Some mornings just need pancakes — not the box-mix kind, and definitely not the ones that taste like cardboard pretending to be healthy. These gluten-free banana oat pancakes are the real deal. Fluffy but filling. Sweet but not too much. Comforting without crashing your energy an hour later.

Perfect for breakfast and brunch, they’re made with real oats and ripe bananas, blended into a batter that’s naturally gluten-free, fiber-packed, and simple to make. If you’ve been skipping pancakes because of gluten, this recipe brings them back into your life with zero drama.

No weird flour mixes. No guessing games. Just real food that makes breakfast feel like breakfast again.

• Active Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2 hungry people or 3 light eaters

Ingredients

These banana oat gluten free pancakes need just a few things — nothing fancy, all easy to find:

• 2 ripe bananas
• 2 large eggs
• 1 cup gluten-free rolled oats
• ¼ tsp baking powder
• ¼ tsp cinnamon (optional, but highly recommended)
• Pinch of salt
• Butter or oil for the pan
• Optional: a splash of milk or plant milk to thin the batter if needed

Instructions

Preparation

Start by tossing the bananas, eggs, oats, baking powder, cinnamon, and salt into a blender. Blend until smooth. You’re going for a thick, pourable batter — not too runny, not too chunky.

Let the batter rest for 5 minutes. This gives the oats time to soften and helps the pancakes hold together better.

If the batter feels too thick, add a splash of milk and give it a quick pulse in the blender.

Cooking

Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil.

Pour small rounds of batter into the hot pan — about 2–3 tablespoons per pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges start to set.

Flip carefully and cook the other side for another minute or two. They should be golden and firm enough to lift easily.

Repeat until the batter’s gone. Stack ‘em up.

Serving

Serve warm with your favorite toppings. Maple syrup? Yes. Greek yogurt and berries? Even better. A little nut butter drizzle? Highly encouraged.

These gluten free oat banana pancakes are also great cold if you’ve got leftovers — just wrap and chill.

Nutrition Facts (Approx. per serving)

• Calories: ~280
• Protein: 9g
• Carbs: 35g
• Fat: 10g
• Fiber: 5g

High in fiber, low in fuss, and just sweet enough to skip the syrup if you want to.

Tips and Variations

• Add chocolate chips or blueberries right before cooking for a twist
• Want it dairy-free? Use plant-based milk and coconut oil
• Craving crunch? Toss in chopped walnuts

These gluten free banana pancakes with oats are flexible and forgiving — just like your best breakfast recipes should be.

Conclusion

These gluten free oatmeal pancakes with bananas check all the right boxes. They’re easy, naturally sweet, and they leave you feeling full in a good way — not stuffed and sluggish. Whether it’s a lazy weekend or a quick weekday breakfast, this recipe holds its own.