Description
These gluten-free banana pancakes are fluffy, naturally sweet, and incredibly easy to make. Perfect for cozy mornings or meal prepping ahead.
Ingredients
Scale
- 2 ripe bananas
- 2 large eggs
- 1 cup gluten-free rolled oats
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Heat a non-stick skillet or griddle over medium heat.
- In a blender, combine bananas, eggs, oats, baking powder, vanilla, salt, and cinnamon (if using). Blend until smooth.
- Lightly grease the skillet with oil or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet and gently spread.
- Cook for 2–3 minutes, until bubbles form, then flip and cook for another 2 minutes until golden brown.
- Top with banana slices, maple syrup, or your favorite toppings and enjoy warm.
Notes
- Use very ripe bananas for the best natural sweetness.
- Let the batter rest for 5 minutes for a fluffier texture.
- Double the recipe and freeze extras for quick breakfasts.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
Keywords: gluten-free banana pancakes, easy banana pancakes, oat pancakes, healthy breakfast