These delicious homemade gluten free oatmeal pancakes make a wonderful healthy breakfast. These healthy oat pancakes are full of flavor and freeze well so that you can make and freeze a big batch! I also include a dairy-free option!

If you want to change your breakfast routine, why not try these gluten-free oatmeal pancakes with ripe bananas? They are easy to make, and adding oatmeal makes this a great healthy breakfast recipe!

I have a lot of delicious gluten free breakfast recipes for you to try, including several flavors of pancakes like these Gluten Free Cornmeal Pancakes and these Gluten Free Buckwheat Pancakes.

Why This Breakfast Recipe Is Great:

  1. These gluten free oatmeal pancakes are healthier than plain gluten free pancakes.
  2. This oat pancake recipe makes the best gluten free oatmeal pancakes!
  3. Kids love them, and you can top them with fresh fruit.
  4. They freeze well so that you can have pancakes any time in just minutes.

Allergen Information:

  • This recipe is gluten-free, soy-free, and nut-free.
  • To make this recipe dairy-free, use plant-based butter.
  • Make them egg – You can definitely make these oatmeal pancakes egg-free vegan. I recommend using Bob’s Red Mill Egg Replacer or Just Egg Egg Replacer.
Top Pick
Bob's Red Mill Gluten Free Old Fashion Rolled Oats, 32-ounce (Pack of 4)

This is the main brand of gluten free oats I use both for breakfast and in many of my baking recipes. Bob's Red Mill certifies their oats, which means they are grown with the purity protocol to ensure there is no cross-contamination.

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Ingredient Notes:

Photos of the gluten free oatmeal pancakes ingredients.
  • Gluten Free Whole Oats – It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats, so please ensure your oats bag is certified. You can also use quick oats, but the texture will differ slightly.
  • Gluten Free Flour Blend – You can use any gluten free flour blend; note that starchier blends may need more or fewer liquids, so be sure to watch your batter thickness.
  • Ground Cinnamon and Salt
  • Almond Milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk.
  • Bananas – The riper your bananas, the better.
  • Butter – Use unsalted butter.
  • Eggs – Use size large eggs.

How To Ripen Bananas:

  1. Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
  2. If you are not in a rush, you can place your bananas in a brown paper bag and let them sit on the counter for a few days. (Don’t forget to close the bag!)
  3. You can grill the bananas. Use a knife to slit down the peel. Place the bananas on the grill. Close the lid and cook at 300º F for 15 minutes.
An image of a large cast iron skillet.

Tools For Making Pancakes:

Top Pick
Quaker Gluten Free Old Fashioned Rolled Oats, 24 oz Resealable Bags (Pack of 4)

There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.

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Recipe Step-By-Step Directions:

It is so easy to make these healthy gluten free pancakes with oatmeal! You can cook them in a cast-iron skillet, griddle, or regular skillet.

Oatmeal pancake dry ingredients in a bowl.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend them together.

You can also make these gluten free oatmeal pancakes in a blender! Just add the wet ingredients first, then the oats and dry ingredients. Note: this may grind up your oats a little.

Whisking the oat pancake wet ingredients.

Step 2: Whisk your wet ingredients in a bowl. I like making these oatmeal pancakes with almond milk, but you can use milk or non-dairy milk.

Step 3: Mix the wet ingredients with the dry ingredients. Mix into pancake batter.

🔑 Sandi says: Let the batter sit for 10 minutes so the oats soften up a bit. After 10 minutes, check the batter’s consistency. Depending on the flour blend, your batter may really thicken. You may add more liquids so the pancake batter isn’t too thick.

Adding oat pancake batter to a cast iron skillet.

Step 4: Heat a little coconut or canola oil in a skillet. Pour some pancake batter in and cook on medium heat.

Flipping the pancakes with a spatula.

Step 5: When you see bubbles in the batter, flip the pancakes over to cook the other side. If you notice the pancakes look dark, you can turn the heat down.

Step 6: Serve the pancakes hot with maple syrup and fresh fruit. Check my Gluten Free Pancake Syrup List to ensure you use a gluten free syrup.

Variations:

There are so many fun ways to vary this recipe! Here are a few of my kids’ favorites:

  • Add a smashed banana to the batter.
  • Add in mini chocolate chips.
  • Add in pecans, walnuts, or another chopped nut.

Recipe FAQ:

Are oatmeal pancakes healthier?

Oatmeal pancakes are definitely healthier than plain pancakes because they have the fiber and nutrients from the oats.

What oats are best to use for pancakes?

You want to use either gluten-free rolled oats or quick oats for pancakes. I like rolled oats best. Do not use steel-cut oats or thick-cut rolled oats.

Can you make these oatmeal pancakes without flour?

These oatmeal pancakes will not work without some flour holding them together.

How do you know when pancakes are done cooking?

The pancakes are done cooking when they are golden on both sides.

You may also love this easy Gluten Free Baked Oatmeal for breakfast!

A tall stack of gluten free oatmeal pancakes with a bite cut out.

Storage:

These pancakes will keep fresh for up to 4 days in the refrigerator if stored in an airtight container. You can also freeze them easily. Flash-freeze them on a baking sheet, then place them into a freezer-safe zipper-style bag. They will keep in the freezer for up to 4 months.

More Gluten Free Breakfast Recipes:

A stack of four gluten free oatmeal pancakes with sliced bananas and blueberries.

Easy Gluten Free Oatmeal Pancakes with Banana

Sandi Gaertner
These delicious gluten free oatmeal pancakes are sweetened with ripe banana and make a great healthy breakfast!
4.80 from 5 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 30 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 8 pancakes
Calories 120 kcal

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • ¾ cup gluten free rollled oats * see note
  • 2 teaspoons baking powder
  • teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 egg large
  • 1 banana ripe
  • 1 tablespoon butter melted
  • 1 ½ cups almond milk * feel free to use more if your batter thickens a lot.

Instructions
 

  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mashed banana, and whisk.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Let the batter sit for 10 minutes. Add more liquid if needed.
  • Heat a skillet with 1 tablespoon oil on medium heat. 
  • When the pan is hot use a scoop to drop batter onto the skillet
  • When you see bubbles in the batter, use a spatula to flip the pancakes. Cook for 1-2 minutes and remove from the heat.
  • Top with cut bananas and blueberries and drizzle on the maple syrup! 
  • You can easily freeze the extras so you always have pancakes on hand.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  4. These pancakes will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 119mgPotassium: 190mgFiber: 3gSugar: 2gVitamin A: 83IUVitamin C: 1mgCalcium: 119mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe was updated from an older November 2021 post with updated recipe details.

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2 Comments

  1. 4 stars
    I made these today. We liked them but I found the texture a little gummy. I may try changing the oat to flour ratio next time and using more oats and less flour. Or maybe adding a second egg. I added walnuts for more protein and texture. Thank you for all your recipes!

    1. Hi April, it may be the gluten free flour blend you used if it was heavy in starches. You can definitely adjust the flour/oats ratio. Also try using a different blend if yours was really starchy.