Gluten Free Banana Pancakes

No ratings yet

This post may contain affiliate links. Please read our disclosure policy.

My Gluten Free Banana Pancakes are a healthy twist on traditional 🥞 pancakes. Made with simple ingredients and quick to whip up, they’re perfect for a satisfying ☀️ breakfast any day of the week. Their cute size is perfect for little ones and with clean ingredients, you won’t feel guilty making these easy oat flour banana pancakes for your family every day!

Why You’ll Love Gluten Free Banana Pancakes

You’ll fall in love with these Gluten Free Banana Pancakes for their simplicity and delicious flavor. Using pantry staples like oat flour and 🍌 bananas, they’re both comforting and nutritious. Plus, you can easily make them your own with your favorite toppings or by trying different flour options. With their golden, fluffy texture, these pancakes are guaranteed to brighten your mornings and leave you feeling satisfied.

How to Prepare Gluten Free Banana Pancakes

🥣 Mix dry ingredients in a bowl, using rolled oats if you don’t have oat flour. Alternatively, you can make your own oat flour in the blender using rolled oats.

💦 Add wet ingredients to the bowl and stir again.

🍌 Slice the banana(s) into desired size and then coat the banana pieces with pancake batter

🔥 Then cook the pancakes on medium heat in a greased pan until golden on each side.

🍁 Serve with maple syrup or your favorite toppings. Enjoy!

Nonna’s Tip 🍌

The batter coated a little more than 2 medium-sized bananas for me. Feel free to leave out the bananas altogether and make plain pancakes!

Gluten Free Banana Pancakes

Variations and Substitutions for Gluten Free Banana Pancakes

Feel free to experiment and have fun! Remember though, if you are changing primary ingredients (like flour, etc.) you will have to experiment and adjust quantities as needed.

  1. Instead of oat flour, you can try using whole wheat flour, almond flour, or 🥥 coconut flour. However, you will have to experiment and adjust the quantities.
  2. Add spices like cinnamon or nutmeg to enhance the flavor of the pancakes.
  3. For dairy-free pancakes, you can try using a dairy-free yogurt or other alternative. This may change the consistency of your batter and you may need less or more of this ingredient.
  4. If you’re vegan or allergic to 🥚 eggs, you can try a flaxseed or chia seed egg as a substitute. To make one, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens. I have not tried this, so if you do, let me know!
  5. If you’re not a fan of bananas or don’t have any on hand, you can leave them out altogether and just make 🥞 plain pancakes!

Similar Recipes

Best Served With

  • Your other breakfast favorites such as my High Protein Breakfast Casserole
  • Coffee or tea 🫖
  • Fresh-cut fruit such as 🍓 berries, melon, or citrus
  • Fresh whipped cream or 🍁 maple syrup

Common Questions


You can certainly use quick cooking rolled oats but the texture won’t be the same. Alternatively, you can blend oats to make oat flour!


You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated Gluten Free Banana Pancake.

Can I add additional ingredients to the pancake batter?

Yes, you can add ingredients like chocolate chips, nuts, fruits, or spices to customize the flavor and texture of the pancakes.

Can I make the pancake batter ahead of time?

Yes, you can certainly prepare the Gluten Free Banana Pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it to cook the pancakes.

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

My Gluten Free Banana Pancakes are a healthy twist on traditional pancakes. Made with simple ingredients and quick to whip up, they're perfect for a satisfying breakfast any day of the week.
No ratings yet
Course: Breakfast
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • ½ cup oat flour
  • teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • cup plain yogurt
  • ¼ cup egg whites
  • 1 teaspoon pure vanilla extract
  • 1 bananas, optional


  • Mix in the dry ingredients and if you don’t have oat flour, you can easily add rolled oats to your blender and blend which is what I usually do.
  • Add in your wet ingredients, and stir everything together.
  • Cut the banana into 1 inch pieces or as big as you like, coat them with the pancake batter and cook on medium heat once your pan is heated.
  • Be sure to spray it down or butter your pan and cook until golden on each side. Serve with maple syrup and enjoy.


Calories: 441kcal, Carbohydrates: 72g, Protein: 20g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 1201mg, Potassium: 877mg, Fiber: 7g, Sugar: 20g, Vitamin A: 156IU, Vitamin C: 11mg, Calcium: 260mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.