Brighten up that boring old breakfast with these absolutely mouthwatering gluten free banana pancakes. Top with syrup, chocolate, fruit – anything goes!
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Gluten Free Banana Pancakes
Mmmmm….. PANCAKES! I simply love pancakes. All kinds. But I especially enjoy banana pancakes.
Banana can go either way in term pairing with a variety of other flavors so there are a million different flavors and toppings you can add on it.
Let’s break the main flavors down. We’ve got oat flour (yumm), banana, peanut butter and chocolate. The rest is just to make them stick together, but these are the delicious flavors that we are working with.
But let’s not stop there! Now you have toppings to consider and you can mix it up even more! You can top with bananas, maple syrup, chocolate syrup, chocolate chips, whipped cream or just some good old fashioned butter! Have a little fun with the toppings.
Should I Use Ripe Bananas For These Gluten Free Pancakes?
Definitely! You can use both ripe and non ripe bananas for banana pancakes, but if you want them to REALLY knock your socks off, I would use ripe bananas.
In my personal experience, when the bananas are not ripe enough they don’t blend as well and you end up with banana chunks. This isn’t a bad thing, but they just turn out better when ripe.
How ripe, you might ask? As ripe as you want them to be! I like them nice and mushy!
Is Oat Flour Gluten Free?
Oat flour is definitely gluten free. It is a great flour to use for gluten free baking/cooking.
I will always suggest that you look at the packaging to make sure there isn’t a potential for cross-contamination, however.
How to Make Fluffy Pancakes
There are 2 things that I can point out right away in terms of ensuring that your pancakes turn out nice and fluffy vs thin and flat.
The first is to not overmix your batter. You want it mixed together so it is nice and blended, but you only want it lightly mixed.
Secondly, this recipe contains baking soda which will help the pancakes expand through fun and interesting chemical reactions that I won’t bore you with!
How to Make Gluten Free Banana Pancakes
Preheat a griddle or skillet over medium heat.
In a large bowl, whisk together the oat flour, baking soda, and cinnamon. Set aside.
In a separate bowl, mix together the mashed bananas, egg, milk, brown sweetener, peanut butter, olive oil, and vanilla.
Add the wet mixture to the dry mixture. Combine well.
Fold in the chocolate chips.
Grease the griddle with nonstick cooking spray. Use a ¼ cup to scoop the batter onto the hot griddle. Cook the pancakes until the edges begin to brown, then carefully flip to cook the other side.
Serve warm and ENJOY!
Other Gluten Free Breakfast Recipes From The Gluten Free Option
- 1 ½ cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3 ripe bananas, mashed
- 1 egg
- ½ cup milk
- 1/3 cup brown sweetener
- ¼ cup peanut butter
- 2 tablespoons olive oil
- 2 teaspoons vanilla
- ½ cup mini chocolate chips
- Preheat a griddle or skillet over medium heat.
- In a large bowl, whisk together the oat flour, baking soda, and cinnamon. Set aside.
- In a separate bowl, mix together the mashed bananas, egg, milk, brown sweetener, peanut butter, olive oil, and vanilla.
- Add the wet mixture to the dry mixture. Combine well.
- Fold in the chocolate chips.
- Grease the griddle with nonstick cooking spray. Use a ¼ cup to scoop the batter onto the hot griddle. Cook the pancakes until the edges begin to brown, then carefully flip to cook the other side.
- Serve warm
Amount Per Serving: Calories: 181 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 145mg Carbohydrates: 23g Net Carbohydrates: 21g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 5g