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Home » Recipes

Banana Oatmeal Pancakes Recipe

Updated: March 6, 2023 | Published on: October 19, 2020 - Molly Thompson53 Comments

Dairy Free RecipesDF
Gluten Free RecipesGF
Jump to Recipe

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
Jump to:
  • Grab These Ingredients
  • How to Make Banana Oatmeal Pancakes
  • Banana Oatmeal Pancake Toppings
  • Storage and Reheating Instructions
  • Banana Oatmeal Pancakes
  • Comments

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.

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 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.

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:

  • 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

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!
4.32 from 235 votes
Print Pin Rate Save Saved!
Course: Healthy Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 pancakes
Calories: 170kcal
Author: Molly Thompson
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Ingredients

  • 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

Recommended Equipment

  • Large skillet or griddle

Instructions

  • 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.

Notes

Pancake Consistency: If you like your pancakes thicker add ¼ 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.

Nutrition

Serving: 2pancakes | Calories: 170kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Cholesterol: 23mg | Sodium: 73mg | Fiber: 3g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    Recipe Rating




  1. Albert Bevia says

    February 08, 2018 at 6:55 am

    Love the use of bananas for sweetness, these pancakes look incredibly good and oh so healthy!

    Reply
  2. Kris says

    February 10, 2018 at 6:05 am

    I think my husband will love these. He's been making plantain pancakes but this will be a nice change. They look fluffier and will probably be much more tasty!

    Reply
    • Molly Leonard says

      February 11, 2018 at 9:01 am

      Hey Kris! Love to hear that. Fluffy pancakes are my favorite:) Let me know if you give them a try!

      Reply
  3. Kathryn says

    September 02, 2020 at 1:04 pm

    5 stars
    Love these! They are soft and flavourful and delicious. Filling too! I actually got 15 pancakes out of this, even using the 1/4 cup to measure them out, so I’m happy with a calorie count of 45/pancake. Will be making these on a regular basis!

    Reply
    • Molly Thompson says

      September 08, 2020 at 11:04 am

      Thank you so much, Kathryn! So glad you like them!

      Reply
  4. Lisa H says

    September 15, 2020 at 12:17 pm

    A simple to follow and delicious recipe
    Light, fluffy..filling

    Thank-you for sharing this fab pancake, I will make again ?

    Reply
    • Molly Thompson says

      September 21, 2020 at 9:57 am

      You're so welcome! Thanks for taking the time to share!

      Reply
  5. Kris says

    September 26, 2020 at 12:02 pm

    The batter is so thick that it takes forever to cook,,, I feel there is way too much oats on this recipe

    Reply
    • Molly Thompson says

      September 27, 2020 at 11:40 am

      Hi Kris! There is a note in the recipe/notes that says if you want thinner pancakes you can add a little more milk. That's always a great option!

      Reply
  6. Jennifer says

    October 07, 2020 at 8:24 am

    5 stars
    my go-to pancake recipe for the family, thank you!

    Reply
    • Molly Thompson says

      October 07, 2020 at 11:46 am

      You're welcome!

      Reply
  7. Jenny says

    October 08, 2020 at 10:20 pm

    Can you make the mix ahead and refrigerate and cook as needed?

    Reply
    • Molly Thompson says

      October 21, 2020 at 2:47 pm

      Hey Jenny! Unfortunately no because the baking powder will become bad, but you can cook them all the way through, freeze them individually and reheat for single servings!

      Reply
  8. Christine Powers says

    October 10, 2020 at 10:50 am

    5 stars
    The best pancakes ever.... I make these every Saturday for my family and they love it.... very delicious.

    Reply
    • Molly Thompson says

      October 21, 2020 at 2:46 pm

      This is why I do what I do! SO thankful for you sharing this! Love it!

      Reply
  9. Amanda says

    October 13, 2020 at 1:32 pm

    Can you refrigerate the leftovers ? Or even freeze them ?

    Reply
    • Molly Thompson says

      October 21, 2020 at 2:44 pm

      Yes you can! They will keep in the fridge for up to 5 days. I love to freeze mine individually so I can have single servings of a pancake anytime:)

      Reply
    • A Goode says

      July 31, 2022 at 2:34 pm

      5 stars
      I love to make myself a double batch and then put the rest in the fridge to have quick breakfast for the rest of the week. I just pop in the toaster to warm up!

      Reply
  10. Jen says

    November 09, 2020 at 12:01 am

    5 stars
    Delicious and very simple pancakes I highly recommend, i used both maple syrup and honey!

    Reply
  11. J’nae says

    November 11, 2020 at 11:28 am

    5 stars
    I’ve been making these since March. Great recipe. Healthy and I would definitely keep this staple!

    Reply
    • Molly Thompson says

      November 16, 2020 at 2:49 pm

      Thank you!

      Reply
  12. Cildia says

    December 27, 2020 at 6:28 pm

    5 stars
    This is a keeper recipe I followed the directions exactly! These are delicious.

    Reply
    • Molly Thompson says

      January 06, 2021 at 12:42 pm

      Thank you! Love to hear that!

      Reply
  13. Kellie says

    January 06, 2021 at 1:39 pm

    5 stars
    LOVE THESE. I was honestly shocked at how good these were. I’m buying bananas every trip to the store to make these.

    Reply
  14. Kelsey Hampshire says

    January 09, 2021 at 10:20 pm

    5 stars
    First time trying this recipe and omg they were so delicious! My husband even loved them. This will definitely be my new “go to” for pancakes!

    Reply
  15. Vickie says

    January 12, 2021 at 8:09 pm

    Hi, can I bake them as muffins instead? At what temperature and for how long should I bake them if so?
    Thanks so much.

    Reply
    • Molly Thompson says

      January 15, 2021 at 11:57 am

      Hi Vickie! No you can't make these into muffins but I do have a banana muffin recipe on my site that's very similar. I would use that recipe instead. https://whatmollymade.com/healthy-banana-muffins/

      Reply
  16. Angela says

    January 31, 2021 at 7:38 am

    2 stars
    Sorry but mine came out like paste! I’m wondering how people got light and fluffy?! Could barely form a pancake and I used less oats as well !

    Reply
    • Molly Thompson says

      February 08, 2021 at 11:30 am

      Hi Angela! Did you add enough liquid? They're a little more dense than traditional pancakes but shouldn't be pasty.

      Reply
  17. Brittany says

    February 23, 2021 at 5:02 pm

    What’s the calories for how many and other info like that?

    Reply
  18. Courtney says

    March 30, 2021 at 10:34 pm

    5 stars
    These are so good!!! My go to recipe.

    Reply
  19. Brianna E. says

    April 12, 2021 at 11:49 am

    5 stars
    I made these for my 9 month old. She loves anything with a bread texture so I thought these would be a healthy breakfast alternative for her. She loved them! Thank you for the simple recipe! Sincerely, a busy mom.

    Reply
    • Molly Thompson says

      April 16, 2021 at 9:26 am

      Love to hear that, Brianna! My 17 month old loves them too. You can even make a double batch, freeze them individually, and have a quick breakfast during the week:)

      Reply
  20. Lisa says

    April 25, 2021 at 7:48 pm

    5 stars
    I had some bananas that were getting really mushy and I didn't want to make another banana bread. I found this recipe and decided to make it - they are SO good. You don't need any butter or syrup with them. I don't usually leave comments, but this recipe was so good and easy to make, that I wanted to share!

    Reply
    • Molly Thompson says

      April 26, 2021 at 4:09 pm

      Thank you fo sharing, Lisa! I don't typically leave comments either, so the fact that you took the time to share means so much. Glad you liked it!

      Reply
  21. Janice says

    April 27, 2021 at 7:49 am

    Can you use buttermilk?

    Reply
    • Molly Thompson says

      April 28, 2021 at 7:04 am

      I haven't tested it but I think you can!

      Reply
  22. Dacey says

    May 01, 2021 at 11:01 am

    5 stars
    I cooked these on my griddle for 4 mins a side on 250. They looked just like pancakes. So yummy and my husband even ate them 🙂 This is a keeper.

    Reply
    • Molly Thompson says

      May 07, 2021 at 10:28 am

      Thanks, Dacey! It's always a win when the husband loves them!:)

      Reply
  23. Brad says

    May 23, 2021 at 2:17 pm

    Too thick to pour into pan. Should be much easier to pour into pan to get consistent size and calories

    Reply
    • Molly Thompson says

      June 02, 2021 at 4:29 pm

      Hey Brad! The recipe note indicates adding more milk if you want your pancakes to be a little thinner. A lot of variables go into this, specifically how ingredients are measure and that could effect density. Definitely add milk a few tablespoons at a time to solve the problem. Thanks!

      Reply
  24. Amy says

    June 22, 2021 at 9:17 pm

    5 stars
    These are actually so good & easy to make!
    I have PCOS which means I have a pretty restrictive gluten & dairy free diet. But I’m not much of a cook, so I’m always looking for easy & yummy recipes. I found this when I was searching for PCOS friendly recipes, and I’m so glad I did! My husband LOVED them too.

    Reply
    • Molly Thompson says

      June 28, 2021 at 8:50 am

      Thanks, Amy! Means so much! I have PCOS too and we are pretty much gluten and dairy free in our house. I hope you check out more recipes! Almost all of them on my site are gluten and dairy free:)

      Reply
  25. Kristine says

    November 10, 2021 at 1:24 pm

    5 stars
    This are super delicious and they made your house smell like..well I guess fall is the best way to describe it. I am so grateful I bought your book. Your recipes are super tasty. I was thinking maybe I could somehow make these into breakfast cookies? I'm not sure how I would go about doing that, but I thought that would be a good idea 🙂 Thank you again for your incredible recipes. I appreciate you!!

    Reply
  26. Lashon says

    April 17, 2022 at 1:25 pm

    5 stars
    These were simple and delicious I love oats and banana taste great

    Reply
    • Molly Thompson says

      April 25, 2022 at 12:30 pm

      Thank you!

      Reply
  27. Johanna says

    August 21, 2022 at 11:21 am

    5 stars
    My whole family loves these pancakes. It’s been my default recipe for a while now. Thanks very much!

    Reply
  28. Michelle says

    September 22, 2022 at 8:44 pm

    Can I use regular milk in this recipe?

    Reply
    • Molly Thompson says

      September 26, 2022 at 4:49 pm

      Yes you can!

      Reply
  29. Mary says

    November 13, 2022 at 4:14 am

    5 stars
    Wonderful!! I'll make them over and over!

    Reply
  30. Elise says

    February 25, 2023 at 1:01 pm

    5 stars
    We love these pancakes! They have become a weekend staple since we found this recipe in your cookbook. I use whatever milk we have in the house and love serving with homemade whipped cream.

    Reply
    • Molly Thompson says

      March 09, 2023 at 8:45 am

      OMG Yum homemade whipped cream!! Try our new oat flour pancakes too!

      Reply
  31. Kayla says

    April 03, 2023 at 9:09 am

    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.

    Reply

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