Banana Oatmeal Pancakes

We loooooove pancakes! We used to eat pancakes all the time but transitioning to gluten-free, dairy-free, egg-free pancakes took a lot of trial and error. Thankfully, after lots of tweaking, I perfected this recipe and it delivers! Made with easy ingredients that you probably have on-hand, it’s a total winner.

We have a few pancake recipes that we love (that I will share asap) but these ones are my children’s faves probably because of their sweet, neutral taste. I personally don’t eat grains anymore so if I make pancakes, it’s for my kids and they love these sweet, fluffly, pancakes every time.

Funny Story from my “trial & error” period: Once I tried a recipe with psyllium husk that kept expanding until I had SEVEN LITRES of batter! Pancakes were all over our home and to top it all off, they were disgusting! I ended up having to throw them all away. I am so thankful those days are over and we’ve finally settled on this recipe as our favourite!

I love serving these banana-oatmeal pancakes with sugar-free organic jam, sliced strawberries, bananas, and raspberries. In a pinch, we also love them with cinnamon and syrup. (In that case I usually make a smoothie on the side so my kids have their fruit intake.)

Print Recipe

Banana Oatmeal Pancakes

Finally a gluten-free, dairy-free, egg-free pancake that tastes good and has a fluffy texture! These pancakes win every time when we are trying to decide what pancakes to make. I serve them with sugar-free jams, sliced bananas, berries, or syrup and cinnamon. If I don't have fresh fruit on hand, I make a blueberry sauce or a smoothie to accompany these pancakes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Keyword: dairy-free, egg free, gluten-free, oatmeal, pancakes, vegan

Servings: 4 people

Ingredients

• 1½ cups rolled oats
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 banana
• 2 tsps coconut oil
• 3 cups water (divided)

Directions

To make the Pancakes:

• Blend the oats in a blender until you have flour.
• Add the rest of the ingredients and about 1½ cups water.
• Blend.
• Add more water if your mixture looks grainy, or if your mixture is too watery, just let it sit for a bit. The batter should be smooth and pour easily, but not runny.
• Heat a skillet on med-low. Brush with the least amount of oil as possible (avoid if you can).
• Pour your batter into little circles. I can usually fit three into a 10-inch skillet.
• Once the edges looked cooked and have bubbles, flip the pancakes to cook on the other side.
• Once they are golden on both sides, set aside.
• Before adding more batter to your skillet, you will need to blend in about another 1/2cup of water. Each time the batter sits, it seems to absorb the water and need more to pour smoothly. I usually go through about 3ish cups of water for this recipe, cooking three pancakes at a time. It depends how many pancakes you can make in one batch.
• Serve with fresh fruits, berries, sugar-free jams, syrup & cinnamon.
• Enjoy!