If you’re looking for fluffy, easy pancakes this weekend, look no further than today’s healthy Banana Oatmeal Pancakes. They’re gluten free, mixed in your blender, and made with wholesome, good-for-you ingredients!
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Why You’ll Love This Fluffy Banana Oatmeal Pancake Recipe
- Naturally Gluten-Free and Super Wholesome. The wholesome ingredient list makes these pancakes fit for busy weekday mornings and lazy weekends alike, and using oats instead of all-purpose flour makes them gluten-free without any pricy alternative flours. (Just be sure you use gluten-free certified oats!)
- Easy Blender Recipe. The lightning-fast pancake batter is made entirely in the blender, which saves you time on the front end and on the back end since you have less to clean up. Win!
- Thick, Fluffy, and Tender. If you love my classic Fluffy Pancakes for their lofty heights, you’ll appreciate these banana oatmeal pancakes too. They’re thick and fluffy, perfect for stacking tall and drizzling with maple syrup.
5 Star Review
“These are so delicious & no fuss to make. My toddler is obsessed too which makes my life easier!”
— Kathryn —
How to Make Banana Oatmeal Pancakes
The Ingredients
- Banana + Greek Yogurt. Mashed banana and yogurt take the place of the butter and sugar used in typical pancake recipes. The bananas are sweet, while the Greek yogurt is lightly tangy.
- Rolled Oats. Instead of making banana oatmeal pancakes with flour, I used oats (like in these Oatmeal Breakfast Bars). They add a wonderful, nutty flavor and are rich in antioxidants, fiber, and protein.
- Milk. You can use any milk you like—even plant milk!
- Eggs. The binding agent. Eggs help hold the pancakes together and give them structure.
- Honey. Adds natural sweetness and flavor.
- Cinnamon + Nutmeg. These two warm and cozy spices make these pancakes next-level delicious.
The Directions
- Combine. Grind the oats in a blender, then add the remaining ingredients.
- Blend and Rest. Blend until smooth. Let sit for 10 minutes.
- Cook. Add small amounts of the batter to a buttered skillet and cook until dry at the edges. Flip and continue to cook. Repeat until all the batter has been used. Serve with desired toppings and ENJOY!
Recipe Variations
- Vegan Banana Oatmeal Pancakes. The eggs are essential for this recipe, so I don’t recommend making these banana oatmeal pancakes without eggs. However, these Vegan Pancakes would be delicious with some sliced bananas on top.
- Make-Ahead Banana Oatmeal Pancakes. Make your batter the night before, then store it in the refrigerator. Give it a big stir in the morning, then cook as directed.
- Oatmeal Pancakes without Banana. Try my equally delicious Oatmeal Pancakes recipe.
What to Serve with Banana Oatmeal Pancakes
- Bacon. Round out your breakfast with Air Fryer Bacon or Oven Bacon.
- Eggs. Air Fryer Hard Boiled Eggs or scrambled eggs are another savory pairing that’s high in protein.
- Potatoes. Serve your banana oatmeal pancakes with a side of Home Fries—don’t forget the ketchup!
- Toppings. Maple syrup, whipped cream, chocolate chips, Homemade Granola, sliced bananas or strawberries—the options are endless!
Recipe Tips and Tricks
- Adjust the Heat as Needed. Pancakes made with whole grains, like these easy banana oat pancakes, require low and slow cooking. Be patient and adjust the heat as needed to ensure your pancakes cook through without burning.
- Don’t Skip the Yogurt. I have not made this recipe without yogurt. I do not recommend omitting it entirely since it is crucial for the final texture of the pancakes and I promise, these pancakes don’t taste yogurt-y if you’re not a fan. If you’d like to experiment, you could try swapping for your favorite non-dairy yogurt or nonfat sour cream.
- Pancakes Only! I would not recommend using this batter recipe for waffles. I worry the waffles would turn out soggy since the batter is very lean in fat. Fat is necessary for waffles to become crisp and hold their shape once cooked. If you’d like to experiment, add 4 tablespoons of melted butter to this recipe.
Banana Oatmeal Pancakes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10 pancakes (1/4 cup batter each)
The BEST banana oatmeal pancakes. Made right in your blender, these easy banana oat pancakes are simple, healthy, and gluten free.
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Ingredients
- 1 ½ cups old fashioned rolled oats or quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed)
- 1 ¼ cups mashed banana (about 2 very large bananas)
- ¼ cup nonfat plain Greek yogurt plus 2 tablespoons
- ¼ cup nonfat milk plus 2 tablespoons (or substitute milk of choice)
- 3 large eggs
- 1 tablespoon honey
- 1 ½ teaspoons baking powder (I recommend aluminum free)
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- Optional for serving: maple syrup butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
Instructions
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
- Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
- Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour ¼ cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
Video
Notes
- TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days, then reheated in the toaster as mentioned above.
- TO REHEAT: Warm leftover banana oatmeal pancakes in a toaster (on a medium setting), directly from frozen.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. (Do not put unfrozen pancakes in a ziptop bag without first freezing them flat, or they will turn into a big, hard pancake blob.) Reheat in a toaster directly from frozen.
- FOOD PROCESSOR OPTION: To make this recipe in a food processor, rather than a blender, grind the oats until they become flour. Then, combine the oat flour, baking powder, salt, cinnamon, and nutmeg in one bowl. In a separate bowl, whisk together the banana, yogurt, milk, eggs, and honey. Gently stir the wet ingredients into the dry, then cook as directed above.
- HEART-SHAPED PANCAKES: For a romantic breakfast treat, you can make perfectly shaped heart pancakes by coating the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, remove the cookie cutter, flip, and continue cooking as directed.
Nutrition
Serving: 1pancake (without toppings)Calories: 106kcalCarbohydrates: 17gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgPotassium: 245mgFiber: 2gSugar: 6gVitamin A: 112IUVitamin C: 2mgCalcium: 58mgIron: 1mg
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I saw this recipe this morning and happened to have all the ingredients on hand. Wow! I loved it and cannot believe how healthful it is. I will definitely be making this again! Thank you for the recipe!
Great to hear, thank you Tracy!
My family and I really loved these pancakes!!! I made them exactly as instructed except I ended up cooking them 4 minutes on the first side, flipped, 3 minutes on the second side. I live at higher altitude and find that cooking times can really be trickier than at sea level. We topped with syrup, bananas and blueberries. Super tasty and will make again soon.
Happy to hear you enjoyed them, Michelle! Thank you!
Love these they are perfect. I added one scoop of protein powder & 3 tbs of cacao powder
Great addition! Thanks Denise!
I rarely comment but have found SO many of your recipes perfect for my family of four, including two teen boys, so thank you! My boys love these pancakes as an after-school snack, but I don’t always have fresh bananas on hand. Do you think this could be made with frozen bananas (I’m thinking I’d blend them in a blender until smooth before adding to the batter)?
Hi Maggie! So glad to hear you are enjoying the pancake recipe! I think the frozen bananas should work fine. If you let them defrost a little, you could easily mash them. If you blend them, your likely to get a thick creamy consistency (think smoothie) which is a little too much for this recipe. Hope that helps!
Better than regular pancakes!! I ate the whole serving myself for brunch, haha whoops. Made several small to medium pancakes. It was not too eggy which I liked, and I did add a little more oats than called for but just because I like oats. Thank you for the recipe. 🙂
So glad to hear you enjoyed the pancakes, Betty! Thank you!
Enjoyed this recipe! It is so easy to make and I love that the recipe has a lot of healthy elements to it that make you feel good after eating them. Love that they are gluten yet you don’t feel like you are missing anything from an amazing pancake experience.
Thank you Khloe!
These pancakes turned out to be delicious! I felt full, without feeling stuffed. I added a bit of extra cinnamon and a bit of brown sugar as well. They turned out perfect, so moist, yet still fluffy. I used honey for a bit of extra sweetness. I will definitely be making these again.
Great to hear, thank you Mikha!
This was a bust for us, gummy texture and actually too sweet in our opinion. We did blend it at night and then cook it in the morning so maybe that’s why the texture was off. Too much nutmeg and too much banana for the flavor as well. We’ll probably stick to our whole wheat buttermilk pancakes from now on
Hi Ashley, sorry to hear you had trouble with the recipe. I wouldn’t recommended blending it together the night before. We haven’t tested it this way, so can not guarantee the results. Hope this helps!
I made these pancakes this morning spur the moment as I am trying to eat higher protein healthier foods. They did not disappoint. I was about 1/8 cup short on the banana but they turned out Amazing! The light banana flavor combined with the cinnamon and nutmeg was so delicious. I even had extra for pancakes during the week. I will def make these again and again and again! 10 out of 10!
So happy to hear, thank you Leslie!
Love these pancakes ! Do you think they could be made on a sheet pan in the oven??
Hi Jessica, I haven’t tried it but it should work. If you decide to experiment, let me know how it goes!