Gluten-Free Dairy-Free Banana Oat Pancakes

Naturally sweet, fluffy pancakes made with ripe bananas and oats — a healthy and delicious breakfast that’s both gluten-free and dairy-free. These Gluten-Free Dairy-Free Banana Oat Pancakes are light, wholesome, and easy to whip up in minutes using simple ingredients you probably already have in your kitchen.

They’re naturally sweetened by ripe bananas, so you can skip the refined sugar without sacrificing flavour. Blended oats give these pancakes a hearty, satisfying texture, while cinnamon adds warmth and a hint of spice. Whether you serve them stacked with berries and maple syrup or enjoy them plain and golden from the pan, they’re a breakfast that always feels like a treat — but one that’s good for you, too.

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 6–8 pancakes

Ingredients

• 2 large ripe bananas (about 250g)

• 2 large eggs

• 100g gluten-free rolled oats

• ½ tsp baking powder (gluten-free)

• ½ tsp ground cinnamon

• Pinch of salt

• Coconut oil, for cooking

Directions

1. Add bananas, eggs, oats, baking powder, cinnamon, and salt to a blender.

2. Blend until smooth and slightly thick — the texture should resemble regular pancake batter.

3. Heat a little coconut oil in a non-stick frying pan over medium heat.

4. Pour small rounds of batter into the pan (about 2 tbsp each).

5. Cook for 2–3 minutes per side until golden and cooked through.

6. Transfer to a plate and keep warm while you cook the rest.

7. Serve warm with your favourite toppings such as maple syrup, fruit, or nut butter.

Serve warm with a drizzle of maple syrup and a topping of fresh berries or sliced bananas. Leftovers can be stored in the fridge or freezer and reheated in the toaster for an easy, healthy breakfast on the go.

If you loved this, try my Banana Bread or our regular no banana Pancakes

What Makes These Gluten Free Dairy Free Banana Oat Pancakes Special

These Banana Oat Pancakes are proof that healthy breakfasts don’t need to be complicated. The natural sweetness of bananas replaces added sugar, while oats make the pancakes heartier and higher in fibre than traditional ones. They’re light yet filling — ideal for slow weekend brunches or quick weekday mornings.

Because the recipe is gluten-free and dairy-free, it’s gentle on digestion but still indulgent in flavour. The bananas create a soft, fluffy centre, while the edges stay lightly crisp when cooked in coconut oil. They’re not just for breakfast — they make a brilliant afternoon snack or post-workout treat, too.

Serving Suggestions

Serve your pancakes warm and stacked high, drizzled with maple syrup or agave. Top with sliced bananas, strawberries, or blueberries for a pop of colour and freshness. For extra indulgence, add a spoonful of peanut or almond butter that melts over the warm stack.

You can also turn them into a savoury breakfast by omitting the cinnamon and serving with avocado, scrambled tofu, or smoked salmon (if not vegan). They’re versatile, forgiving, and delicious every single time.

If you’re making them for guests, dust lightly with icing sugar or sprinkle crushed nuts on top for a café-style finish.

Storage & Meal Prep Tips

Leftover pancakes can be stored in an airtight container in the fridge for up to three days. To reheat, pop them in the toaster or warm them gently in a pan. You can also freeze them — separate each pancake with parchment paper and freeze for up to one month. Reheat from frozen in the toaster or microwave for a quick grab-and-go breakfast.

These pancakes also make great lunchbox snacks for kids (or adults!) since they’re naturally sweet, mess-free, and filling.

Optional Tips & Variations

• Add a handful of dairy-free chocolate chips to the batter.

• Top with sliced bananas and a drizzle of your favourite nut butter.

• Replace eggs with 2 tbsp chia seeds + 6 tbsp water for a vegan version.

• Add a splash of vanilla extract for extra warmth.

• Mix in chopped nuts for crunch or desiccated coconut for tropical flavour.