Banana Oatmeal Pancakes are the easiest and tastiest recipe for gluten-free pancakes ever! Made with simple pantry staples and a blender, these Oat Pancakes are light, tender, and perfectly sweet.
And while you may think of pancakes as an indulgent option that should only be reserved for weekends or special occasions, let me introduce you to my all-time favorite healthy pancake recipe--Banana Oatmeal Pancakes.
This recipe is made without flour, without added sugar, without added butter or oil, and can easily be made dairy-free as well.
While are not thick and fluffy like traditional pancakes, these Banana Oat Pancakes are thin, airy, tender, perfectly sweet, and downright irresistible.
The banana gives them just the right amount of sweetness and because they are so thin, they cook up super fast--making them easiest enough to prepare any day of the week.
Whether you need to be gluten-free or not, Banana Oatmeal Pancakes make an easy AND healthy option for breakfast!
Notes On Ingredients
One of the best things about these Banana Oatmeal Pancakes is that they are made with pantry staples. No special flours or stabilizers are needed! In fact, you probably have all the ingredients on hand now.
- Oats: Use regular rolled oats or quick-cook oats, not steel-cut oats. And be sure to check that your oats are certified gluten-free if need be.
- Bananas: Use ripe or slightly overripe bananas for the most prominent banana flavor and for natural sweetness. If using frozen bananas, be sure to defrost before adding them to the batter.
- Milk: Any variety of milk will work--regular milk, soy milk, almond milk, oat milk, etc.
How to Make Banana Oatmeal Pancakes
- In a blender, add eggs, milk, and vanilla. It is best to add in the liquid ingredients first, as this makes it easier for the blender to fully blend the pancake batter.
- Next add cinnamon, baking powder, and oats to the blender.
- Finally, add 2 ripe bananas, cut into chunks, into the blender.
- Blend on full speed until the batter is fully incorporated and smooth. Keep in mind that the Banana Oat Pancake Batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add in 1 teaspoon of milk at a time and blend; repeat until desired consistency is reached. If you find the batter too thin, add in 1 tablespoon oats and blend well; repeat until desired consistency is reached.
- Preheat a griddle or nonstick frying pan over medium heat.
- Grease the griddle with coconut oil, butter, or cooking spray.
- Using a ¼ cup measuring cup, pour pancake batter onto the heated pan.
- Cook until small bubbles form, about 4 minutes.
- Flip pancakes, and cook for an additional 2-4 minutes per side.
- Remove the pancakes from the skillet and serve warm.
Banana Oatmeal Pancakes are sweet enough that they don't need syrup but of course, no one complains about a drizzle of maple syrup or homemade chocolate syrup.
I personally love to serve these Banana Oat Pancakes with a smear of peanut butter and additional slices of banana.
And don't just limit these Oat Pancakes to breakfast. They make a great base for a quick nut butter sandwich for a gluten-free lunch option.
Once prepared, allow the pancakes to cool fully and then stack them in an airtight container and store them in the refrigerator for up to 4 days.
Alternatively, you can freeze the leftover oatmeal pancakes for up to 3 months. To freeze the pancakes, allow them to cool fully, and then place the pancakes in a freezer-safe bag between layers of parchment paper so they do not stick together when frozen. Reheat in microwave or toaster oven right from the freezer.
To make Vegan Banana Oat Pancakes, use non-dairy milk and in place of the eggs, mix together ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. I have made this variety many times with success.
More Gluten-Free Breakfast Recipes
- Gluten-Free Cinnamon Muffins
- Gluten-Free Breakfast Casserole
- Oven-Baked Frittata
- Instant Pot Oatmeal
- Instant Pot Frittata
When you are craving light, sweet pancakes---these Banana Oat Pancakes are the way to go! Let me know in the comments if you gave them a try!
Banana Oatmeal Pancakes
- 2 eggs
- ½ cup milk any variety
- 1 cup oats quick-cook or old fashioned work
- 1 tsp baking powder
- 1 tsp vanilla extract
- dash cinnamon
- 2 ripe bananas broken into chunks
- Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
- In a blender add eggs, milk, and vanilla. Next add cinnamon, baking powder, and oats to the blender. Finally, add 2 ripe bananas, cut into chunks, into the blender.
- Blend until the batter is smooth and no chunks of bananas remain. The batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add in 1 teaspoon of milk at a time and blend; repeat until desired consistency is reached. If you find the batter too thin, add in 1 tablespoon oats and blend well; repeat until desired consistency is reached.
- Pour about ¼ cup of batter onto the preheated skillet and cook until small bubbles form about 4 minutes. Flip and cook 2-4 minutes per side.
- Top with your favorite pancake toppings and enjoy!!!
- Be sure to use certified gluten-free oats, if you need these pancakes to be gluten-free.
- Use any variety of milk you like. Non-dairy milk works great.
- If using frozen bananas, be sure to defrost before adding them to the batter.
- To make Vegan Banana Oat Pancakes: In place of eggs, mix together ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. And use non-dairy milk. I have made this variety many times with great success.
**Post updated with new pictures, but the original recipe from 2015 remains the same.