Gluten-Free Banana Oatmeal Pancakes

Delicious and naturally sweet gluten-free pancakes made with rolled oats, banana, and a touch of cinnamon. Perfect for a quick and healthy breakfast!

Prep Time

10 minutes

Total Time

30 minutes

Calories

672

Level

Easy

Yields

4 servings

Cost

£0.31

Season:

🌍 Year-round

Meal Type:

Breakfast•Dessert•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Ingredients

Servings

1cupGluten-Free Rolled Oats(Use certified gluten-free oats if you have celiac disease.)

£0.35

1largeBanana(Ripe banana is best for sweetness and texture.)

£0.22

1largeEgg(Can substitute with flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).)

£0.30

0.5cupMilk (Dairy or Non-Dairy)(Almond milk, oat milk, or regular milk works well.)

£0.15

1teaspoonBaking Powder

£0.02

0.5teaspoonCinnamon

£0.03

0.5teaspoonVanilla Extract

£0.08

0.3teaspoonSalt

£0.01

1tablespoonCoconut Oil (or other cooking oil)(For greasing the griddle.)

£0.07

Total Cost

£1.23

£0.31 per serving

The Method

1
Combine all ingredients (oats, banana, egg, milk, baking powder, cinnamon, vanilla, salt) in a blender and blend until smooth. Alternatively, mash the banana very well with a fork, then whisk in the remaining ingredients until combined.
2
Let the batter rest for 5-10 minutes to allow the oats to absorb some of the liquid.
3
Heat a lightly oiled griddle or pan over medium heat.
4
Pour 1/4 cup of batter onto the hot griddle for each pancake.
5
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
6
Serve immediately with your favorite toppings such as fresh fruit, maple syrup, nut butter, or yogurt.

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My Notes

Nutrition Information

Nutrition per serving (175g)

672 kcal / 2812 kJ

Carbs

94g

36% of RDA

Fat

27g

39% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

33 g

37% of RDA

Sodium

610 mg

27% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For fluffier pancakes, separate the egg. Whisk the egg white until stiff peaks form and gently fold it into the batter at the end.

Adjust the amount of milk to achieve desired batter consistency. If the batter is too thick, add a little more milk. If it's too thin, add a little more oats.

These pancakes are best served immediately. They can be stored in the refrigerator for up to 2 days, but they may become a bit soggy.

Cooking Equipment

Griddle or Large Pan

Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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