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  • by Eli Hans

Gluten-free Guilt-free Oat-Banana Pancakes!

UPDATE: I have made this recipe even better than when I first posted this discovery a while back! Yum!!

Finally! I figured out a pancake recipe that's great tasting - and as healthy as I could make it - for the times when I crave them! Typically on certain Sundays, don't ask me why.

I've been on a quest for a healthy pancake recipe like this for a looooong time, and on those Sunday mornings when I got out of bed salivating with the idea of making pancakes, I was always disappointed with the result of my experiments.

Well... disappointment is now a thing of the past!

Neither of us has a problem with gluten, though we prefer to stay away from bleached and wheat processed flour for general health reasons. I also stay away from using boxed mixes of any kind because of the many undesirable ingredients I can't pronounce.

So, if you wish you could eat pancakes but haven't let yourself for similar reasons, read on! You're going to love them!

A bit about "Gluten-free" oats.

Before I tell you how to make them, let me be clear: If you have a serious sensitivity to gluten, like Celiac disease, you may want to check out this article about the difference in what constitutes "gluten-free" in the U.S. vs. in other countries, such as New Zealand.

Typically, oats in the U.S. are considered gluten-free, except for some possible contamination from wheat, barley, etc. in the factories where they are processed. There are several brands, like Bob's Red Mill Gluten-Free Oats, that "have been thoroughly segregated, tested, and re-tested to confirm their gluten free status."

For this recipe, I personally use regular rolled oats.

OK, ready? Here we go...

It's so simple!

I'll tell you about how to make the pancakes first, then the delicious and healthy mixed berry topping I developed — much tastier and better than any syrup!

Pancakes (about 6-8)


1 1/2 c. organic rolled oats, blended to a powder

1 banana (not too ripe) (second banana is OPTIONAL for topping)

1/2 c. coconut or almond milk (may need a bit extra for right texture)

2 eggs (from pasture-raised hens, if possible)

1/2 tsp. almond extract (optional, but highly recommended)

1/2 tsp. vanilla extract (optional, but highly recommended)

1/2 tsp. baking powder (I use Aluminum-Free version)

cinnamon to taste (about 1/2 tsp.)

ginger powder to taste (about 1/2 tsp.)

a bit of shredded, unsweetened coconut (or coconut chips) Optional.

Lily's Dark Chocolate Chips (sweetened with Stevia) Optional

1/2 cup raw walnuts

As a side note, walnuts, dark chocolate, eggs and berries (for sauce) are considered to be great "brain" foods, too!

Gluten Free Oat Banana Pancake Ingredients


BLEND oats and set "flour" in a large bowl. Add cinnamon and ginger powders, and baking powder.

BLEND banana, eggs, nut milk, vanilla and almond extracts (if using.)

Pour liquid onto powdered oat mix and stir with wooden spoon, till you have a nice batter.

Add shredded coconut and Lily's stevia-sweetened chocolate chips, if you're using it.

Ladle batter unto greased griddle or skillet (I use Ghee.) Keep it on medium, so they don't burn!

When it bubbles slightly, flip it for a few moments.

Place the pancakes in a warm toaster-oven so they stay nice and warm.

That's it!


This is SOOO good! Dark berries have incredible healing properties (a powerful antioxidant called ellagic acid among many others.) Save a little and keep in the fridge to eat as dessert or topping for another time.

Before you start making the pancakes, place the Berry Sauce ingredients in a sauce pan so it's ready at about the same time as the pancakes.


1/2 c. water

1 ladle of fresh or frozen mixed berries (I use frozen organic mix from Costco)

1 tbsp. Kuzu Root or Arrowroot powder (available at Amazon, Whole Foods, etc. It's a natural sauce and gravy thickener.)

Dash of real Maple Syrup (Grade B is best) - Optional


Bring water to a boil.

Add frozen or fresh berries, bring to boil.

In a small glass pour about 1/8 c. water over the Kuzu white chunks (or arrowroot.)

Stir to dissolve the white chunks till you get a white, liquid.

Add the white liquid slowly to the boiling fruit (it has to be boiling for the Kuzu to work.)

Stir a few moments as the liquid becomes transparent and the fruit sauce thickens.

Add a bit of Maple Syrup, if you think it needs it. Careful not to make this too sweet. Fruit can be sweet enough.

That's it! (if you save some extra, after you put it in the fridge it'll thicken up even more. Great as a dessert on its own, or to top cashew yogurt, etc.)

Arrange 3-4 pancakes on a plate, add 1/2 sliced banana on top if you wish, ladle berry sauce on it, top with shredded coconut and walnuts. Having healthy, home-made food presented beautifully adds to the experience!


It always helps to have a great (and super cute) raving fan ready to say "Hmmmm! These are the best pancakes I've ever had!" And mean it!

We love, love, LOVE to read your comments! Please let us know if you like healthy recipes like these so I can keep 'em coming.

With love and gratitude,

Eli and Joseph

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