Banana Oat Pancakes
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.

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

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.

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.

Freezing pancakes
- Let the pancakes cool completely.
- Spread them out on a baking sheet.
- 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.
Reheating pancakes
To reheat, place the pancakes on a plate and microwave for 30 to 60 seconds or a toaster until warm.

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

Banana Oat Pancakes
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
- 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.
One Comment on “Banana Oat Pancakes”
These pancakes are the best!