Quick & easy gluten-free blueberry pancakes made with oats, bananas, and eggs. Perfectly light, healthy, and ready in just 20 minutes!
Breakfast is what I call a day-maker. It can either set the tone for a great day or absolutely ruin it.
But let’s admit—mornings aren’t the best time for recipes that take forever. We are all grabbing for a quick cereal or toast just to get out of the door. And TBH most quick breakfasts are not the healthiest choice.
So if you’re health-conscious like me and looking for a quick & healthy breakfast, this gluten-free pancake recipe is for you!
Simple, naturally sweetened, and tastes so good!
You just need a few ingredients in a hot pan, and you’ll get a stack of cozy deliciousness in no time.
Let’s get our pancakes flipping.
Ingredients Needed
- Bananas
- Eggs
- Gluten-free oats
- Cinnamon
- Butter
- Blueberries (for topping)
- Dry coconut (optional, for topping)
- Pumpkin seeds (optional for topping)
- Maple syrup
How to Make These Gluten-Free Blueberry Pancakes:
First let’s grab these ingredients—bananas, eggs, and gluten-free oats.
Grind the oats into a fine powder. Then, mash your ripe bananas until smooth. Whisk them together with eggs to create a creamy base.
Stir in the oat flour and a pinch of cinnamon for a warm, comforting flavor.
Heat up your pan and grease it with a touch of butter.
Now comes the fun part—pouring the batter! Scoop some of that golden mix onto the pan and spread it into a pancake shape.
Let it cook until golden on one side, flip, and repeat.
For topping we added blueberries and a sprinkle of dry coconut and a handful of pumpkin seeds adds a delightful crunch.
Note: Toppings depend on your preference and can be as versatile as your imagination.
Lastly, drizzle with maple syrup, and voilà—breakfast is served!
More Recipes to Try:
Gluten Free Blueberry Pancakes
Ingredients
- 2 Bananas
- 2 Eggs
- 1 cup gluten-free oats
- ½ teaspoon cinnamon
- ¼ cup butter
- ½ cup blueberries
- 1 tablespoon dry coconut optional, for topping
- 1 tablespoon pumpkin seeds optional for topping
- Maple syrup
Instructions
- Grind the oats into a fine powder and set aside.
- Mash the bananas in a bowl.
- Whisk the eggs and mix them into the mashed bananas.
- Add the oat flour to the banana and egg mixture.
- Stir in the cinnamon and mix until it forms a thick pancake batter.
- Heat a pan or tawa, grease it with butter, and pour a scoop of batter. Spread it into a round pancake shape.
- Cook the pancake until it is done on both sides.
- Top with blueberries, dry coconut, or pumpkin seeds if desired, and drizzle with maple syrup before serving.
Notes
- If you are doing seed cycling for your periods, adjust the pancakes by adding pumpkin, sesame, sunflower, or flax seeds as needed to align with your cycle.
Absolutely loved it! Perfect for my gluten sensitivity