Gluten-Free Banana Pancakes


Makes 2 servings (about 6-8 pancakes)


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  • 2 large organic eggs

  • 1 medium banana

  • ½ cup uncooked gluten free rolled oats

  • 1 tsp vanilla extract

  • 2 tbsp chia seeds

  • 1 tbsp flaxseed meal

  • Pinch of sea salt

  • Optional: Extra banana for topping and/or nuts for topping. (These calories have not been added into our nutritional breakdown.)


  1. Blend all ingredients together, until it reaches the desired consistency. Add a little water or milk if it’s too thick, and a tablespoon or two of oats if it’s too thin.

  2. Heat skillet, add 1 teaspoon oil and cook one or two small pancakes at a time, flipping once.

Emily Grass