Gluten-Free Banana Oat Pancakes with Maple Walnut Syrup

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Fluffy gluten-free pancakes made with ripe bananas and oats, served with a warm maple syrup infused with toasted walnuts for a hearty breakfast. This American-inspired gluten-free recipe, ready in about 25 minutes, layers gluten-free rolled oats, baking powder, ground cinnamon 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

• 1 1/2 cups gluten-free rolled oats
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large ripe bananas, mashed
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup pure maple syrup
• 1/4 cup chopped walnuts
• 2 tbsp coconut oil

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

Instructions

1. Step 1: Place 1 1/2 cups gluten-free rolled oats into a blender or food processor and pulse until finely ground into oat flour.
2. Step 2: In a large bowl, whisk together the oat flour, 1 tbsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt.
3. Step 3: In another bowl, mash 2 large ripe bananas until smooth. Add 2 large eggs, 1/2 cup unsweetened almond milk, and 1 tsp vanilla extract, whisking until combined.
4. Step 4: Pour the wet ingredients into the dry oat mixture and stir with a spatula until just combined; batter will be thick.
5. Step 5: Heat 1 tbsp coconut oil in a non-stick skillet over medium heat. Scoop 1/4 cup batter per pancake, spreading gently to a circle. Cook for 3-4 minutes until edges look set and bubbles form on top.
6. Step 6: Flip pancakes and cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more coconut oil as needed.
7. Step 7: In a small saucepan over low heat, warm 1/2 cup pure maple syrup with 1/4 cup chopped walnuts for 2-3 minutes until fragrant and syrup is infused.
8. Step 8: Serve pancakes stacked with warm maple walnut syrup drizzled generously on top.