Gluten-Free Tahini Banana Oat Pancakes
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I can’t dream of a better morning than waking up to the smell of pancakes cooking on the skillet. Even better, these Gluten-Free Tahini Banana Oat Pancakes are packed with nutrients. They are high in protein and healthy fats and fiber to keep you satisfied throughout your morning. I am a huge nut butter girl, but tahini is a whole other realm. I like to think of it as a fancy peanut butter made from sesame seeds. Its bitter notes, mixed with the sweetness from the banana, complements the pancakes exquisitely. This is definitely a deliciously fulfilling meal that seems like a treat. *I even share how to make your own oat flour – it’s so easy if you use a Vitamix. It takes about 1 minute to blend!
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • *If making your own oat flour - use 1 cup GF rolled oats
  • ½ cup oat flour
  • ¼ tsp cinnamon
  • 1 pinch sea salt
  • 1 large ripe banana, mashed with a fork
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp tahini
  • ½ cup unsweetened oat milk
  • 1-2 tsp coconut oil for the skillet
  • Toppings (Optional):
  • Sliced bananas
  • Nut butter of choice
  1. Oat Flour: I like to make my own by blending my oats in my Vitamix. I use about 1 cup of GF rolled oats and blend until desired consistency and take out a ½ cup of the freshly made oat flour.
  2. Pancakes: In a medium size bowl mix the dry ingredients together: oat flour, cinnamon, and sea salt.
  3. In a separate bowl mix the wet ingredients together: mashed banana, egg, vanilla, tahini, and oat milk (or other plant-based milk).
  4. Slowly combine the wet ingredients into the dry mixture.
  5. Heat the skillet on medium high with the coconut oil and add your pancake mix. (heat for 1-2 minutes until bubbling then flip) and repeat.
  6. Top with sliced bananas and your nut butter of choice.
Nutrition Information
Serving size: 3 in diameter and 1 cm thick Calories: 113 Fat: 5.2 Saturated fat: 1.5 Carbohydrates: 12.2 Sugar: 3 Fiber: 2.1 Protein: 3.8 Cholesterol: 22.8
Recipe by Sarah Koszyk at