Banana Oat Pancakes (Gluten-Free)
Soft and fluffy banana pancakes made with oat flour!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 to 8 pancakes
Ingredients
- 2 to 3 large ripe bananas
- 2 eggs (I haven't tried any substitutes)
- 2 tbsps honey
- 2 tbsps melted butter, coconut oil, or olive oil
- 2 tsps vanilla extract
- 1 cup oats, finely ground (or oat flour) (see notes)
- 1/2 tsp baking soda
- 1/4 tsp cinnamon powder
- Oil or butter to cook the pancakes
Instructions
- In a larger mixing bowl, mash the bananas very well. Add the eggs, honey, oil or butter, and vanilla. Whisk thoroughly to combine. (I added a quick video to the recipe notes below!)
- Add the ground oats, baking soda and cinnamon and fold gently to combine but do not over-mix the batter. Cover the bowl and let the batter rest for 10 minutes till small bubbles appear on the surface.
- Heat a good non-stick pan on medium-low and add just a little oil or butter, about 1/2 tsp. Depending on your pan, you may even be able to make the pancakes without any fat.
- Pour 1/4 cup of the batter onto the pan and spread it out a little. Cook for about 2 minutes, till small bubbles appear on the surface of the pancake, and the edges no longer look glossy. Flip and cook the other side for another minute or two. Set on a wire rack to avoid the pancakes getting soggy if you're not eating immediately. Repeat with the rest of the batter, adding more oil to the pan if needed.
- Serve hot with butter, honey, sliced bananas aaaaand peanut butter! Store leftovers in the fridge for 3 to 4 days and reheat in the toaster or microwave. You can even freeze them. Happy pancaking!
Notes
*I've made this recipe with 2 bananas, as well as 3 and they turn out great either way.
*Instant or rolled oats will work here, use whatever you have on hand.
*If you'd like to double this, I find 3 eggs are enough.
*Original recipe from Cookie and Kate