Gluten Free Banana Pancakes

These Gluten Free Banana Pancakes have  lots of good-for-you, nutritious ingredients like oats, banana, Greek yogurt, coconut oil, and dark chocolate!

Gluten Free Banana Pancakes

These pancakes seriously taste like dessert for breakfast–or like Oatmeal Chocolate Chip Cookies in pancake form!

Texturally, these pancakes are not light and fluffy; they end up relatively thin. They’re chewy, oat-filled, gooey, and loaded with chocolate — truly just like a delicious oatmeal cookie. Also, they’re sweet enough (thanks to the banana) that they don’t even need much (if any) syrup. 

And one of the best parts about this recipe for Gluten-Free Banana Pancakes is that they aren’t loaded with butter, oil, heavy cream, and sugar. We’re using healthful, nutritious ingredients that will leave you feeling full and satiated.

Ingredients In Gluten Free Banana Pancakes

WET INGREDIENTS:

1. Vanilla Flavored Greek Yogurt: Adds creaminess and vanilla flavor. Honey Vanilla Greek Yogurt is our favorite.
2. Almond Milk: Provides moisture and vanilla hint.
3. Large Egg: Acts as a binder and adds moisture.
4. Vanilla Extract: Enhances overall vanilla flavor.
5. Overly Ripe Banana: Adds natural sweetness and moisture. Check out this Banana Cupcakes recipe for a way to speed up the ripening of bananas.
6. Melted Coconut Oil: Adds richness and moisture.

DRY INGREDIENTS:

1. Oats and Oat Flour: Provide texture and oat flavor.
2. Light Brown Sugar: Adds sweetness and caramel notes.
3. Baking Powder and Baking Soda: Leavening agents for fluffiness and tenderness in these Gluten Free Banana Pancakes.
4. Cinnamon and Salt: Cinnamon for warm spice, salt for flavor balance.
5. Dark Chocolate Chips: Adds rich chocolate flavor and texture.

How To Make Gluten Free Banana Pancakes

1. Mix wet ingredients: Whisk yogurt, almond milk, egg, vanilla, banana, and melted coconut oil.
2. Combine dry ingredients: Mix oats, oat flour, sugar, baking powder, baking soda, cinnamon, salt, and chocolate chips.
3. Mix wet and dry: Combine dry mix with wet mix.
4. Cook pancakes: Heat griddle, add batter, and cook until golden.
5. Enjoy: Serve with your preferred toppings.

Tips For Success

• Generously grease the skillet or griddle with cooking spray or butter, and use a large spatula for the best flipping success. After cooking a few pancakes, wipe down the pan with a paper towel and re-grease.
• When cooking these pancakes, use a large griddle or skillet. If using a skillet, ensure that it is nonstick.
• Having experimented with perfecting this Gluten Free Banana Pancakes recipe many times, I strongly advise against making any substitutions. For the best results, adhere to the recipe and measure ingredients carefully.

More Gluten Free Recipes

• Gluten-Free Brownies
• Gluten-Free Apple Muffins
• Gluten Free Pumpkin Cake
• Applesauce Cake
• Oatmeal Bars

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4.91 from 10 votes

Gluten-free Banana Pancakes

By Chelsea Lords

These Gluten-free Banana Pancakes are made with loads of good-for-you, nutritious ingredients such as oats, banana, Greek yogurt, coconut oil, and dark chocolate!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 small pancakes

Equipment

• Griddle or large, nonstick skillet

Ingredients

1x2x3x

USMetric

Wet ingredients

• ▢ 1/3 cup vanilla Greek yogurt full-fat, I love Greek Gods honey vanilla yogurt
• ▢ 1/3 cup unsweetened vanilla almond milk or whatever milk you have on hand
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup (slightly heaping) overripe banana
• ▢ 2 tablespoons melted coconut oil

Dry ingredients

• ▢ 1/2 cup old-fashioned oats
• ▢ 1/2 cup oat flour blended up oats—see note 1
• ▢ 1/4 cup light brown sugar lightly packed
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 1/3 cup dark chocolate chips
• ▢ Toppings as desired see note 2

Instructions 

• Mash the banana with a fork in a small bowl—the riper the banana, the sweeter these pancakes! In a large bowl, whisk together the wet ingredients: Greek yogurt, milk, egg, vanilla extract, mashed banana, and coconut oil (see note 3). Whisk until completely combined and smooth.
• In a separate, medium bowl, add in all the dry ingredients—oats, oat flour (see note 1), brown sugar, baking powder, baking soda, cinnamon, salt, and dark chocolate chips.
• Pour dry ingredients on top of wet and mix until combined.
• Preheat a griddle or large, nonstick skillet to medium heat. Generously grease with cooking spray (I use a coconut oil based spray) or butter. Pour out about 2–3 tablespoons pancake batter (the less batter, the better these work out) on the griddle or skillet. Allow to cook about 2–3 minutes per side or until golden brown and the center poofs up slightly. I recommend a sharp, large spatula to flip the pancakes.
• Add cooked pancakes to a plate, drizzle with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
• To keep the pancakes warm while cooking the rest, place them separately on a large cooling rack (stacking makes them soggy) in a 200°F oven, uncovered, for up to 20 minutes (after that they start to dry out).

Recipe Notes

Gluten Free: Make sure your oats are certified gluten free if you are gluten intolerant. Additionally, ensure all products you are using have been processed in a gluten-free facility, if this is a concern.

Note 1: To make oat flour, place regular old-fashioned oats or quick oats in a blender or food processor and pulse until they resemble flour. (Make sure they aren’t chunky and are the consistency of flour). Measure after blending and not before.

Note 2: Top with maple syrup, peanut butter, etc.—whatever you like on your pancakes!

Note 3: Measure the coconut oil in its liquid state. If you need to melt the coconut oil in the microwave, let it cool to room temperature before adding it to the wet ingredients or it will seize up and become chunky.

Recipe inspired by Rachael Ray’s original pancake recipe and adapted and made healthier/flourless.

Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm. For longer storage, freeze pancakes with parchment paper between layers in a freezer bag for up to 3 months. Reheat from frozen in a toaster or microwave.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 10.1g | Protein: 1.7g | Fat: 2.7g | Cholesterol: 16.1mg | Fiber: 0.6g | Sugar: 4.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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