These gluten free banana oat pancakes are made with eggs, oats, and bananas and are topped with whipped cinnamon butter. A hearty and satisfying breakfast that feels indulgent but is actually quite virtuous.
Gluten Free Banana Oat Pancakes
- Quick Glance
- Quick Glance
- 20 M
- 30 M
- Serves 2 to 4
- For the honey cinnamon butter
- For the banana oat pancakes
In a small bowl, combine the soft butter, honey, and cinnamon with a fork, mashing the butter into the honey mixture until combined. Whip the mixture using the same fork or a whisk until smooth, about 1 minute.
Preheat the oven to 150°F (66°C).
Set a skillet over medium heat or preheat an electric griddle to 350°F (177°C).
In a high-powered blender, blend the bananas, eggs, oats, oil, baking powder, vanilla, and sea salt on high until the consistency of the mixture resembles oatmeal, about 1 minute. The batter will be pretty thick.
Once the skillet or griddle is hot, add a little butter or ghee, if desired, then pour a scant 1/2 cup batter for each pancake into the skillet, working in batches, if necessary.
Cook until the bottoms are lightly golden, about 3 minutes. Use a spatula to flip each pancake and cook on the other side until golden brown and cooked through, about 2 minutes more.
Transfer the pancakes to a plate as they’re done and keep them warm in the oven.
To serve, spread some honey cinnamon butter over each pancake and, if desired, top with maple syrup.
Recipe Testers' Reviews
Not surprisingly, these pancakes tasted a lot like banana bread in a different form. They came out thick and a little dry so the addition of the honey cinnamon butter plus a drizzle of maple syrup made the difference.
I was trying not to eat more than one but that turned out to be a losing proposition once I tasted them with both toppings. They were great tasting and not at all heavy.
It took a bit longer than a minute to blend the batter because I was using an older and not especially powerful blender. Getting the liquid to the bottom so that the dry ingredients would blend and not simply pulverize required stopping, mixing, and starting again several times, but once I had done it about 3 times, the mixture came together and resembled the consistency and thickness of oatmeal.
The pancakes cooked in 2 batches in a cast iron skillet set at medium heat. Each one took about 4 minutes total cooking time to ensure the middle was completely done.
My recommendation would be to use a food processor to mix the batter unless you have a really powerful blender with a wide-mouthed container that makes it easy to transfer the batter to the griddle or pan. And don’t skimp on the butter or syrup.
After reading the recipe, we were intrigued by the list of ingredients for these pancakes. So with everything needed on hand, we made them immediately. The pancakes are very good—the texture is light and the flavor good, if a bit mild. The whipped butter is excellent, and is good enough to double next time to have more on hand for toast.
We wondered about adding chopped apples and lemon zest to the batter next time.
Making the whipped butter and the pancake batter took less than 5 minutes but cooking the pancakes took almost 30 minutes as the batter was very thick.
We kept the cooked pancakes in a warm low oven at 200°F. Because we made these on a lazy weekend morning there was no rush for us—you just want to be aware that these pancakes may take a bit longer if you’re cooking in one skillet. If you have a large rectangle skillet, of course, the cooking time will be shorter.
We cooked the pancakes on a cast iron round skillet, one 4-inch pancake at a time, yielding six pancakes total. The pancakes are very thick and light and the house smelled wonderful as they cooked. All-in-all, a delightful option new to us, definitely a winner.