Made with just rolled oats and almond flour, these gluten free banana oat pancakes are packed with protein and fiber. They have an incredible flavor from bananas, maple syrup, cinnamon, nutmeg and vanilla (warning: your kitchen is going to smell amazing), and the batter gets blitzed together right in a blender—no mixing bowls needed!
Confession: I love pancakes, but I do not love making them. Maybe it’s because I’m usually (read: always) pretty bleary-eyed in the morning, but pancakes feel especially fussy—the multiple dirty mixing bowls, the splatters of batter all over the stove… But that's where these banana oatmeal pancakes swoop in like a breakfast sous chef. The streamlined batter gets whipped together in a blender (which does all the hard work for me), and it’s poured straight onto the skillet. No ladles, no bowls, no fuss.
Ingredients:
- Whole oats give these pancakes structure and a hardy dose of fiber.
- Almond flour provides a tender texture and lends protein and healthy fats.
- Nut milk: Nut milk makes these pancakes dairy free, but you can use regular milk if you prefer.
- Eggs provide structure and texture.
- Maple syrup naturally sweetens the pancakes.
- Cinnamon, nutmeg and vanilla provide a warming flavor (and will make your kitchen smell incredible).
- Baking powder creates a fluffy texture.
- Melted coconut oil or butter gives the pancakes added richness and a soft crumb.
- Diced banana provides flavor and texture, giving the pancakes pockets of creaminess (swoon).
- Chopped nuts lend crunch but are optional.
How to make banana oat pancakes:
- In a blender, combine milk, oats, almond flour, baking powder, cinnamon, nutmeg, salt, vanilla, maple syrup and coconut oil, and blend until smooth. Let the batter sit for 5 minutes.
- Add the eggs and blend until smooth.
- Add diced banana and chopped nuts (if using) and pulse to combine.
- Pour about ¼ cup of the batter onto a hot oiled griddle and cook until golden brown on both sides, about 1-2 minutes per side.
Serving suggestions
You can eat these tender, fluffy pancakes on their own (ahem, straight off of the pan with your fingers, as my little one is known to do), or you can dress them up. While they’re fabulous with just maple syrup, we love topping them with either a Homemade Strawberry Sauce or warmed frozen blueberries and a dollop of yogurt. The combination of the cinnamon- and banana-laced pancakes, sweet fruit and cool yogurt is my idea of heaven.
Recipe tips:
- The healthy, whole grain pancake batter gets made in a high-speed blender like a Vitamix, or a regular blender. If using a regular blender you might need to stop and scrape a few times to circulate the batter.
- I love my large cast iron griddle, which can cook a lot of pancakes at once, but you can use a large non-stick skillet instead. Preheating the griddle for five minutes will ensure that the first batch turns out nice and golden.
- These no-flour oat pancakes get their structure from old fashioned rolled oats. Be sure to buy gluten-free oats if you don’t eat gluten.
- I always recommend using an inexpensive kitchen scale when measuring gluten-free flours, as it’s much more accurate and guarantees consistent results.
- Resting the batter for 5 minutes before adding the eggs allows the flour mixture to hydrate (the batter will thicken as it rests).
- Using nut milk and coconut oil makes these banana oat pancakes dairy free, but you can use regular milk and/or butter if you prefer.
- Try topping these pancakes with this 2-ingredient warm Strawberry Compote!
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FAQs
Yes! The cooled pancakes can be layered between sheets of parchment or wax paper and frozen in an airtight container for up to 2 months. Reheat the pancakes in the oven or in a toaster oven. They make for a delicious quick and easy breakfast!
If your pancakes are mushy it’s most likely because the center isn’t cooked through. Make sure to preheat your pan, and cook the pancakes until they’re evenly golden brown on each side. If the inside is still gooey, transfer the pancakes to a warm oven to finish cooking through.
These no flour oat pancakes are higher in fiber and protein than pancakes made with all-purpose flour.
Other healthy breakfast recipes to try:
- Banana Oat Breakfast Cookies
- Paleo Banana Bread
- Granola Clusters
- Healthy Pumpkin Muffins
- Chocolate Smoothie Bowl
Stay connected
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Get the recipe!
Banana Oat Blender Pancakes (Gluten Free & Dairy Free!)
Equipment
- blender
Ingredients
- 1 cup nut milk or regular milk
- 1 cup (96g) old fashioned rolled oats
- 1 cup (110g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch freshly ground nutmeg
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup, plus more for serving
- 2 tablespoons virgin coconut oil or butter, melted, plus more for the griddle
- 2 eggs
- 1 medium banana, finely diced
- 2-3 tablespoons chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 200˚F. Line a baking sheet with parchment paper.
- Place the milk, oats, almond flour, baking powder, cinnamon, nutmeg, salt, vanilla, maple syrup and coconut oil in a high-speed blender (or you can use a regular blender), and blend until smooth. Let the batter sit for 5 minutes. While the batter rests, preheat your griddle over medium-low heat.
- Add the eggs to the batter, and blend until smooth, about 10 seconds. Add the banana and nuts to taste (if using), and pulse to incorporate (or just mix them in with a spatula).
- Once the griddle is hot, grease it lightly with coconut oil. For each pancake, pour roughly ¼ cup of the batter onto the griddle, and cook until bubbles begin to form on the top and the bottom is golden brown, about 1-2 minutes. Flip and cook until golden on the other side and cooked through, about 1 minute longer. Transfer to the parchment lined baking sheet, and place the baking sheet in the oven to keep warm.
- Continue cooking the pancakes, oiling the pan between batches and adjusting the heat as necessary. Serve immediately or keep warm in the oven for up to 15 minutes.
Notes
- The healthy, whole grain pancake batter gets made in a high-speed blender like a Vitamix, or a regular blender. If using a regular blender you might need to stop and scrape a few times to circulate the batter.
- I love my large cast iron griddle, which can cook a lot of pancakes at once, but you can use a large non-stick skillet instead. Preheating the griddle for five minutes will ensure that the first batch turns out nice and golden.
- These no-flour oat pancakes get their structure from old fashioned rolled oats. Be sure to buy gluten-free oats if you don’t eat gluten.
- I always recommend using an inexpensive kitchen scale when measuring gluten-free flours, as it’s much more accurate and guarantees consistent results.
- Resting the batter for 5 minutes before adding the eggs allows the flour mixture to hydrate (the batter will thicken as it rests).
- Using nut milk and coconut oil makes these banana oat pancakes dairy free, but you can use regular milk and/or butter if you prefer.
- Try topping these pancakes with this 2-ingredient warm Strawberry Compote!
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