Banana Oat Flour Pancakes

5 from 155 votes

Banana Oat Flour Pancakes are made using oat flour instead of traditional all-purpose flour, for a gluten-free breakfast or brunch option with less carbs!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 130kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

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.

Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in a toaster or microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.

Nutrition