Fluffy Banana Oat Pancakes (Gluten-Free)
These fluffy banana oat pancakes are made with oat flour instead of regular flour, making them a gluten-free and lower-carb breakfast option that's both wholesome and delicious.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
Start your day with these light and fluffy pancakes that are naturally sweetened with ripe banana and packed with the goodness of oats. They're quick to whip up in a blender, making them perfect for busy mornings or a leisurely weekend brunch.
These pancakes are wonderfully versatile—top them with maple syrup and fresh fruit, or add a drizzle of nut butter and a sprinkle of nuts for extra crunch. They're sure to become a family favorite!
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the rolled oats in a high-speed blender and blend until they become a fine powder. Add the baking powder, cinnamon, and salt, and pulse once to combine. Transfer the mixture to a small bowl and set aside.
- In the same blender, combine the almond milk, egg, banana, and vanilla extract. Blend until smooth and well combined.
- Add the dry ingredients to the blender and mix until just combined, being careful not to overmix; a few lumps are fine. Gently fold in the chocolate chips with a spatula, avoiding the blender blade.
- Heat a large nonstick skillet over medium heat. Lightly grease with cooking spray or a little oil.
- Using a ⅓-cup measuring cup, pour 3-4 portions of batter into the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden and cooked through, another 1-2 minutes.
- Serve warm with maple syrup and fresh fruit, if desired.
💡 Tips
- Use a very ripe banana for extra sweetness and flavor.
- If you don't have almond milk, any milk (dairy or plant-based) will work.
- Keep the pancakes warm in a low oven while cooking the rest.
Inspired by a recipe from FeelGoodFoodie