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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!
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 16 Pancakes
Calories 100 kcal

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

Tips:
 
  • 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. 
Nutritional facts include 1 pancake with no toppings.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
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%
Keyword Banana, Eggs, Gluten free oat flour, Gluten free pancakes, Gluten free recipes, Greek yogurt, Oat pancakes, Pancakes, Rolled oats