Oat Banana Pancakes (Gluten free)

Filling breakfast pancakes.

I tried to make them as healthy as possible, with the use of bananas I was able to reduce the amount of sugar needed to make them. Also the use of oat flour as opposed to wheat flour makes them gluten free. Would you believe I didn’t use any oil to make these pancakes? Yep! Thank God for non stick pans.

These pancakes are not only healthy but pretty filling, I found two to be enough to jump start my morning.

For the oat flour, I made it myself using some rolled oats and a food processor. Here is a quick how to of the process. Oat flour.

The ingredients needed are as follows.

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In a bowl, break in the eggs and add the vanilla essence.

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Lightly beat the eggs and vanilla essence with a whisk. Then add in your mashed bananas.

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Next goes the sugar.

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Whisk until combined.

Finally, add the rest of the dry ingredients, the oat flour, baking powder and a dash of cinnamon.

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The batter will be pretty thick thus I added some milk. You are at liberty to substitute the milk with either water or yoghurt.

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Whisk until combined to make the batter. The texture of the batter will be a bit coarse because of the oat flour, not to worry.

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On medium heat, heat your non stick pan. If using an ordinary pan, you can use some little vegetable oil to fry the pancakes.

For uniformity in size I use the 1/3 cup measuring cup for the batter.

Once the pan is well heated, pour in the batter.

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Sprinkle over some raisins. This is totally optional. Oh and by the way if you can get your hands on blueberries they would be perfect for this.

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Once bubbles start to form, your pancakes are ready to be flipped.

Since I didn’t use any oil, the pancakes are generally lightly browned.

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Repeat the cooking procedure until your batter is finished.

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Oat banana pancakes.

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Now your pancakes are done are ready for serving.

Here you can be as minimal with the toppings as you’d like.

I had ripe bananas and strawberries on hand so I sliced them over my pancakes. Dusted with some icing sugar.

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Drizzled over some honey. If you are a maple syrup kind of person, go ahead and add that.

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Goodness, the toppings just brought life to these babies, heavenly.

The texture of the pancakes combined with the sweetness of the fruits and the honey adding to the moistness, just perfect.

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Go ahead, try them out and don’t even think of skimping on the toppings.


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Oat Banana Pancakes (Gluten free)

See Detailed Nutrition Info on
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 very ripe bananas, mashed
  • 2 tablespoons sugar
  • 1 3/4 cups oat flour
  • 1/2 tablespoon baking powder
  • A dash of cinnamon, optional
  • 1 cup milk/water/yoghurt/buttermilk
  • Raisins, optional


In a bowl break in the eggs and add the vanilla essence.

Lightly beat with a whisk.

Add the mashed bananas and the sugar and combine.

Add in the oat flour, baking powder and cinnamon and combine.

Finally pour in the milk and mix the batter.

The batter will be a bit coarse in texture which is very ok.

On medium heat, heat your non stick pan. If using an ordinary pan, heat some little vegetable oil for frying.

Once heated, pour in some of the batter, sprinkle over some raisins.

Once bubbles start to form, the pancakes are ready to be flipped.

Flip and cook the other side.

Repeat the cooking procedure until the batter is finished.

Serve topped with fresh fruit and drizzled with honey or your favourite syrup.



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