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    Home » Real Food » Breakfast Recipes » Healthy Banana Oat Pancakes

    Healthy Banana Oat Pancakes

    By Kristen Chidsey | 72 Comments | Published January 16, 2022 | Updated January 16, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    These Healthy Banana Oatmeal Pancakes are easy and delicious! Simple ingredients are blended together to create tender and naturally sweet, gluten-free pancakes.

    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.

    Stack of banana oatmeal pancakes on plate showing triangle bite out of stack.

    I LOVE Pancakes. From fluffy whole wheat pancakes to vegan blueberry pancakes to Dutch Baby Pancakes, pancakes are one of my favorite breakfasts.

    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. 
    Bananas, oats, egg, and milk layered in blender.
    • 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.
    Banana Pancakes with tiny bubbles being flipped in skillet.
    • Remove the pancakes from the skillet and serve warm.

    Serving Suggestions

    Banana Oatmeal Pancakes are sweet enough 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.

    Stack of Blender Oat Pancakes on plate with bananas in back.

    Storage Instructions

    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.

    Vegan Modification

    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!

    Forkful of gluten-free banana oatmeal pancakes.

    Banana Oatmeal Pancakes

    These Healthy Banana Oatmeal Pancakes are easy and delicious! Simple ingredients are blended together to create tender and naturally sweet, gluten-free pancakes.
    4.75 from 32 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Total Time: 13 minutes
    Servings: 4
    Calories: 134kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • 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!!!

    Equipment Needed

    • Blender
    • Nonstick Griddle

    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 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. 

    Nutrition

    Calories: 134kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 408mg | Fiber: 2g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 5.1mg | Calcium: 112mg | Iron: 1.2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    **Post updated with new pictures, but the original recipe from 2015 remains the same. 

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Cheryl Blake

      September 13, 2020 at 1:47 pm

      5 stars
      Quick, easy, and yummy!

      Reply
      • Kristen Chidsey

        September 13, 2020 at 2:58 pm

        I love hearing you enjoyed Cheryl! Thanks for sharing.

        Reply
    2. Melissa

      August 03, 2020 at 1:26 am

      Love this recipe. So delicious and easy to make. Thank you.

      Reply
      • Kristen Chidsey

        August 03, 2020 at 7:00 am

        I am so glad to hear that Melissa.

        Reply
    3. Ashley

      May 26, 2020 at 12:22 pm

      5 stars
      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.

      Reply
    4. Beverly Marler

      April 18, 2020 at 12:35 pm

      5 stars
      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!

      Reply
      • Kristen Chidsey

        April 19, 2020 at 8:09 am

        So glad you enjoyed the easy prep and the result Beverly! Thanks for leaving a review.

        Reply
    5. GF Chef

      January 04, 2020 at 3:36 pm

      5 stars
      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!

      Reply
      • Kristen Chidsey

        January 04, 2020 at 6:42 pm

        YAY! So glad you and your husband enjoyed. Thank you for taking the time to leave a review.

        Reply
    6. Ali

      October 04, 2019 at 1:59 pm

      5 stars
      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!

      Reply
      • Kristen Chidsey

        October 04, 2019 at 3:23 pm

        I really love that you added spinach Ali! What a great way to boost the nutrients. So glad you enjoyed this recipe too!

        Reply
        • Neha

          October 06, 2019 at 1:20 pm

          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?

          Reply
          • Kristen Chidsey

            October 06, 2019 at 1:31 pm

            It could be a factor Neha. I would add in 1 tablespoon additional oats at a time until the thickness you desire is reached.

            Reply
    7. Tanisha

      July 30, 2019 at 8:44 am

      I cant wait to try this recipe. Only question i have is the calorie count. Is that 134 each pancake?

      Reply
      • Kristen Chidsey

        July 30, 2019 at 10:03 am

        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.

        Reply
    8. Kylie

      July 21, 2019 at 6:13 am

      5 stars
      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?

      Reply
      • Kristen Chidsey

        July 21, 2019 at 7:06 am

        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 🙂

        Reply
    9. Sontai-Blu Boyd

      July 14, 2019 at 1:11 am

      Is there a possible substitute for eggs? Really looking forward to making these.

      Reply
      • Kristen Chidsey

        July 14, 2019 at 7:33 am

        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 🙂

        Reply
        • Sontai-Blu Boyd

          July 14, 2019 at 12:53 pm

          5 stars
          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! 🙂

          Reply
          • Kristen Chidsey

            July 14, 2019 at 2:41 pm

            That is a great alternative as well! Thank you for taking the time to update!

            Reply
    10. Meridith Scherer

      July 12, 2019 at 1:20 pm

      4 stars
      I liked them a lot but my 8 year old didn’t like the texture. Easy to make and healthy.

      Reply
      • Kristen Chidsey

        July 13, 2019 at 6:34 am

        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. 😉

        Reply
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