So easy and delicious, these Banana Oatmeal Pancakes come together in about 5 minutes in the blender and are full of nutritious goodness! You’ll love them because they’re gluten-free, dairy-free and free of refined sugars. Your kiddos will gobble them up because they’re as tasty as can be!

woman's hand pouring syrup over the top of a stack of pancakes

Breakfast is my favorite! I could seriously eat breakfast food for breakfast, lunch and dinner and never get sick of it. Eggs? Definitely. Oatmeal? I’ll take it! Muffins? Yes, please.

These healthy banana oat pancakes have become one of my favorite recipes when I want to make a delicious breakfast for my family! They’re super easy to whip up in the blender, made with oats, banana and almond milk. And are easily made gluten-free!

These banana oatmeal pancakes are so nutritious and contain no refined sugar, so you won’t feel like you’re in a sugar coma after you’re finished eating them. Instead, they leave you feeling satisfied and ready to make the most of the day ahead. Even my picky kiddos enjoy them and I love knowing that they’re eating a wholesome meal to start their day off right.

a stack of banana pancakes served on a white plate with sliced bananas and fresh strawberries

Ingredients needed

The ingredients for this oat pancake recipe are all super simple and probably items you already have on hand. The ingredients are also all nutritious, so you can feel good about serving these pancakes to your little ones.

  • rolled oats: They wouldn’t be oatmeal pancakes without the oats! Oats are technically a gluten-free food, but they can be processed with the same equipment that gluten foods are processed with, so if you definitely need gluten-free, look for a certified gluten-free option.
  • baking powder: Baking powder is the way to go for fluffy pancakes! You’ll need 1 teaspoon.
  • eggs: Eggs not only add fluffiness to this gluten free pancake recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 2 flax eggs instead!
  • ripe banana: Since a ripe banana is the only true sweetener in this recipe, the riper the better!
  • vanilla extract & cinnamon: Can’t go wrong with a splash of vanilla extract and a dash of ground cinnamon.
  • almond milk: You can use any preferred milk, but I tend to stick with almond or cashew milk. I like a nondairy milk and I always purchase the unsweetened variety for lower calories.

banana, eggs, oats and all other ingredients to make banana oatmeal pancakes

How to make this recipe

This recipe seriously could not be any easier! You only need 8 ingredients to make healthy banana pancakes. Simply add all ingredients to a blender and blend until smooth. Then, cook over medium heat. I have had this Blendtec for about seven years and it is such a dream. I know it’s pricey, but if you use a blender as much as I do, it’s totally worth it!

Pancake batter mixed in a blender

Why you should make this recipe

  • Banana pancakes are a healthy breakfast option that pack in whole grains, fruit, fiber, and protein!
  • These are dairy-free, gluten-free, kid-friendly, and freezer-friendly!
  • It’s love at first bite! Folks, say hello to the only pancake recipe you’ll ever need. These banana blender pancakes are fluffy, hearty, satisfying and perfectly sweet!

banana oat pancakes with a bite on a fork

Expert tips

  • Because you are blending the oats, you can use old-fashioned whole oats or quick-cooking oats, just not steel cut oats.
  • The riper the banana, the sweeter the oat pancakes will be, naturally.
  • You can use any variety of milk. Therefore, they can easily be made to be dairy-free banana oatmeal pancakes.
  • Frozen bananas totally work. Simply microwave the frozen banana for about one minute and then cool slightly, so as not to scramble the eggs when adding the banana to the blender.
  • Want waffles instead? Try my banana oat waffle recipe!
  • The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
  • Place cooked pancakes in a 250ºF oven to keep them warm, while cooking the rest of the pancakes.

Freezing

These pancakes work great to meal prep and then freeze for later. Place cooked and cooled pancakes in a resealable plastic bag in a single layer. Freeze until firm. When you’re ready to enjoy the pancakes, microwave them in 30 second increments until they’re warmed through. Or you can heat them in a toaster or toaster oven for a couple of minutes.

a stack of banana pancakes topped with banana slices, peanut butter and maple syrup

Add-ins & toppings

Feel free to get creative and add in any favorite ingredients! Toss berries, chocolate chips, sprinkles and/or nuts into the batter!

Another great way to change up your pancakes is with a variety of different tasty pancake toppings.

I like to serve banana oat pancakes with banana slices, almond butter and a drizzle of maple syrup. You can also go all out and add toppings like caramel sauce, fresh berries, whipped cream, chocolate chips and/or chopped nuts.

More pancake recipes

If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

a stack of pancakes with a a bite of them on a fork

woman's hand pouring syrup over the top of a stack of pancakes
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Banana Oatmeal Pancakes

Yield: 8 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
So super easy and delicious, these Banana Oatmeal Pancakes come together in about 5 minutes in the blender and are full of nutritious goodness!
Author: Kim

Ingredients

  • 1 cup unsweetened vanilla almond milk, (or other preferred milk)
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups old-fashioned rolled oats, (gluten-free, if needed)
  • Optional for serving: fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup

Instructions 

  • Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  • Place all ingredients in a blender and blend until smooth.
  • Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  • Serve with favorite toppings and enjoy!

Notes

*As batter sits, it gets very thick. To make it thinner, add a few tablespoons more of almond milk or water.
**To make as waffles, see this Gluten-Free Banana Oat Waffle recipe.
 
Photos by Erin at The Almond Eater
Slightly adapted from the Banana Oat Pancakes in Autumn Calabrese's FIXATE cookbook
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 2pancakes, Calories: 246kcal, Carbohydrates: 39g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 93mg, Sodium: 156mg, Potassium: 365mg, Fiber: 6g, Sugar: 4g, Vitamin A: 300IU, Vitamin C: 4.1mg, Calcium: 160mg, Iron: 2.5mg

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