate
Thank you for sharing, Stacey! I’m happy your crew loved this one. For me, it’s about cooking time and seeing the bubbles start to form on the top. If you have a method that works, great!
jill
Delicious!!!! We had a snow day in Utah today so I made these and they were so good and so flavorful! I didn’t have lemon juice so I subbed a teaspoon of sour cream to give it that balance of flavor.
Nicole
These were great! Made 4 more regular sized pancakes this morning for 2. Healthy but yummy. Mixed and matched toppings: plain Greek yogurt, maple syrup, homemade apple sauce and jam… Yummm. Thank you for the recipe!
★★★★★
Jessica Lang
Another wonderful recipe!
★★★★★
Julia Allinson
Made these twice in the past week because they are that good! So happy I found this recipe!
Elise
These are really good but for some reason they don’t seem to cook well. I cooked them long enough – until they were almost burnt – but they were still gooey on the inside when I went to eat them. Any ideas as to why?
Kate
Hey Elise! I’m sorry to hear that. I think that you need to dial down the heat next time.
Morgan Brooks
Another winner!
Thank you for including the weight of the bananas in this recipe. It is very helpful for those of us with a freezer-full of mushed bananas.
★★★★★
Doreen
Made these this morning and were very happy! They were fluffy and delicious, with just the right amount of sweetness. We could have done without syrup but did use it for a bit of wetness. Plan on making the pumpkin ones next. Thanks!
★★★★★
Laila
Hi, can i use chickpea flour instead of oat?
★★★★★
Kate
Hi Laila! I’m sorry, I’ve never tried substituting chickpea flour for oat. That would be a very experimental substitution and I’m not really not sure how it will work out.
K
I am so confused. Is something wrong with the recipe?? The video says add almond milk and obviously it looks really white but The Recipe doesn’t say anything about almond milk?? Too bad I already started and here I have eggy yellow colored batter resting….
★
Kate
Hi K, I’m sorry for the confusion. The recipe is written correctly. You must have watched a different pancake video, because this recipe doesn’t have a dedicated video. Hope your pancakes turned out well!
Annie
Just made these and they were absolutely delicious! Such nice banana flavor and sweetness from the banana, and the nutmeg in there is genius!
★★★★★
Amanda
My kids, 4 year old and 8 month old, LOVE these pancakes! I was wondering if I could make these into mini muffins, do you think they would turn out ok?
★★★★★
Kate
Hi Amanda! That is a great question. Unfortunately, I don’t think these will work quite right. But, have you tried my banana muffins? You could sub with oat flour instead if you like.
Pcakes
Great recipe. Used frozen ripe bananas. Poured some of the water out that accumulated after they were defrosted. Super moist and tasty. Not too sweet either which is good when syrup and butter is added.
Used the guidance of 3 minutes on one side and 90 seconds after it was flipped. Defiantly would make again.
★★★★★
Rose
It’s so yummy thanks for sharing this recipe
★★★★★
Trisha McCarthy
Soooo good! This is our new go-to pancake recipe. And so easy to make!
★★★★★
Patricia McCarthy
We make these all the time now. Just love them. If I wanted to make these as waffles, do I need to change the recipe at all?
★★★★★
Kate
Hi Patricia! I’m glad you love it. Unfortunately, this wouldn’t work well as waffles. But, check out my oat waffles recipe instead.
Olga
Thank you Kate!!! These are gluten & dairy free and easily turned into vegan. They were fluffy and delicious… my son came downstairs and barely let me put them on the table. Simply wow!
★★★★★
Anastasia
I always love your recipes. They are the best- and your substitutions for vegan/dairy free/ allergen friendly are soo appreciated. And maybe you’ve had this feature for a while, but being able to double or triple the recipe ?!?!!?! That was SO awesome! This recipe turned out great. Definitely different in terms of texture – there were banana chunks in them. Which honestly tasted great. But next time I will blend up the banana to make it smooth :) the spices were yummy! Love the nutmeg. Thank you!
★★★★★
Sarah Christensen
Delicious! Thank you for giving me a new go-to healthier pancake. My daughters loved them too!
★★★★★
Kate
Wonderful, Sarah! Thank you for taking the time to review.
Samantha
These are delicious! Thank you
★★★★★
Lorraine Doucet Noel
Hello everyone… how many does this recipe make or to serve how many people approximately. Thank you. I live alone so was just wondering.
Kate
Hi Lorriane! You will see the serving in the recipe note and nutrition facts. I hope this helps!
Emily
I made these pancakes this morning after trying to discard a large bag of oats- so I blended them up and made these. They were amazing! The one thing I would change is adding 1/2 a cup of milk to the recipe, it says it’s optional but I found it necessary. Without the milk I found it way too thick and I wanted it to be the perfect pancake consistency. Overall the flavour was amazing and this will be replacing boxed pancake mix for me !
★★★★★
Katie
Hi Kate! For the Banana Oat Pancakes (which sound AMAZING) I saw from the previous comments that the recipe yields 8 cakes, but how many pancakes are in a single serving? I’m doing Noom and trying to keep my portions in check.
Thanks!
Katie
Kate
Hi! The nutritional information is below the notes section. I hope that helps!
Hannah
So so good! My whole family love them, especially my 1 year old!
★★★★★
Kate
That’s great, Hannah.
Melissa
Hello! I’m wondering why you need a lemon? I’ve never made pancakes from scratch before. Thank you!
Kate
Great question! The acidity helps the baking soda make the pancakes fluffy :)
priyakitchenette.com
These are possibly the best vegan pancakes I have ever tried.
Super easy and perfect in texture and taste.
And super easy! You can customize them and prepare the batter the night before ready to make them in the morning.
PERFECTION
★★★★★
Kate
I’m glad you were able to enjoy them! Thank you for your review.
Joanna
The oat pancakes were very successful! I love the consistency that the oats give, very fudgy! Also, they were very sweet and they did not need extra maple syrup! I loved them!
★★★★
Kate
Great! Thank you for your review, Joanna.
Karen Nault Haskell
Just made these. They looked like your pictures! I chose to substitute the eggs for Bob’s Red Mill Egg Replacer and was pleased with the outcome. They are hearty and so very delish! Kate, I have to say that any of your recipes I try, they usually go into the rotation! Tonight, sweet potato and black bean enchiladas. Thanks for being here. Hugs to Cookie
★★★★★
Kate
Great to hear, Karen! Thanks for sending some love to Cookie, too :)
Fidaa Lahoud
You are showing some liquid in your picture but I do not see any liquid in the ingredients.
Mine was like a dough so I added about 2.5 cups of almond milk to make it liquidy. I yet to make them and will see how they taste.
Kate
Hi! Did you see the ingredient list? Water is the second ingredient.
Catherine
It’s been so hard enjoying meals anymore since cutting out gluten and dairy (and seriously decreasing sugar). This recipe really was a savior! Incredible and our bananas were not even ripe enough.
Kate
Wonderful to hear, Catherine! Thank you for your review.
Krista Alexander
I was scared to make these because I’ve tried others recipies before and it was tough and gummy, but these were delicious. I would hold back on the nutmeg personally but other than that they were so soft. +Kate I can always count on for recipies
★★★★★