Banana Oat Pancakes are the best gluten-free pancakes ever! Simple ingredients are blended together to create healthy, light, and perfectly sweetened oatmeal pancakes.
Looking for more gluten-free breakfast recipes, you may also Gluten-Free Cinnamon Muffins, Gluten-Free Breakfast Casserole, or Oven-Baked Frittata.
Whether you need to be gluten-free or not, Banana Oat Pancakes make an easy, healthy, gluten-free breakfast.
While they are not thick and fluffy like traditional pancakes, these thin, airy pancakes are super sweet and tender. They come together in the blender and are easy enough for weekday breakfasts.
And best of all, these Banana Oatmeal Pancakes are made with pantry staples. YES!!! Gluten-free pancakes that don’t require crazy flours or stabilizers is possible!
These banana oatmeal pancakes are made with gluten-free oats, eggs, bananas, milk, baking powder, and cinnamon. The batter comes together in minutes in a blender. And because these pancakes are thin, they cook up QUICK!
They are delicious served with maple syrup, but I love to top with fresh fruit, or a drizzle of homemade chocolate syrup.
How to Make Banana Oat Pancakes
- In a blender, add eggs, milk, and vanilla. I like 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.
**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 to medium heat.
- Grease the griddle with coconut oil, butter, or cooking spray.
- Using a 1/4 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.
- These banana pancakes are perfectly sweet served alone, but also delicious with maple syrup or a smear of nut butter.
More Delicious Pancake Recipes
- Healthy Whole Wheat Pancakes
- Dutch Baby Pancake
- Gluten-Free Protein Pancakes
- Vegan Blueberry Pancakes
When you are craving light, sweet pancakes—these Banana Oat Pancakes are the way to go! Let me know in the comments how much you enjoyed them!
Banana Oat Pancakes
Ingredients
- 2 eggs
- 1/2 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
Instructions
- 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 1/4 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!!!
Equipment Needed
Notes
- 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 to batter.
- To make Vegan Banana Oat Pancakes: In place of eggs, mix together 1/2 cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. And use nondairy milk. I have made this variety many times with great success.
Nutrition
**Post updated with new pictures in 2019, but the original recipe remains the same.
Quick, easy, and yummy!
I love hearing you enjoyed Cheryl! Thanks for sharing.
Love this recipe. So delicious and easy to make. Thank you.
I am so glad to hear that Melissa.
These were really tasty, and great texture. I used steel cut oats, so I made sure to let the mixture sit after blending for about 10 minutes to thicken a bit. Once that was done, they cooked up beautifully.
These were wonderful! I put all the ingredients (wet and dry) right into my Nutribullet to blend, then straight to the skillet for cooking. Easy cleanup!! I will definitely make these again!
So glad you enjoyed the easy prep and the result Beverly! Thanks for leaving a review.
These are a winner! Followed the instructions for using dairy free milk (almond) and added extra oats. Also threw in a few scoops of collagen powder. Super fluffy and husband approved. Might add berries next time!
YAY! So glad you and your husband enjoyed. Thank you for taking the time to leave a review.
My 1 year old and I LOVE these, so easy and delicious. I also add about 1/2 cup frozen spinach to the blender, but some grated carrot would probably be really good too. Great recipe!
I really love that you added spinach Ali! What a great way to boost the nutrients. So glad you enjoyed this recipe too!
I love these but my batter is turning out too thin. I’m wondering if it’s because I’m not using cows milk & using oat?
It could be a factor Neha. I would add in 1 tablespoon additional oats at a time until the thickness you desire is reached.
I cant wait to try this recipe. Only question i have is the calorie count. Is that 134 each pancake?
Tanisha, I hope you enjoy these pancakes! As far as nutrition, it is for 1/4 of total recipe–and this recipe makes between 8-12 pancakes depending on how large you make them 🙂 I typically get 10.
I made these this morning and loved them (as well as my son and husband). Easy, healthy and delicious. I was confused at first though, because it doesn’t say to add the bananas in the instructions – has anyone else noticed this?
Hi Kylie! First of all, I am so glad you and your family loved these pancakes. Secondly, I am sorry the step for adding bananas was not clear. My original recipe stated “add all ingredients to the blender and blend.” I updated it yesterday to give clearer instructions on the order to add the ingredients (liquids first for easier blending) but clearly left out bananas🤦♀️ So glad you caught this right away so others were not confused. All is fixed now 🙂
Is there a possible substitute for eggs? Really looking forward to making these.
Hi! I have not made this recipe before without eggs. However, I would suggest using 2 flax eggs and then if the batter needs thinned out more, add in up to 1/4 cup applesauce. And let me know how it goes–such a great thing for others to know too 🙂
Hi, back with an Update: I didn’t happen to have applesauce or flax seeds on hand so I used Silk plain yogurt as a substitute and they turned out just as good. Definitely using this recipe again! 🙂
That is a great alternative as well! Thank you for taking the time to update!
I liked them a lot but my 8 year old didn’t like the texture. Easy to make and healthy.
Hi Meridith! I am glad you enjoyed. If your child is used to fluffy pancakes, these are definitely thinner. Maybe after a few more times, he/she will adjust to the texture. My son has major texture issues and sometimes he adjusts to things, sometimes he just can’t do it. 😉