Healthy Banana Oatmeal Pancakes
Start your day with these healthy banana oatmeal pancakes! Prepare the pancakes in a blender using less than 10 easy-to-find ingredients and serve these delicious pancakes in just 10 minutes. Top with your favorite fruits and syrup.
Soft in the middle and crispy around the edges. These sugar-free oatmeal banana pancakes are a crowd-pleaser for sure and this pancake recipe always comes in handy when I have overripe bananas to hand. In addition, this recipe is packed with nutritious feel good ingredients that come together to make a quick and filling breakfast.
Why this recipe works
It is so easy to prepare these pancakes because most of the work is done by the blender. Simply measure out your ingredients and blend them together in less than 2 minutes! To top things off, it only takes about 5 minutes to cook these pancakes which means you’ll be enjoying this luscious stack in no time.
- Old-fashioned oats: Also known as rolled oats, this type of oats have a coarse texture that gives the pancakes their chewy texture.
- Ripe banana: Make sure you use ripe bananas. They are soft, naturally sweet and add a strong banana flavor to the pancakes.
- Eggs: The addition of eggs helps to bind the ingredients.
- Baking powder: This helps the pancakes to rise and gives them a fluffy texture. Make sure it is not expired.
You can make banana oatmeal pancakes without a blender by using a food processor or mixing bowl instead. I love serving them with syrup, more bananas and berries but feel free to add alternatives like whipped cream and chocolate sauce.
If you want to add more flavor, then sprinkle chocolate chips, nuts or berries onto the pancakes as they cook on the griddle. You can also add more spices such as pumpkin pie spice, nutmeg or cardamom when making the batter.
This recipe can be easily made gluten-free and dairy-free with simple ingredient swaps. For example, dairy milk can be swapped with almond milk or oat milk.
How to make banana oatmeal pancakes
- Mix ingredients in a blender: Add bananas, milk, vanilla and eggs to a blender and blend until smooth. Then add the rolled oats, baking powder, salt and cinnamon. Blend again until smooth.
- Prepare griddle or skillet: Heat a pancake griddle or skillet over medium heat, then grease it.
- Cook pancakes: Scoop 1/4 cup of pancake batter onto the griddle, and cook for 2 minutes or until small bubbles form and edges are set. Then flip and cook the pancakes until golden. Repeat with the remaining batter.
Do not over-blend the pancakes. Blend the wet and dry ingredients until they are just combined. There should still be a visible oat-like texture. This will help the pancakes to retain their fluffy texture.
Let the pancake batter rest while the griddle heats. This will allow the ingredients in the batter to mingle and boost the flavors.
Make sure the griddle or pan is hot. To make the pancakes soft in the middle and crispy around the edges use medium to high heat and grease the griddle once it is hot.
Don’t have a blender? If you don’t have a blender, then mix the pancake batter in a food processor or mixing bowl. If you want to purchase a blender, I’d suggest the Vitamix Explorian Blender. I use it all the time and it works like a charm!
Frequently Asked Questions
The pancakes may be mushy because they are undercooked. Make sure that you cook the pancakes on medium to high heat until bubbles appear in the pancakes. Then flip them and cook for another two minutes or until done.
Do not use bananas that are rotten to make banana pancakes. You can tell if the bananas are off by the smell and appearance of the banana. If the banana has an alcohol-like smell or is dark brown, then it is off.
Yes, pancakes freeze very well. Once completely cooled, place the pancakes in an airtight container or freezer bag. Try not to stack them, place parchment paper between layers if necessary. Freeze for up to one month.
The heat on the stove is too high. Cook the pancakes on medium to high heat. You can also test the heat by adding one tablespoon of the batter to the pan first.
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Healthy Banana Oatmeal Pancakes
- 1 ½ cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 medium ripe bananas
- ½ cup milk, room temperature (non-dairy milk works too)
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- In a medium bowl, whisk together rolled oats, baking powder, salt and cinnamon. Set aside.
- In the container of a blender, add bananas, milk, vanilla and eggs. Blend until smooth. Add dry ingredients and blend again until smooth. Keep batter in the container while preparing the griddle.
- Place a pancake griddle (or skillet) over medium heat. Grease the griddle with butter or cooking spray.
- Use an ice cream scoop (or large cookie scoop) to transfer about 1/4 cup of batter to the griddle. Space pancakes out at least an inch.
- Cook the first side of the pancake until the edges are set and little bubbles start to form (about 2 minutes). Flip the pancake and cook for another 2 minutes until golden brown. Repeat with remaining batter.