These Gluten Free Banana Bread Pancakes are a perfect way to start your day. Hearty oat flour, bananas and more fresh ingredients. A nice hint of cinnamon and crunchy pecans make this breakfast recipe simple and delicious!
From the bottom of my heart, thank you
I can’t even begin to thank each and everyone of you for all of the kind words, messages, hugs, love and prayers you have extended to myself and my husband after Sunday’s post. I cannot tell you how amazing it feels to open up and to be able to share our story with you. As Sunday’s post ended, this is really the beginning of a whole new story. This chapter, this part, will be beautiful, even through all of the ups and the downs.
I started this blog almost a year after we lost our first baby. I was so lost and still having such a hard time that I found this space to be a form of therapy. I was trying to become complete and whole again after dealing with the most traumatic and devastating thing that had ever happened to me.
I was trying to heal without falling back into the dark hole of my food issues and eating disorder days. I was trying to love the body again that I felt had turned against me in my time of perfect joy. And thus, Be Whole. Be You. became my mantra, my affirmation, my goal. I wanted to be whole again. I wanted to be complete and true to exactly who I was, inside and out.
And on Sunday, I found that this wholeness, this sense of being complete comes with sharing. When you let others in, when you share your story, everything becomes so brilliant and so right, no matter how tough it may be to share.
So thank you. Thank you for reading, for sharing and for sending so much goodness our way.
And so our adoption journey begins!
Tuesday I walked into the building that would change our lives forever. I handed in all of our adoption paperwork. It was exhilarating while scary all at the same time. But it felt so right. We have turned the corner and stepped onto an entirely new path, and it will bring highs and lows, smiles and tears, but we are ready. So stay tuned, because there is so much more to come.
Monday night I was not in the mood to cook anything exciting or anything that required too much time or work. I wanted nothing but easy. And these Gluten Free Banana Bread Pancakes are just that: so simple! Not only are they simple to make, they are also full of good for you, real food ingredients.
I love using oat flour for my pancakes. You really can’t go wrong with hearty oats. And there’s no need to pay for oat flour. You can get super affordable rolled oats and just toss them in a high speed blender and then blend them into flour.
I love breakfast for dinner and pancakes for dinner just feels so against the rules, but sine I don’t live by all the crazy food rules I used to, I don’t have to worry about any of that anymore! These are great for when you have a bunch of super ripe bananas that you need to use up.
You can make a big batch or two and even freeze them for when you are in more of a time crunch. They reheat nicely. If you are a fan of banana bread, then you whether you have these for breakfast or dinner, your belly will be very pleased!
What you need to make these Gluten Free Banana Bread Pancakes:
- Oat Flour: make sure it is labeled gluten free! You can also use rolled oats and blend them up really well into a very fine flour. It is much more budget friendly than buying oat flour.
- Ripe Banana: Make sure it is nice and soft so that it mashes up well.
- Milk: I suggest whole or almond milk if you are going dairy free. These have turned out the best for me.
- Baking Powder: Check that your baking powder is not expired and is nice and fresh. This can cause recipes to come out not so great.
- Oil: Coconut (melted) or canola oil both work great.
- Pecans or walnuts: These are optional but I love them in mine!
How to serve these Banana Bread Pancakes:
- Maple Syrup and butter, because, PANCAKES! You can never ever go wrong with the classic.
- I love adding extra banana slices and chopped pecans on top of my stack.
- Make them into fun pancake skewers! You can cut them into small pieces and put them on skewers along with some fresh fruit. Serve them with some maple syrup or yogurt for dipping.
- Speaking of yogurt, a nice big dollop of yogurt and some peanut butter on top is great as well.
- I love making my banana bread pancakes into a sandwich. I add some peanut butter to the inside of two pancakes, some freshly sliced bananas and put it all together. Perfect for a breakfast you can eat on the go.
- Have you ever had your pancakes with a scoop of vanilla ice cream on to? If the answer is “no,” then you will need to try that very very soon!
Can I make these Banana Bread Pancakes Vegan?
I have not tried making these without real eggs, but I imagine that if you use a flax egg substitute you may still be ok. For each flax egg, whisk together one Tablespoon of ground flax meal with 3 Tablespoons room temperature water. Whisk it really well and then chill for about 10-15 minutes so that it gels up to the consistency of an egg. Add these into the mixture instead of the eggs, use a plant based milk and you are set to go with these as vegan.
Looking for more gluten free breakfast options? Check these out!
- Banana Bread Overnight Oats
- Peanut Butter Mocha Smoothie
- Flourless Zucchini Mini Muffins
- Creamy Coconut Chocolate Chip Chia Pudding
- Spiralized Sweet Potato and Baby Arugula Frittata
- Carrot Cake Oatmeal Baked Donuts
Gluten Free Banana Bread Pancakes
- 1 very ripe banana
- 2 eggs
- 1 c unsweetened almond milk or milk of choice
- 1 1/3 c gluten free oat flour about 1 1/2 c rolled oats blended in high speed blender
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1 T maple syrup or sweetener of choice
- 1/4 tsp sea salt
- 2-3 tsp cinnamon
- 1 T oil
- 1/3 c chopped pecans or walnuts optional
- In a medium bowl, mash banana well. Add in eggs and whisk lightly. Add milk, vanilla, maple, oil and cinnamon and stir well to combine. In a small bowl, combine baking powder, flour and sea salt and stir well.
- Transfer flour a bit at a time and stir to combine with liquid ingredients. Fold in chopped nuts if desired. Allow to sit for about 5-10 minutes.
- On a skillet or desired pan, pour batter to make desired size pancakes. Allow to cook until bubbles form all round the edges. Flip and cook for another 2-3 minutes. Serve immediately with desired fixings!