30-Minute Gluten-Free Oat Banana Pancakes
Fluffy pancakes made from blended oats create a naturally gluten-free breakfast that's both nutritious and satisfying. The combination of Greek yogurt and mashed ripe bananas adds protein and natural sweetness, while the oat flour base provides a hearty, wholesome texture. Perfect for weekend brunches or meal prep, these pancakes cook best over low heat to ensure the centers are fully set. The batter thickens as it sits, so thinning with extra milk between batches ensures consistent results.
Ingredients
- 2 cups Old Fashioned rolled oats
- ¼ cup plain or vanilla yogurt, Greek or whole milk work
- 2 large eggs
- ½ cup milk of choice
- 2 tablespoons salted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup mashed very ripe bananas, about 2 medium
Instructions
- 1
Place oats, yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and salt in a blender and blend on high until smooth batter forms
- 2
Mash the bananas, then stir them into the blender with a spatula
- 3
Lightly grease a skillet with butter and wipe off extra grease with a paper towel, then heat the skillet over low heat
- 4
Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender
- 5
Pour the batter into small circles and cook the pancakes until the bubbles pop on the top and the bottoms are golden
- 6
Flip them and cook until golden on the other side
- 7
Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable
- 8
Cook the remaining batter, adjusting the heat as necessary
- 9
Place the cooked pancakes under an inverted bowl to keep them warm and serve immediately with maple syrup
Tips
Cook over low heat to ensure the oat-based batter cooks through completely and doesn't burn on the bottom before the center is set.
Thin the batter with extra milk between batches as it naturally thickens while sitting, ensuring consistent pancake texture throughout cooking.
Use very ripe bananas with brown spots for maximum sweetness and easier mashing, which will blend better into the batter.
Good to Know
Refrigerate leftover pancakes for up to 3 days in an airtight container
Batter can be made the night before and refrigerated, thin with milk before cooking
Serve immediately while warm with maple syrup, fresh fruit, or butter
Common Mistakes
Cook over medium-low to low heat to avoid burning the outside while the oat batter remains raw inside
Thin the batter with milk between batches to avoid thick, dense pancakes as the oats continue absorbing liquid
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a blender?
A food processor works, but for best results use oat flour instead of whole oats if mixing by hand to avoid lumpy texture.
How long do these pancakes keep?
Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in toaster or microwave.
Can I freeze the batter?
Freeze batter in portions for up to 1 month. Thaw overnight and thin with milk before cooking as needed.