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5 from 19 votes

Bacon Banana Buttermilk Oat Pancakes

Prep time
10 mins
Cook time
5 mins
Total time
15 mins


  • ¾ cup brown rice flour (superfine)
  • ½ cup tapioca starch
  • 1 ½ cups gluten free oats ground in food processor
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ cup light brown sugar
  • 2 cups low fat buttermilk
  • 4 large eggs
  • 1 ½ cups ripe banana mashed
  • 24 slices Jones Dairy Farm Dry Aged Bacon cooked & crumbled
  • fat reserved for cooking
  • maple syrup


  1. In large bowl, combine flour, oats, baking powder, baking soda, salt, brown sugar, buttermilk, eggs, and banana. Mix to combine.
  2. Allow batter to rest at least 15 minutes.
  3. Reserve about ⅓ of crumbled bacon for garnish and fold the rest into the batter.
  4. Use reserved bacon fat to grease griddle.
  5. Pour ¼ cup batter onto griddle preheated to medium-low heat.
  6. Cook pancake until small bubbles begin to form, flip the cake and cook through until browned.
  7. Serve with the reserved bacon and maple syrup.
  8. Makes about 2 dozen 2-3 inch pancakes.
Gluten-free Bacon Banana Buttermilk Oat Pancakes
Dish Type:
Breakfast, Pancakes, Fruits
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