Start your day with a big stack of Banana Oat Pancakes! These pancakes are made with basic pantry ingredients and can be made gluten free. Serve with your favorite pancake toppings to create a delicious meal.

stack of four banana oat pancakes on a plate with slices of bananas and fresh blueberries

Pancakes are always a great way to start the day. This recipe combines everything you love about pancakes with wholesome ingredients, fresh bananas and oats.

These banana oat pancakes are:

  • vegan, gluten free, dairy free and nut free.
  • great for kids and adults.
  • fluffy and perfect for stacking!

Ingredient Notes

ingredients for banana oat pancakes

A few notes about some of the ingredients:

  • Flour: You can use regular or gluten free all purpose flour. You can also substitute by using all oat flour.
  • Oat Flour: To make 1/2 cup oat flour, process 1/2 cup of old fashioned oats in a food processor until the oats have turned into a fine flour, about 20 seconds to 1 minute. It should feel like powder with a little texture.
  • Oats: Old fashioned oats are preferred, but you can use quick cooking oats, if desired. They texture will be slightly different.
  • Milk: Use any type of milk.
  • Apple Cider Vinegar: This helps make the pancakes fluffy. You can use standard white vinegar instead.
  • Egg: Substitute the egg with 1 flax egg (1 tablespoon ground flax seed + 2 tablespoons water.)
  • Butter: Substitute with coconut oil or ghee.
  • Toppings: Serve the pancakes with your favorite pancake toppings. Fresh blueberries and chopped nuts or a drizzle of nut butter taste great with these pancakes.
stiring together ingredients for pancakes in a bowl

Tips for Making Pancakes

  • Use a large skillet or griddle. The wide surface allows you to cook three pancakes at a time.
  • The pancakes are ready to flip when tiny bubbles appear around the edges.
  • Wipe the pan out between batches to prevent any burned bits. Add more butter or oil to the pan before cooking the next batch.
  • Keep the pancakes warm while you are cooking them by placing them on an oven safe plate in an oven set to 200 degrees F.
  • Store leftover pancakes in the refrigerator to up to 2 days. You can reheat in the microwave for 30 seconds or a toaster until warm.

COOKING TIP: Pancakes made with whole grains like oats require low and slow cooking. Adjust the heat as needed to make sure the pancakes cook through without burning.

cooking pancakes in a skillet

Freezing pancakes

  1. Let the pancakes cool completely.
  2. Spread them out on a baking sheet.
  3. Place them in the freezer for 30 minutes.
  4. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.

Reheating pancakes

To reheat, place the pancakes on a plate and microwave for 30 to 60 seconds or a toaster until warm.

a stack of banana oat pancakes with bananas and blueberries on top

If you’re looking for another recipe using oats, try these Oatmeal Raisin Cookies!

stack of four banana oat pancakes on a plate with slices of bananas and fresh blueberries

Banana Oat Pancakes

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Start your day with a stack of these delicious pancakes made with fresh bananas and oats. These pancakes can be made gluten free too!

Ingredients

  • 1/2 cup all-purpose flour, (or gluten free all purpose flour)
  • 1/2 cup oat flour
  • 1/2 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup unsweetened almond milk, (or any milk of choice)
  • 1 teaspoon apple cider vinegar
  • 2 large bananas, divided
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon melted butter or ghee, plus more for greasing the pan

Instructions 

  • Combine flours, oats, baking powder, baking soda and salt in a large bowl.
  • Combine almond milk and apple cider vinegar in a small bowl or measuring cup. Stir and let sit for 5 minutes.
  • Meanwhile, in a medium bowl, mash half a banana (about 1/3 cup) until smooth. Slice the remaining bananas and set aside.
  • Add the egg, vanilla and melted butter and whisk to combine.
  • Pour the almond milk into the bowl with the banana and egg mixture and whisk again until well combined.
  • Pour the wet ingredients into the bowl with the flours and stir until thoroughly combined.
  • Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
  • Once hot, add enough butter or ghee to lightly grease the bottom of the pan.
  • Pour about ¼ cup batter into the pan, gently press 3-4 banana slices onto the top. Once bubbles form on top and edges are cooked, flip the pancake and cook an additional 1-2 minutes on the other side until cooked through.
  • Keep warm on a plate in the oven while you repeat with remaining batter and bananas using additional butter to grease the pan as needed.

Notes

SUBSTITUTIONS
  • Flour: You can use regular or gluten free all purpose flour. You can also substitute by using all oat flour.
  • Oat Flour: To make 1/2 cup oat flour, process 1/2 cup of old fashioned oats in a food processor until the oats have turned into a fine flour, about 20 seconds to 1 minute. It should feel like powder with a little texture.
  • Milk: Use any type.
  • Egg: Substitute the egg with 1 flax egg (1 tablespoon ground flax seed + 2 tablespoons water.)
  • Butter:Substitute with coconut oil or ghee.
 
FREEZING
To freeze, allow the pancakes to cool completely. Spread them out on a baking sheet and then place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.
To reheat, place the pancakes on a plate and microwave for 30 to 60 seconds or in a toaster until warm. 

Nutrition

Calories: 93kcal, Carbohydrates: 15g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 150mg, Potassium: 123mg, Fiber: 1g, Sugar: 3g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg