Banana Oatmeal Pancakes
Updated
Updated
Banana Oatmeal Pancakes that are incredibly healthy, but still light, fluffy, and super delicious like traditional pancakes. You seriously won’t believe these are gluten-free, dairy-free, and sugar-free – they taste so good. The batter is made in minutes using a blender, great for weekends, but also during the week for a quick, nutritious breakfast!
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5 STAR REVIEWS
Healthy Banana Pancakes That Taste Terrific
Not a week goes by where I’m not baking up a batch of our favorite banana muffins or a loaf of this ultimate banana bread. Truly. But those are more like having dessert for breakfast (which I fully endorse. HA.) These Banana Oatmeal Pancakes, on the other hand, are incredibly healthy and yet still soft and tender, and taste fantastic!
These blender banana pancakes are everything a perfect pancake should be – light, fluffy, filling, and delicious. But surprise! They’re also gluten-free, dairy-free, and sugar-free. Wonderfully perfect pancakes that taste so good and are actually good for you, too. Plus they’re prepared in a blender then conveniently poured directly onto a hot griddle, so there’s no dirtying up a bunch of bowls and utensils. AWESOME.
Helpful Tips
- Bananas. Our star. The key to these pancakes is using overly ripe bananas. The outside should have a ton of brown specs – even solid black is great! – and the fruit should naturally break apart when you peel it. This is what will provide that rich, sweet, banana flavor and eliminate the need for additional sweeteners.
- Unsweetened almond milk. Mashed banana and unsweetened almond milk replace the butter and cow’s milk used in traditional pancake recipes. They both provide sweetness and moisture, and the almond milk lends a wonderful nutty flavor.
- Oats. Old fashioned rolled oats is used in place of flour. When blended, it basically becomes oat flour and serves the same purpose, but is also rich in fiber, protein, and antioxidants.
Banana Oatmeal Pancakes
Ingredients
- 2 medium very ripe bananas, (where the peel has a ton of brown specs or even solid black is great!)
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 & 1/2 cups old fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- pinch of nutmeg
- unsalted butter, for the pan
- maple syrup, for serving, if desired
Instructions
- Add all of the ingredients to a blender and blend on high until completely smooth (30-60 seconds.) Let the batter sit while you heat up a pan or griddle.
- Place pan or griddle over medium heat and lightly coat with a little butter. Once surface is hot, add a 1/3 cup of the batter and cook until the pancakes puff up and bubbles form and begin to pop, about 2-3 minutes. Gently flip pancakes over and cook another 2 minutes until golden brown on the underside.(NOTE: If you find the pancakes are browning too quickly, lower the heat so that the pancakes don't over-brown or burn.)
- Wipe the pan clean and repeat with more butter, as needed with the remaining batter.
- Serve with a little drizzle of maple syrup and a couple slices of banana, if desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- To store leftovers: Let the pancakes cool completely, then store in the refrigerator in a resealable plastic bag or tightly sealed container. They will keep up to 3 days.
- To freeze: Let the pancakes cool completely, then place them on a baking sheet in a single layer. Transfer to the freezer until just solid, then put them in a freezer-safe plastic bag. They will keep for up to 2 months.
- To reheat: These can either be heated in a toaster oven, warm oven, or microwave. No need to thaw first.
- To keep warm: If you’re making a big batch and need to keep the pancakes warm before serving, place them on an oven-safe platter or tray and keep them in a 200 degree F oven until ready to eat.
What to Serve with Banana Oat Pancakes
These oatmeal and banana pancakes are great all on their own with a little drizzle of maple syrup. For a more complete breakfast, you can’t go wrong with hash browns, scrambled eggs, and a fresh fruit salad. Or if you really love bananas, serve them with a banana smoothie!
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Thank for this recipe. Love that it’s gluten free and dairy free, but still tastes great.
I just made these bananas oatmeal pancakes, these were delicious and oh so easy. Even my picky husband loved them he said they were like having a bananas muffin pancakes. Most definitely making them again.
Love this recipe and knowing that they’re healthy and satisfying. My bananas were not very ripe so I added a bit of dark brown coconut sugar. We ate them with a few dark chocolate chips and blueberries. next time I will add flax and chia, maybe some cottage cheese for extra protein, and walnuts. Yum!
I have been making these for my kids for 4 years now! We all love them and it follows our healthy lifestyle. I blend in the nutribullet and in the fall I use pumpkin spice seasoning and itโs AMAZING! I will continue to make these forever ??
Our picky toddler devoured these! I was skeptical at first, but this recipe is going in my keeper folder!
I love this recipes. I add cottage cheese to boost the protein. Thanks for sharing this recipe.
Yummy -fluffy, basic waffle recipe-great, protein packed base to add your special ingredients to (banana walnut, lemon chia seed)! Thanks for sharing!
These were really good. A slightly different consistency than regular pancakes but very tasty.
Really great flavor and consistency
Made these today! So easy and delicious! I will definitely be making them again.
So good and easy to make!
Love these pancakes, they are like soft sponges that soak up the syrup. Great texture and just enough sweetness.
Excellent for ripe banana haters without a load of calories!!
These were GREAT!
Great recipe!! Iโll make a batch, then pop a couple in the toaster for breakfast. Instead of syrup, I like to top mine with cinnamon applesauce.
Sundays are usually our day to have a bigger breakfast than usual. My husband and I enjoyed this recipe. I added a small handful of walnuts and 2 teaspoons of flax seeds to the mixture in our blender. I think next time I will use my food processor because I felt the deep blender did not allow me to access all the mix. My blender is shallower and easier to use a spatula in for scraping down the sides. I do love this recipe and will continue to use it.
My family loved these pancakes. Different way to use up ripe bananas and get some nutrition into breakfast.
I love this recipe. This is my second time making it. It very simple and delicious. My question is can you store the batter in the fridge and for how long?
Excellent recipe and great flavor, definitely a keeper!
Excellent. I added fresh blueberries and chocolate chips too. Yum!
Tastes great. I had issues with cooking them in a pan so with my second batch I cooked them in my air fryer as muffins. I froze some and when reheated in the microwave they were a great quick breakfast.
These were delicious!!! Just curious – is the calorie count (95) for one pancake or all? Thank you!!
Just one. That would be amazing if it was 95 calories for all 9! Lol. Glad you loved them!
My kids and Mom loved it!!!
These are the best pancakes Iโve ever madeโฆ. And Iโve made many of them. Great recipe!!! Thank you so much for sharing.
I love these so much. I add flax seed to the mix and I add blueberries while in the pan.
The best Oatmeal pancake recipe I have ever tried!
I would order these in a restaurant they are so good!! I added some hemp hearts to boost the protein level and I also spread a little chunky peanut butter on them when serving. It was seriously hard to eat only three!
Was skeptical at first, never made pancakes this way and was pleasantly surprised!! Easy recipe and great taste
I knew I would love these, but was pleasantly surprised that so did my kids. WIN!
So good! I make these at least once a week. My 2 year oldโs fave!
These were GREAT!
There were GREAT! Even my kids loved them.
Wonderful recipe!