Banana Oatmeal Pancakes
Growing up, my idea of the ultimate Mother’s Day gift was to make my mom breakfast in bed. If you’re looking for a way to show someone a little extra love, be it your mom, your kids, your significant other, or yourself (I’m all about some healthy oat pancakes self-care!) today’s Banana Oatmeal Pancakes are a tasty option that will please all parties, including the ones in charge of washing dishes. They’re soft and tender, the lightning-fast pancake batter is made entirely in the blender, and the wholesome ingredient list makes these pancakes fit for busy weekday mornings and lazy weekends alike.
In retrospect, my Mother’s Day pancakes-in-bed approach probably needed a bit of retooling.
Dirtying our entire kitchen, waking my mom up early on a Sunday, then getting pancake crumbs, butter smears, and syrup all over her comforter was probably not her ideal way for me to express my affection.
Memo to self: next Mother’s Day, keep the banana pancakes in the kitchen.
Even if you don’t serve these banana oatmeal beauties in bed, they are still a sweet, easy way to show someone you care.
I say “I love you” often. I grew up in a family that used the “L-word” comfortably, and we still end just about every phone call that way. It’s a habit to the point that I once said the three little words to a customer service rep on the phone just before hanging up (oy vey).
I could have at least made him a batch of Banana Oatmeal Pancakes first.
Banana Oatmeal Pancakes—The Big “L” in Breakfast Form
Whether it’s an impromptu phone call to catch up with a friend I haven’t spoken to in a while, mailing an actual birthday card (or even sending a birthday text) to someone instead of just writing on her Facebook wall, or taking out the trash once in a while for Ben, I’m working on showing my affection as much as I say it.
Small actions done with love for others are simple but significant.
In the case of these Banana Oatmeal Pancakes, they are delicious too!
This easy oatmeal pancake recipe is a tasty reminder that showing someone you care doesn’t need to be complicated or fancy…or make a big, giant mess that someone (hi, moms and dads!) will have to clean up afterwards.
Waking up to a fresh batch of these banana beauties would make anyone feel appreciated, and you’ll love only having the blender to wash afterwards too!
I adapted this easy banana oatmeal pancakes recipe from my blender Banana Oatmeal Muffins. Like the muffins, these Banana Oatmeal Pancakes are perfect for enjoying right away, and you can easily refrigerate or freeze the leftovers for healthy breakfasts on demand. (Another one to check out: this blender Whole Wheat Waffles recipe and this Vegan Pancakes recipe!)
Like the banana muffins, these Banana Oatmeal Pancakes also contain no flour, no butter, and no sugar but still taste light and sweet. Greek yogurt and mashed banana replace the butter and sugar, and the Banana Oatmeal Pancakes are made entirely with oatmeal instead of flour.
These ingredient swaps make the Banana Pancakes 100% whole grain and gluten free, and they have a decent amount of protein too (at least for pancakes).
The texture of these Banana Oatmeal Pancakes isn’t as thick and “bready” as traditional pancakes, but I still find them absolutely scrumptious.
This recipe for Banana Oatmeal Pancakes is fast, easy, and healthy enough that you can enjoy them anytime. For low-maintenance or busy mornings, I usually make them the traditional round or “roundish” pancake shape, which you can see demoed in the recipe video I’m adding to the post today (be sure to watch!).
If you’d like to make the Banana Oatmeal Pancakes extra special for Mother’s Day, Valentine’s Day, or for a fun extra “just because I love you,” you can also use the batter to make heart-shaped pancakes, which is how I took the photos.
If you would like to make heart-shaped pancakes, it’s simple: spray the inside of metal cookie cutters like these generously with nonstick spray, place them on a warm griddle, and then portion and spread the batter inside. It takes a little extra effort, but the rewards are sweet.
In the topping department, on best-behavior weekdays, I usually opt for Greek yogurt and fresh fruit. Weekends call for syrup. Weekends AND weekdays demand Peanut Butter Banana Oatmeal Pancakes. It’s the right thing to do.
Recommended Tools to Make Heart-Shaped Banana Oatmeal Pancakes
- Nonstick skillet
- Fish spatula—I use this to flip pancakes, fry eggs, stir roasted veggies…everything!
- Heart-shaped cookie cutters
Banana Oatmeal Pancakes
- 1 1/2 cups rolled oats — or quick oats gluten free if needed; do not use steel-cut oats or instant oats
- 1 1/4 cups mashed banana — about 2 very large bananas
- 1/4 cup nonfat plain Greek yogurt — plus 2 tablespoons
- 1/4 cup nonfat milk — plus 2 tablespoons, or substitute milk of choice
- 3 large eggs
- 1 tablespoon honey
- 1 1/2 teaspoons baking powder — I recommend aluminum free
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- Optional for serving: maple syrup — butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
- 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, then 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 sit 10 minutes.
- Heat a griddle or skillet over medium low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cup of batter onto the hot griddle into the shape of a heart and cook 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. For perfectly shaped heart pancakes, coat 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, then remove the cookie cutters, flip, and continue cooking as directed. Keep the pancakes warm between batches in a 200 degree F oven, if desired. Serve warm with desired toppings.
- To make this recipe in a food processor, grind the oats until they become a flour. In one bowl, combine the oat flour, baking powder, salt, cinnamon, and nutmeg. 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.
- To freeze, lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store 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 the toaster, directly from frozen.
- Leftover pancakes can be stored in the refrigerator for up to 2 days, then reheated in the toaster as mentioned above.
Nutrition InformationAmount per serving (1 pancake) — Calories: 112, Fat: 3g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 76mg, Carbohydrates: 18g, Fiber: 2g, Sugar: 6g, Protein: 5g
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