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Gluten-free Banana Pancakes

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


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!


  • 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).


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.


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