Gluten-Free Banana Oat Pancakes with Maple Cinnamon Syrup

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 recipe, ready in about 25 minutes, layers 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.

Ingredients

• 2 medium ripe bananas, mashed
• 1 1/2 cups gluten-free oat flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1/2 tsp ground cinnamon for syrup
• 2 tbsp butter or oil for cooking

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

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.