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!
Not really into bananas? Try our healthy Blueberry Pancakes made with oats and blueberries!
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!
Healthy Banana Pancakes That Taste Terrific
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. AWESOME.
- Fast and easy: These pancakes are so fast and easy, you don’t need to reserve them for weekends only.
- No dirtying up a bunch of bowls or utensils: The batter is made right in a blender, then conveniently poured directly onto a hot griddle.
- Great for special diets: There’s no flour, sugar, or dairy in these babies. Or butter. Or oil. Yep, that’s right.
- Full of nutrients: Made with wholesome ingredients, they’ve got a good dose of fiber and protein to keep you full and satisfied without all of the fillers.
- Great texture: Each pancake is perfectly light and fluffy.
- Wonderful taste: Using overly ripe bananas gives these banana pancakes moisture and natural sweetness. You won’t even miss the sugar – and that’s saying a lot coming from me!
Banana Pancake Recipe
You only need a few simple, pantry ingredients to make these banana oat pancakes.
(Scroll below to the printable recipe card for details and measurements.)
- 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.
- Eggs: These are the binding agent that provide structure and holds the pancakes together.
- Baking powder: The leavening agent that gives the pancakes lift.
- Vanilla, cinnamon, nutmeg, and salt: For added flavor so the pancakes don’t taste flat.
How to Make Banana Oatmeal Pancakes
Ditch the bowls and whisks – you won’t need them for this banana pancake recipe, because they’re made right in your blender. Well, the batter anyway – you still need a griddle or pan.
You simply add all of the ingredients to a blender and blend on high until completely smooth, then let the batter rest while you heat up your griddle. You can conveniently pour the batter directly from the blender onto the griddle, or transfer the batter to a measuring cup first. To make this banana pancake recipe, follow the steps below included in the detailed printable recipe card.
Use Overly Ripe Bananas as a Natural Sweetener
Freezing and Storing Leftover Pancakes
If you have any leftover pancakes or want to make them ahead of time so you have them ready to go, they store really well.
- 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!
More Pancake Recipes:
Banana Oatmeal Pancakes
- 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
- 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.