For those of us passionate about healthy breakfasts or avoiding gluten, there’s new reason to celebrate — these gluten free banana pancakes are about to become your new weekend tradition! These gluten-free banana pancakes harness the natural sweetness of ripe bananas and the healthiness and deliciousness of oat flour. It’s like banana bread in pancake form!

And if you don’t have any oat flour on hand, just blend plain, dry rolled oats in a blender or food processor until they reach a fine, flour-like consistency. Just make sure your oats are certified gluten-free. 

And if you love pancakes and cooking with oat flour, you might also like my recipes for regular oat flour pancakes, and lemon ricotta pancakes made with oat flour. Look how delightful these lemon ricotta pancakes look!

Back to the banana pancakes–if you’re focused on health, these healthy banana pancakes fit the bill beautifully. You’ll find a new way to start your day that satisfies your pancake cravings while getting a serving of whole grains. So heat up that griddle and get ready to cook pancakes that will have everyone at your table asking for seconds of these glorious gluten-free banana pancakes.

How to serve your gluten free banana pancakes:

Take your gluten free banana pancakes to the next level with these delicious topping and pairing ideas:

Sausages with healthy banana pancakes

Want a classic breakfast with banana pancakes and breakfast sausage patties? There’s no need to use the store-bought kind, which may be filled with harmful nitrates. Check out my quick recipe for homemade breakfast sausage patties, perfect for meal prepping, freezing, and serving with these gluten-free banana pancakes.

Pure Maple Syrup

A generous drizzle of maple syrup will complement the main ingredients perfectly, enhancing the natural sweetness of the bananas without overwhelming them.

Nut Butter Heaven

Try spreading some creamy peanut butter while the pancakes are still warm so it melts slightly. For variety, almond butter creates a more subtle nutty flavor that pairs beautifully with these pancakes.

Fresh Fruit Bonanza

Top your stack with sliced bananas (more is more!), strawberries, or blueberries. The fresh fruit adds brightness, color, and an extra nutritional boost to your breakfast.

Chocolate Indulgence

Sprinkle chocolate chips over the wet side of the pancakes while they’re still cooking and watch them melt into pockets of gooey goodness. For an extra-special treat, use a combination of dark and white chocolate chips.

Yogurt & Honey

A dollop of Greek yogurt with a light drizzle of honey offers a tangy contrast to the sweet pancakes.

Whipped Coconut Cream

For a dairy-free option that feels indulgent, top with coconut whipped cream and a sprinkle of cinnamon.

Ingredients

Bananas

The star of our pancakes! While you can use regular bananas, overripe bananas work best as they’re naturally sweeter and mash more easily. Those spotted, slightly soft bananas that you might otherwise overlook are perfect here – they’ll infuse your pancakes with that unmistakable banana flavor and natural sweetness. 

Eggs

Large eggs provide structure and help bind these pancakes together. They’re crucial for achieving that perfect fluffy texture. While some recipes use a flax egg as a vegan substitute, I haven’t personally tested this recipe with that substitution, so I can’t guarantee the results.

Milk

I’ve tried this recipe with lighter plant-based milks like unsweetened almond milk or regular oat milk. Coconut milk from a can or any plant based milk labeled “extra creamy” is too high in fat or gums and will make the pancakes too heavy and dense. Any relatively thin, neutral-flavored milk works perfectly here.

Oat Flour

Oat flour gives these pancakes their perfect texture and subtle nutty flavor. While many gluten-free flours like almond flour, rice flour, or gluten free all purpose flour can work in pancake recipes, this recipe was specifically developed with oat flour, so substitutions aren’t recommended. Stick with oat flour for the best results–remember, you can easily make your own by blending plain, dry rolled oats! Or you can buy some certified gluten-free oat flour here.

Vanilla Extract

A splash of vanilla extract adds wonderful warmth and aroma that complements the banana perfectly.

Cinnamon

This warm spice pairs beautifully with banana, adding a cozy flavor dimension that elevates these pancakes beyond the ordinary.

Baking Powder

This is your leavening agent and absolutely essential for fluffy pancakes. Make sure yours is fresh for the best rise.

Salt

Just a pinch balances the sweetness and enhances all the other flavors.

How to make gluten free banana pancakes

Step 1: Mash the banana with cinnamon

I like to add the cinnamon at this step because it helps me see any spots that may not be perfectly mashed. I do this with a fork, but you can also use a potato masher.

Step 2: Add the rest of the wet ingredients to the mashed bananas

Add the egg to the mashed banana and beat it until it’s fully mixed in. Then add the milk and vanilla extract and mix until it’s all fully incorporated. 

Step 3: Mix the dry ingredients together

Whisk together the oat flour, salt, and the baking powder until it’s fully mixed through.

Step 4: Mix the wet ingredients with the dry ingredients

Make an indentation in the dry ingredients bowl as shown in the above photo. Use one hand to slowly pour the wet ingredients into the center of the dry ingredients. Use your other hand to mix it together as you pour. Keep mixing until it’s fully blended together.

​Step 5: Preheat the pan

Let the batter rest while your preheat a large skillet over medium heat. I used a stainless steel frying pan, but you can also use a nonstick pan.

Step 6: Start cooking the pancakes

Reduce the heat to a medium-low heat. Add a little coconut oil, olive oil, melted butter, or spray oil to the hot skillet where you’ll be cooking the pancakes. I used a spray oil here.

Scoop the batter into the pan about 1/4 cup at a time to create the perfect sized pancakes each time. The batter will be a bit thick, so you may have to spread the batter a bit with a fork. Don’t touch the bottom of the pan while you do this. 

​Step 7: Flip your pancakes

When the top of the pancake has small bubbles appearing and the bottom of the pancake is golden brown, flip the pancakes. You should cook for about 1-2 minutes on each side. Once the bottom side is also golden-brown, remove the pancake from the hot griddle.

Step 8: Cook the rest of the pancakes

Repeat steps 6 and 7 with the remaining batter and enjoy! 

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How to store and reheat gluten free banana pancakes

You can store any leftover pancakes in the refrigerator for 2-4 days. It’s a great way to meal prep your breakfast! When I want to eat them again, I just microwave them on a microwave-safe dish until they’re heated through again.