Banana Oatmeal Pancakes
Posted Jul 25, 2020, Updated Mar 28, 2024
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This easy, healthy banana oatmeal pancakes recipe is a delicious and filling breakfast. These banana oat pancakes are made with nutritious ingredients (no flour), are gluten-free and come together in minutes in the blender!
We love healthy pancake recipes around here, and these Banana Oatmeal Pancakes are at the top of our list! I have created many pancake recipes, from Greek yogurt pancakes, to healthy chocolate pancakes to whole wheat pancakes and of course, spinach pancakes! I consider myself a pancake connoisseur.
These Banana Oat Pancakes are special because they’re made without flour! Bananas, milk, oats, honey and egg are blended together to create a delicious, healthy and filling breakfast your whole family will love!
Plus they are easy to make, and come together in 5 minutes, then you just have to cook them on a griddle or nonstick pan on the stovetop. So easy and so yummy!
Banana Oatmeal Pancakes: Ingredients & Substitutions
Let’s chat about the ingredients in this banana oat pancakes recipe, as well as possible substitutions!
- Old fashioned oats. You can substitute oat flour, quick cooking oats or steel cut oats for the old fashioned (rolled) oats. Just be sure to blend the oats thoroughly.
- Milk. Any dairy-free or regular dairy milk works perfectly in this recipe. I usually use whole milk or almond milk, but I also recommend 2% milk and coconut milk.
- Banana. If you don’t love banana you can replace it with applesauce or pumpkin. If you use pumpkin you may need to increase the honey.
- Honey. Maple syrup or agave can be used in place of honey if desired.
- Vanilla extract. I don’t recommend leaving this out, it adds so much flavor. You could use vanilla bean paste instead.
How to Make Banana Oat Pancakes
As always, we’ll walk through the process of making these banana oatmeal pancakes step-by-step! And don’t forget to watch the video .
When blending in a Vitamix blender (or any blender), begin by adding the wet ingredients – it makes it easier to blend!
For these banana oat pancakes, begin by adding the dd, banana, and honey into the container of a Vitamix blender and blend until smooth.
Next, add the dry ingredients to the wet ingredients in the blending container and blend again until the oat pancake batter is smooth.
Then, add the egg and vanilla and blend for 15 seconds, or until batter is smooth. Be careful not to over-blend once you add the eggs. Just pulse to combine.
Heat Griddle/Pan & Cook
Warm an electric griddle to 350 degrees F. (Medium heat), or a large, non-stick fry pan over medium heat. During this time you are letting the pancake batter sit, which will cause it to thicken slightly!
Use a 2 Tbalespoon cookie scoop to drop the oatmeal pancake batter onto the pre-heated griddle, with at least 1” of space between each pancake.
Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2-4 minutes). Flip and cook on the second side for 2-4 minutes or until it is lightly golden brown. Repeat until all the batter has been used.
Serve
Serve banana oatmeal pancakes warm with a drizzle of maple syrup and a slather of butter. You could also make them extra special by spreading them with homemade cinnamon honey butter or adding a dollop of homemade whipped cream.
A nice think spread of homemade peanut butter or vanilla almond butter tastes amazing too!
Store/Freeze
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave.
Banana Oat Pancakes Recipe FAQs
Here are some commonly asked questions about these banana oat pancakes.
A lot depends on how you serve them, but personally prefer these wholesome banana and oat pancakes over those laden with refined flours and sugars. I love that these are made with oatmeal, banana and honey.
These banana oatmeal pancakes blend very easily, so while I always recommend using a Vitamix, any blender works well in this recipe. If you need to use a food processor I recommend making the oat flour first, then proceeding with the rest of the recipe.
They last for 5-7 days in the fridge or for up to 2 months in the freezer if stored in an airtight container.
There are so many delicious healthy topping options for these banana oat pancakes, here are some:
Fresh fruit
Nut butters (like this homemade peanut butter or almond butter)
Greek yogurt
Nuts
Granola
Honey/Maple syrup
Grass-fed organic butter
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Banana Oatmeal Pancakes
Ingredients
- 2 cups old-fashioned oats
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup milk*
- 1 banana (large, extra ripe)
- ¼ cup honey
- 2 eggs
- 1 teaspoon pure vanilla extract
- Butter coconut oil or cooking spray for greasing the griddle.
Instructions
- Warm an electric griddle to 350 degrees F. (Medium heat).
- In a medium bowl, combine oats, sea salt, cinnamon, baking powder and baking soda. Set aside.
- Put milk, banana, and honey into the container of a Vitamix blender, blend until smooth.
- Add dry mixture and blend until smooth.
- Add egg and vanilla and blend for 15 seconds, or until batter is smooth.
- Melt 1 Tablespoon butter or coconut oil on your warm griddle (or spray it lightly with cooking spray).
- Use a 2 Tablespoons cookie scoop to drop batter onto the pre-heated griddle, with at least 1” of space between each pancake.
- Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2 minutes).
- Flip and cook on the second side for 2-4 minutes or until it is lightly golden brown.
- Repeat until all the batter has been used.
- Serve warm with pure maple syrup and fresh berries!
Video
Notes
- Old fashioned oats. You can substitute oat flour, quick cooking oats or steel cut oats for the old fashioned (rolled) oats. Just be sure to blend the oats thoroughly.
- Milk.* Any dairy-free or regular dairy milk works perfectly in this recipe. I usually use whole milk or almond milk, but I also recommend 2% milk and coconut milk.
- Banana. If you don’t love banana you can replace it with applesauce or pumpkin. If you use pumpkin you may need to increase the honey.
- Honey. Maple syrup or agave can be used in place of honey if desired.
- Vanilla extract. I don’t recommend leaving this out, it adds so much flavor. You could use vanilla bean paste instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the only pancakes I make for my boys. They love them! I blend spinach into them as well and call them “Hulk” pancakes (you don’t taste the spinach a bit :). They keep well in the fridge as well. We usually put in the toaster for a bit to reheat and they’re delicious!
Thanks for this great recipe! What a fabulous and easy way to use up ripe bananas and make a yummy breakfast.
I’ve found the perfect recipe to make pancakes for my family. The cakes come out fluffy and delicious. Thank you.
Hi Laura,
I made the Banana Oatmeal Pancakes this morning. Excellent!! I did add chia seeds to the batter after mixing all the ingredients together because I love the crunch they add. I’m still full since 9:30 this morning. You have wonderful tasty healthy recipes. Thank you!!
Deb P.
I make these every weekend for my kids and the batch usually last a few days! We love them!! I ran out of banana this morning, how much applesauce would you use in place of the banana? Thanks!
I’m not sure I’d use applesauce in place of banana. Maybe pumpkin (and add more sweetener) or mashed sweet potato?
My husband and I love these healthy pancakes! We make a double batch on Sundays and refrigerate to have through out the work week for breakfast! Super easy!
These were healthy pancake perfection!
This is a wonderful, delicious, healthy recipe! I made the batter following the recipe exactly, and cooked them in our new mini waffle-maker, and they turned out perfectly. My daughters loved them so much yesterday, we’re making them again today. I love that I don’t need to add any butter or oil. And it all comes together so easily in the blender! Thank you for sharing! 🙂
This is the best pancake recipe I have tried yet! I love that you can taste the sweetness of the banana. Thank you for sharing these!
I’m so glad you love it Christina!
Even my husband loved these. I used Stevia instead of honey and added 1 cup of blueberries with the bananas, it was delicious, thank you for posting this recipe.
Our family loves this banana pancake recipe! We have been trying to get gluten and sugar out of our diets, so this recipe made it easy for us to do that and still have a delicious and healthy breakfast!