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! They are freezer-friendly so you can meal prep these oatmeal pancakes and enjoy them all week long.
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
Ingredient 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.
Store/FreezeStore 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.