Home Awesome Banana Pancakes (gluten-free, vegan options)

Banana Pancakes (gluten-free, vegan options)


I’m fairly picky with my pancakes. I don’t like bready ones. Especially whole grain bready ones.

So don’t worry- these aren’t your usual cardboardy whole grain flapjacks! They’re soft and slightly moist.

I often stimulate my Swedish pancakes or paleo buttermilk flapjacks when I have some berries I want to use, but these banana oatmeal flapjacks are my all-time favorite.

If you’ve got some bananas that are about to go bad, this is what you want to do with them( though these paleo chocolate banana muffins would also be a great choice !).

The bananas don’t need to be banana bread ripe, though. It’s fine as long as the peel has some black spots on it.

Even with merely bananas and no added sugar, these banana flapjacks are nice and sweet and maple syrup is totally unnecessary( but it’s always nice, isn’t it? ;)) Same goes with chocolate chips!

If you need to make some gluten-free flapjacks but don’t want to buy any specialty flours, these are a great selection. They merely use oat flour, which is nothing but ground up oats.

If you don’t have oat flour on hand, you can whirl some quick or rolled oats in a food processor, high-powered blender( like a Blendtec or Vitamix) or an electric coffee grinder until it’s very fine and powdery. It runs just as well as store-bought oat flour.

My favorite style for small amounts is the coffee grinder and if I require more, a high-powered blender. Both get the oat flour really fine.

If you have a large food processor, you’ll likely need to grind more oats than you need for this recipe to get it to grind the oats finely enough. I have a large food processor and require at least a cup or two of oats for them to reach the blade.

Just make sure to use gluten-free oats/ oat flour if you need these pancakes to be gluten-free!

Overall, these banana flapjacks are easy to stimulate but one thing that I’ve noticed is that they’re pretty difficult to flip in a cast iron skillet. You can definitely do it but I needed a lot of coconut oil.

My pan isn’t very well seasoned but still … I supposed I should warn you. As soon as I switched to a regular non-stick pan, this wasn’t an issue.

School isn’t even out yet here in Bavaria for another two weeks but I know school is starting up soon in certain regions of the US. These banana oatmeal pancakes are great to make-ahead for busy mornings as they reheat well and they’re also delicious when cold so they’d be a super dessert for the lunchbox. These banana breakfast bars from Crazy for Crust also look like a tasty option!

I originally posted this banana flapjack recipe in 2013 but am re-sharing them today with new pictures and a video because they’re just so darn good( check out the reviews if you need convincing !). Here’s an old picture for reference( for the people know … … if this is really the recipe they’ve been making ).

Questions about these banana flapjacks?

How can I attain these grain-free? I’ve been working on a grain-free version. I’ll post it once it’s as tasty as the oat flour version!

Can I use something other than flour? Oat flour absorbs liquids differently than other flours so I can’t really indicate anything. If you decide to experiment, let us know how it goes!

Can I use something in place of the bananas? I wouldn’t really recommend trying something else like pumpkin as nothing else is kind of sticky and really sweet like bananas.

Since it’s the base of the recipe, I guess a different recipe would be better if you don’t want to use bananas.

Banana Pancakes( gluten-free, 100% whole grain, dairy-free) Banana Pancakes (gluten-free, vegan options)Prep Period: 10 minCook Period: 15 minReady in: 25 minYield: 8-9 medium pancakesIngredients3 small or 2 medium too ripe bananas( 270 grams/ 9.5 ounces total, without the peel ), mashed2 tablespoons( 28 grams) coconut oil or unsalted butter( for a dairy-containing version ), melted2 teaspoons lemon juice or vinegar( I’ve tried both white and apple cider vinegar) 2 teaspoons vanilla extract2 big eggs( 50 grams each, out of shell) or 2 chia eggs1 for vegan 1 cup( 95 grams) oat flour( make sure to use GF oat flour, if needed) 21/ 2 teaspoon baking soda1/ 2 teaspoon salt1 teaspoon ground cinnamon1/ 4 teaspoon ground nutmeg, optionalDirectionsIn a large bowl, blend the wet ingredients( bananas through eggs) and stir until well combined.In a medium bowl, mix together the remaining ingredients. Pour the dry ingredients over the wet and stir merely until combined. There might still be some lumps.Let the mixture sit for 10 minutes.Meanwhile, hot a non-stick pan over medium-low hot. Spraying it lightly with cooking spraying or gently butter it.Pour 1/4 beakers of batter onto the pan and cook for 3-4 minutes until bubbles start to form at the edges of the pancake.Flip it and cook for another 90 seconds or until golden brown on the bottom.Continue with the remaining batter and serve the pancakes immediately.Cover and refrigerate any leftovers for up to 4 days. They’re great reheated and cold.NotesTo stimulate 2 chia eggs, mix 2 tablespoons ground chia with 5 tablespoons water and let sit for 5 minutes. To construct your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.

Adapted from King Arthur Flour Whole Grain Baking

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Recipe by Texanerin Baking | www.texanerin.com

Read more: texanerin.com


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