3-Ingredient Gluten-Free Banana Oat Pancakes

This recipe is the perfect addition to the gluten-free pathway. It’s incredibly forgiving for beginners, uses everyday pantry staples (no special gluten-free flour blends required), and teaches basic stovetop temperature control.

Ingredients
• 2 ripe bananas: The browner the peel, the sweeter and easier to mash they are.
• 2 large eggs: Acts as the binder to hold everything together.
• 1 cup rolled oats: Use certified gluten-free oats if you are highly sensitive to cross-contamination.

Optional Flavor Boosts (For small wins)
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• A pinch of salt

Step-by-Step Instructions
1. Mash the Base: In a medium bowl, peel the bananas and use a standard dinner fork to mash them until they are mostly smooth with just a few small lumps.
2. Combine: Crack the eggs directly into the bowl. Add the oats, cinnamon, and vanilla if using. Stir well with a spoon or a whisk until combined.
3. Rest the Batter: Let the mixture sit for about 5 minutes. This gives the oats a moment to absorb some liquid, making them easier to flip.
4. Heat the Skillet: Place a non-stick frying pan over medium-low heat. Add a tiny dab of butter or oil to coat the bottom.
5. Pour and Cook: Pour ¼ cup portions of batter into the warm skillet. Cook for about 2 to 3 minutes until the edges look set.
6. The Flip: Carefully slide a wide spatula underneath the pancake and flip it. Cook for another 1 to 2 minutes until golden brown.

Simple Topping Ideas (To Customize the Dish)
• Fresh Berries: A handful of blueberries or sliced strawberries adds a pop of color and a fresh, bright flavor.
• Greek Yogurt & Honey: A dollop of plain or vanilla Greek yogurt adds a nice creaminess and extra protein.
• Warm Nut Butter: Drizzle a spoonful of warm peanut or almond butter over the top for extra richness.
• Classic Maple: A light drizzle of pure maple syrup keeps it simple and traditional.