These banana pancakes have a great texture and are totally banana-sweetened. They’re 100% whole grain and naturally gluten-free and dairy-free with vegan option. Check out the rave reviews below!
I’m pretty picky with my pancakes. I don’t like bready ones. Especially whole grain bready ones.
So don’t worry – these aren’t your usual cardboardy whole grain pancakes! They’re soft and slightly moist.
I often make my Swedish pancakes or paleo buttermilk pancakes when I have some berries I want to use, but these banana oatmeal pancakes are my all-time favorite.
If you’ve got some bananas that are about to go bad, this is what you want to do with them (though these paleo chocolate banana muffins would also be a great choice!).
The bananas don’t need to be banana bread ripe, though. It’s fine as long as the peel has some black spots on it.
Even with just bananas and no added sugar, these gluten-free banana pancakes are nice and sweet and maple syrup is totally unnecessary (but it’s always nice, isn’t it? ;)) Same goes with chocolate chips!
If you need to make some gluten-free pancakes but don’t want to buy any specialty flours, these are a great choice. They just use oat flour, which is nothing but ground up oats.
If you don’t have oat flour on hand, you can whirl some quick or rolled oats in a food processor, high-powered blender (like a Blendtec or Vitamix) or an electric coffee grinder until it’s very fine and powdery. It works just as well as store-bought oat flour.
My favorite way for small amounts is the coffee grinder and if I need more, a high-powered blender. Both get the oat flour really fine.
And if you’d like to use a blender to make pancakes, try these banana Blender Pancakes!
If you have a large food processor, you’ll probably need to grind more oats than you need for this recipe to get it to grind the oats finely enough. I have a large food processor and need at least a cup or two of oats for them to reach the blade.
Just make sure to use gluten-free oats / oat flour if you need these pancakes to be gluten-free! (read here: are oats gluten-free? if you’re new to gluten-free and unsure about oats!)
Overall, these gluten-free banana pancakes are easy to make but one thing that I’ve noticed is that they’re pretty difficult to flip in a cast iron skillet. You can definitely do it but I needed a lot of coconut oil.
My pan isn’t very well seasoned but still… I thought I should warn you. As soon as I switched to a regular non-stick pan, this wasn’t an issue.
School isn’t even out yet here in Bavaria for another two weeks but I know school is starting up soon in some parts of the US. These banana oatmeal pancakes are great to make-ahead for busy mornings as they reheat well and they’re also delicious when cold so they’d be a super dessert for the lunchbox.
These banana breakfast bars from Crazy for Crust also look like a tasty option! And for something without banana, try these protein pancakes, which can be made with whole wheat or gluten-free flour.
I originally posted this banana pancake recipe in 2013 but am re-sharing them today with new pictures and a video because they’re just so darn good (check out the reviews if you need convincing!). Here’s an old picture for reference (for the people wondering if this is really the recipe they’ve been making).
Questions about these gluten-free banana pancakes?
- How can I make these grain-free? I’ve been working on a grain-free version. I’ll post it once it’s as tasty as the oat flour version!
- Can I use something other than flour? Oat flour absorbs liquids differently than other flours so I can’t really suggest anything. If you decide to experiment, let us know how it goes!
- Can I use something in place of the bananas? I wouldn’t really recommend trying something else like pumpkin as nothing else is kind of sticky and really sweet like bananas.
Since it’s the base of the recipe, I think a different recipe would be better if you don’t want to use bananas.
Banana Pancakes (gluten-free, 100% whole grain, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8-9 medium pancakes
Ingredients
- 3 small or 2 medium overly ripe bananas (270 grams / 9.5 ounces total, without the peel), mashed
- 2 tablespoons (28 grams) coconut oil or unsalted butter (for a dairy-containing version), melted
- 2 teaspoons lemon juice or vinegar (I've tried both white and apple cider vinegar)
- 2 teaspoons vanilla extract
- 2 large eggs (50 grams each, out of shell) or 2 chia eggs1 for vegan
- 1 cup (95 grams) oat flour (make sure to use GF oat flour, if needed)2
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
Directions
- In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
- In a medium bowl, mix together the remaining ingredients.
- Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
- Let the mixture sit for 10 minutes.
- Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
- Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
- Flip it and cook for another 90 seconds or until golden brown on the bottom.
- Continue with the remaining batter and serve the pancakes immediately.
- Cover and refrigerate any leftovers for up to 4 days. They're great reheated and cold.
Notes
- To make 2 chia eggs, mix 2 tablespoons ground chia with 5 tablespoons water and let sit for 5 minutes.
- To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.
Adapted from King Arthur Flour Whole Grain Baking
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227 comments on “Banana Pancakes (options for gluten-free/vegan)” — Add one!
3 comments are awaiting moderation!
I was searching frantically this morning for a milk free pancake recipe because we are out and I had four hungry kids! I stumbled on here, with your other GF milk free pancake recipe, and I’ve made recipes of yours before so I knew it had to be good! I truly appreciated your honest remark that they weren’t healthy though, as I was looking for more of a hearty breakfast i was led here. I will say, this was so easy and extremely forgiving considering I was also lower than I thought on other things as well. I only had 1.5 bananas so I added a cup of applesauce, an extra egg, and a dash of water to try and make the right consistency. They still turned out lovely! I will say if you are short on bananas like me an added tablespoon or two of sugar would probably be even better. This is my new go to “Hail Mary” breakfast recipe base! Thank you!
You’re welcome! I’m so glad that you enjoyed these healthier pancakes. :) Thanks a bunch for your tip on how to make them if you only have 1.5 bananas. I like how experimental you got. :D It’s great that it worked out! I’m also happy to hear that you’ve made other recipes of mine before and felt confident to make another. That is always so nice to read! And yeah, those milk-free pancakes (and any typical pancake recipe) just put me in a carb coma. 😂 Thanks for your feedback!
These were delicious and I’ve made them a few times now. I do add a tablespoon of sugar since I never have the patience to wait for bananas to get to the really really ripe stage. We love waffles too. Do you know if this recipe can be used in a waffle iron?
These are sooooo good! Everyone Loved them!
I’m so glad to hear that! Thanks for your comment. :)
I have made these from time to time over the years and they are amazing and easy to make! Have tried a bunch of other comparable pancake recipes but tend to find myself back here. Have tried with real eggs and flax eggs and both are great. Thank you!
I’m so sorry for just now seeing your comment! It landed up in spam for some reason and with my son home the last 2 months, I haven’t been diligent with checking that. I’m so glad that you’ve been enjoying the recipe! It’s good to know that you keep coming back after trying other recipes. :) Thanks again for your feedback and sorry again for my ridiculously slow reply!
Oh my goooooosh. I’ve made a lot of banana pancakes with alternative flours, etc and these are THE BEST. Shocked at how tender they are. I did add about 2 tablespoons of water because mine were a little thick. I topped with toasted coconut and maple syrup. Thanks for a great recipe!
Woohoo! I’m thrilled to hear that! And toasted coconut sounds super yummy. Thanks for your comment and sorry for my slow reply (I just got back from vacation!).
I love these pancakes! I’ve been making them for years. I’ll make a big batch and then freeze them. It’s so easy to heat up in the toaster in weekday mornings. Delicious!!!
In the toaster?! The oil doesn’t drip down? What a great idea! I’m so glad you’ve been enjoying the pancakes. :) Thanks for your feedback and sorry for my slow reply! I just got back from vacation.
I should clarify – I make a big batch and use up all the batter by making the pancakes in a pan, and THEN I freeze them. Super easy to put them in the toaster after that to heat them up!
Haha. Yes! I understood that you don’t cook the batter in the toaster. :D I was just assuming they might be too oily to go in the toaster. I think I have some in the freezer now and will try toasting one tomorrow! Thanks for coming back to answer. :)
Just love this recipe! Who doesn’t love banana pancakes and a healthier version at that!
Thanks! :)
Have you tried making them with another gf flour? I am gf because of Celiac and I still have reactions with gf oats.
You can use tigernut flour! 1 cup or 120 grams.
Thank you!
Yummy! These look so moist and delicious!
Thanks so much!
Fantastic recipe! Thank you!
You’re welcome! I’m glad you liked them. :)
I made this today and they are amazing!! I didn’t have oat flour on hand so I threw old fashioned oats into the magic bullet and used that. They were fluffy, flavorful and sooooo easy! Next time I’ll throw some toasted walnuts in for variety. Thanks for the great recipe!
I’m sorry for just now seeing your comment! I’m happy that you liked the pancakes. :) I do the same to make oat flour! Much cheaper than store-bought. Thanks for your comment!
Rating the recipe
Thank you. :D
Thanks much for the wonderful recipe, Erin! I made these (baked them on a sheet pan in the oven, am lazy 😛) and they are soooo good. My kids loved them too. The pancakes are all gone within 10 minutes. Had to stop myself from finishing off the last two, saved them for my hubby. And I kept telling myself these are guilt free so I could eat more 😊
Yay! I’m happy that you all enjoyed them. :) How did you bake them?! I’ve been wanting to try that. I keep a big batch of these in the freezer and it’s a pain to stand at the stove and make them one by one. Thanks so much for your comment!
I follow CCK’s method for baking pancakes: https://chocolatecoveredkatie.com/2017/08/06/how-to-make-pancakes-not-stick-to-the-pan/
I use parchment lined sheet pan. Parchment paper is a must. My pancakes were thin as the batter spread in the oven, but very light and fluffy and they were all done baking in 10 mins. Maybe next time I would probably just pour all the batter in a smaller baking tray and bake like a cake and cut squares out of it.
Thanks so much for the reply! I doubled the recipe, used a jelly roll pan, and tried it using those directions. I poured it all into the parchment-lined pan but it took forever (maybe 45 minutes?). They came out pretty dense. I’ll have to maybe try two pans next time! Thanks again. :)
You are welcome, Erin!
Used 15 by 21 inch sheet pan when I baked the pancakes. As you mentioned, using two pans might work out since you doubled the recipe. Also, I added a 1/4-1/2 tsp baking powder to get fluffier result. Last night I baked the whole thing in an 8 by 8 glass pan. Was definitely denser than the baked pancakes on sheet pan, but this is my new go to breakfast, the lazy but tasty way 😊
I tried to think how big 16 pancakes would be and thought a jelly roll pan would be about right but yeah… I was very wrong. ;) Thanks for the tip on the baking powder! Will also try that. I can’t wait to get these down perfect. The oven way saves so much time!
I wish I could share with you a picture of my pancakes on sheet pan. They glued to one another, I didn’t use parchment paper the first time I baked, but after they cooled down, I was able to take them off the pan and they tasted awesome!
Your pancake recipe is the reason I get excited whenever there are ripe bananas in the house. I’ve experimented with adding millet, quinoa, buckwheat, and/or hemp flour to the oat flour (most of the time at least 50g of oat flour, then whatever other flour(s)), and they’ve all turned out well. The buckwheat blend had a stronger taste, but consistency-wise they’ve all been fine. Your recipes are fool-proof!
Oooh, you’re experimental! I’ve never tried any of those flours in these. I’ve been making these with tigernut flour recently and that works really well. Thanks for your tip and nice comment! :)
I must compliment you on these awesome, flavourful (sugarless) pancakes. I find internet recipes generally don’t turn out very well, but these are absolutely great. A keeper!
Thanks for your compliment! I’m happy that they came out better for you than other internet recipes. :) Thanks again for your comment!
How different do these taste with the chia eggs instead of regular eggs?
Not at all different! I make them that way all the time.
Looks yummy! what can you replace the banana with?
Thanks! Check out the question section. ;) I’m on my phone or I’d copy and paste it.