Hearty Oat Pancakes (Gluten Free)
These Hearty Oat Pancakes are filled with wholesome good-for-you ingredients. We use gluten free oat flour and oats, along with banana, Greek yogurt, brown sugar and cinnamon. They’re satisfying and filling and a great way to start the day!
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This Hearty Oat Pancake recipe was inspired by Daphne Oz and her new cookbook Eat Your Heart Out. Recipes that celebrate clean eating. Her recipes are wholesome and healthy, using simple ingredients that make you feel good and taste great too!
These Oat Pancakes are definitely a feel good food and equally delicious. They have a cinnamon oatmeal flavor with a touch of sweetness. They’re soft and puff up nice and thick. I also love the heartiness from the oats which make these pancakes filling and satisfying.
My favorite way to serve these pancakes are with peanut butter and pure maple syrup, but going more traditional with butter, syrup, and fresh berries, is always a win.
Ingredients For Hearty Oat Pancakes:
- 1 ripe banana
- Brown sugar
- Oat flour (gf or regular)
- Rolled oats (gf or regular)
- Baking powder
- Ground cinnamon
- Salt
- Full-fat plane Greek yogurt
- Eggs
- Vanilla extract
- Melted butter or melted coconut oil
How To Make Your Own Oat Flour:
This only requires 1 simple ingredient and 1 simple step. Place rolled oats of choice (gluten free or regular) and add to a food processor or high powdered blender. Blend until it looks like flour. Super easy! You can also buy oat flour for convenience.
Can I use Quick Oats?
I haven’t actually tried quick oats for this recipe but I’m sure that it would work just fine. The texture will be slightly different.
Greek Yogurt vs Regular Yogurt:
Greek yogurt is great for this recipe because it’s thicker and adds a nice richness to the batter. Regular yogurt is thinner and has more moisture so the cakes might not be as thick and tall.
Can I use Dairy Free Yogurt?
Yes! Use your favorite dairy free yogurt. My favorite brands for this recipe include- So Delicious, Silk, and Oatly.
Preparing Hearty Oat Pancakes Step by Step:
Step 1. In a large mixing bowl mash ripe banana until smooth and creamy. Stir in brown sugar. There will still be some small lumps.
Step 2. Add oat flour, oats, baking powder, cinnamon and salt to the banana mixture. Using a fork, mix together until combined. The mixture will be slightly crumbly like granola. Set aside.
Step 3. In a small mixing bowl combine yogurt, eggs, vanilla, and melted butter until smooth.
Step 4. Use a large spoon to combine the yogurt mixture with the oat mixture. Stir gently just until combined. Let batter rest for 5-minutes.
Step 5. Heat griddle or non-stick pan to medium low heat. Once pan is heated, add butter or non-stick cooking spray. Measure out a 1/4 cup pancake batter and pour onto prepared pan. Cook pancakes on first side for 4-5 minutes, flip and cook an additional 3-4 minutes. The tops will be a deep golden brown and the inside should be cooked and set.
Pro Tips For The Best Hearty Oat Pancakes:
- Make sure banana is ripe. A ripe banana should have brown spots scattered on the outer layer of the skin. It will also be softer, therefore much easier to mash and combine with the other ingredients. A ripe banana is also sweeter which works perfect for this recipe.
- Be careful not to overmix the batter. Overmixing the pancake batter will result in a touch pancake. However these are not your typical light and fluffy pancakes but they should be tender and easy to eat with a fork.
- Rest the batter before cooking. This will give the oats a chance to hydrate and soak up some of the liquid so they turn out puffed and tender.
- These are best eaten warm off the griddle. Be prepared to serve these right away just like traditional pancakes. Because these are made with oats, the longer they sit and cool, the firmer the pancakes become.
- Keep an eye on the heat. Because these pancakes are thicker and denser, they need a little extra time for the inside to cook all the way. Adjust the heat accordingly so they don’t get too dark on the outside before the inside is done.
Top with your favorite pancake toppings:
When it comes to toppings and spreads, treat these Hearty Oat Pancakes just like you would any pancake.
- Butter
- Peanut butter
- Maple syrup
- Strawberry preserves
- Almond butter
- Mini chocolate chips
- Fresh berries (we love strawberries)
Freezing Hearty Oat Pancakes:
These pancakes freeze and reheat really well which makes them a great item for a quick and easy breakfast.
- Make sure pancakes are completely cooled before transferring to a freezer safe bag or container. Freeze up to two months. Heat 2-3 pancakes at a time for 2 minutes, or in a toaster until heated through.
Other Recipes You Might Enjoy:
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Hearty Oat Pancakes (Gluten Free)
Ingredients
- 1 ripe banana
- 2 tbsp brown sugar
- 2 cups oat flour (gluten free or regular) see recipe notes
- 1 cup rolled oats (gluten free or regular)
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 2 cups full-fat plain Greek yogurt
- 2 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
- butter or non-stick cooking spray
Instructions
- In a large bowl mash banana with brown sugar until as smooth as possible. There will still be some small lumps.
- To the mashed banana add oat flour, oats, baking powder, cinnamon, and salt. Combine with a large fork until incorporated. It will look like clumps of granola.
- In a separate medium size bowl whisk eggs until fluffy. Add melted butter or oil, vanilla, and Greek yogurt. Whisk until smooth and creamy.
- Pour the wet ingredients over the oats and banana mixture. Using a large metal spoon, stir together just until combined. It should look like oatmeal. Be careful not to overmix. Let rest for 10-minutes.
- While pancake batter is resting heat griddle or large non-stick pan to medium low heat. Coat pan with butter or non-stick cooking spray. Spray a 1/3 cup measuring cup with non-stick cooking spray and fill with batter. (this will help the batter pour out of the measuring cup easier) Pour onto the prepared griddle or pan and gently pat down the batter to flatten the pancakes, making them about 1/4 inch thick.
- Cook pancakes on first side for 4-5 minutes or until the edges begin to set. Adjust the heat if necessary so the pancakes don't burn on the outside before they are done on the inside. Use a wide spatula to flip, and cook another 3-4 minutes on second side. Serve right away or cool completely and freeze for later.
Notes
- Make sure banana is ripe. A ripe banana should have brown spots scattered on the outer layer of the skin. It will also be softer, therefore much easier to mash and combine with the other ingredients. A ripe banana is also sweeter which works perfect for this recipe.
- How to make your own oat flour. Place rolled oats of choice (gluten free or regular) and add to a food processor or high powdered blender. Blend until it looks like flour. Super easy! You can also buy oat flour for convenience.
- Be careful not to overmix the batter. Overmixing the pancake batter will result in a touch pancake. However these are not your typical light and fluffy pancakes but they should be tender and easy to eat with a fork.
- Rest the batter before cooking. This will give the oats a chance to hydrate and soak up some of the liquid so they turn out puffed and tender.
- These are best eaten warm off the griddle. Be prepared to serve these right away just like traditional pancakes. Because these are made with oats, the longer they sit and cool, the firmer the pancakes become.
- Freezing leftover oat pancakes. Make sure pancakes are completely cooled before placing them in a freezer safe bag or container. Freeze up to 2 months.
- How to reheat frozen pancakes. Place 2-3 frozen pancakes on a microwave safe plate and heat on high for 2 minutes. The toaster will work as well. Toast on a medium heat until heated through.
| Nutrition Facts | |
|---|---|
| Serving size: 1 pancake | |
| Servings: 16 | |
| Amount per serving | |
| Calories | 100 |
| % Daily Value* | |
| Total Fat 4.4g | 6% |
| Saturated Fat 2.1g | 11% |
| Cholesterol 56mg | 19% |
| Sodium 41mg | 2% |
| Total Carbohydrate 9.8g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2.9g | |
| Protein 5.5g | |
| Vitamin D 5mcg | 27% |
| Calcium 76mg | 6% |
| Iron 1mg | 4% |
| Potassium 154mg | 3% |
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