Banana Oatmeal Pancakes
If you’re looking for a way to show someone a little extra love (yourself included!), today’s healthy 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.
Like these blender Whole Wheat Waffles, they have a delightful combination of nutty and sweet elements, and healthy swaps make them nutritious without sacrificing an ounce of flavor.
As far as healthy pancakes go, these melt-in-your-mouth and will be the star of the morning show!
Banana Oatmeal Pancakes – A Special (EASY!) Breakfast
This tasty banana oatmeal pancakes recipe is a reminder that showing someone you care doesn’t need to be complicated or fancy…or make a big, giant mess that someone will have to clean up afterward.
Waking up to a fresh batch of these banana beauties would make anyone feel appreciated!
- These are banana oatmeal pancakes with no flour, no butter, and no refined sugar, but they still taste light and sweet.
- They’re fast, easy, and healthy enough to enjoy any day of the week.
- Wholesome ingredient swaps keep the banana oatmeal pancakes calories low and make them 100% whole grain and gluten free.
- They’re reasonably high in protein (compared to most pancake recipes), thanks to Greek yogurt and eggs.
How to Make Banana Oatmeal Pancakes from Scratch
I adapted this easy banana oatmeal pancakes recipe (and these Healthy Pumpkin Pancakes) 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.
The texture of these oatmeal pancakes isn’t as thick and “bready” as traditional pancakes, but I still find them absolutely scrumptious.
- Banana + Greek Yogurt. Instead of looking for what I could use in place of bananas in pancakes, I decided to embrace them instead. Mashed banana and yogurt take the place of the butter and sugar that’s used in typical pancake recipes. The bananas are sweet while the Greek yogurt is lightly tangy. These healthy swaps bring beneficial potassium, fiber, and protein to the pancakes.
- Oats. Instead of making banana oatmeal pancakes with flour, I decided to use oats. They add a wonderful, nutty flavor and are rich in antioxidants, fiber, and protein. Be sure to use certified GF oats if you need the pancakes gluten free.
- Milk. You can use any milk you like. I used nonfat milk to keep them light.
- Eggs. The binding agent. Eggs help hold the pancakes together and give them structure.
- Honey. Adds natural sweetness and flavor.
- Cinnamon + Nutmeg. Warm, cozy spices that take the pancakes to the next level.
- Grind the oats in a blender, then add the remaining ingredients. Blend until smooth. Let sit for 10 minutes.
- Add small amounts of the batter to a buttered skillet, and cook until dry at the edges. Flip and cook. Repeat until all the batter has been used. Add desired toppings, and DIG IN!
RECIPE TIP: Pancakes made with whole grains like these oatmeal-based pancakes require low and slow cooking. Be patient and adjust the heat as needed to make sure your pancakes cook through without burning.
- To Make Heart Shapes. If you’d like to make the banana pancakes extra special for a holiday or a “just because I love you breakfast,” you can use the batter to make heart-shaped pancakes like the ones you see pictured here. 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 with the back of a small spoon. It takes a little extra effort, but the rewards are sweet.
- Vegan Banana Oatmeal Pancakes. The eggs are very important for this recipe, so I don’t recommend making banana pancakes without eggs. However, these Vegan Pancakes would be delicious with some sliced bananas on top.
- Extra Quick Banana Oatmeal Pancakes. Make your batter the night before, then store it in the refrigerator. In the morning, give it a big stir then cook as directed.
- Oatmeal Pancakes without Banana. Try my equally delicious Oatmeal Pancakes recipe.
How to Store, Reheat, and Freeze Oatmeal Pancakes
- To Store. Leftover pancakes can be stored in the refrigerator for up to 2 days.
- To Reheat. Reheat banana pancakes in the toaster (using a medium setting) or microwave until hot.
- 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 them in the freezer 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.
What to Serve with Banana Pancakes
- Toppings. In the topping department, on best-behavior weekdays, I usually opt for Greek yogurt and fresh fruit (Peaches and Cream Pancakes are a true treat). Weekends call for syrup. Weekends AND weekdays demand peanut butter banana oatmeal pancakes. It’s the right thing to do.
- Hash Browns. A side of Sweet Potato Hash Browns would be delicious with these pancakes.
- Bacon. Pancakes with Oven Baked Bacon is the perfect hearty breakfast.
More Special Breakfast Recipes
- Strawberry Crepes
- Puff Pastry Cinnamon Rolls
- Overnight French Toast
- Lemon Blueberry Bundt Cake
- Biscuit Cinnamon Rolls
Recommended Tools to Make Banana Oatmeal Pancakes
- Nonstick Skillet. Make stuck-on pancakes a thing of the past.
- Fish Spatula. I use this to flip pancakes, fry eggs, stir roasted veggies…everything!
- Heart-shaped Cookie Cutters. For the ultimate special breakfast.
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.
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