Easy Stovetop Banana Oat Pancakes (Gluten-Free)

aka The Lazy Sunday Stack

I’m the kind of person who sets three alarms and still barely makes it out the door, so when I say this recipe is easy, I mean it. These pancakes started as a happy accident — I was out of flour, had two overripe bananas, and a bag of oats staring at me from the pantry. Threw everything in a blender, poured it on the griddle, and honestly couldn’t believe how fluffy they turned out. Now it’s my Saturday morning ritual, standing at the stove in my robe with coffee in hand, flipping these golden beauties. No flour, no fuss, all flavor.

Ingredients

• 2 medium ripe bananas (the spottier the better — about 1 cup mashed)
• 1 cup certified gluten-free rolled oats
• 2 large eggs
• ¼ cup full-fat coconut milk (canned, well-shaken)
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ½ teaspoon Baking Powder (we recommend aluminium & corn-free version, ex Gefen)
• Coconut oil, for the griddle (about 1 tablespoon, solid then melted)
• For serving:
• Pure maple syrup
• Fresh blueberries or sliced banana
• A pinch of cinnamon

Instructions

1. Blend the batter: Add the oats to a blender and pulse 5-6 times until they resemble coarse flour (not powder). Add bananas, eggs, coconut milk, maple syrup, vanilla, cinnamon, sea salt, and baking powder. Blend on medium for 20-30 seconds until smooth with small oat bits remaining. Let batter rest 5 minutes to thicken.
2. Heat the griddle: Place a large non-stick skillet or griddle over medium-low heat (not medium — these burn easily). Add about 1 teaspoon coconut oil and swirl to coat. The pan is ready when a drop of water sizzles gently.
3. Pour the pancakes: Using a ¼ cup measure, pour batter onto the griddle. You should fit 2-3 pancakes at a time. Don’t spread the batter — let it settle naturally into rounds.
4. Cook the first side: Cook for 2-3 minutes until small bubbles form on the surface AND the edges look set and slightly dry. These are more delicate than regular pancakes, so patience is key.
5. Flip carefully: Using a thin spatula, gently flip each pancake. Cook the second side for 1½-2 minutes until golden brown. Press lightly with the spatula — if it springs back, it’s done.
6. Serve warm: Stack pancakes on a plate, top with fresh berries, a drizzle of maple syrup, and a pinch of cinnamon. Serve immediately.

Tips

• Medium-low heat is crucial — the natural sugars in banana burn fast on higher heat.
• The batter thickens as it sits. If it gets too thick after resting, add 1 tablespoon coconut milk.
• For extra protein, add 2 tablespoons hemp hearts to the batter.
• These freeze well — lay cooled pancakes flat on a baking sheet, freeze, then store in a bag. Reheat in a skillet (not microwave) for best texture.
• Don’t use steel-cut or quick oats — rolled oats give the best texture.