Home > Breakfast > Gluten Free Banana Pancakes Gluten Free Banana Pancakes June 1, 2020 | 21 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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, 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. How to make oat flour If you have quick oats or old-fashioned oats, you can have oat flour in mere minutes! Place the old-fashioned or quick oats in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour (see photo above on the right). Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. 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. 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. More gluten-free recipes Gluten-Free Brownies with a chocolate fudge frosting Almond butter Gluten-Free Apple Muffins Gluten Free Pumpkin Cake with chocolate chips Applesauce Cake with cream cheese frosting Oatmeal Bars with peanut butter and chocolate QUICK TIPWhile 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. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Gluten-free Banana Pancakes 4.91 from 10 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Gluten-free Banana Pancakes 4.91 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 IngredientsWet ingredients1/3 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 egg1 teaspoon vanilla extract1 (~slightly heaping 1/2 cup)(110g) overly ripe banana2 tablespoons melted coconut oilDry ingredients1/2 cup (48g) old-fashioned oats1/2 cup (45g) oat flour (blended up oats -- See Note 1)1/4 cup (53g) light brown sugar, lightly packed1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon ground cinnamon1/4 teaspoon salt1/3 cup (58g) dark chocolate chipsOptional: top with maple syrup, peanut butter, etc. -- whatever you like on your pancakes! InstructionsWET 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 NotesNote 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 FactsCalories: 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.