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! Plus, they’re a great excuse to use any overripe bananas you may have sitting on the counter. The 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.
Ingredient notes
- 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.
Recipe variations
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 apple compote.
If you want to add more flavor, then sprinkle chocolate chips, nuts or blueberries 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.
Expert tips
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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Get the Recipe: Healthy Banana Oatmeal Pancakes
Ingredients
- 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
Instructions
- 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.
18 Comments on “Healthy Banana Oatmeal Pancakes”
Absolutely love these! I make them – freeze them and enjoy them as breakfast during the week! Awesome that I can use regular oats and not the quick ones too 🙂
These are the best and easy to make, also great for when your banana’s are too ripe to eat 😊
I followed this recipe exactly. They did not fluff up like pancakes at all. The middle stayed dense- “Panmeals” my husband called them. Very diappointed.
These are amazing! My extremely picky toddler even ate these. Definitely making them again often!
I just made these, so easy
They are pretty tasty, my dog even like them “of course without syrup for him” lol 😂
I would definitely make these again.
I’ve never had pancakes like this before. 😀
These are so good! I’m printing this receipt and making them again. Mine kept sticking to the griddle but maybe my griddle was too hot.
Yummy!
These are delicious! I use a vitamix as well. Just don’t overmix. I use the quick oatmeal. And always add blueberries. So good! You need very little syrup! And gluten free, for my honey.
Loved these! So good and easy to make. Felt full but not bloated. Added some blueberries to mine, and a bit of maple syrup.
Loved this recepie so easy to make!! Best pancakes they come out fluffy and tasty!! My daughter loves them!😁
I really enjoyed these!!!!! Will be a go to for sure!
Love love love 💕
Breakfast n lunch for my kids once a week! Thank you
When you say mix them in a bowl do you mean leaving the oatmeal whole as is? I would rather skip the blender if possible
Hi Bea – You can make these pancakes without a blender if you prefer. The oats will add a little extra texture if they are not blended.
Just made these for Sunday morning breakfast. I did add blueberries to mine while they were cooking. They turned out so fluffy. I used my Nutribullet to blend the ingredients.
These are fluffy, sweet, AND healthy! That’s a win win and I am happy to feed these to my family. I didn’t bring the eggs or milk to room temp and they were still delicious. Thank you for this practical, economical recipe!
Perfecto! I just had these banana oatmeal pancakes for breakfast, and they were delicious. I blended the oatmeal into a powder first, then blended the wet ingredients separately. After that, I combined the wet and dry ingredients and mixed them with a spatula. I used a cup of oatmeal, one banana, and added a scoop of protein powder, but kept the rest of the recipe the same. I’m so stuffed!
Great recipe and quick and easy to make. This is my go to recipe and I make them all the time!