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5 from 156 votes

Banana Oat Flour Pancakes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 8 pancakes
Author: Yumna Jawad

Equipment

Ingredients

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

Serving: 1pancake | Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 193mg | Potassium: 98mg | Fiber: 2g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 0.01mg | Calcium: 118mg | Iron: 1mg

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