This quick, easy, homemade gluten-free oatmeal pancake recipe makes a wonderful hearty breakfast. These 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!
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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 we make this gluten-free oatmeal pancake recipe:
- These gluten free oatmeal pancakes are healthier than plain gluten free pancakes.
- This oat pancake recipe makes the best gluten free oatmeal pancakes!
- Kids love them, and you can top them with fresh fruit.
- They freeze well so that you can have pancakes any time in just minutes.
I made these today. We liked them. 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!
april, blog comment
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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Rolled Oats – It is critical to use 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. I used King Arthur Measure for Measure when making this recipe.
- Ground Cinnamon and Salt
- Non-Dairy Milk – I used almond milk, but other dairy-free milk and regular 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:
- Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
- 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!)
- 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.
Step-By-Step Photos and Directions:
It is so easy to make these gluten free pancakes with oatmeal! You can cook them in a cast-iron skillet, griddle, or regular skillet.
Step 1: Add the dry ingredients to a large
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.
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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.
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. Check my Gluten Free Pancake Syrup List to ensure you use a gluten free syrup.
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.
Try these fun flavor 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.
Frequently Asked Questions:
Oatmeal pancakes are definitely healthier than plain pancakes because they have the fiber and nutrients from the oats.
For pancakes, you should 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 flour holding them together.
The pancakes are done cooking when they are golden on both sides.
You may also love this easy Gluten Free Baked Oatmeal for breakfast!
More Gluten Free Breakfast Recipes:
- Easy gluten free pancakes
- Fluffy vegan gluten free chocolate chip muffins
- Gluten Free Breakfast Sandwiches
- Homemade Gluten Free Bagels
- Gluten Free Cornmeal Pancakes
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Oatmeal Pancakes with Banana
Ingredients
Method
- In a large bowl, add 1 cup gluten free flour blend, 3/4 cup gluten free rollled oats, 2 teaspoons baking powder, 1/8 teaspoon salt, and 1/2 teaspoon ground cinnamon. Whisk to blend.
- In a smaller bowl, add 1 large egg, 1 tablespoon unsalted softened butter, 1 1/2 cups non-dairy milk, and the mashed 1 ripe 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.
Nutrition
Notes
- 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 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.
Tried this recipe?
Let us know how it was!
This recipe was updated from an older November 2021 post with updated recipe details.
This was a fantastic recipe. I made a couple small modifications that worked out well. One was to chop walnuts and include them in the batter and on top. I also threw some fresh blueberries into the batter. I I talked with blueberries, bananas, and the rest of my chopped walnuts.
I am so glad you enjoyed the pancakes. Chopped walnuts sound delicious!
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!
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.