Last Updated on July 7, 2024
These Gluten Free Baked Pancakes are not only easy to whip up for a morning breakfast, but they are also vegan!
After making pancakes for years, I wanted to find a much easier way to make the regular pancake without using a skillet.
I also wanted to find a way to make all the pancakes at once, which frees me up to get the rest of the breakfast ready.
First thing was to make sure the pancake batter didn’t spread to much when placed on the baking sheet.
After a little experimenting, I found the perfect consistency for the batter.
It held it’s shape while it baked and still was thick like a skillet pancake.
The pancakes even had a nice brown colored top once done!
You can store these pancakes just as you would the skillet pancakes.
Ingredients for these pancakes
- Oats – Any variety of oats will work, just don’t use the steel cut oats. I like to use a regular or quick oat for this recipe.
- Plant Based Milk – I use an unsweetened vanilla almond milk in these pancakes. Use your favorite plant based milk.
- Banana – Use a very ripe banana in this recipe. This will help to sweeten up the pancake.
- Baking Powder – Baking powder is used to fluff, lighten and raise the pancake.
- Vinegar – I used a apple cider vinegar in this recipe to help the baking powder react faster, which gives a fluffy pancake.
- Pure Vanilla Extract – The vanilla adds a little vanilla flavor to the pancake.
How to make these Gluten Free Baked Pancakes
Preheat the oven to 425° F.
Prepare a baking sheet with parchment paper, set aside.
Peel and mash the bananas in a medium sized mixing bowl, set aside.
Pour the oats into a high speed blender, blend until the oats become a flour.
In the mixing bowl with the mashed bananas, mix in the oat flour and all the other ingredients until well combined.
Let the batter set for 5 minutes before scooping onto the baking sheet.
Scoop the batter into pancake shapes onto the lined baking sheet.
Once the baking sheet is full, slide it into the oven and bake for 10 minutes.
Remove from the oven, flip the pancake, return to the oven and bake for another 5 minutes.
Once the pancakes are done, they will be slightly browned and springy to the touch, remove from the oven and serve with your favorite toppings.
Gluten Free Baked Pancakes
Equipment
- 1 High Speed Blender
Ingredients
- 2 1/2 Cups Oats I have used quick or regular rolled oats.
- 3/4 Cup Plant Based Milk I used a vanilla unsweetened almond milk. Use your favorite plant based milk.
- 2 Banana's Use a very ripe banana.
- 2 Tbsp Apple Cider Vinegar
- 4 tsp Baking Powder
- 2 tsp Pure Vanilla Extract
Instructions
- Preheat the oven to 425° F.
- Prepare a baking sheet with parchment paper, set aside.
- Peel and mash the bananas in a medium sized mixing bowl, set aside.
- Pour the oats into a high speed blender, blend until the oats become a flour.
- In the mixing bowl with the mashed bananas, mix in the oat flour and all the other ingredients until well combined.
- Let the batter set for 5 minutes before scooping onto the baking sheet.
- Scoop the batter into pancake shapes onto the lined baking sheet.
- Once the baking sheet is full, slide it into the oven and bake for 10 minutes.
- Remove from the oven, flip the pancake, return to the oven and bake for another 5 minutes.
- Once the pancakes are done, they will be slightly browned and springy to the touch, remove from the oven and serve with your favorite toppings.
