These sweet and fluffy banana oatmeal pancakes feature real ingredients like rolled oats, banana, and maple syrup. Top these healthy pancakes with fresh fruit, nuts, almond butter, or syrup, and enjoy!
Are Banana Oatmeal Pancakes Healthy?
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!
Grab These Ingredients
Here are the simple ingredients for these easy banana oatmeal pancakes. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Oats ( I like Bob's Red Mill Gluten Free Rolled Oats)
- Dairy free milk
- Maple syrup
- Baking powder
On top of being super healthy these banana oatmeal blender pancakes are also super easy to make. Just like my GF chocolate banana blender muffins, you put all of the ingredients into one blender and pulse on high for a few minutes. That's it!
How to Make Banana Oatmeal Pancakes
- Make Oat Flour: add rolled oats to a high-speed blender or food processor for 1-2 minutes to create an oat flour texture.
- Blend: add the rest of the ingredients and blend until smooth.
- Cook: Pour ¼ cup of the batter on a hot griddle or skillet and cook for 2-3 minutes, until the sides are set and top starts to bubble. Carefully flip them and finish cooking for 1-2 minutes on the other side.
Video: Watch How to Make Banana Oatmeal Pancakes
Banana Oatmeal Pancake Toppings
A few of my favorite toppings include cashew butter, almond butter, almonds, walnuts, extra bananas, blueberries, chocolate chips, or maple syrup. Get fancy and use the blueberry syrup in our coconut flour pancakes recipe or try delicious strawberry compote in the spring.
Storage and Reheating Instructions
If you make a double batch on the weekends just place them in an air tight container or plastic bag and take them on the road with you to work for breakfast or a pre-workout snack.
How to store them in the fridge: allow them to cool completely then store them in an air tight container, plastic bag or silicone stashr bag until you're ready to eat.
How to store them in the freezer: allow them to cool completely then store them in an air tight container, plastic bag or silicone stashr bag until you're ready to eat. Pro tip: store them 1-2 at a time so you can warm up individual pancakes when you're ready.
How to reheat banana oatmeal pancakes: warm them up in the microwave in 30 second increments until warm. If they're frozen, allow them to thaw overnight in the fridge.
If you love this recipe don't forget to give me a virtual high five by following along on Instagram and tag me with @what_mollymade so I can see it and feature you.
More banana oatmeal recipes:
- Banana baked oatmeal
- 3 ingredient healthy banana oatmeal cookies
- Chocolate chip banana baked oatmeal
- Gluten free oatmeal waffles [freezer friendly]
- Healthy banana muffins [one bowl!]
Banana Oatmeal Pancakes
- 2 ¼ cups rolled oats gluten-free if needed
- 1 cup unsweetened noon-dairy milk almond, cashew, or coconut milk
- 2 large ripe bananas
- 1 tablespoon honey or pure maple syrup
- 1 large egg
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons baking powder
- Large skillet or griddle
- Place the rolled oats in the blender and blend on high for 30 seconds to 1 minute to create a flour-like texture. Next, add the rest of the ingredients in the and blend on high until completely mixed together, about 1-2 minutes.
- Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop ¼ cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup.