Well-Being for Moms

Gluten-free Oatmeal Banana Pancakes

Prep Time

10 minutes

Prep Notes

These gluten-free banana pancakes are fluffy and chewy. Though it gets the stamp of "no sugar, no flour, no eggs, no dairy", it has loads of natural sugars via the oats and bananas. That's why we should be generous with the coconut oil for frying (to slow down sugar absorption) and these are not really suitable for those trying to cut carbs. They still feed the insulin roller-coaster.

Cooking Time

20 minutes


Serves 4


  • 2 cups rolled oats
  • 2 bananas
  • 1/2 cup coconut milk
  • 2 tbsp baking powder
  • 2 tbsp ACV (apple cider vinegar)
  • 1/4 tsp vanilla powder
  • 1/2 tsp salt
  • coconut oil for frying


  1. Mix all dry ingredients in a food processor. Add all wet ingredients, mix again. The batter is going to be very thick and sticky.
  2. Let rest for 10 minutes.
  3. Heat 1 tbsp of oil in a big frying pan.
  4. Form small pancakes, fry on medium to low heat until golden.
  5. Flip, add a bit more coconut oil, fry the other side.
  6. Serve warm with any toppings you fancy. (We just like a dollop of yogurt or a cup of homemade kefir).


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Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.