top of page

Holiday Weekend Gluten-Free Breakfast Pancakes

Happy Thanksgiving Eve!

It's the time of year when families gather for multiple meals. Staying healthy during this time is difficult. That's why I am here to arm you with easy, healthy recipes your whole family will enjoy this holiday season... starting with these delicious Gluten-Free Banana Pancakes.

Follow along over the next few weeks as I share more recipes and tips for a healthy, bloat-free, anti-inflammatory holiday season.

Kicking off in January is my next 21-day Reset! The perfect way to kick off the New Year. As an early gift, I am offering a 20% discount if you sign up before December 1st. Click the button below to learn more about this program.

Gluten-Free Banana Oat Pancakes


  • 1 ¼ cup mashed bananas (about 3 small bananas mashed)

  • 2 tablespoons coconut oil melted

  • 1 tablespoon lemon juice (about 1 small lemon)

  • 1 teaspoon maple syrup

  • 2 eggs

  • 1 cup oat flour*

  • ½ tsp baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg


  • In a small mixing bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.

  • Beat in the eggs.

  • In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

  • Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir until the dry ingredients are thoroughly moistened. Do not overmix!

  • Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of almond milk or water.

  • Heat a cast iron skillet or nonstick pan until HOT. Lightly spray pan with cooking oil.

  • Once the surface is hot, pour ¼ of the batter on the pan. Let sit for 3 minutes, until it starts to bubble and flip. Let it cook for another 90 seconds or so until the both sides are golden brown.

Serve hot and enjoy!

** Oat flour can be store bought or you can take 1 cup of gluten free oats and blend until powdery in a food processor



bottom of page