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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!

Love pancakes? Try our fluffy oat flour pancakes (no banana) or our healthy pumpkin pancakes for a fall rendition.

banana oatmeal pancakes
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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! 

Not feeling bananas? These oat flour pancakes are the fluffy banana-free cousin to these banana oatmeal pancakes. Also related, are delicious healthy pumpkin pancakes for a cozy fall morning.

Looking for another sweet morning recipe? Try gluten-free biscotti or brown butter banana bread.

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)
  • Banana
  • Dairy free milk
  • Eggs
  • Maple syrup
  • Baking powder
  • Vanilla
  • Cinnamon
  • Salt
banana oat pancakes

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

  1. Make Oat Flour: add rolled oats to a high-speed blender or food processor for 1-2 minutes to create an oat flour texture.
  2. Blend: add the rest of the ingredients and blend until smooth.
  3. Cook: Pour 1/4 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.

banana oat pancakes

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.

oatmeal pancakes blender

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:

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4.34 from 241 votes

Banana Oatmeal Pancakes

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Banana oatmeal pancakes are sweetened naturally with bananas and maple syrup and blended together for an easy and healthy breakfast recipe. Top these healthy oatmeal blender pancakes with fresh fruit, nuts, almond butter or syrup and serve!

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Servings: 12 pancakes


  • 2 1/4 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
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder


  • 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 1/4 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.
Last step! If you make this, please leave a review letting us know how it was!


Pancake Consistency: If you like your pancakes thicker add 1/4 cup more oats and if you like them thinner add 2-3 tablespoons more of dairy-free milk.
Make them waffles: add 1 tablespoon of extra butter or coconut oil to the batter and use a waffle iron to cook them until golden and crispy.
Storage: Allow the oat flour pancakes to cool to room temperature, and store them in an airtight container or ziplock bag in the fridge for up to 4 days or in the freezer for up to 3 months. Warm in the microwave, toaster, or oven.



  • Large skillet or griddle


Serving: 2pancakes | Calories: 170kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Cholesterol: 23mg | Sodium: 73mg | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Kara Navolio says:

    5 stars
    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!

    1. Molly Thompson says:

      Thank you, Kara! We make these all the time!

  2. Sarah W says:

    5 stars
    These are my go to pancakes! So yum!

  3. Courtney says:

    5 stars
    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!

    1. Molly Thompson says:

      Same with us, Courtney! So glad your fam loves them.

  4. Kayla says:

    5 stars
    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.

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