Why You’ll Love Gluten Free Banana Pancakes Recipe
These pancakes are easy enough for busy mornings but still feel like a special treat. The banana adds natural sweetness and moisture, which means you get tender pancakes without needing a long list of ingredients. They are also gluten free when made with certified gluten free oat flour, making them a great option for anyone avoiding gluten. Since the batter comes together quickly in one bowl or measuring cup, cleanup is minimal too. The result is a warm stack of pancakes with a soft texture and rich banana flavor that pairs beautifully with butter, maple syrup, or fresh fruit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup oat flour (certified gluten free, if necessary)
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 eggs, at room temperature and beaten well
1 ripe banana, mashed until smooth
Butter, for cooking (optional)
Directions
In a medium bowl or a measuring cup with a pour spout, whisk together the oat flour, baking powder, and salt.
Add the mashed banana and beaten eggs. Whisk until the batter is smooth, then let it rest for 5 minutes so it can thicken slightly.
Heat a nonstick skillet over medium heat or preheat a griddle to 325°F. Lightly grease the surface with butter or oil if desired.
Pour the batter onto the skillet in scant 1/4-cup portions. Cook for about 3 minutes, until the bottoms are golden and the edges begin to look set.
Flip each pancake and cook for 1 minute more, or until the centers are fully set. Serve warm.
Servings and timing
This recipe makes 4 servings and takes about 20 minutes from start to finish. That includes a few minutes to mix the batter, a 5-minute rest time, and the cooking time for the pancakes.
Variations
For a little extra flavor, add a pinch of cinnamon or vanilla extract to the batter. You can also stir in a few gluten free chocolate chips or blueberries for a fun twist. If you want a richer finish, serve the pancakes with nut butter, maple syrup, sliced bananas, or chopped nuts. A small amount of oil can be used instead of butter for cooking if preferred.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat, in the microwave for a few seconds, or in a toaster until heated through. For longer storage, freeze the pancakes in a single layer first, then transfer them to a freezer-safe bag or container. Reheat directly from frozen in the toaster, microwave, or oven.
FAQs
Can I use regular oat flour for this recipe?
Yes, but if you need the pancakes to be gluten free, make sure the oat flour is certified gluten free.
Can I make the oat flour at home?
Yes. You can blend rolled oats into a fine flour-like texture if you do not have oat flour on hand. Use certified gluten free oats if needed.
Why does the batter need to rest?
Letting the batter rest for 5 minutes helps the oat flour absorb moisture, which thickens the batter and improves the pancake texture.
Can I use a different flour?
This recipe is designed for oat flour, so other flours may change the texture and consistency. If substituting, you may need to adjust the liquid or eggs.
How ripe should the banana be?
A ripe banana with brown spots works best because it is sweeter, softer, and easier to mash smoothly into the batter.
Can I make these pancakes dairy free?
Yes. Since the butter is optional, you can use oil or a dairy free butter alternative for cooking.
Why are my pancakes falling apart?
This can happen if they are flipped too early. Wait until the edges look set and the bottoms are golden before turning them.
Can I double the recipe?
Yes, this recipe doubles well if you need to serve more people. Just be sure to cook the pancakes in batches so the skillet does not get overcrowded.
What toppings go well with these pancakes?
Maple syrup, fresh berries, sliced bananas, yogurt, nut butter, and chopped nuts all pair nicely with the banana flavor.
Can I make the batter ahead of time?
It is best to cook the batter soon after mixing for the best texture, but you can prepare it a little ahead and keep it covered in the refrigerator for a short time.
Conclusion
These gluten free banana pancakes are a simple and delicious breakfast that proves you do not need many ingredients to make something satisfying. They are quick to prepare, naturally sweet from banana, and easy to customize with your favorite toppings or mix-ins. Whether you are making them for a weekday breakfast or a relaxed weekend brunch, this recipe is one you will want to keep on repeat.
