This recipe for fluffy Banana Oat Flour Pancakes is an easy and healthy way to start your day. These wholesome gluten-free pancakes are so delicious, they taste more like a treat.
- ❤️ Why You'll Love This Oat Flour Pancakes Recipe
- 🛒 Ingredients for Oat Flour Banana Pancakes
- 🔪 How to Make Gluten Free Pancakes
- 💡 Tips for Making the Best Pancakes
- ☑️ Storage Instructions
- 🔄 Substitutions and Additions
- Why are My Banana Oat Pancakes Mushy?
- Why Did My Oat Flour Pancakes Crumble?
- Can I Use All-Purpose Flour Instead?
- Is Oat Flour Better than Regular Flour?
- 🍽️ More Healthy Breakfast Recipes
❤️ Why You'll Love This Oat Flour Pancakes Recipe
- Sweet banana-flavored pancakes
- Flour made from finely ground oats
- Fluffy texture
- Easy, healthy breakfast recipe
- Gluten-free and family-friendly
These banana oat pancakes are a wonderful breakfast treat that you can easily whip up with a few simple ingredients. The homemade oat flour gives the pancake batter a creamy oatmeal-like texture, while the mashed bananas add a touch of natural sweetness.
They cook up nice and fluffy, with delicious banana flavor in every bite. And the best part is that they're gluten-free! That means everyone in the family can enjoy them, even those who are gluten intolerant.
These gluten-free banana pancakes are great served plain with a pat of butter or drizzled with sugar-free maple syrup. Either way, they make a nutritious breakfast that you can enjoy guilt-free.
🛒 Ingredients for Oat Flour Banana Pancakes
- Rolled oats
- Unsweetened almond milk
- Vanilla extract
- Baking powder
- Lemon juice
- Avocado oil or clarified butter
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten Free Pancakes
Add the almond milk to a mixing cup and add the lemon juice. Allow it to sit while you grind the oats.
Pour the oats into a high-powered blender or food processor and pulse until the oats have been ground down to a fine powder.
Add in the salt and baking powder, then pulse again to combine.
Add the almond milk, eggs, mashed bananas, and vanilla extract to a large mixing bowl, then whisk until combined.
Pour in the flour mixture and mix just until combined; don’t overmix. The batter shouldn't be too thick, but rather on the loose side.
Add more almond milk if needed. Also, as the batter sits, it could become thicker; if that happens, add more almond milk to keep the right consistency.
Heat a large skillet and add in a small amount of the avocado oil or clarified butter. Add in some of the pancake batter, making sure they are on the smaller side.
Cook for a few minutes until you see the small bubbles form, then gently flip them over.
Continue cooking for a few more minutes, or until cooked through. Repeat the process until all the pancakes are cooked. Do not overcook these pancakes, or they can become dense and rubbery.
Then top with your favorite maple syrup and a few slices of banana.
💡 Tips for Making the Best Pancakes
- Use ripe bananas: Ripe bananas are sweeter than slightly underripe ones and work best in this recipe.
- Oat grinding: Ensure the oats are ground to a fine powder. You can also use pre-made oat flour if you're short on time, but the texture may slightly differ.
- Avoid overmixing: When mixing the wet and dry ingredients, avoid overmixing the batter. This can lead to dense pancakes.
- Adjust consistency: As the batter sits, it will thicken. Add a little more almond milk to keep the consistency pourable.
- Don't overcook: Keep an eye on the pancakes as they cook. Flip when you start to see tiny bubbles form. Cook only a few more minutes, just until brown. Overcooked pancakes will have a dense and dry texture.
☑️ Storage Instructions
You can store leftovers in the fridge for several days. Or you can freeze them for later. To do so, allow the pancakes to cool to room temperature.
Next, line a sheet pan with parchment paper and place the pancakes in a single layer on the pan. Place them in the freezer for 2 hours, then transfer them freezer safe container or freezer bag. You can freeze them for up to a couple of months.
🔄 Substitutions and Additions
- Chocolate chip: Banana and chocolate go hand in hand. You can throw a handful of sugar free chocolate chips into the batter.
- Banana spice: Sprinkle a little ground cinnamon into the batter for a warm fall flavor.
- Banana split: Top your pancakes with sliced bananas and strawberries, a drizzle of homemade chocolate sauce, and a dollop of homemade whipped cream.
- Fruit and yogurt topping: Top your pancakes with a dollop of Greek yogurt and a mix of fresh fruit like additional bananas, sliced strawberries, and kiwi.
- Fruit syrup: Instead of maple syrup, drizzle them with homemade Raspberry Sauce, Strawberry Sauce or Blueberry Sauce.
Why are My Banana Oat Pancakes Mushy?
Using too much banana can lead to excess moisture in the batter. Make sure you only use ⅓ cup for this recipe.
Why Did My Oat Flour Pancakes Crumble?
Allowing the batter to rest for a few minutes before cooking can help the oats absorb the moisture and bind the ingredients together. This will help them stay together.
Can I Use All-Purpose Flour Instead?
While you can use regular flour in pancakes, keep in mind, they will have a different texture. If a particular recipe calls for a cup of regular flour, you will typically use 1 ⅓ cup of oat flour. You may also have to adjust the liquids to get the batter to get the right consistency.
Is Oat Flour Better than Regular Flour?
Regular all-purpose flour is a refined product, and it is considered a less nutritious option. Oat flour, on the other hand, is a good source of dietary fiber, antioxidants, essential minerals, and a variety of B vitamins
🍽️ More Healthy Breakfast Recipes
Another great breakfast idea is this egg white wraps recipe! You can stuff them with so many healthy veggies and proteins, plus they're also gluten-free!
Banana Oat Flour Pancakes
- Add the almond milk into a mixing cup and add in the lemon juice. Allow to sit while you grind the oats.
- Pour in the to flour mixture, and mix just until combined, don’t over mix. The batter shouldn't be too thick, but rather on the looser side. Add more almond milk if needed. Also, as the batter sits, it could become thicker, if that happens, add more almond milk to keep the right consistency.
- Heat a large skillet and add in a small amount of the avocado oil or clarified butter. Add in some of the pancake batter, making sure they are on the smaller side.
- Cook for a few minutes until you see the small bubbles form, then gently flip them over.
- Continue cooking for a few more minutes or until cooked through. Repeat the process until all the pancakes are cooked. DO NOT overcook these pancakes or they can become dense and rubbery.
- Serve with your favorite maple syrup over the top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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