EasyGluten-Free

Banana Oat Pancakes

Prep 5 minsCook 15 minsServes 2American Stack

Banana oat pancakes are the simplest answer to a ripe banana going spotty on the worktop. Two bananas, 80g of rolled oats, two eggs, and a teaspoon of baking powder: blend everything together and you have a batter with no refined flour, no added sugar, and no dairy. The banana sweetens, the oats provide body, and the eggs bind — the result is a compact, slightly dense pancake with a naturally sweet flavour that is entirely its own thing. Not a thin British pancake, not a tall American stack: something closer to a nourishing breakfast cake that takes fifteen minutes and one pan. Naturally gluten-free when made with certified gluten-free oats, dairy-free as written, and straightforward enough to hand over to a child once the blending is done. The only rule worth observing is to keep the pancakes small — about 8cm across — so they hold together when flipped.

A

Ingredients

  • 2 large (2 large)ripe bananas, the riper and spottier the better
  • 80g (3oz)rolled oats, use certified gluten-free oats if required
  • 2 (2)large eggs
  • 1 tsp (1 tsp)baking powder
  • 0.5 tsp (0.5 tsp)vanilla extract, optional but recommended
  • 1 (1)pinch of salt
  • 1 tsp (1 tsp)butter or neutral oil, for the pan

Method

  1. 1

    Add the rolled oats to a blender and blitz for 30 seconds until they reach a coarse flour. A few larger flakes are fine — you want texture, not dust.

    Blending the oats before adding the wet ingredients gives a smoother batter. Adding everything at once tends to leave pockets of dry oat flour.
  2. 2

    Break the bananas into chunks and add to the blender along with the eggs, baking powder, salt, and vanilla extract if using. Blitz for 20–30 seconds until smooth.

  3. 3

    Leave the batter to stand for 2 minutes. The oat flour will absorb the moisture and the batter will thicken slightly. If it seems very thick, add a tablespoon of milk or water to loosen.

  4. 4

    Heat a non-stick pan over medium heat. Add a small amount of butter or neutral oil and let it melt and coat the base.

    Medium heat, not high — banana batter darkens faster than standard batter and will catch on the outside before the centre is cooked if the pan is too hot.
  5. 5

    Pour rounds of about 2 tablespoons of batter each into the pan, leaving space between them. Cook for 2–3 minutes until bubbles appear across the surface and the edges look set.

    Keep the pancakes small — 8–10cm diameter. Larger ones are difficult to flip without breaking.
  6. 6

    Flip with a thin, wide spatula and cook for 1–2 minutes more until the underside is golden. Slide onto a warm plate and serve immediately.

Pro Tips

  • →Use very ripe bananas — spotty or nearly black. A ripe banana is sweeter and blends more smoothly than a yellow one, producing a noticeably better result.
  • →Keep the pancakes small — 8–10cm diameter. Larger pancakes are harder to flip and more likely to break. Two tablespoons of batter per pancake is about right.
  • →Cook on medium heat, not high. Banana batter catches faster than flour-based batter. Patience on a moderate heat gives a golden underside and a cooked-through centre.
  • →These do not keep well. Eat immediately — they soften and lose their slight crispness within 20 minutes. Make and eat in batches straight from the pan.

Topping Ideas

Fresh berries and a drizzle of honeyGreek yoghurt and sliced bananaPeanut butter and sliced bananaMaple syrup and toasted pecansRaspberry jam and a dusting of icing sugar

Terms in this recipe

ButtermilkBaking powderHotcakeFlapjack

Defined in the Pancake Day glossary.

Questions & answers

Are banana oat pancakes healthy?⌄
Banana oat pancakes are higher in fibre and lower in refined carbohydrates than standard pancakes, with no added sugar — the banana provides all the sweetness. They are not low-calorie (oats and eggs are calorie-dense), but they are more nutritious than flour-based pancakes for the same portion size.
Do banana oat pancakes taste of banana?⌄
Yes — particularly if the banana is very ripe. A spotty, almost-black banana gives a noticeably sweet, banana-forward flavour. A less ripe banana produces a milder result. If you prefer less banana flavour, use one banana and add a tablespoon of milk or oat milk to compensate for the lost liquid.
Can I make banana oat pancakes without a blender?⌄
Yes, but the texture will be coarser. Mash the banana thoroughly with a fork, beat the eggs separately, then stir everything together with oats you have ground in a coffee grinder or using shop-bought oat flour. The batter will not be as smooth, but the pancakes will still cook and taste well.
Are banana oat pancakes gluten-free?⌄
They can be — the recipe contains no wheat flour — but only if you use certified gluten-free oats. Standard oats are often processed in facilities that also handle wheat, making them unsuitable for coeliac sufferers. Certified gluten-free oats are widely available and produce an identical result.
Why do my banana oat pancakes fall apart?⌄
The most common cause is making them too large. Keep each pancake to about 8–10cm in diameter — roughly two tablespoons of batter. Also wait until the edges are fully set and bubbles have appeared across the surface before flipping. Use a thin, wide spatula and flip in a single, confident motion.
Can I add anything to banana oat pancake batter?⌄
Yes. Common additions include a teaspoon of cinnamon, a tablespoon of nut butter blended into the batter, a handful of blueberries folded in at the end, a teaspoon of cocoa powder for a chocolate version, or a scoop of protein powder (reduce the oats slightly if adding powder). The base recipe is flexible.
Can I make the batter ahead of time?⌄
Banana oat batter thickens considerably in the fridge as the oats absorb liquid. If making ahead, add a splash of milk or water when you take it out and stir well before cooking. Made-ahead batter keeps for up to 24 hours refrigerated.
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