Banana Oat Pancakes
Published Feb 26, 2024
These Banana Oat Pancakes are made using homemade oat flour instead of all-purpose, and with banana added in for sweetness topped with chocolate chips!
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If you’re looking for a flourless banana pancake recipe that’s still airy, fluffy, and moist, you have to try my banana oat pancakes, made by grinding rolled oats into oat flour. This is a great way to incorporate more heart-healthy whole-grain oats into your breakfast, especially if you have picky eaters. They won’t be able to tell the difference between these banana oat pancakes and ones made with regular flour!
Table of contents
- Ingredients You’ll Need to Make Banana Oat Flour Pancakes
- Popular Substitutions & Additions
- How to Make Oat Flour from Oatmeal
- How to Make Banana Oat Pancakes
- Tips for Making the Best Banana Oat Pancakes
- What to Serve with Banana Pancakes
- How to Store & Reheat Oat Flour Pancakes
- Frequently asked questions
- More Pancake Recipes:
These gluten-free banana oat flour pancakes make for a delicious, easy, and healthy breakfast that the whole family will love! It’s so easy to make your own oat flour, and it has a neutral taste, so it’s just perfect for these pancakes.
Oat flour is not only gluten-free, but it’s also full of whole grains, which contribute to good heart health. Pancakes always feel like a treat, but by making this simple swap, it adds more nutritional value to the breakfast. The addition of banana to the batter also adds sweetness and moisture to the pancake that traditional recipes just don’t have!
“Made them today! Were really delicious !! Best oatmeal pancakes I have ever tried. Thank you so much for the recipe!” – Sarra
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Pan fry or Griddle
Dietary Info: Vegetarian & Gluten Free
Key Flavor: Sweet Bananas
Skill Level: Easy
Summary
- Refined Sugar-Free: In this recipe, we get our sweetness from beautiful ripened bananas and vanilla extract. No refined sugars here!
- Gluten-Free & Dairy-Free: Oatmeal and oat flour are naturally gluten-free, but just to be sure, check your oats for gluten-free certification.
- Quick and Easy: Easily whip up oat flour pancakes in the blender. It keeps the prep and clean-up very easy to clean, too. Then just pour from your blender and start cooking!
- Perfect for any occasion: Great for breakfast, but if you’re a breakfast-for-dinner person, oat flour pancakes are perfect for that too!
Ingredients You’ll Need to Make Banana Oat Flour Pancakes
- Oats: Rolled oats (also known as old-fashioned oats) are the best ones to use in this recipe.
- Baking powder: For light and fluffy pancakes. Use aluminium-free to avoid a metallic aftertaste.
- For flavor: Cinnamon, salt, and vanilla extract.
- Milk: I like to use almond milk in this recipe, but you can use dairy or another plant-based milk.
- Egg: To bind the ingredients together.
- Banana: Use a ripe or overripe banana for this recipe. They are softer and easier to combine with the other ingredients and naturally sweeter too.
- Chocolate chips: Because a chocolate chip pancake is never a bad idea!
- Oil: For cooking. I like to use coconut oil, but any high-heat oil will work well.
Popular Substitutions & Additions
- Make them vegan: Swap out the egg with a flax egg, a chia seed egg, or your favorite egg replacer to make this recipe vegan.
- Swap out the spice: Swap out the cinnamon for a pumpkin pie spice or an apple pie spice combination. Perfect during the fall with those warm spices.
- Banana swaps: If you don’t have a ripe banana, you can use applesauce, greek yogurt, buttermilk, silken tofu, or even pumpkin puree. These will still provide moisture, sweetness, and a similar binding effect that the banana had.
How to Make Oat Flour from Oatmeal
Oat flour is rolled oats that you grind in your food processor to become flour-like. It only needs 30-60 seconds in the blender until the mixture becomes finer and resembles actual flour.
I usually make a big batch at once, and then I have it handy when I want to use it for recipes like Pumpkin Spice Balls or Chocolate Peanut Butter Bars. Because rolled oats are generally gluten-free, the lack of gluten in oat flour can make baked goods feel heavy or fall apart. So I learned to remedy this by adding more liquid or baking powder, and usually that does the trick!
How to Make Banana Oat Pancakes
This banana oat pancake recipe is really so easy, once you make it you’ll wonder why it took you so long to try making pancakes with oatmeal!
Make the Batter
- Place the oats in a high-speed blender.
- Blend until the oats become powder-like.
- Add the baking powder, cinnamon, and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
- In the same blender, add the almond milk, egg, banana, and vanilla extract and blend until well combined.
- Add the dry ingredients and mix until just combined, being careful not to over mix; a few lumps are okay.
- Add in the chocolate chips, making sure to avoid the blender blade.
Cook Pancakes
- Using a measuring cup, pour 3-4 circles of batter onto the pan. Cook until the pancakes are puffed on top and golden brown on the bottom.
- Flip and cook on the other side until risen and cooked through.
“These were just like what we wanted and needed. I am new to these flours and want to find some go to recipes. My very picky eater teen like them. ! Thank you” – Laura
Tips for Making the Best Banana Oat Pancakes
- Make sure you start with more rolled oats for the amount of oat flour you need in a recipe. It takes about 1 ¼ cups of rolled oats to make 1 cup of oat flour. Be sure to measure after grinding if you’re making your own oat flour.
- Don’t add the chocolate chips or other heavy add-ins to the batter. That’s because they will sink to the bottom since the batter is pretty thin. Instead, just sprinkle them on top of the batter when you transfer it to a pan to cook.
- Use a really ripe banana to make the pancakes. It has a lot more natural sweetness, which means you don’t need to actually add any sweetener to the batter. And it’s also much easier to combine with the other ingredients so you don’t end up over-mixing.
- Don’t leave the batter sitting for too long. Since the oats are not cooked, they will continue to absorb the moisture in the batter, making the batter thicker as it sits. If the batter is too thick it makes it more difficult for it to spread in the pan.
What to Serve with Banana Pancakes
Pair your oat flour pancakes with an array of complementary sides and toppings. Here are some ideas for you!
How to Store & Reheat Oat Flour Pancakes
Before storing, let your pancakes cool on a wire rack; this will help to prevent any condensation which will make your pancakes soggy. To prevent sticking, place each pancake in a stack with a piece of parchment or wax paper in between. Place them in an airtight container or wrap them with plastic wrap and store them in the fridge.
How Long Will Oat Flour Pancakes Last in the Fridge?
Store the wrapped pancakes in the fridge for 2 to 3 days.
Can I Freeze Oat Flour Pancakes?
Yes, these gluten-free pancakes freeze very well. Cook them and cool them completely. Then place in a freezer-safe bag flat in the freezer for up to 3 months.
Reheating pancakes: To reheat, just pop them in a toaster or in the microwave before serving.
Frequently asked questions
Oats are naturally gluten free, but sometimes issues arise because they are processed in facilities that also process wheat, barley and rye so they can become contaminated. When buying your oats, check the label to make sure that they are certified gluten free if you or anyone in your family has intolerances.
To make oat flour at home, you want to use whole rolled oats, also called old fashioned oats. I always make a big batch at a time to use in other recipes. Store the flour in an airtight container in a cupboard and it will keep for around 3 months.
Yes, you can experiment with other flours, but keep in mind that it might alter the texture and flavor of these pancakes. If you have specific dietary requirements, choose another gluten-free flour, like almond flour or a 1:1 gluten-free flour mix.
I love how easy it is to turn a favorite family breakfast into a lighter one. It’s basically like having oatmeal in pancake form! We like topping it with bananas and chocolate chips, but you can also go classic with butter and maple syrup and any fruit you’d like. It’s like a gluten-free pancake makeover!
More Pancake Recipes:
- Healthy Pumpkin Pancakes
- Protein Pancakes
- Lemon Ricotta Pancakes
- Flourless Strawberry Pancakes
- Sweet Potato Pancakes
- Pink Pancakes (made with beets)
- Banana Pancake Dippers
- 3 Ingredient Pancakes
If you try this feel good Banana Oat Flour Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Oat Flour Pancakes recipe was originally published on March 9, 2017. It has recently been updated with new photography and step by step collages to help better make the recipe.
Banana Oat Flour Pancakes
Video
Ingredients
- 1 ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup almond milk
- 1 large egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Oil for cooking (if needed)
Instructions
- Place the oats in a high speed blender and blend until the oats become powder-like. Add the baking powder, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
- In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined.
- Add the dry ingredients and mix until just combined, being careful not to over mix; a few lumps are okay. Carefully stir in the chocolate chips, making sure to avoid the blender blade.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more.
- Serve with maple syrup, and fresh fruit, as desired.
Notes
- Instead of egg, you can substitute a flax egg or one more banana.
- Instead of bananas, you can use other fruit purees like banana or pumpkin.
- Instead of diary-free milk, you can use regular cow’s milk.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
This recipe came out so good! I used my Nutribullet to mix everything. The consistency was perfect! Thanks for sharing!
Yay, so happy you liked it!! Thank you!
How much protein powder could I add without affecting the texture of these? Also do I need to then remove some of the oat flour?
I haven’t tried it myself but I think you could add 1 scoop (about 3 tablespoons) and more almond milk to account for the extra dry ingredients. I also have recipes for Chocolate Protein Pancakes
and Greek Yogurt Pancakes you might be interested in.
So gooddddd!
Yay, thank you!
Is the serving size 8 pancakes ?
Hi there, the serving size for the nutritional data is 1 pancake. The recipe makes a total of 8 pancakes.
Can you make these as sheet pan pancakes? If so, how long and what temp would you bake them for?
Thanks!
Hi Nat, I have not made this recipe into sheet pan pancakes, although I don’t see why you can’t do it. As a starting pointing on temp and time I would use this recipe: https://feelgoodfoodie.net/recipe/sheet-pan-pancakes/ If you try it you’ll have to let me know how it turned out and what temp/time ended up being the golden ticket!
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