Gluten Free Banana Pancakes

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

Overhead image of Gluten-free Banana Pancakes

Gluten-free Banana Pancakes

These pancakes seriously taste like dessert for breakfast–or like oatmeal chocolate chip cookies in pancake form!

Texturally, Gluten-free Banana 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 these 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.

Image showing how oat flour is made: place oats in a blender; process until oats are flour-like consistency.

How to make oat flour

If you have quick oats or old-fashioned oats, you can have oat flour in mere minutes!

  1. Place the  old-fashioned or quick oats in a food processor or small blender jar.
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour (see photo above on the right).
  3. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. 
  4. Make sure to measure your oat flour measurement for these banana pancakes after it’s been turned to flour and not in the original whole oat form.

Process shots-- images of the dry and wet ingredients being combined and mixed together for Gluten-free Banana Pancakes.

Pancake tips

  • Since Gluten-free Banana Pancakes are brimming with nutritious ingredients, you’ll have to be a little bit careful cooking them — these pancakes can be tricky to flip. So my number one tip for success: cook very little batter at a time! About 2-3 tablespoons per pancake ensures the easiest flipping process. The more batter you pour out, the harder it is to flip. A good pancake flipper/spatula will also come in handy here!
  • Generously grease the skillet or griddle (with cooking spray or butter) and use a large spatula for best flipping success. After cooking a few pancakes, wipe down the pan with a paper towel and re-grease.
  • Cook these pancakes on a large griddle or skillet — if using a skillet, make sure it is nonstick.
  • I’ve experimented with perfecting this recipe many times and will advise you not make any substitutions. For best results, stick to the recipe and measure carefully.

Ingredients in  Gluten-free Banana Pancakes

  • Greek yogurt. Our favorite yogurt to use in these pancakes is Honey Vanilla Greek yogurt (made by Greek Gods®; not sponsored). Whatever yogurt you choose to use, make sure you like it plain or you likely won’t love it in pancakes. An overly tangy yogurt can overpower the flavor. It’s also important to use a full-fat, thick, Greek yogurt for consistency in the pancakes.
  • Almond milk. Whatever milk you enjoy will work great in these pancakes. We prefer to use unsweetened vanilla almond milk.
  • Egg. The egg helps bind and add flavor (as well as protein) to these pancakes.
  • Vanilla extract. This adds a nice flavor to the oats. It’s not entirely necessary, so don’t worry if you don’t have any to add.
  • Ripe banana. The riper, the better! The riper the banana, the sweeter it is, and the more it will sweeten these pancakes. I like using a banana that is very well speckled in color — almost blackened. Check out this banana cupcakes recipe for a way to speed up the ripening of bananas if you’re anxious to make these pancakes but are lacking a very-ripe banana 🙂

More ingredients

  • Coconut oil. This oil adds a great flavor to these pancakes (while also adding a few health benefits).
  • Old fashioned oats. The oats provide great chewiness to these pancakes and keep them nutritious! Also, part of the oats are ground up to make the “oat flour” which I discuss above in this post.
  • Brown sugar. The sugar gives a bit more sweetness to these pancakes. If you’re used to healthy breakfast pancakes, feel free to slightly reduce the amount you add.
  • Baking powder, baking soda, salt. These baking agents ensure your pancakes cook up nicely.
  • Cinnamon. Cinnamon imparts a nice subtle overall flavor; feel free to leave it out if you don’t enjoy cinnamon or don’t have it on hand.
  • Dark chocolate chips. Dark chocolate offers health benefits and adds such a fun element to these pancakes (makes them taste like an oatmeal cookie!). Milk or semi-sweet chocolate can be used, but it does make these pancakes slightly less nutritious.

Overhead image of Gluten-free Banana Pncakes

More gluten-free recipes

QUICK TIP

While the ingredients in these Gluten-free Banana Pancakes are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten.

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Gluten-free Banana Pancakes

4.91 from 10 votes
These Gluten-free Banana Pancakes* are made with lots of good-for-you, nutritious ingredients such as oats, banana, Greek yogurt, coconut oil, and dark chocolate!
Print Recipe

Gluten-free Banana Pancakes

4.91 from 10 votes
These Gluten-free Banana Pancakes* are made with lots of good-for-you, nutritious ingredients such as oats, banana, Greek yogurt, coconut oil, and dark chocolate!
Course Breakfast
Cuisine American
Keyword Chocolate Chip Oatmeal Cookie Pancakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 -14 small pancakes
Calories 114kcal
Cost $4.54

Ingredients

Wet ingredients

  • 1/3 cup (87g) vanilla flavored (full fat) Greek yogurt (we love Greek Gods honey vanilla yogurt)
  • 1/3 cup (83g) unsweetened vanilla almond milk (or use whatever milk you have on hand)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (~slightly heaping 1/2 cup)(110g) overly ripe banana
  • 2 tablespoons melted coconut oil

Dry ingredients

  • 1/2 cup (48g) old-fashioned oats
  • 1/2 cup (45g) oat flour (blended up oats -- See Note 1)
  • 1/4 cup (53g) 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 (58g) dark chocolate chips
  • Optional: top with maple syrup, peanut butter, etc. -- whatever you like on your pancakes!

Instructions

  • WET INGREDIENTS: In a large bowl, whisk together the wet ingredients: the full-fat Greek yogurt, milk, egg, vanilla extract, ripe banana (mash it with a fork in a small bowl before adding it into these other ingredients -- the riper the banana, the sweeter these pancakes!), and coconut oil (Note 2). Whisk until completely combined and smooth.
  • DRY INGREDIENTS: In a separate, medium-sized bowl, add in all of the dry ingredients -- the oats, oat flour (Note 1), brown sugar, baking powder, baking soda, cinnamon, salt, and dark chocolate chips.
  • COMBINE: Pour dry ingredients on top of wet and mix until combined.
  • COOK: Preheat a griddle or large nonstick skillet to medium heat. Generously grease with nonstick 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 using a sharp and large spatula to flip the pancakes.
  • ENJOY: Add cooked pancakes to a plate, drizzle with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
  • KEEP PANCAKES WARM: To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven,uncovered, for up to 20 minutes (after that they start to dry out).

Recipe Notes

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: Measure the coconut oil in its liquid state. If you need to melt the coconut oil in the microwave, let it cool down to room temperature before adding it to the wet ingredients or it will seize up and become chunky. 
*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.
Recipe inspired by Rachael Ray's original pancake recipe, and adapted and made healthier/flourless.

Nutrition Facts

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Made with Greek yogurt and a mashed banana PLUS oats, these healthy and flourless pancakes are good for you and great tasting!!
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21 Comments

  1. 5 stars
    Dessert for breakfast is my favorite! These pancakes look amazing, Chelsea! I love that you used oats instead of flour in here. Sounds so delicious, especially with the chocolate chips!

  2. Wow. Thank goodness I haven’t eaten breakfast yet this looks beyond epic! Because it’s healthy too, I’m gonna down the whole stack! Cheers Chelsea!

  3. Ohhh I love the sound of these AND of more dessert pancakes in the future–what are pancakes without chocolate anyways?

  4. These look really yummy, Chelsea! I need some healthier recipes, and this actually calls for ingredients I can find in my small town grocery. Thank you. Thank you.

  5. 5 stars
    I’ve been looking for a delicious flourless pancake recipe and it seems like I found my perfect match! Will surely make it for the weekend’s breakfast!

  6. 5 stars
    You wouldn’t believe this but i made it. And it turned out to be the most delicious pancake ever. I had a really good time with it. Thank you very much my dear!

    1. Sorry Lou I have extremely limited experience with Stevia so I really couldn’t say. I don’t think stevia and brown sugar measure equally so you would have to figure out how much stevia to the amount of brown sugar. Sorry to not be of more help!

  7. I was so excited to try these but it was an epic fail 🙁 I’m not sure what went wrong but they were just a soggy mess and I couldn’t flip them at all. The one half I was able to salvage tasted really good but sadly did not resemble a pancake at all. Bummed.

    1. Hmm I’ve made these many, many times and never had a problem so I’d love to trouble shoot with you! Did you change out any of the ingredients? Did you change the method (instructions) at all? And are your baking agents fresh?

      1. Thanks for the reply! The only thing I substituted was a truvia brown sugar blend instead of regular brown sugar. Followed the instructions exactly. Do you grind your own oat flour or use pre made? Maybe it was the baking agents…

  8. 4 stars
    I made these this week and they tasted great. I agree that they were difficult to flip. They never made it to ‘pancake’ consistency. Otherwise they were very good! This was a first for me grinding oats for oat flour!

    1. Yes they definitely require more patience to flip, but totally worth it for the health factors and good flavor I think 🙂 Thanks for the comment! And yay for your first time making oat flour – isn’t it so easy?!

  9. 5 stars
    I made these this morning and they were AMAZING! I used blue berries instead of chocolate chips for a healthier alternative.

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