CheffEye
Gluten-Free Banana Oat Pancakes
Gluten-free | Vegetarian | 15 minutes | 2 servings (about 8 pancakes)
No flour, no refined sugar. Rolled gluten-free oats, ripe banana, eggs and Greek yoghurt blended into a smooth batter. When a gluten-free user photographs a stack of pancakes at a cafe, this is the recipe CheffEye returns: the same shape, but written with safe ingredients and clear timing.
It is one of the dishes CheffEye reaches for often on Sunday mornings. The batter blends in a single appliance, the pancakes cook in 90 seconds a side, and the recipe scales cleanly to feed a table.
Ingredients
- 1.5 cups rolled gluten-free oats
- 2 ripe bananas
- 2 large eggs
- 1/2 cup plain Greek yoghurt
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup milk of choice
- Butter or oil for the pan
- Maple syrup and fresh berries to serve
Instructions
- Blend oats, bananas, eggs, yoghurt, baking powder, cinnamon, vanilla and milk in a blender until smooth. Rest 5 minutes.
- Heat a non-stick pan over medium heat with a little butter or oil. Pour 1/4 cup of batter per pancake and cook 2 minutes until bubbles appear on the surface, then flip and cook 1-2 minutes more.
- Stack the pancakes and serve warm with maple syrup and fresh berries.
Nutrition
Per 4 pancakes: 480 kcal, 22 g protein, 68 g carbs, 12 g fat, 9 g fiber. Serving size: 4 pancakes.
How CheffEye personalizes this recipe
Set Vegan in the app and the eggs and yoghurt are replaced with flax eggs and plant-based yoghurt. Switch to High-protein and CheffEye adds a scoop of protein powder with a milk adjustment. Add a Dairy allergy and the Greek yoghurt swaps to coconut yoghurt automatically. For beginners, the batter step explains why resting matters; for advanced cooks, the rest is folded into the cook time. The pancakes themselves do not change shape, but the recipe behind them does.
FAQ
Are these pancakes truly gluten-free?
Yes, as long as you use rolled oats that are certified gluten-free. Standard oats can be cross-contaminated with wheat during processing. CheffEye flags this automatically when you set Gluten-free as a diet constraint, so the ingredient line always reads gluten-free oats.
Can I make this recipe vegan?
Yes. Swap the eggs for two flax eggs (2 tbsp ground flax with 6 tbsp water, rested 5 minutes) and use a plant-based yoghurt and milk. The texture is slightly denser but the pancakes still hold together because of the banana.
Can I prep the batter the night before?
Yes. Blend the batter and store it in an airtight jar in the fridge for up to 12 hours. Stir well before using. The baking powder will still lift the pancakes, but if you can, hold off on adding it until morning for the maximum fluff.
CheffEye can rewrite any breakfast you see on the street into a gluten-free recipe with full nutrition. Snap a photo and try it.