Why these Banana Oatmeal Pancakes Will Be Your Weekend Go-To
- Healthy & Nutritious – They taste like a treat, but they’re made with whole oats, ripe bananas, and no refined sugar.
- Super Easy to Make – Just blend, pour, and cook—no complicated steps!
- Fluffy & Delicious – You won’t miss traditional flour-based pancakes.
- Kid-Friendly – Naturally sweet and easy for little hands to enjoy.
- Customizable – Add mix-ins like chocolate chips, nuts, or berries for extra flavor!
Featured Review
“These are a staple in my family! Soooo delish my 2 and 4 year old enjoy them so much!” – Bri
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Love pancakes? Try our fluffy oat flour pancakes (no banana) or our healthy pumpkin pancakes for a fall rendition.
They’re made with oats (which you can buy gluten free) and sweetened naturally with bananas and a little bit of maple syrup, which means they’re great for the whole family, especially kiddos!
Ingredient Notes
- Eggs – Help bind the pancakes and make them fluffy.
- Ripe Bananas – Naturally sweeten the pancakes and add moisture.
- Milk – Use almond milk, oat milk, or dairy milk.
- Rolled Oats – The base of the pancakes, blended into flour.
- Baking Powder – Creates a light, airy texture.
Looking for another sweet morning recipe? Try gluten-free biscotti, carrot cake overnight oats, or brown butter banana bread.
How to Make Banana Oatmeal Pancakes
- Blend the Oats – Add the rolled oats to a blender and blend until it reaches a flour consistency.
- Blend the Batter – Add all ingredients to a blender and blend until smooth. Let the batter sit for 2 minutes to thicken.
- Cook the Pancakes – Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 1-2 minutes.
- Serve & Enjoy – Top with fresh fruit, peanut butter, or maple syrup for a delicious breakfast!
Tips for the Best Pancakes
- Use very ripe bananas for extra sweetness.
- Don’t over blend – Mix just until combined to keep them light and fluffy.
- Let the batter rest – This helps the oats absorb moisture and thicken.
- Cook on medium heat to prevent burning.
Variations & Mix-Ins
🥜 Peanut Butter Swirl – Add a spoonful of peanut butter to the batter.
🍫 Chocolate Chip Banana Pancakes – Stir in dark chocolate chips.
🍎 Apple Cinnamon Pancakes – Mix in shredded apples and extra cinnamon.
💪 Protein Pancakes – Add a scoop of protein powder for extra nutrition.
For more healthy banana oatmeal recipes, try banana baked oatmeal, 3-ingredient banana oatmeal cookies, or oat flour banana bread.
Make-Ahead & Storage
To Store: Keep leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To Freeze: Lay pancakes in a single layer on a baking sheet, freeze for 30 minutes, then transfer to a freezer bag.
To Reheat: Microwave for 30 seconds or warm in a skillet. I also love to pop these in the toaster straight from the freezer!
More Healthy Pancake Recipes
Banana Oatmeal Pancakes
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Ingredients
- 2 1/4 cups rolled oats gluten-free if needed
- 1 cup unsweetened dairy-free milk almond, cashew, or coconut milk
- 2 large ripe bananas
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Place the rolled oats in the blender and blend on high for 30 seconds to 1 minute to create oat flour.2 1/4 cups rolled oats
- Add the rest of the ingredients and blend on high until completely mixed together, about 1-2 minutes. Let the batter rest for 10 minutes so the oats absorb the liquid and the baking powder starts to activate for the fluffiest pancakes.1 cup unsweetened dairy-free milk, 2 large ripe bananas, 1 large egg, 1 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, 2 1/4 cups rolled oats
- While it's resting, heat a griddle or large pan over medium heat and melt a teaspoon or two of coconut oil or spray with nonstick spray. Once it's hot, pour or scoop 1/4 cup of the pancake batter onto the pan. Cook until the edges set and small bubbles start to form on the top, 2-4 minutes. Carefully flip and cook for another 2-3 minutes, until cooked through. Serve with extra bananas, nut butter, berries, butter, or a drizzle of maple syrup.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Look delicious 😋
These are a staple in my family! Soooo delish my 2 and 4 year old enjoy them so much!
We love these too, Bri!
These were delicious, I also added a scoop of protein powder and some pecans to mine. Definitely will make again!
Love that you added protein!
I’ve made these several times and my husband and little ones love them! Better than regular pancakes and so much healthier
Thank you!!
Best gluten free pancakes I’ve ever had. My husband didn’t even realize they were gluten free. I could not wait to eat the leftovers the next day. I love the banana taste and the moistness. I added sliced bananas and walnuts on top with a sprinkle of coconut and a little real maple syrup!
Thank you, Kara! We make these all the time!
These are my go to pancakes! So yum!
These pancakes are the best! The only recipe we use now. My kids love them with chocolate chips and even come back later to eat the cold left overs, if there are any.
Thank you for this healthy, delicious recipe!
Same with us, Courtney! So glad your fam loves them.
I’ve been making these for at least 3 years. We love this recipe in our house! Another addition to the recipe is I add 1 to 2 Tbsp of hemp hearts to make it higher in protein.