This delicious homemade dairy-free and gluten free oatmeal pancakes make a wonderful healthy breakfast. These healthy oat pancakes are full of flavor, and they freeze well so you can make and freeze a big batch!
If you are looking to change it up with your breakfast routine, why not give these gluten free oatmeal pancakes with ripe bananas a try? They are easy to make, and adding oatmeal makes this a great healthy breakfast recipe!
Why these gluten free oatmeal pancakes are great:
- They are healthier than plain gluten free pancakes.
- This oat pancake recipe makes the best fluffy gluten free oatmeal pancakes!
- Kids love them and you can top the with lots of fresh fruit.
- They freeze really well so you can have pancakes any time in just minutes.
- 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 do make sure your bag of oats is certified. You can also use quick oats, but the texture will be a bit different.
- Gluten free flour blend - You can use any gluten free flour blend, just note that starchier blends may need more liquids so be sure to really watch your batter thickness.
- Almond milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Bananas - The more ripe your bananas the better.
Tips to ripen bananas:
- Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
- If you aren't in a hurry, you can put your bananas in a brown paper bag and let them sit on the counter. (Don't forget to close the bag!)
- You can grill the bananas. Just slit down the skin and place on a grill. Close the lid and cook at 300º F for 15 minutes.
Recipe step by step directions:
It is so easy to make these healthy pancakes with oatmeal! You can cook them in a cast-iron skillet or regular skillet.
Step 1: Add the dry ingredients to a bowl and whisk to blend them together.
Note that you can also make these gluten free oatmeal pancakes in a blender too! Just add the wet ingredients first, then the oats and dry ingredients.
Step 2: Whisk your wet ingredients in a bowl. I like to make these oatmeal pancakes with almond milk, but you can use milk or any non-dairy milk.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
HINT: Let the batter sit for 10 minutes so the oats soften up a bit. After 10 minutes, check the batter's consistency. You may add more liquid if you like so the pancake batter isn't too thick.
Step 4: Heat a little coconut or canola oil in a skillet. Pour some pancake batter in and cook on medium heat.
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.
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.
Tips and Recipe FAQ:
Oatmeal pancakes are definitely healthier than plain pancakes because they have the fiber and nutrients from the oats.
For pancakes, you want to use either gluten free rolled oats or quick oats. I like rolled oats best. Do not use steel-cut oats or thick-cut rolled oats.
These oatmeal pancakes will not work without some sort of flour holding them together.
You can definitely make these oatmeal pancakes egg-free vegan. I recommend using Bob's Red Mill Egg Replacer or Just Egg egg replacer.
The pancakes are done cooking when they are golden on both sides.
These pancakes will keep up to 4 days in the refrigerator if stored in an air-tight 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 delicious gluten free breakfast recipes:
- Easy gluten free pancakes
- Fluffy vegan gluten free chocolate chip muffins
- Gluten Free Breakfast Sandwiches
- Homemade Gluten Free Bagels
Easy Gluten Free Oatmeal Pancakes with Banana
- 1 cup gluten free flour blend * see note
- ¾ cup gluten free rollled oats * see note
- 2 teaspoons baking powder
- ⅛ 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.
- 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.
- 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.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- These pancakes will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.
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.
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