Gluten-Free Blueberry Pancakes with Caramelized Bananas

Name: Gluten-Free Blueberry Pancakes with Caramelized Bananas
Total time: 48 min
Yield: 4 servings
Ingredients: 2 tablespoons chia seeds; 2½ cups rolled oats; 2 whole overripe bananas; 3 tablespoons maple syrup; 2 tablespoons coconut oil; ⅛ teaspoon salt; 1 cup blueberries; 4 whole bananas; 1 tablespoon coconut oil; 3 tablespoon maple syrup; 1 teaspoon ground cinnamon

Delicious gluten-free pancakes made with rolled oats and chia seeds, studded with fresh blueberries and topped with warm caramelized bananas. Perfect for a special breakfast or brunch.

4 servings

48 min

Published October 4, 2025

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Ingredients

•2 tablespoons chia seeds
•2½ cups rolled oats
•2 whole overripe bananas
•3 tablespoons maple syrup
•2 tablespoons coconut oil
•⅛ teaspoon salt
•1 cup blueberries
•4 whole bananas
•1 tablespoon coconut oil
•3 tablespoon maple syrup
•1 teaspoon ground cinnamon

Cooking Instructions

1.
Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.
20 min
2.
Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
5 min
3.
Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.
5 min
4.
Reduce the heat and cook for 2-3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.
3 min
5.
Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you're ready to eat. Serve pancakes with maple syrup and the caramelized bananas.
15 min

Cooking Instructions

Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.

20 min

Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.

5 min

Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.

5 min

Reduce the heat and cook for 2-3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.

3 min

Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you're ready to eat. Serve pancakes with maple syrup and the caramelized bananas.

15 min