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–+ servings
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
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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
  • 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.

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.