Gluten Free Banana Pancakes are the perfect solution for anyone wanting a gluten free breakfast packed with fruit, fiber and protein.


Would you believe me if I told you these Gluten Free Banana Pancakes only have four ingredients in them and are absolutely delicious! A friend turned me on to them a few months ago and we’ve been making them ever since. Not only are they perfect for kids with gluten allergies, but they’re also totally dairy free. That’s right, no flour or milk and they’re light, fluffy and perfect pancakes!

Have bunches of overripe or spotty bananas? This is the recipe for all of those golden banana beauties. 


The first time I made them I ran out of time in the morning to complete the entire recipe, so I put half of the batter in the fridge. I loved being able to make another batch of them the following morning and they tasted just as yummy as the day before.


You can serve a little honey or maple syrup on the side with a Broiled Grapefruit (we just picked a ton out of our garden) and you’ve got a delicious meal that’s super easy to make.

You can make them into silver dollar shapes by adding just a tablespoon of the batter on a hot griddle or a more if you want them to be really large. I’ve even rolled them up and filled with coconut whipped cream which is truly the ultimate!


Make too many? You can toss them into labeled zipper bags and freezer them for up to 3 months. Even though these Gluten Free Banana Pancakes are a great choice for people with allergies they’re an awesome breakfast recipe for anyone in the family. Even the tiniest of eaters!


Gluten-Free Banana Pancakes

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Servings: 4 pancakes
Author: Catherine McCord


  • 1 large banana
  • 2 large eggs
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons quick cooking or old fashioned gluten free oats
  • butter or oil


  • Heat a sauté pan over medium heat.
  • Place all of the ingredients in a blender and puree for 30 seconds.
  • Pour pancakes onto a butter or oil greased pan and cook for 2 minutes on each side.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I love finding new recipes to use up spotty bananas AND that are gluten free! Thanks for sharing!

  2. Might be obvious, but the recipe says “place all ingredients in a blender and puree” and then “pour the ingredients in a butter or oil greased pan.” Does that mean the butter or oil is just for greasing the pan or is that extra and the allotted amount goes in the blender with everything else? Thank you!

  3. I haven’t tested this recipe with any substitutes, but I have had success in the past with the “flax egg”. 1 tablespoon ground flaxseeds + 3 tablespoons water to substitute 1 egg. 🙂 Let me know if you try any substitutions and how they work out!

  4. My daughter is allergic to eggs. What can I use as a good substitute to make these pancakes? Thanks.

  5. It’s 2 tablespoons. I know it doesn’t sound like a lot, but that’s the correct amount.

  6. Hi!
    This sounds delish….but must be a typo on the quantity of oats?
    It says 2 T, but the recipe makes 16 pancakes?

  7. Since the mixture is pureed in a blender you can use either. I prefer quick cook oats, though.

  8. 5 minute, or rolled oats should work just fine in this recipe since you’re grinding it all up anyway!

  9. Quick-cooking oats vs. regular oats – can they be interchanged for this recipe? Sometimes it’s hard to find gluten-free quick oats where I live, but I have a big bag of regular in my freezer! Thank you.

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