These gluten free banana pancakes are naturally gluten free, made with just four simple ingredients, and taste like banana bread in pancake form. They’re soft, satisfying, and packed with genuine banana flavor—no added sugar required. Blend the wet and dry ingredients, let the batter rest briefly, then cook until golden.
Why this recipe works
With only four pantry ingredients, these gluten free banana pancakes consistently produce a soft, tender pancake without needing complex flour blends or added sweeteners. Ripe banana provides natural sweetness, moisture, and a bit of binding, while eggs offer structure and lift. A small amount of baking powder gives a light fluff without turning the pancakes cakey.
For slightly thicker pancakes, allow the first side to set for a minute and then add a second spoonful of batter to the hot center of each pancake before flipping.
Recipe ingredients
Below are the ingredients used and how each contributes to the final pancakes.
- Oat flour: Use commercially prepared oat flour or make your own by grinding old-fashioned rolled oats to a fine powder. Oats add structure and whole-grain flavor without a flour blend.
- Ripe bananas: Choose bananas with deep speckles or brown skins. The riper, the sweeter and more tender the pancakes.
- Eggs: Eggs give structure and help the pancakes hold together and rise slightly.
- Baking powder: A small amount adds lift and keeps the pancakes light.
- Salt: A pinch enhances overall flavor.
How to make gluten free banana pancakes
These pancakes come together quickly with one bowl and a whisk—no blender required. Read through the method before you begin so everything moves smoothly.
1. Whisk the dry ingredients
In a medium bowl or a large measuring cup with a pour spout, whisk together ½ cup (50 g) oat flour, ½ teaspoon baking powder, and 1/8 teaspoon kosher salt until evenly combined.
2. Mash the banana and beat the eggs
In a separate bowl, mash one very ripe banana (about 100 g) until mostly smooth. Beat two eggs well and stir them into the mashed banana.
3. Combine the batter
Add the banana-and-egg mixture to the dry ingredients and whisk until uniform. The batter may appear thin at first; let it rest for about 5 minutes so the oat flour absorbs moisture and thickens slightly for better pancake texture.
4. Preheat and grease the skillet
Heat a nonstick skillet over medium heat, or set a griddle to about 325°F. Lightly grease with butter or oil so pancakes brown evenly without sticking.
5. Cook the pancakes
Pour the batter in scant ¼-cup portions onto the preheated skillet. Cook for about 3 minutes, until the underside is golden and edges begin to set. These pancakes won’t produce the same number of surface bubbles as traditional wheat-based pancakes, so look for the mattified surface and set edges. Flip gently and cook about 1 minute more, until just set in the center.
6. Serve warm
Serve right away with sliced bananas and pure maple syrup, or keep finished pancakes warm in a 200°F oven while you cook the rest.
Ingredient substitutions
Dairy free
The batter itself contains no dairy, but cooking in butter adds flavor. Substitute vegan butter or use coconut oil for a dairy-free option.
Oat free
Swap oat flour for 1/3 cup (40 g) finely ground blanched almond flour (not almond meal). Another option is quinoa flakes ground into a fine powder.
Egg free
Eggs are central to the texture and structure here. If you use an egg replacer successfully in other pancakes, you can experiment, but results will vary.
Banana substitute
If you’re short of mashed banana, top up with a spoonful of smooth applesauce. A full swap will change texture and flavor, but applesauce can work in a pinch.
Expert tips for pancake success
- Use very ripe bananas: Brown-spotted bananas yield the best sweetness and tenderness. Underripe bananas can taste starchy or grassy.
- Let the batter rest: A 5-minute rest allows oat flour to hydrate and the batter to thicken slightly, producing better pancakes.
- Don’t wait for bubbles: These pancakes show fewer surface bubbles. Flip when edges look set and the surface loses its shine.
Storage instructions
Allow pancakes to cool completely, then stack and wrap tightly in pairs. Store refrigerated for up to 3 days or freeze for up to 3 weeks. To reheat from frozen, bring to room temperature, sprinkle lightly with water, and warm in a toaster oven at 250°F until heated through.
Gluten Free Banana Pancakes — Recipe
Ingredients (makes about 4 pancakes)
- ½ cup (50 g) oat flour (certified gluten free if needed)
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 eggs, room temperature, beaten (about 100 g out of shell)
- 1 ripe banana (about 100 g), mashed until smooth
- Butter or oil, for cooking (optional)
Instructions
- In a medium bowl, whisk oat flour, baking powder, and salt.
- Stir mashed banana and beaten eggs into the dry ingredients until smooth. Let batter rest 5 minutes to thicken.
- Heat a nonstick skillet over medium heat (or a griddle to 325°F). Lightly grease with butter or oil.
- Spoon scant ¼-cup portions of batter onto the skillet. Cook ~3 minutes until the underside is golden and edges set.
- Flip and cook 1 minute more until centers are set. Serve warm.
FAQs
No. Two-ingredient versions use only egg and banana and often have an egg-forward flavor and texture. These pancakes include oat flour and baking powder for better structure, lift, and a more traditional pancake feel.
Banana browns quickly, so lower the heat if the outsides darken before the centers set. A griddle at 325°F or a moderate stovetop setting works best. Even if they look darker than typical pancakes, they will still taste delicious.
