Gluten Free Banana Pancake Bake (Printer-Friendly)
Fluffy banana pancake bake with chocolate chips. Zero flipping, maximum flavor for busy morning breakfasts.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
3 large ripe bananas (spotted and soft)
02 -
3 large eggs
03 -
1/2 cup plain Greek yogurt
04 -
1/4 cup unsweetened almond milk
→ Dry Ingredients
05 -
1 1/2 cups old-fashioned rolled oats
06 -
1/4 cup monk fruit sweetener
07 -
1 teaspoon ground cinnamon
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon vanilla extract
10 -
1/4 teaspoon salt
→ Mix-ins
11 -
1/2 cup mini chocolate chips
12 -
Cooking spray for greasing
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C). Generously coat an 8x8-inch baking dish with cooking spray, paying special attention to corners.
02 -
Add bananas, eggs, Greek yogurt, almond milk, oats, monk fruit sweetener, cinnamon, baking powder, vanilla, and salt to blender. Blend on high speed for 60-90 seconds until smooth and oats are finely ground.
03 -
Let blended mixture rest for 5 minutes to allow oats to absorb liquid and thicken slightly.
04 -
Pour batter into prepared baking dish. Sprinkle half the chocolate chips on top, then use a knife to gently swirl remaining chips into batter for even distribution.
05 -
Bake for 25-30 minutes until edges pull slightly from pan and center is set but still slightly jiggly. Top should be golden brown.
06 -
Cool in pan for 10 minutes before slicing. Run knife under hot water and wipe clean between cuts for neat slices.
# Extra Tips:
01 -
Batter will appear runny when poured - this creates the perfect custardy texture with crispy edges
02 -
Use bananas with brown spots for maximum natural sweetness and flavor
03 -
Letting batter rest allows oats to absorb moisture for better texture
04 -
Store covered in refrigerator up to 4 days - reheats beautifully in microwave or oven