My latest mission in life is to become the Queen of Healthy Pancakes, mother of oat flour, first of her name, the Queen of Sunday Morning Brunch, Tahini Queenie, Cinnamon Roll Goddess, along with some other titles.
If you have no idea what any of that is referring to, then let’s just move along. For those of you that get it, then you know that Game of Thrones is always on my mind. BEST SHOW EVER (especially after last night!)
Now let’s move on to these deliciously fluffy, healthy pancakes: BANANA OATMEAL PANCAKES made right in your blender. Can you believe it?
There’s no flour, no butter, no sugar or any kind of sweetener added. Which means these pancakes are made for anyone, including kids!
Ingredients in Banana Oatmeal Pancakes
These healthy pancakes are made with bananas, eggs, almond milk (or any milk), vanilla extract, gluten free old-fashioned rolled oats, baking powder, cinnamon and salt. They’re very fluffy, naturally sweet thanks to the ripe bananas.
These gluten free pancakes also happen to be an awesome post-workout breakfast because they’re packed with healthy complex carbs and 12g protein per serving. YASSS.
How to make Banana Oatmeal Pancakes
- Making this banana oatmeal pancake recipe is easier than you think. Just place all ingredients into a blender and blend until smooth, about 1 minute. Let the batter sit for 2 minutes in the blender while you heat your pan.
- Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time. Cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook 2 minute more.
- Serve pancakes with fresh fruit and a drizzle of pure maple syrup. Enjoy!
How to keep pancakes warm
You can absolutely make these pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
How to freeze pancakes
If you really want to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
I can’t wait to hear how you like these healthy banana oatmeal pancakes. They’re one of my new favorite breakfast recipes and remind me of banana bread. They’d be perfect for Mother’s Day brunch too! I recommend drizzling them with peanut butter and a little pure maple syrup.
More healthy pancake recipes you might like:
Whole Wheat Banana Bread Pancakes
Chai-Spiced Sweet Potato Pancakes
Pumpkin Chocolate Chip Pancakes
A good flat nonstick pan or griddle and a nice wide flexible spatula are essential to creating easy to make pancakes. Find some of my favorites below!
I know you’re going to love these banana oatmeal pancakes, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo!
Healthy Banana Oatmeal Pancakes (made in the blender!)
Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil, for cooking
Instructions
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Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
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Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
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Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
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Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.
99 comments
So I need to make these like now and it’s 8.52pm. They look so amazing and so yummy! Can’t wait to make then soon!
I’m all about breakfast for dinner (or dessert!) Hope you love them 🙂
Do you think this would work with a flax egg substitute? I’m allergic to eggs and these look amazing!
great question! personally i haven’t tried it but i think it might work if you add 2 tablespoons flaxseed meal and 1/4 cup extra almond milk to the blender.
Before I read this comment, I had already started making flax eggs the traditional way: 1 tb ground flaxseeds for 3 tbs water (I doubled this for the 2 eggs called for in the recipe). I don’t if it’s because the ground flaxseeds absorb a lot of liquid: I had to increase the amount of almond milk because the batter was not thin at all and the pancake didn’t cook evenly inside.
That happened to me too when I tried chia eggs, darn it! Pancakes were still edible but kind of gluey and weird in texture.
What is the measurement for 2 medium bananas? I’m looking forward to making these, yum!
About 1 cup mashed banana. Enjoy!
I’m totally going to make these for my 8 month old.
Perfect! Such a great breakfast for kiddos.
These are the world’s GREATEST pancake. They’re almost better reheated! I’ve put them in my toaster so it’s like a banana oat eggo. Would highly recommend the toaster trick 🙂
YES the toaster trick is the best! So happy you loved these ones 🙂
There is a banana allergy in my family. I am thinking of subbing with sweet potatoes. I would also like to know the approximate measurement of the bananas. Thanks
Personally I would try 3/4 cup!
Thanks for the tip. I will be making these pancakes tomorrow for breakfast.
Thanks again.
About 1 cup mashed banana!
Just made these pancakes and they turned out great.
Thanks
Amazing! Glad you enjoyed.
Since I’ve changed my eating habits to eating “cleaner”, I’ve been dying for some pancakes! I haven’t had any since they are flour based, so this is at the top of my list to make this week! Thank you!!
Perfect timing!! Hope you love these ones 🙂
I love healthy pancakes for supper. Plan on these for my next batch. Curious why you don’t include the sodium content in the nutritional information?
Love breakfast for dinner! It hasn’t been something I’ve ever had in the nutrition calculation, but you’re free to add the ingredients to a calculator, too, if need be.
Holly smokes !!! These are absolutely fantastic – and easy to make on a weekday morning!
Yes! The perfect weekday breakfast 🙂
Can you tell me what you mean by « old fashion rolled oats »? I used Quaker Quick Oats but am concerned I’m not getting the complex carbs.
These are the Quaker version of old fashioned rolled oats 🙂
YUM!!! My nephew loves pancakes and he would eat these up!
You should 100% make these for him! They’re amazing 🙂
Love these so much! Made them for kids and they loved them too!
Perfect! I’m glad they loved them 🙂
Would you have to adjust batter for waffles? I’ve been looking for banana oatmeal waffle recipe.
I‘m not sure it would work well for waffles but someday soon I’ll test it out and report back!
Yummy! These were so easy and so amazing. Thanks for a great breakfast boost!
Glad you liked them! My new favorite breakfast too 🙂
Best pancakes ever!
So glad you love them!
Sounds delicious! Can you bananas that you’ve frozen? Does it change anything in the recipe/process?
They are! I would thaw the bananas first. you may just need to use slightly less milk since frozen bananas usually hold more moisture.
Are you supposed to cook before freezing?
Yes, cook your pancakes first and then feel free to freeze them for later if you want!
Great receipe, made these this evening and they were amazing!! Topped mine with fresh nectarines, mulberries and a drizzle of honey!
That sounds incredible! Glad you enjoyed 🙂
Used two frozen bananas, followed the rest of the recipe as written. They are easy and delicious.
Perfect! Glad you liked them. The perfect breakfast 🙂
I made these the last two Sunday mornings and they are divine! These are the easiest and best tasting GF pancakes I have ever made and definitely a staple in my pancake routine now. This time, I added blueberries to the batter and they were SO GOOD. my husband and I both loved them. Thanks Monique!
Amazing! So happy to hear that Sara 🙂 LOVE adding blueberries.
These are really delicious and extremely easy to make! I added a bit more vanilla extract and cinnamon but other than that followed it to the tee!
Thank you so much for sharing!
Perfect! Glad you love these Larissa 🙂
tres tres bon crepes bravo
c’est une des meilleurs recettes de crepes que j’ai manger bravo et merci
Glad you enjoyed! 🙂
Do you think it would be ok to use instant oats instead of steel cut? That is all I have at home, I can go buy some steel cut but I would rather use what I already have.
I would stick to the recipe and use rolled oats, but if you do use instant, let us know how it turns out — you may just need to add a little more!
These were so delicious! Thanks for the great recipe.
Absolutely! The perfect breakfast.
How much chocolate chip should I use for the recipe?
1/4 cup should be great!
Made these for a house guest I had who is gluten free and they were very tasty! Taste like banana bread. Will be making again for my family just because they taste so yummy. Had a couple of left over pancakes so I froze them to see how they turned out in toaster next day and it worked a treat. Lovely recipe.
So happy to hear that! I love freezing a batch for later, too 🙂
Hi Monique! I am soooo happy I found your recipe. I am a busy mother of 3 and just recently started having issues with gluten. When I read your recipe, it looked so easy and delicious. And it was!!! My children loved it and they can be picky eaters sometimes. So thanks for the recipe, I loved it. I will try it without eggs and use chia seeds instead so it will be vegan.
Hi Christine! I’m so glad you found this recipe and that the kiddos loved it. Thanks for your note and rating – let me know how these go with chia seeds!
Sorry I forgot to rate the recipe ;-).
Could you put this batter in a loaf pan and bake it?
I haven’t tried that, but I don’t think so. Pancake batter is generally much thinner than muffin or bread batter.
Perfect! So glad these are kiddo-approved 🙂 We’re working on a fix for the stars, too – thank you for the heads up!
So happy you found these ones! Love a good breakfast for dinner 🙂 Try these muffins, too, – great for milk supply.
I love your recipe!!! Super easy! Can the batter be saved for the next day?
So happy to hear that! I haven’t tried it, but I’m sure it could!
Hi I just made these and they were still wet from the inside no matter how long I cooked. Are they supposed to be like that because of the bananas? I used half recipe and frying pan instead of griddle.. does that make a difference? Thanks
It could be perhaps because you halved the recipe or that your bananas were too moist/overly ripe. I’m not sure why they wouldn’t cook, as no one else has had this issue! Make sure to cook over medium heat, not high heat and I suggest making the entire recipe to ensure success next time!
I just made these with some chocolate chips inside with PB on top and LET ME TELL YOU! I’m never going back to regular pancakes after that. They are so easy and delicious!
YUM that sounds amazing! Glad you enjoyed 🙂
Made them this morning and they turned out perfect! I used unsweetened vanilla oat milk in place of almond milk and did not add the vanilla. Used my cuisinart griddler set to 350 degrees and they were perfect-all of them! I like that they use oats instead of wheat flour. Glad I found your site, I will be trying other recipes.
Amazing! So glad you found this recipe, and I hope you find more that you love 🙂
Just made these and added blueberries to them….Wow they were so delicious!! Took no time st all to make… will definitely make these again!!
Perfect!! So easy and delicious 🙂
Amazing! So happy to hear that. We’re working on a fix for the stars – thank you for the heads up!
I was looking for a quick and easy GF/DF pancake that I can enjoy when my family has pancakes. These are great. I enjoyed them with s smear of Peanut butter and some mixed berries on top. They are fluffy and everything a pancake should be. I wish my blender was bigger so I could make these for everyone!
Perfect! So happy you found these ones. Love them with a little PB on top 🙂
These look so good but I currently
Only have steel cut oats instead of rolled. Do you think those would work as well?
Unfortunately I do not think it will work. Steel cut oats are different from rolled oats so you will end up with a much different, and likely inedible end result.
Made these this morning for breakfast and it was a great success!! Our 10 year old son loved them as well!! Super yummy pancakes and… they are healthy! I mean; what more do you want 🙂
Would rate it at 5 stars but can’t click on the stars…
Amazing! So happy to hear that. We’re working on a fix for the stars, but thank you for your note 🙂
I follow the recipe and came out like gum and raw. Not making this again. What a waste of ingredients.
Sorry to hear you had trouble with the recipe, as others have had much success. I would suggest trying again and making sure your baking powder is fresh and new!
I love it!!
Pncake banna is my favorite 😀
Made these today, with a couple of tweaks! I doubled the recipe in this way and use weight for most since I track macros:
* 359g banana – 3 VERY ripe bananas (another day they’d probably be trash lol)
* 240g of oats (based on the 1/2 in gram measurement on package, I did that to get to 2 cups but since I weigh, I’ve no idea if it was actually 2 measuring cups full)
* 215g Crushed pineapple (to be honest I had some leftover from another recipe – so probably around 1/3 or 1/2 cup)
* 3 whole large eggs,
* 30g liquid egg white
I used Califia Farms toasted coconut almond milk (1 cup)
Doubled the rest of the stuff
This gave me about 16.5 pancakes (I used an ice cream scoop for consistent sizing and because I track macros). These have more carbs than I’d normally like, especially compared to protein… BUT, I made some egg whites and Canadian bacon on the side to balance. Served with some fresh blueberries and sugar free maple syrup (I KNOW I KNOW, but #goals)
Thanks for this! Moist and delicious. I plan on freezing the rest for easy meal prep breakfasts!
So glad that you liked this one! 🙂 perfect for freezing too!
Delicious and filling! Only problem I had was removing all the batter from my blender. I didn’t want to waste any of it!
Glad you enjoyed! Those blenders can be tricky – I’d recommend a small spatula for the last bits 🙂