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Made with simple pantry staples and a blender, these Banana Oat Pancakes are light, tender, and perfectly sweet.
Banana Oat Pancakes at a Glance
These gluten-free blender pancakes have been a go-to breakfast recipe ever since my son was diagnosed with a gluten sensitivity as a toddler. While he has outgrown his sensitivity, we still enjoy these pancakes regularly!
- Simple ingredients. It can be difficult to find gluten-free recipes that deliver on flavor or don't require hard-to-find, expensive specialty ingredients. But these Banana Oatmeal Pancakes prove you can enjoy delicious gluten-free pancakes without any special ingredients.
- Light and tender, not thick and fluffy. Banana Oat Pancakes are thinner than whole wheat pancakes, thicker than crepes, and downright irresistible.
- Gluten-free and wholesome to boot! Banana Oat Pancakes are not just gluten-free. They also happen to be made without added sugar, butter, or oil, and can easily be made dairy-free.
Happy Cooking! xo Kristen
Ingredients in Banana Oat Pancakes
- 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 natural sweetness. If using frozen bananas, be sure to defrost and drain off excess liquid before adding them to the batter.
- Milk: Any variety of milk will work. Regular milk, soy milk, almond milk, oat milk, etc.
- Vanilla + Cinnamon: Both add flavor to the banana oatmeal pancakes.
- Baking Powder: To give rise to the pancakes.
- Eggs: Eggs help give the gluten-free pancake batter structure, as well as add protein to the mix. (If you are looking for more protein, try out my Banana Cottage Cheese Pancake recipe -- same base, with added cottage cheese.)
How to Make Banana Oat Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare the Pancake Batter. This is the easiest pancake batter you will ever make! Simply layer the ingredients, starting with the wet ingredients, into a blender, and blend until the batter is fully incorporated and smooth.
- Cook Pancakes. Pour the pancake batter onto a greased griddle or nonstick pan. Cook until small bubbles form on the surface of the pancakes. Flip and cook for an additional 2-4 minutes per side. These pancakes will brown a bit more than you may expect, but that is from the bananas.
Kristen's Tip
Use a ¼ cup measuring cup or an ice cream scoop to evenly portion out the pancake batter onto the pan. Evenly sized pancakes without a mess!
Serving Suggestions
Banana Oatmeal Pancakes are sweet enough that they don't even need syrup, but of course, no one complains about a drizzle of maple syrup or homemade chocolate syrup. I love to serve these Banana Oat Pancakes with a smear of peanut butter and additional slices of banana.
And don't just limit these Banana Oat Pancakes to breakfast. They make a great base for a quick nut butter sandwich for a gluten-free lunch option.
Keep Warm & Storage Tips
- Keep Warm for Serving: Transfer the pancakes from the skillet to a baking sheet fitted with a baking rack, cover with foil, and place them in a 200°F oven for up to 30 minutes. The rack keeps the bottom of the pancakes from getting soggy, while the foil will help prevent the pancakes from drying out.
- Refrigerate: Place fully cooled pancakes in an airtight container, separating layers by a piece of parchment paper. Refrigerate for up to 3 days. Microwave the pancakes in a single layer on a microwave-safe plate, cover with a damp paper towel (to prevent the pancakes from drying out), and microwave for 30-45 seconds or until warmed through.
- Freeze: Flash freeze the pancakes on a baking sheet lined with parchment paper, then transfer to a freezer-safe bag or container. Store in the freezer for up to 3 months. To reheat, place on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds, flip and continue to heat in 30-second intervals until warmed through.
More Gluten-Free Breakfast Recipes
- Gluten-Free Cinnamon Muffins
- Hash Brown Breakfast Casserole
- Oven-Baked Frittata
- Banana Baked Oatmeal
- Instant Pot Oatmeal
- Instant Pot Frittata
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Banana Oat Pancakes
Made with simple pantry staples and a blender, these Banana Oat Pancakes are light, tender, and perfectly sweet. The ultimate gluten-free pancake recipe!
Video
Ingredients
- cooking spray or butter, for greasing pan
- 2 large eggs
- ½ cup milk, any variety
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats, see notes for using quick cook oats
- 2 medium ripe bananas, broken into chunks
Instructions
- Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
- To the carafe of a blender add the ingredients in the following order: 2 large eggs, ½ cup milk, 1 teaspoon vanilla extract, ⅛ teaspoon ground cinnamon, 1 teaspoon baking powder, 1 cup old-fashioned rolled oats, and 2 medium ripe bananas (peeled and sliced). This order will make the batter easy to blend.
- Start the blender on low speed, blend for 30 seconds, then increase to high speed and continue to 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 1 teaspoon of milk at a time and blend; repeat until the desired consistency is reached. If you find the batter too thin, add 1 tablespoon of oats and blend well; repeat until desired consistency is reached. (The batter should slowly run off the spoon.)
- Pour about ¼ cup of batter onto the preheated skillet and cook until small bubbles form, about 3-4 minutes.
- Flip the pancakes and continue to cook for 2-3 minutes or until set. The surface will be a golden deep brown due to the banana in the batter. Repeat with the remaining batter.
- Serve with your favorite pancake toppings.
Equipment
Notes
Quick-Oats: If using quick-cook oats, you may need to add 1-2 tablespoons of oats to thicken up the batter slightly. The batter should be thick but still scoopable.
Bananas: A medium banana should be about 6-8 inches long. Depending on actual size, you may need an additional tablespoon or two of milk or oats to reach the right consistency. If using frozen bananas, defrost and drain off any excess liquid before adding to the blender.
Milk: Use any variety of milk you like. Non-dairy milk like almond milk, soy milk, and oat milk work well in this recipe.
Gluten-Free: Be sure to use certified gluten-free oats.
Egg-Free: In place of eggs, mix ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. The pancakes will be much more delicate, and care needs to be used when flipping, but it will work.
Store: Let pancakes cool, then store in an airtight container with parchment between layers. Refrigerate up to 3 days. Reheat in the microwave for 30-45 seconds, covered with a damp paper towel.
Freeze: Freeze cooled pancakes in a single layer on a parchment-lined baking sheet until solid, about 30 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, cover with a damp paper towel and microwave for 30 seconds, flip, and continue to heat in 30-second intervals until warmed through.
Nutrition
Calories: 134kcalCarbohydrates: 21gProtein: 5gFat: 3gCholesterol: 81mgSodium: 76mgPotassium: 408mgFiber: 2gSugar: 7gVitamin A: 155IUVitamin C: 5.1mgCalcium: 112mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Originally posted in 2015.
These are the BEST pancakes! I make them all the time. I add up to three tablespoons of flax, chia or hemp hearts to add some extra nutrition and up the milk to 3/4. They are so tasty and just perfect!
Thanks for sharing Sarah! I love hearing you enjoy so much!
can oat flour be used instead of oats?
Hi Amanada! Technically, yes, but the measurements are for oats, not oat flour. I would use only 3/4 cup of the oat flour.
Amazing pancakes!! Make them every morning now!!
Is it 134cal per pancake??
It is actually for 3 pancakes. And I am so glad you enjoy these so much!
Good pancakes! Can I save the batter itself if I didnt use it a in the fridge ? How long will that be good for?
Hi Amy! I am so glad you enjoyed! You can leave the pancake batter in the refrigerator for up to 24 hours. You can store cooked pancakes for 3-4 days or freeze for 3 months.
Hi. I just made these pancakes, followed the recipe just substituted milk to oatmilk since my daughter doesn't drink milk, love the texture and very easy to make.
Thank you for the recipe!! Very healthy and delicious!😋😋
So glad you all enjoyed and were able to make for your daughter to enjoy!
Easy, delicious, worth saving!
I made these pancakes exactly as directed and they were too soggy for me. I would try decreasing or omitting the milk next time.
Hi Angie! I am sorry these were not the texture you were looking for. They are much thinner pancakes. I would love to hear your results if you do decrease/omit the milk. Thanks in advance 🙂
Reading this recipe while eating my disappointing gluten free, egg free pancakes. Love pancakes and can’t wait to try this recipe. Thank you, love all your recipes
I hope you will LOVE these as much as you enjoy my other recipes!
Quick, easy, and yummy!
I love hearing you enjoyed Cheryl! Thanks for sharing.