Without the use of eggs, sugar, dairy, gum, nuts, or added starch (like tapioca, potato starch, cornstarch, or arrowroot), you can easily make these delicious gluten free banana oat pancakes. The pancakes are made using healthy ingredients. Oat flour is a much better choice being that it contains the largest amount of protein out of all of the gluten free flours besides ground nuts. Without the use of starch, they are truly packed with protein!
While 1/4 cup of oat flour (1 serving of pancakes) contains 3 grams of protein, brown rice flour only contains
It took me six different batches of experimenting with different milk, arrowroot, no arrowroot, different amounts of this and that to get these perfect. So, I hope you enjoy this recipe. These pancakes are truly delicious.
To Make This Recipe with Traditional Ingredients:
Feel free to replace the baking soda and vinegar with 1 whole egg.
Use your favorite cow’s milk. However, rice milk makes dry pancakes.
You may replace the oat flour with any all-purpose gluten free flour that contains gum. Oat flour is gummy on its own. However, using my recipe for Gluten Free Banana Pancakes would be better.
If you are intolerant to oats, use sorghum flour and add an additional 1/2 teaspoon oil to the batter.
Gluten Free Banana Oat Pancakes
Fluffy gluten free banana oat pancakes that are full of healthy ingredients without sacrificing on texture or flavor. Free of dairy, egg, sugar, gum, and added starch.
- 1 cup gluten free oat flour (Bob's Red Mill)
- 1-1/2 teaspoons gluten free baking powder (Rumford)
- 1/2 teaspoon baking soda
- 2 dashes salt
- 2 overly-ripened bananas peeled
- 6 tablespoons low-fat coconut milk (SoDelicious)
- 2 teaspoons neutral flavored oil
- 2 teaspoons apple cider vinegar (or 1 egg and omit baking soda)
- 1/4-1/2 teaspoon gluten free liquid stevia*
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons neutral flavored oil divided for frying
Preheat a 12-inch skillet over medium-high heat.
In a small bowl, whisk together using a fork, the oat flour, baking powder, baking soda, and salt.
In a separate shallow bowl, mash the bananas using a fork. Stir in the milk, oil, vinegar, stevia (if using), and vanilla.
Add 1 teaspoon oil to the skillet and swirl it around. Add three 1/4 cupfuls of batter to the skillet. Fry for about 4 minutes; turn them over and fry for about another 3 minutes. Add the remaining teaspoon of oil and repeat with the remaining batter.
Keep the first batch in a warm oven. Serve immediately plain, with fruit, or topped with pure maple syrup (or honey, which is not vegan).
*If you prefer to omit the stevia, you can replace it with 1 teaspoon of sugar. However, no sweetener is required if you plan on topping your pancake with maple syrup or confectioners' sugar.