Healthy Gluten-Free Banana Oatmeal Pancakes Recipe

These Healthy Gluten-Free Banana Oatmeal Pancakes are fluffy, nutritious, and easy to whip up. A delicious twist to your brunch table!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: American

For the Pancakes:

1.5 cups Gluten Free 1:1 Flour
0.25 cup rolled oats (large flake, old-fashioned oats)
0.25 cup brown sugar (packed or use monk fruit for a sugar-free alternative)
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1.5 cups milk
2 eggs (beaten)
2 ripe bananas (mashed)
3 tablespoons butter (melted)
2 teaspoons vanilla extract
1 tablespoon oil (vegetable or canola; you can also use butter or cooking spray for the griddle)

Instructions:

In a large mixing bowl, combine the gluten-free flour, rolled oats, brown sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed.
In another bowl, mash the ripe bananas until smooth. Add the beaten eggs, milk, melted butter, and vanilla extract to the bananas. Whisk everything together until the mixture is well combined.
Pour the banana mixture into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.
Preheat your griddle or non-stick pan over medium heat. Once hot, grease it lightly with oil, butter, or cooking spray to prevent sticking.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown.
Remove the pancakes from the griddle and keep them warm in a low oven if necessary. Serve them with your favorite toppings, such as fresh fruits, maple syrup, or even a side of yogurt.