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Gluten Free Almond Flour Banana Oat Pancakes Recipe

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4.4 from 79 reviews

  • Author: Ava
  • Total Time: 20 minutes
  • Yield: 8 pancakes
  • Diet: Gluten Free

Description

These Gluten Free Almond Flour Banana Oat Pancakes are a delicious and healthy twist on traditional pancakes, perfect for those avoiding gluten. Made with ripe bananas, almond flour, gluten free oats, and a touch of cinnamon, they are naturally sweetened and packed with wholesome ingredients. Soft and fluffy with a rich, nutty flavor, these pancakes can be enjoyed topped with almond butter, syrup, fresh blueberries, or chocolate chips for a satisfying breakfast or brunch treat.

Ingredients

Wet Ingredients

  • 1 ripe banana
  • 2 large eggs
  • 3/4 cup whole milk or almond milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups almond flour
  • 1/2 cup gluten free rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • pinch fine sea salt

For Cooking

  • Butter, olive oil or coconut oil for greasing the pan

Instructions

  1. Mash the Banana: In a large bowl, mash the ripe banana using a wooden spoon until it becomes smooth and free of lumps.
  2. Mix Wet Ingredients: Add the eggs, milk or almond milk, and vanilla extract to the mashed banana. Whisk everything together until the mixture is smooth and fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, gluten free rolled oats, ground cinnamon, baking soda, and a pinch of fine sea salt until well mixed.
  4. Mix Batter: Pour the dry ingredients into the wet banana mixture and whisk until you achieve a smooth, thick batter.
  5. Preheat and Grease Pan: Lightly coat a large nonstick skillet with butter, olive oil, or coconut oil and place it over medium-low heat to warm up.
  6. Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet. Since the batter is thick, you may need to gently spread it out using the back of the measuring cup or a spatula. Cook until bubbles form on the top and the edges look set, which may take a few minutes.
  7. Flip and Finish Cooking: Carefully flip the pancakes and cook the underside for about 2 to 3 minutes, or until it turns golden brown.
  8. Repeat: Add a little more butter or oil to the skillet and repeat the cooking process with the remaining batter until all pancakes are cooked.
  9. Serve: Serve the pancakes warm topped with your favorite toppings like almond butter, syrup, fresh blueberries, or chocolate chips.

Notes

  • For a dairy-free option, use almond milk and coconut oil or a plant-based butter substitute.
  • If batter is too thick, add a little more milk to achieve desired consistency.
  • Ensure the skillet is not too hot to prevent burning the pancakes before they cook through.
  • Use gluten free oats certified to ensure the recipe remains gluten free.
  • These pancakes reheat well in a toaster or oven and can be frozen for later enjoyment.
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/gluten-free-almond-flour-banana-oat-pancakes-recipe/