Gluten-Free Banana Oat Pancakes with Maple Walnut Syrup

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

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 (gluten-free) 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Gluten-Free Banana Oat Pancakes with Maple Walnut 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 Walnut 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 Walnut 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 Walnut 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 Walnut 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.

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