Fluffy Oat Banana Pancakes (Gluten Free & Vegan)

These pancakes are proof that simple ingredients can create something magical. I came up with this recipe when I wanted a quick breakfast that checked all the boxes — gluten-free, dairy-free, egg-free, and actually delicious. Just throw everything in a blender, pour, and flip. My kids have no idea these are “healthy” pancakes, and honestly, I prefer them over the traditional version now. Fluffy, naturally sweet from the banana, and ready in 15 minutes.

Ingredients

• 1 cup gluten-free rolled oats (certified GF)
• 1 ripe banana
• ¾ cup oat milk (use the full cup for thinner pancakes)
• 1 tablespoon ground flax seeds
• 1 teaspoon Baking Powder (we recommend aluminium & corn-free, without citric acid or gums, ex Gefen)
• ½ teaspoon vanilla extract (optional)
• Pinch of cinnamon (optional)
• Coconut oil or cooking spray for the pan

Instructions

1. Blend the batter: Add the oats to a blender and pulse until they become a flour-like consistency. Add the banana, oat milk, flax seeds, baking powder, and vanilla if using. Blend until smooth, about 30 seconds. Let the batter rest for 2-3 minutes to thicken slightly.
2. Heat the pan: Warm a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray.
3. Pour the pancakes: Pour about ¼ cup of batter per pancake onto the heated pan. The batter should spread into a nice circle — if it’s too thick, add a splash more oat milk.
4. Cook until bubbly: Cook for 2-3 minutes until you see bubbles forming on the surface and the edges start to look set.
5. Flip and finish: Carefully flip and cook for another 1-2 minutes until golden brown on both sides. Repeat with remaining batter.

Tips

• Ripe banana is key: The riper the banana (brown spots!), the sweeter your pancakes will be without adding sugar.
• Don’t overmix: A few small lumps are okay — overmixing can make the pancakes dense.
• Make it nut-free: This recipe is already nut-free! Just double-check your oat milk brand.
• Meal prep: Make a double batch and freeze extras. Reheat in the toaster for quick weekday breakfasts.