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Overripe bananas and blended oats do double duty here - the bananas add natural sweetness so you barely need sugar, and ground oats replace wheat flour without the gummy texture gluten-free baking sometimes gets a bad reputation for. A wholesome pancake that holds together well and tastes like banana bread hit the griddle.
Per serving
240kcal
Calories
9g
Protein
36g
Carbs
Prep Time
10 min
Cook Time
12 min
Servings
3 people
Difficulty
easy
7g
Fat
4g
Fiber
12g
Sugar
Follow step-by-step with voice guidance.
Add the rolled oats to a blender and pulse until they reach a fine, flour-like consistency.
Add the mashed banana, eggs, milk, baking powder, cinnamon, vanilla extract, and salt to the blender with the oat flour, and blend until smooth, about 30 seconds.
Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid and thicken slightly.
Heat a nonstick pan or griddle over medium-low heat and lightly grease it.
Pour about 1/4 cup of batter per pancake onto the griddle, spreading gently if needed since this batter is thicker than traditional pancake batter.
Cook for 2-3 minutes on the first side, until the edges look set and small bubbles appear, then flip and cook for another 1-2 minutes, until golden.
Serve warm, topped with sliced banana, a drizzle of honey or maple syrup, and a sprinkle of cinnamon if desired.
Use Very Ripe Bananas: The riper and more spotted the banana, the sweeter and more flavorful the pancakes will be, often reducing or eliminating the need for any added sugar. Let the Batter Rest: Oat flour needs a few minutes to absorb liquid and thicken up, so don't skip the short resting time before cooking. Keep the Heat Moderate: Because there's no gluten to hold structure the way wheat flour does, cooking on medium-low heat gives the pancakes enough time to set through without burning the outside.
Yes, if avoiding gluten is important for health reasons, look for oats labeled 'certified gluten-free,' since regular oats are often processed in facilities that also handle wheat and can carry cross-contamination.
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