Banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!
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:
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!
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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!
- Serves: 3 servings
- Serving size: 3 pancakes
- Calories: 311
- Fat: 6.9g
- Saturated fat: 1.3g
- Carbohydrates: 51.5g
- Sugar: 10.8g
- Fiber: 7.4g
- Protein: 12.0g
- 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
- 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.
- 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.
- 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.
- Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.
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