Banana Oat Pancakes, Gluten-Free 

The best recipe for Banana Oat Pancakes
banana oat pancakes vegan gluten free best recipe

My sister-in-law shared a recipe with me, one passed down from her teacher at Bauman College.  I loved the fact that this recipe was first of all, gluten free and second of all, contained NO added sugar!  Plus, they have a whopping 1/4 cup of flax seed meal!  Not only are they sugar free, gluten free and dairy free, but they tasted so yummy!  These pancakes also have a higher protein content than regular pancakes as they contain 2 eggs.  Whole grains and protein, the perfect way to start the day 🙂

The original recipe called for a cup of almond flour.  I didn’t have any so I quickly pulsed GF oats in the vitamix for a few seconds.  I could have made a fluffy flour, but I wanted to keep a little texture from the oats.  I think the substitution came out great!  These pancakes where hearty and delicious! I’m sure when made with the almond flour they are much lighter.

banana oat pancakes vegan gluten free best recipe

Banana Oat Pancakes

The best recipe for Banana Oat Pancakes
Course Breakfast, Kid food
Cuisine American, Gluten Free, Vegan
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 12
Calories 73kcal
Cost $


  • 1 large ripe banana mashed
  • 2 large eggs beaten
  • 1 tablespoon coconut oil melted
  • 2 tablespoons almond or soy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 cup GF oats pulsed in a food processor or almond flour
  • 1/4 cup ground flaxseed meal
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Heat a skillet over medium heat.
  • Combine the mashed banana, eggs, coconut oil, almond milk and apple cider vinegar in a large bowl. Whisk well, until fluffy.
  • In a seperate bowl, mix together oat or almond flour, flax, cinnamon, baking soda and salt.
  • Gently fold flour mixture into egg mixture. Stir until well combined.
  • Lightly oil skillet with oil ( I used ~1 tablespoon of grapeseed oil). Pour batter onto skillet using a 1/4 cup scoop.
  • Flip pancakes when bubbles surface and continue cooking on other side until golden brown.
  • Enjoy 🙂


Calories: 73kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Cristina C. RD LDN
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