How long does chia oat banana pancakes [vegan, gluten-free] take to prepare?

This breakfast can be ready in 15-25 minutes.

Can I make chia oat banana pancakes [vegan, gluten-free] ahead of time?

Some breakfast recipes can be prepped ahead. Check specific recipes for details.

Can I make chia oat banana pancakes [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chia oat banana pancakes [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chia oat banana pancakes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chia Oat Banana Pancakes
[Vegan, Gluten-Free]

TC By: Tori Cooper

Author Bio

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares... Read More

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Chia Oat Banana Pancakes [Vegan, Gluten-Free]

125

Dairy Free

If you have bananas that are too ripe to eat, don't throw them away! Make gluten-free pancakes instead. Puréed bananas and maple syrup help sweeten these pancakes that are so light and fluffy, you'll never want to make anything else.

Ingredients You Need for Chia Oat Banana Pancakes [Vegan, Gluten-Free]

For the Pancakes:

1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 cup gluten-free old-fashioned rolled oats
2 cups oat flour (see notes)
1 1/2 cups almond milk (coconut water or plain water work as well)
3 large very ripe bananas, mashed
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1 tablespoon apple cider vinegar
3 tablespoons maple syrup
3/4 cup full-fat coconut milk

For the Optional Toppings:

Fresh berries
Banana slices
Maple syrup
Coconut shreds

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How to Prepare Chia Oat Banana Pancakes [Vegan, Gluten-Free]

Combine chia, flaxmeal, oats, and oat flour in a medium mixing bowl and add the almond milk (or water if preferred). Allow mixture to soak for at least 1 hour at room temperature or store it in the refrigerator overnight.
Mix in remaining ingredients right before cooking and stir until batter is smooth. Heat a large skillet or pancake griddle over medium heat (about 325°F) and grease it lightly with oil. Pour 1/3 cup size scoops onto griddle and spread with a spatula then cook for 3-4 minutes per side, until dark golden brown.
Serve hot with your favorite pancake toppings.

Notes

If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.