Pancakes are a staple in our house. We eat them in a million different ways. Sometimes we blend just bananas and eggs, sometimes we use Kodiak Cakes mix, often we add cottage cheese.
But these gluten-free banana oat pancakes have quickly become a favorite. Adding the oat flour keeps the mix gluten-free (I am the only one in my family who avoids gluten) but adds a bulk to the mixture, making more pancakes and stretching the ingredients further. It easily doubles the amount of pancakes that our usual egg, banana and cottage cheese pancake recipe makes.
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Taking these Camping
We recently took our toddlers on their first camping trip to Moab, Utah, and I prepped these pancakes ahead of time to make over our camp stove and cast-iron pan.
I blended the oats and poured them into a ziplock bag. I added the baking powder, baking soda, salt, and cinnamon. I then blended the bananas, cottage cheese, and eggs separately and brought them in a blender bottle in our little fridge.
When it came time for breakfast, I poured everything into a bowl and gave it a quick mix, and it was ready to cook in about 2 minutes.
Why I Love Adding Oats
We used to only make our pancakes “animal-based” style (ingredients: banana, eggs, cottage cheese). They’re delicious but lack the thicker and fluffier texture of typical pancakes. So if you’re really craving traditional pancakes, they don’t usually hit that spot. These are a great middle ground. Adding the oat flour adds bulk, fiber, and more texture to the mixture. It essentially doubles the batter and stretches your ingredients further.
I actually don’t love oat flour; every time I have purchased it, I feel like it tastes weird and goes rancid fast. So I blend up my organic oats in the blender. It takes less than a minute, and then you have fresh oat flour to use.
I find these keep us fuller longer, and we are able to get in a big dose of fiber. WINNNN
A note on oats: Not all oats are created equal — and this is one area I feel really strongly about. Oats are one of the most heavily pesticide-contaminated crops out there, with glyphosate being a big concern, so buying organic is always a priority for me. We use organic sprouted oats like these, and I love them because they are certified gluten-free and organic. We buy the big bag at Costco, which makes it super affordable, too. It’s one of those simple swaps that makes a big difference.
Toppings
My kids LOVE these, and we ALWAYS switch up the toppings. Lately, my kids have been obsessed with folding them in half with some jam in the middle and calling them pancake tacos.
We also love protein powder icing – just mix a scoop of your favorite protein powder, add about a tablespoon of milk, and whisk it up. Add more milk to adjust to an icing consistency and drizzle on.
My favorite protein powder is from Equip Foods. It’s made with beef protein isolate and has ZERO whey. Which means no bloating, no digestive issues, and none of that uncomfortable feeling you can get with whey. It digests so cleanly. One scoop also has as much protein as a 4oz piece of steak — which is kind of wild. They also have two sweetener options — a low sugar version made with coconut sugar and monk fruit, and a no sugar version made with stevia — so you can choose whatever works best for you and your family.
Use code ASHLEYG at checkout for a discount HERE!
We also love a good old fashion organic maple syrup and some fresh fruit.
Personally, I usually eat these plain or with a little protein icing. They’re naturally sweet on their own.
Whatever topping you choose, you can’t go wrong.
If you make them, let me know what you think!!
Gluten-Free Banana Oat Pancakes
Ingredients
Equipment
Method
- Add 1 cup of rolled oats to your blender and blend until you get a fine flour texture. Pour into a mixing bowl.
- Pour into a mixing bowl
- To the bowl with the oat flour, add the baking powder, baking soda, salt, and cinnamon if you're using it. Stir to combine.
- Add the peeled bananas, eggs, and cottage cheese to the blender (no need to rinse it from using it for oats) and blend until smooth.
- Pour the blender mixture into the bowl with the oat flour and stir everything together until just combined. Don't overmix.
- Heat a skillet or griddle over medium heat and grease lightly. Pour batter in rounds and cook until bubbles form on the surface, then flip. About 2–3 minutes per side.
- Top with maple syrup, jam, protein powder icing, fresh berries, or a drizzle of nut butter. My girls love theirs as pancake tacos with jam in the center.
