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!

Gluten free banana pancakes with melted chocolate chips inside, topped with fresh banana slices, prepared for a delicious breakfast.

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.

Making oat flour: oats being placed in a blender and processed until they reach a flour-like consistency.

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.

Combining and mixing dry and wet ingredients together for banana pancakes gluten free.

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.

QUICK TIP

To make oat flour, simply place old-fashioned or quick oats in a food processor and pulse until they transform into a powder-like consistency resembling flour. Be sure all oats are finely ground before measuring the oat flour for your recipe.

Bites of this breakfast coming out ready to be enjoyed.

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.

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.

Finished breakfast, warm and topped with butter and fresh banana slices.

More Gluten Free Recipes

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Gluten-free Banana Pancakes

4.92 from 12 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!
Finished breakfast, warm and topped with butter and fresh banana slices.
Print Recipe

Gluten-free Banana Pancakes

Finished breakfast, warm and topped with butter and fresh banana slices.
4.92 from 12 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
Chelsea Lords
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, and coconut oil (Note 2). Whisk until completely combined and smooth. Mash t0he banana with a fork in a small bowl before adding it into these other ingredients -- the riper the banana, the sweeter these pancakes!
  • 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, 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 cookingthe rest, 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: Oat flour: 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: Coconut oil: 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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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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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Recipe Rating




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. What a sweet comment! Thanks so much Waylon 🙂 So glad to hear you enjoyed these so much!!

  7. These pancakes look amazing! Could I substitute the brown sugar for Stevia in order to get a much healthier recipe?

    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!

  8. 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…

  9. 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?!

  10. 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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