My Favorite Gluten Free Pancakes

Before I tell you the recipe for my favorite breakfast food ever, I’m going to warn you that these aren’t your typical fluffy, bread-like pancake. They’re a little bit more dense and they cook a little bit differently but they’re still soo good and really easy to make. They contain very minimal ingredients and are extremely easy to alter to your liking (aka you add literally anything you want to them). I personally will eat them for any meal of the day because I love them so freaking much. The best part is that they’re pretty healthy. Technically this statement varies depending on your toppings and add ins (i.e. syrup, chocolate chips, vegan butter) but the base ingredients are great. They’re basically the same as a simple bowl of oatmeal. So without further ado, here’s the recipe:


  • 1/2 very ripe banana, mashed (the riper the better because this is what makes the pancakes sweet)
  • 3/4 cup GF oat flour (finely ground oats, I simply put oats into my blender but you can also buy oat flour that’s already been ground up)
  • 3/4-1 cup of water or almond milk*
  • 1 tsp cinnamon **
  • 1 tbsp ground flax seed **
  • Wild blueberries (I buy them frozen) or dairy free chocolate chips (I use the Enjoy Life brand)

*The batter will thicken as the oats and flax absorb the water so depending on how long you wait to cook the pancakes you may need to add more.

** These ingredients are optional but they add really great flavor and/or nutrients so I definitely wouldn’t skip them.


  1. Simply combine all of your ingredients and then let rest for a couple of minutes while you heat up your pan or skillet to a medium low heat. Your batter should be thick but still pourable after you allow it to sit.
  2. Once your skillet is warm, spray it with cooking spray or coat with a tiny bit of oil. These pancakes tend to stick really easily so make sure you don’t skip this step.
  3. Finally, pour the pancakes onto the skillet and sprinkle on your toppings immediately. Once the edges start to brown (this may take 3-4 minutes) you can flip them over and let them cook for another minute or so. If you start to flip it and it falls apart a little bit LET IT COOK LONGER. Otherwise you’ll just get a pile of banana mush, not a pancake.

Quick Tips:

  • As I mentioned in the beginning of the post, these pancakes cook a little differently. They aren’t bound together super well because there’s no binding agent, such as egg or oil, so it’s crucial to let them completely cook on one side before even attempting to flip them over. Also, don’t worry if they look a little too brown or burnt. I honestly don’t think you can really taste the burnt-ness very much on these pancakes.
  • I think the best way to eat these pancakes is with blueberries instead of chocolate chips. I also like to put a little bit of peanut butter on them and drizzle them with Log Cabin syrup.



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