Gluten-Free Banana Pancakes



  • 3 bananas, mashed
  • 2 eggs
  • 1 tbsp of coconut oil
  • 1 tsp lemon juice
  • 1/4 cup maple syrup
  • 1 cup oat flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 c unsweetened almond milk

To serve:


When it comes to weekend breakfasts, there's nothing more inviting than a tall stack of pancakes, drizzled with maple syrup. For the gluten-free and gluten-lovers alike, we're bringing you this recipe straight from our test kitchen! Made with oat flour and banana, this twist on the traditional pancake makes an equally delicious, yet arguably more guilt-free morning treat.

We love these topped with berries and coconut yogurt. If you're in New York, try Anita's Creamline Coconut Yogurt!

To Prepare Batter:
1. Using a masher, mash bananas in a bowl until most lumps are gone.
2. In a separate bowl, combine oat flour, baking soda, salt, cinnamon, and nutmeg.
3. Combine mashed bananas, melted coconut oil, lemon juice, maple syrup, and eggs in a blender. Blend on low until combined.
4. Slowly add wet ingredients to dry ingredients, stirring continuously with a rubber spatula until well-combined. Do not over mix.

To Prepare Pancakes:
1. Preheat griddle or large skillet. When hot, drizzle with oil and spread oil with a spatula to ensure entire cooking surface is covered.
2. Ladle batter onto the pan. Cook on first side until bubbles begin to form (1-2 minutes). Flip and continue to cook for an additional minute until pancake is fully cooked through.
3. To serve, sprinkle with powdered sugar, berries, a dollop of coconut yogurt and maple syrup.

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Gluten-Free Banana Pancake Recipe

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