Michelle Gelok, RD
Gluten-Free Banana Oat Pancakes
Updated: Nov 5, 2019
This has been my standby pancake recipe for years. It's gluten-free, high in fibre and uses a handful of ingredients you likely have on hand on a lazy Saturday morning when the fridge is getting empty. If eating gluten-free is important to you, be sure to choose a brand of oats labelled "gluten-free" (such as Bob's Red Mill).
This recipe is inspired by Cooking Light's 3-Ingredient Pancakes, which uses whole-wheat flour instead of the oats and ground flaxseed found in this version.
1 small banana
1/4 cup large flake oats
2 tablespoons ground flaxseed
1/8 teaspoon pure vanilla extract
1 teaspoon oil or butter
Place banana in a small mixing bowl and mash with the back of a fork until almost smooth. Add the egg, and mix together with the banana. Add oats, ground flaxseeds and vanilla, stir to combine.
Heat oil or butter in a small skillet over medium-high heat. When the pan is hot, reduce heat to medium-low and add pancake batter to form 3 small pancakes. Cook for about 2 minutes per side, or until golden brown.
Remove and serve warm with fresh berries, sliced almonds, greek yogurt, orange slices or a small drizzle of pure maple syrup.
Tip - these also freeze well and can be reheated in the toaster. To freeze, layer between pieces of parchment paper.
Per serving (3 pancakes): 318 calories, 12 g fat, 2 g saturated fat, 45 g carb, 9 g fibre, 12 g protein, 68 mg sodium.
Looking for personalized healthy eating advice? To learn more about Michelle's range of nutrition services, or to book an appointment click here.
All recipes and photos by Michelle Gelok, RD