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!
Amongst the delicious lineup of pancake recipes on my site (like Coconut Flour Pancakes, Pumpkin Pancakes, and classic Fluffy Pancakes), these easy banana oatmeal pancakes stand out.
- They’re soft and tender, just as any good pancake should be.
- The lightning-fast pancake batter is made entirely in the blender.
- 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 oatmeal flapjacks will be the star of your next family breakfast or brunch!
5 Star Review
“These are so delicious & no fuss to make. My toddler is obsessed too which makes my life easier!”— Kathryn —
These easy banana oats pancakes remind you that showing someone you care doesn’t need to be complicated or fancy.
- 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 calories of these banana oatmeal pancakes low and make them 100% whole grain and gluten free.
- AND thanks to Greek yogurt and eggs, they’re reasonably high in protein (compared to most pancake recipes).
How to Make Banana Oatmeal Pancakes in a Blender
I adapted this easy banana oatmeal pancakes recipe from my blender Banana Oatmeal Muffins.
Like the muffins, these cinnamon banana oatmeal pancakes are perfect for enjoying right away, and you can easily refrigerate or freeze the leftovers for healthy breakfasts on demand.
- Banana + Greek Yogurt. Instead of looking for what I could use in place of bananas in pancakes, I embraced them. Mashed banana and yogurt take the place of the butter and sugar used in typical pancake recipes (and this Oatmeal Banana Bread). The bananas are sweet, while the Greek yogurt is lightly tangy. These healthy swaps bring beneficial potassium, fiber, and protein to the pancakes.
- 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. 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 (or swap pure maple syrup as seen in Healthy Banana Bread).
- Cinnamon + Nutmeg. These two warm and cozy spices make these pancakes next-level delicious.
Pancake Topping Ideas
In the pancake topping department, on best-behavior weekdays, I usually opt for Greek yogurt and fresh fruit (hello, Peach Pancakes).
For an indulgent weekend treat, I reach for pure maple syrup and butter. A dollop of creamy peanut butter and a drizzle of chocolate is another decadent way to dress up these healthy banana oatmeal pancakes.
- 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 continue to cook. Repeat until all the batter has been used.
- Serve with desired toppings. ENJOY!
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.
- To Make Heart Shapes. 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, then continue cooking as directed.
- 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.
- 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 a toaster directly from frozen.
What to Serve with Banana Oatmeal Pancakes
Breakfast & Brunch
Baked Bacon in the Oven
Hash Brown Casserole
Recommended Tools to Make this Recipe
- 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!
- Blender. A high-powered blender like this Vitamix is well worth the investment. However, this affordable option has always served me well in the kitchen too.
I promise your family will flip for these easy banana oatmeal pancakes.
Frequently Asked Questions
I would not recommend using this batter recipe for waffles. I worry the waffles would turn out soggy since this 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.
I have never had an issue with these pancakes falling apart. If yours are struggling to hold their shape, they likely need to cook longer. Resist the temptation to cook these pancakes on high. They require low and slow cooking to ensure the centers are set before their exteriors become too dark.
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. If you’d like to experiment, you could try swapping for your favorite non-dairy yogurt or nonfat sour cream.
Banana Oatmeal Pancakes
- 1 1/2 cups rolled oats or quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed)
- 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. 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 1/4 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.
- 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.
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I made these this morning for the kids. Delicious.
I am so happy that you all loved them Heather! Thank you so much for letting me know.
I made these this morning and am so glad I did. They were quick, easy and fit perfectly into my weight loss diet. Next time I’m going to add flaxseed meal as well. Thanks for a great recipe!
Kerry, I am so happy to hear you loved these! Thanks so much for taking time to leave this positive review, and I love your idea of adding flaxseed also!
Made these this morning for a late breakfast – very good. They were totally nothing like regular pancakes but that was a good thing. We liked them alot. Was surprised how easy it was to make oat flour in the food processor – I’m thinking that it could be a little more costly if you were to buy ready made. Thanks for another good one!
Chris, I am so happy to hear that these were a hit! And oat flour is so easy to make at home. I just have to convince myself to wash the food processor ;-) Thanks for trying the recipe and leaving this lovely review!
Made these this morning for breakfast and they were wonderful. They tasted very much like pancakes and cooked exactly like them as well. I used some coconut oil to make them not stick! After finished cooking put a small amount of butter and dipped in a small amount of syrup and paired with fresh raspberries and blueberries! LOVE
That sounds delicious, Madelyn! I’m so glad you enjoyed the pancakes. :) Thanks for taking the time to report back!
I made these on Sunday morning for me and my boyfriend. I’m not a huge fan of bananas, but I will eat them if they’re baked or cooked. These were delicious! I added some chopped walnuts for texture. Definitely going to make these again.
I’m so glad you enjoyed these, Lauren! Chopped walnuts sound lovely. Thank you so much for leaving this review!
Made the pancakes for lunch. We really liked the texture. Have you tried the recipe for waffles?
Hi Rose! I haven’t tried this as waffles, and I probably wouldn’t recommend this as I suspect the waffles would turn out somewhat soggy…they need some fat to crisp up. If you’re looking for a blender waffle recipe, my Blender Whole Wheat Waffles would be a great option!
Tried these this morning and they came out great. I didn’t believe you about two very large bananas, so I came up a little short in that department, but they turned out well despite that. My husband approved of them, and I also liked pouring them onto the griddle from the blender pitcher. This recipe is a definite keeper – easy and tasty.
I’m glad it’s a keeper, Susan! Thank you so much for trying them out and letting me know how it went. :)
Hi I love this recipe! I was wondering if I added a few scoops of whey protein to this would I need to change any other part of the recipe? The batter gets really thick!
Hi Melissa, I’ve never tried the recipe that way myself, so I can’t say for certain. I think you could experiment by adding just a few tablespoons of powder, then adding in milk if the batter seems too thick. If you decide to play around with it, I’d love to hear how it turns out.
These are great! I’ve made them twice. The first time they were too liquidy so I ended up having to add some regular pancake mix to get a batter. The second time I just omitted the milk and added a little ground flax and they were absolutely perfect! I’ll definitely keep making them :)
Caitlin, I’m so glad to hear you enjoy the recipe, and I really appreciate your taking the time to share your tweaks! Thanks for this lovely review!
This recipe is perfect! The pancakes were fluffy and delicious! My whole family enjoyed them. The only change I made is using 2 eggs and 2 tbsp of flour instead of 3 eggs. Thank you so much for your wonderful blog and recipes!
YAY! Thank you so much Anna. I am so happy to hear the pancakes were a hit!
I made these for my husband and me this morning, and they were DELICIOUS! I cut the recipe in half, because I only had one banana. It was the perfect amount for the two of us. I also used maple syrup instead of honey, and it worked out very well. These are easy, healthy and yummy. Thank you! My husband asked that I save this recipe. I will definitely make them again. :)
YAY Sara, I’m happy to hear the pancakes were a hit! Thanks so much for giving them a try and reporting back. :)
Simply delish (and healthy). Had company over for the weekend and thought I’d give these a try. Everyone loved them and wanted the recipe ; ) My new fave forever pancakes!
I am so happy to hear that Robin! Thank you so much for trying the recipe and taking time to leave this wonderful review!
Hi Erin, could I use regular flour instead of quick oats? And will using frozen banana work?
Hi Cynthia, I’m honestly not sure, as I developed the recipe with oatmeal. I’d recommend sticking with oats since that is how the recipe was tested. You can also purchase oat flour if you prefer not to grind your own oatmeal. If you’re interested, here’s my pancake recipe that’s made with regular flour: https://www.wellplated.com/fluffy-pancakes-for-dad-with-love/
Thanks Erin! Would that be the same measurement if I use oat flour?
Hi Cynthia, yes, 1 1/2 cups of rolled oats will yield approximately the same amount of oat flour. I hope you enjoy!
We thought these were delicious (me and my 13 month old)! extra yummy topped with Greek yogurt or almond butter, No syrup necessary. My only variation was that I used full fat Greek yogurt and it worked great.
They were a bit of a challenge not to burn, I think due to the sugar from the banana and honey… even after just 2-3 min on low they were a little black on my stove’s main burner. I switched to the smaller burner and things worked themselves out.
Erin, I’m so glad to hear these pancakes were a hit! Thank you so much for taking the time to leave your notes! :)
I just made your recipe. The batter tasted a bit sweet, so I added about 1/4 cup of peanut butter and about another 1/4 Cup liquid. I omitted the spices.
They were still a bit sweet, for ME, so I think I will omit the honey in the next batch.
BUT, I loved the texture and the overall flavor. I just top with more peanut butter!
I needed up with 15 X 4” pancakes.
Overall, this is a great recipe and I will be making them every weekend to freeze and eat on busy mornings. And they’re great as little “coffee cakes”!
Deb, thanks so much for giving the pancakes a try and taking the time to share your notes! I’m glad to hear they’ll become a new busy morning tradition for you!
This recipe was great! I am breastfeeding and need to up my intake of oats for milk production and I was getting tired of oatmeal every day! :) These are also great from cutting sugar and carbs. Is there something I could use besides mashed bananas? I love them in pancakes but my husband does not.
Hi Julie, I’m so glad to hear you enjoyed the recipe! I haven’t experimented with taking the banana out of this recipe since it makes up a very large proportion of the ingredients. I’d suggest searching for a more traditional oatmeal pancake recipe if you’d like to go banana-less. (And in case you’re interested, I have a lot of other recipes using oats that you can check out here!)
I always have fresh honey that would be delicious on these pancakes. What a great recipe. It’s too bad my mom lives far away and my boyfriend hates pancakes LOL! But I’m no stranger to making a batch of pancakes for just me :-) I like your post – it reminds me that I need to be better at showing affection! One of my weak areas for sure.
Dear Erin, I made them for breakfast today – so delicious!!!! And they are so healthy I ate several without feeling guilty. This is the kind of breakfast that I love and is so simple to make. My kids loved them too. Thanks!
Caroline, I’m happy to hear the recipe is a winner for the whole family! Thank you so much for giving the recipe a try and taking the time to leave this wonderful review. :)
Girl, you helped a sister out this morning! I am currently serving on the mission field in India, and I needed something that tasted like it came from my mama’s kitchen this morning. This recipe impressed my new (picky) husband so much that he insisted I make more for him to take his dad! We didn’t have Greek yogurt, but fresh yogurt is in abundant supply, and it worked out just fine! I topped ours with a homemade simple syrup I make from fresh Indian jaggery and Chai spices!
YAY Tiffany, I’m so glad this recipe hit the spot for all of you! Thank you so much for taking the time to leave this wonderful review too.
Thanks for the recipe :) :)
Thank YOU! I’m glad you enjoyed it!
This is my first ever food review post – I just have to share that we love this recipe. My 6 year old son asks for these often. In fact, it’s become an almost weekly staple in our home. Sometimes, I add a few dark chocolate chip morsels for him, but the pancake recipe is great as written. Thanks for the amazing recipe!!
Nina, thank YOU for this wonderful review. I am so happy to hear these are a hit in your home!
I just made my first batch of these and LOVED them! My kids did also which is the biggest test, I love the healthy ingredients without compromising on hearty, delicious flavor. A new weekend favorite at our house, thank you!
YAY April! So happy to hear it!
Tried this recipe using already ground oat flour. Used buttermilk to help with ‘fluff.’ Grandson said these were the best pancakes I’ve ever made!
Shawntel, I am so happy to hear the pancakes were a hit! Thank you for taking time to leave this lovely review too. It is so helpful and means a lot!
I made these pancakes today and we’re absolutely amazing! I used coconut milk and Siggi’s vanilla yogurt. They will become a regular breakfast dish in our home. Thanks for posting this!
Diana, I’m so glad you enjoyed the pancakes! Thanks for taking the time to leave this review!
Can this recipe be used in a waffle iron?
Hi Michelle! I haven’t tried this as waffles, and I probably wouldn’t recommend this as I suspect the waffles would turn out somewhat soggy…they need some fat to crisp up. If you’re looking for a blender waffle recipe, my Blender Whole Wheat Waffles would be a great option!
Can you refrigerate the left over batter or will it go bad??
Hi Shal, I usually refrigerate or freeze leftover cooked pancakes instead of the batter itself. The batter may be okay in the fridge for a day, but I haven’t tried it myself. I hope you enjoy!
I was looking for a healthy breakfast recipe for my 10 year old daughter who has (hereditary) high cholesterol and is pretty picky about breakfast foods. She gobbled these up and they kept her full all morning. We made a big batch and froze them up to make mornings go quickly. Thank you for sharing!
Sarah, I’m glad the pancakes are a hit! Thanks for taking the time to report back!
I have been making as many oat flour recipes as i can, and i was THRILLED to find your pancake recipe!! Made them yesterday for my husband’s work anniversary (our daughters and i celebrate him each year). They were DELICIOUS!!
I am the cooking teacher at our kids’ tiny school. It’s a one day a week private school, and we’ve had to be closed that last two Mondays for weather related reasons:-(. I finally decided to have my daughter video tape me doing the cooking demo, so my students would have something more interesting than just our notes that i email them.
Our lesson was on carbs, and whether or not they are good for us. I chose your pancakes as our recipe for the class:-) While i always give the kids the recipe or link if it’s an online recipe, i forgot to include the url in the actual video. I made sure i put it in the comments.
Anyway, if you’re at all interested in seeing someone use your recipe for their cooking demo, here’s the link. I use a bit less banana than you call for, and i realized later, i also skipped the 2 extra tbs. each of milk and yogurt. So yummy though, so i’m happy with the changes. Just love these, so thanks so much for sharing them with the world!!
I’m so glad you enjoyed the pancakes, Blaky! A video demo sounds like a good way to make up for a weather closing—I hope you’re all able to meet again soon!
I made these and they came out very thin. Any tips?
Hi Elle! These pancakes aren’t thick and bready like traditional pancakes, but if you found your batter too thin, you could slightly decrease the amount of milk you add next time. I hope that helps!
I doubled this recipe so I could freeze more. I only had three bananas so I added 1/2 cup unsweetened applesauce. I did not double the eggs. They turned out perfectly! I also folded in blueberries at the end for added flavor. I will be saving this recipe!
Thanks for reporting back, Andrea! I’m glad these are a success!
Love this recipe! I’m an RD working on a nutrition grant in Los Angeles. Would you mind if I shared this recipe – with credit – on IG? Thanks!
Hi Kimberly, yes, you can share on Instagram! I just ask that you mention @wellplated in the first two lines of the comment before the cut off and include a full link to the recipe, not list out the ingredients or instructions. Thank you!
I’m on weight watchers this is great! I’m full and my family LOVED them.
SO excited to hear that Marie, thank you!
I have made this recipe 3 times in the past 2 weeks! My 2 and 4 year olds love! They don’t even top them with anything. Such a great healthy breakfast. I skip nutmeg and added cacao powder which made them even more delicious and fluffier. So yummy!
I’m glad to hear the pancakes are a hit! Thanks so much for taking the time to share this review.
Could I put this mixture in my waffle maker to make waffles?
Hi Lisa! I haven’t tried this as waffles, and I probably wouldn’t recommend it, as I suspect the waffles would turn out somewhat soggy. They need some fat to crisp up. If you’re looking for a waffle recipe, my Blender Whole Wheat Waffles would be a great option!
Really love the pancakes. Very fluffy and sweet. didnt even have to add syrup. Plus perfect for my daughter who is now gluten intolerant…this is my first official recipe i tried as this is the beginning of our transistion to gluten free, wheat free and sugar free eating. Thanks
Abigail, I’m glad the pancakes were a success! Thanks for taking the time to share this review.
I have been looking for a great oatmeal banana pancake recipe that is gluten free. I am going to give them a try today. And I love that I can make them in my blender! I don’t have to clean mine though it has a heated self cleaning wash! Bonus!!
Thank you for taking the time to share this kind comment, Candace! I hope you love the recipe!
Tried these and absolutely loved them! Such a great recipe which is 100% healthy. The pancakes takes a little longer to cook than the normal ones but are super soft. Thanks Erin! I’ve tried your oat banana bread as well and it’s a hit at home :)
YAY! I’m so happy to hear that this recipe was a hit, Himaya! Thank you for sharing this kind review!
Tried these on my banana loving husband and he approved. Oatmeal is a much better choice for him than whole wheat because of the oxalates. These pancakes were easy to put together and easy to flip. I will try to reproduce these with applesauce rather than bananas simply because I am not a fan of bananas. :)
Thank you for sharing this kind review, Betty! I’m so happy these were a hit!
Make these for breakfast this morning and they were SO good!
I’m so happy that you enjoyed them, Sarah! Thank you for sharing this kind review!
I love pancakes and this recipe is super easy and the pancakes are delicious!! Thank you for sharing. My diabetic father can eat these too !!
I’m so happy that you enjoyed the recipe, Karen! Thank you for sharing this kind review!
Can I use old fashioned oats instead of rolled oats?
Definitely, Sharlene! I hope you enjoy the recipe if you try it!
These were super tasty and easy to make! The texture wasn’t too mushy like a lot of banana oat pancakes, I will be making them again!
I’m so happy that you enjoyed them, Faith! Thank you for sharing this kind review!
Omg!! Loved them
I’m so happy that you enjoyed them, Leila! Thank you for sharing this kind review!
These pancakes were so easy to make and very delicious! They are even WW friendly! I will definitely be making these again and again!
So pleased to hear that Donna, thank you so much for sharing this kind review!!
These are amazing!
I’m so happy that you enjoyed them, Janet! Thank you for sharing this kind review!
This recipe is awesome! So delicious, easy and full of healthy natural ingredients!
I’m so happy that you enjoyed it, Janet! Thank you for sharing this kind review!
These are the best pancakes! And I always have ingredients to make them on hand. We love them so easy even my hubby makes them!
I’m so happy that you’ve enjoyed them, Pam! Thank you for sharing this kind review!
This was delicious! I followed the recipe but left out cinnamon and nutmeg. So good! I like that all ingredients go in the blender. I used butter in the griddle. Definitely going to add to my favorites for breakfast.
I’m so happy that you enjoyed them, Lisa! Thank you for sharing this kind review!
What can I use to replace the yogurt?
Hi Lupe! You can use a dairy-free yogurt if you prefer. I hope you enjoy the recipe!
These are so delicious & no fuss to make. My toddler is obsessed too which makes my life easier!!
I’m so happy that you enjoyed them, Kathryn! Thank you for sharing this kind review!
These were delicious! I made them for acouple friends for a Mother’s day get together! Can this same recipe be used to make Banana Oatmeal waffles?
I’m so happy that you enjoyed them, Kellie! I haven’t tried this as waffles, and I probably wouldn’t recommend this as I suspect the waffles would turn out somewhat soggy…they need some fat to crisp up. If you’re looking for a blender waffle recipe, my Blender Whole Wheat Waffles would be a great option!
On the banana oatmeal pancakes, can I leave out the yogurt? Can I leave oatmeal and does this change the amount I need to use.
Hi Margarita! Unfortunately, both the yogurt and oats are important for the final texture of the pancakes, so I don’t recommend omitting them. If you’re looking for a pancake recipe without oats or yogurt, I’d suggest checking out my Fluffy Pancakes.
I made this recipe 3 times in one week, that’s how much I loved it! The original recipe is fantastic. Also an easy recipe to make substitutes to if you run out of a specific ingredient. 10/10 would make again. Simple yet delicious.
Yay, so glad Meghan! Thank you so much for your kind review!
Would recommend pouring the batter from your blender into a bowl before cooking. This way you don’t have to worry about scraping all the delicious batter out of your annoying blender that likes to eat your spatula while you have an overheating griddle to worry about.
Thanks for the recommendation Oliver! Thank you for this kind review!
If I have the oatmear flour already, how much would I need to use for this recipe? Thank you.
Hi Olga, 1 1/2 cups of rolled oats will yield approximately the same amount of oat flour. So you would use the same amount. Enjoy!
Going to make this tomorrow. Can I just use egg whites?
Hi Juan! I have not tested this recipe with egg whites! If you decide to experiment with them, let me know how it goes!
Can this batter be made ahead and kept in the fridge overnight? Thank you.
Hi Valerie! I have not tested with this recipe by making the batter ahead of time, but doing a quick search online it looks like it’s possible. Just cover it really well. If you decide to experiment, let me know how it goes!
Very good and very easy to make. I enjoyed them even more by having them for mid morning coffee – taken cold from the fridge, buttered them and spread with coconut jam. I suppose I’ve strayed from the healthy a bit, but they are so good this way.
Hi Kate! So glad you enjoyed them! Thank you for this kind review!
Made these again today adding blueberries and walnuts. So good! We love these. They are so tender. When pressed for time and can’t be at the stove, I bake it! Pour the batter on parchment lined baking sheet and bake at 400 for 12-15 minutes. Then brush with butter and broil until nicely browned. Same great taste, but less time at the stove.
Hi Barbara! So glad you enjoyed the pancakes. Thanks for the feedback on how to bake them!
Made 1/2 batch of these. Halved the ingredients and used one egg. Used 2 medium-sized bananas. They were good. We both liked them. I would make them again. Served them with warm maple syrup, eggs over easy and Canadian bacon.
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t understand what the ingredient notes in grey are meant to be for the yogurt and milk. There doesn’t seem to be a note about when extra might be needed. If you could explain that would be wonderful!
Hi Madison, the full ingredient amount for the yogurt is 1/4 cup plus 2 tablespoons and the full ingredient amount for the milk is 1/4 cup plus 2 tablespoons. You add the entire amount in the directions when it says to add the yogurt and milk.They are not extra amounts. There is just no other way for me to write out 1/4 cup plus 2 tablespoons. Hope this helps!
I haven’t made it, but I will be. It sounds so yummy. This is my first first time on your website, and I am impressed with your attention to detail. Every question I had was answered. Keep up the good work you are doing. 😊
Thank you Donna!
I used to make banana pancakes all the time so I have tried many recipes. They tend to be really similar, but surprisingly they all turn out a bit different. The spices here (especially the nutmeg!) really heightened the flavor of banana. The pancakes had very good texture, which I attribute to the addition of yogurt (whereas past recipes have been difficult to cook without burning & difficult to turn). I will stick with your recipe! Thanks
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Wonderful texture and flavor!
Thanks for a great recipe.
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
I absolutely love it! Why I didn’t know about this 20 years ago!
Hi Andi! So glad you enjoyed the recipe! Thank you for this kind review!
Yummy! I got 12 out of my batch 😋 Freezing them and looking forward to having them for healthy, quick breakfasts during the week!
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
Oustanding thank you! My husband like them as much/better than regular pancakes – the texture is veeery nice with the finely blitzed oats. A new fave. Not too strongly banana flavoured which is nice.
I used all full fat dairy as we prefer that and maple syrup v honey. I also had a jar of black mulberry molasses in the fridge that now has it’s perfect partner :-) Blueberries added works too.
Looking forward to no carb crash after these, yay!
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
Easy recipe and surprisingly very good texture and flavor. Macro nutrients would be useful in your recipes!
Hi Lucille! So glad you enjoyed the recipe! Thank you for this kind review!
By far the best banana oatmeal pancakes I have ever made. They actually looked like proper pancakes and they were delicious! My 6 year old even commented on how soft they were. I give up my search for healthy pancakes, this is the only recipe my family wants from now on / thank you!
Hi Magda! So glad you enjoyed the recipe! Thank you for this kind review!
These were INCREDIBLE!! Anytime I make a variation of a pancake whether it be oatmeal or banana it never comes out right. These were PERFECT. Family approved from the 6 & 7 year olds to the 37 year old! Can’t wait to add this to our morning routine. (Also..SO easy!) I only had a vanilla flavored activia yogurt on hand and whole milk but I used those and stuck everything into the nutribullet and wha-la. Thank you thank you!
P.s. As the post states, go Low and Slow, made all the difference!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and easy to make. These pancakes had a lovely consistency and had just the right amount of sweetness from the ripened banana. A perfect light breakfast!
Hi Chloe! So glad you enjoyed the recipe! Thank you for this kind review!