Banana Oat Pancakes
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Banana oat pancakes are naturally sweet, soft, and hearty, made with simple ingredients like oats, bananas, and eggs for a wholesome breakfast that is both nourishing and easy to make. These healthy pancakes are blended together in minutes and cook up fluffy and satisfying, making them a perfect option for a healthy breakfast that will keep everyone full.
There is something about a warm stack of pancakes in the morning that just makes the day start a little better. This banana oatmeal pancakes recipe are one of my favorite versions because they are simple, filling, and made with whole grain oats.
They are naturally sweet from ripe bananas and maple syrup, and have a soft texture that makes them perfect for kids and adults alike.
I love making these on mornings when we want something cozy but still nourishing. Because they are made with oats instead of traditional flour, they are hearty enough to keep everyone satisfied longer.
They are great served with maple syrup, fresh fruit, or even a spoonful of homemade whipped cream if we are leaning into a slower Saturday mornings.
They are also a great option when I have ripe bananas sitting on the counter. Instead of baking something like sourdough banana bread, I will often blend up a quick batch of these pancakes.
If you enjoy easy breakfast recipes like my dutch baby pancakes or savory options like breakfast biscuits, these fit right into that same simple, homemade routine. And if you have sourdough starter on hand, my sourdough discard pancakes are another favorite around here.
Why you will love this recipe
- Made with whole grain oats for a filling breakfast
- Wholesome ingredients you likely already have
- Blended batter comes together quickly
- Kid friendly and easy to customize
- Great way to use overripe bananas
Ingredients needed
Oats: Oats create the base of these pancakes and provide whole grain nutrition. Rolled oats, old-fashioned oats, or quick oats all work well. Just don’t use steel cut oats.
Bananas: Ripe bananas add natural sweetness and moisture.
Eggs: Eggs help bind the batter and create structure.
Milk: Milk thins the batter slightly and helps create a soft pancake texture. Swap out regular milk for oat, coconut, almond milk, or even water to make this recipe dairy free.
Cinnamon: Cinnamon adds warmth and flavor that pairs perfectly with bananas.
Salt: A small amount balances the sweetness and enhances flavor.
Maple syrup: A little maple syrup adds just the right amount of sweetness..
Tools you may need
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Skillet or cast iron pan:
How to make a banana oatmeal pancakes:
Step 1: Add the oats to a blender and blend until they turn into flour.
Step 2: Add bananas, eggs, milk, honey (or maple syrup), baking powder, cinnamon, and salt to a blender.
Step 3: Blend until the mixture becomes smooth and forms a pourable batter.
Step 4: Heat a skillet or cast iron pan over medium heat and lightly grease it with butter or oil. Pour small portions of pancake batter onto the skillet to form pancakes. Cook for about 2-3 minutes, until bubbles begin to form on the surface and the edges look set. Flip and cook another 1 to 2 minutes until golden brown and cooked through.
Serve warm with and drizzle of maple syrup or your favorite toppings.
Variations
Add chocolate chips for a sweeter pancake.
Stir in blueberries or diced strawberries.
Add a spoonful of peanut butter to the batter for extra protein.
Blend in a scoop of protein powder for a more filling breakfast.
Topping ideas
- Maple syrup
- Fresh berries
- Sliced bananas
- Homemade whipped cream
- Yogurt
- Chopped nuts
- Almond butter
Tips
- Use very ripe bananas for the best natural sweetness and flavor.
- Cook pancakes over medium heat to prevent burning while allowing the center to cook through.
- Grease the pan lightly between batches to prevent sticking.
- If you have celiac, make sure to use certified gluten-free oats.
- Make a head for a easy breakfast on busy mornings. Make a double batch and freeze half for later.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet, toaster, or microwave until warmed through.
You can also freeze pancakes for up to 2 months. Lay pancakes in a single layer on a parchment lined baking sheet. If freezing more than one layer, place parchment paper between pancakes before freezing so they do not stick together.
FAQ
Yes. You can use oat flour instead of whole oats. Use mashed banana and mix the batter in a bowl.
Oats are naturally gluten free, but be sure to use certified gluten free oats if needed.
Yes. Substitute your favorite non dairy milk or water.
It is best to cook the pancakes right after blending, but leftover batter can be stored in the refrigerator for about 24 hours.
Find More Healthy Breakfast Ideas:
- Healthy Granola
- Pumpkin Pie Overnight Oats
- Gluten Free Sheet Pan Pancakes
- Spinach Frittata
- Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Banana Oatmeal Pancakes {Gluten Free}
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Equipment
Ingredients
- 1 cup oats quick, old-fashioned, or rolled
- 1 large banana very ripe
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Add the oats to a blender and blend until they turn into flour.
- Add bananas, eggs, milk, honey (or maple syrup), vanilla extract, baking powder, cinnamon, and salt to a blender.
- Blend until the mixture becomes smooth and forms a pourable batter.
- Heat a skillet or cast iron pan over medium heat and lightly grease it with butter or oil. Pour small portions of batter onto the skillet to form pancakes.
- Cook for about 2 to 3 minutes, until bubbles begin to form on the surface and the edges look set.
- Flip and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Cook pancakes over medium heat to prevent burning while allowing the center to cook through
- Grease the pan lightly between batches to prevent sticking.
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