Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes made with ripe bananas and oat flour, served with a homemade warm maple syrup infused with cinnamon and nutmeg. This american-inspired gluten free (gluten free) ready in about 25 minutes layers medium ripe bananas, mashed, gluten-free oat flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups gluten-free oat flour, 1 tbsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
  2. Step 2: In another bowl, beat 2 large eggs with 1 cup almond milk, 1 tsp vanilla extract, and 2 medium mashed ripe bananas until smooth.
  3. Step 3: Combine wet ingredients with dry ingredients, stirring gently until just combined. Let the batter rest for 5 minutes to thicken.
  4. Step 4: Heat 1 tbsp butter or oil in a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on top and edges look set.
  5. Step 5: Flip pancakes and cook an additional 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more butter or oil as needed.
  6. Step 6: Meanwhile, warm 1/2 cup maple syrup in a small saucepan over low heat and stir in 1/2 tsp ground cinnamon until fragrant. Serve pancakes drizzled with the warm maple cinnamon syrup.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes