Breakfast used to be such a struggle, especially after my youngest was diagnosed with celiac. Finding things that worked, especially for my picky eater, felt impossible. Then one sunny Sunday morning, I had this lightbulb moment! I grabbed some super ripe bananas, a handful of oats – because who doesn’t love oats? – and a sprinkle of cinnamon, and mashed it all up. Flipping those fluffy, golden discs on the griddle for him, and seeing his face just light up as he devoured them… that was pure magic. It reminded me that changing our diet doesn’t mean changing our family traditions or the joy that comes with a shared meal, especially when it comes to something as comforting as pancakes. These Banana Oat Pancakes are naturally sweet, wonderfully gluten-free, and honestly, even the pickiest eaters in your family will adore them. It’s amazing how simple ingredients can reinvent comfort food and still bring that much-needed connection to the table.
Why You’ll Love These Banana Oat Pancakes
Honestly, these pancakes are a game-changer for busy mornings. They’re ridiculously easy to whip up – seriously, just mash, whisk, and flip!
- Naturally Sweet: Forget the sugar; the ripe banana brings all the sweetness you need.
- Healthy & Wholesome: Oats and banana are a powerhouse duo for a nutritious start.
- Gluten-Free Power: Made with gluten-free oats, they’re perfect for anyone avoiding gluten.
- Kid-APPROVED: These are always a hit with the little ones, and you’ll feel great serving them!
Gather Your Ingredients for Delicious Banana Oat Pancakes
Alright, let’s get down to business with these amazing Banana Oat Pancakes! You’ll be surprised at how few things you need. It’s all about simple, wholesome goodness.
- 1 ripe banana: Make sure it’s nice and spotty – that’s where all the sweetness lives!
- 2 large eggs: They help bind everything together and add a lovely richness.
- 1/4 cup gluten-free oats: Rolled oats are perfect here. If you don’t have gluten-free ones, just make sure your regular oats are certified GF if needed.
- 1 pinch salt: Just a tiny bit to wake up all those flavors.
- 1 pinch cinnamon: This just sings with the banana.
- 1 spoonful peanut butter or almond butter: This is totally optional, but trust me, it adds such a yummy swirl and extra flavor!
- 1 tablespoon coconut oil or butter: For cooking the pancakes so they don’t stick.
Simple Steps to Make Perfect Banana Oat Pancakes
Alright, let’s get down to business with these amazing Banana Oat Pancakes! You’ll be surprised at how few things you need. It’s all about simple, wholesome goodness.
- First things first, grab a medium bowl and your fork. Take that ripe banana and mash it all up until it’s nice and smooth. No one wants big banana chunks in their pancake, right?
- Next, whisk in the eggs, the gluten-free oats, that tiny pinch of salt, and the cinnamon. You want to get it all combined really well until the batter is smooth. If you’re feeling fancy and decided to go with the optional peanut or almond butter, add it now and swirl it in a bit. Don’t overmix, though!
- Now, let’s get cooking! Heat about a tablespoon of coconut oil or butter in a non-stick skillet over medium-low heat. You don’t want it too hot, trust me! If it’s too high, the outside will burn before the inside even cooks.
- Once the pan is warm, spoon about 1/4 cup of batter for each pancake into the skillet. Cook them for about 2 minutes on the first side, until you see little bubbles forming and the edges look set.
- Carefully flip them over – I usually use a thin spatula for this. Cook for another 30 seconds or so on the second side. They cook super fast!
- Serve them up hot with your favorite toppings – sliced bananas and a drizzle of maple syrup are my go-to! Enjoy your delicious, homemade Banana Oat Pancakes! My personal trick? A tiny sprinkle of extra cinnamon on top before serving!
Tips for Success with Your Banana Oat Pancakes
Making these Banana Oat Pancakes is super simple, but here are a few little secrets to make sure they turn out absolutely perfect every single time. First off, don’t rush the banana mashing! A really ripe banana breaks down so much easier and makes your batter smoother. Also, low and slow is the way to go with the heat. If your pan is too hot, the outside will brown way too fast and you’ll end up with a gooey center. Keep that heat on medium-low and be patient – they’re worth it! Oh, and if you want a little extra something, a tiny swirl of nut butter in the batter before cooking really kicks up the flavor.
Make-Ahead and Freezer-Friendly Banana Oat Pancakes
I love making a big batch of these pancakes on Sunday so breakfast during the week is a total breeze! You can keep them in the fridge for up to 3 days. Just pop them in the microwave for about 10-15 seconds each to warm them up. If you want to freeze them, let them cool completely first, then stash them in a freezer bag. Reheating takes about 20-30 seconds in the microwave. It’s seriously a lifesaver on busy mornings! Check out more breakfast ideas for busy weeks!
Serving Suggestions for Your Banana Oat Pancakes
Okay, so your AMAZING Banana Oat Pancakes are fresh off the griddle! What next? I love keeping it simple and healthy. A few extra slices of fresh banana on top are always a winner, and a little drizzle of pure maple syrup just brings out that natural sweetness. For a bit more protein and some healthy fats, a dollop of Greek yogurt or a spoonful of almond butter is fantastic. A tiny sprinkle of chia seeds or some fresh berries also add a lovely pop of color and extra nutrients!
Frequently Asked Questions About Banana Oat Pancakes
Got questions about these yummy Banana Oat Pancakes? I’ve got you covered! Making sure you have all the info you need is super important to me.
Can I use different types of oats?
Great question! You can absolutely use rolled oats or quick oats, just make sure they are certified gluten-free if that’s a requirement for you, like it is for my little guy. Steel-cut oats won’t work here; they need much longer to cook and won’t break down enough in this quick batter.
Are these pancakes good for toddlers?
Oh my goodness, yes! These Banana Oat Pancakes are fantastic for toddlers. They’re naturally sweetened by the banana, made with wholesome oats, and are super soft. Just make sure the pieces are cut small enough for them. My youngest gobbled them up when he was just starting solids!
How can I make them sweeter?
These pancakes are naturally sweet from the ripe banana, which I love! But if you want them a little sweeter, you could try adding an extra half of a mashed banana, or a tiny drizzle of maple syrup or honey right into the batter before cooking. Just remember not to go too crazy, or they might get a bit too sticky to flip!
What if I don’t have gluten-free oats?
If you don’t need them to be strictly gluten-free, regular rolled oats work just fine! The key is to ensure that if you or anyone you’re cooking for has celiac disease or a gluten sensitivity, you stick to certified gluten-free oats to avoid cross-contamination. It really makes a difference!
Nutritional Information for Banana Oat Pancakes
Just a heads-up, the numbers below are a close estimate per serving! They can change a little depending on the exact size of your banana or if you add that optional nut butter. But generally, you’re looking at around 313 calories, 15g of protein, 41g of carbs, and 11g of fat. Pretty good for such a yummy and healthy start to your day, right?
Share Your Creations!
I just *love* hearing from you guys! If you try these pancakes, please let me know in the comments below how they turned out. Did your kids gobble them up? Did you add any fun toppings? And if you snap a pic, tag me on social media – seeing your kitchen creations makes my day! You can also reach out through my contact page if you have any questions!
Banana Oat Pancakes
Ingredients
Equipment
Method
- Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
- Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. Make sure the heat isn’t too high so they don’t burn. Cook on the other side for another 30 seconds.
- Serve with bananas and maple syrup. Enjoy!
Nutrition
Notes
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Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.