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.
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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.
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
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
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.
Albert Bevia says
Love the use of bananas for sweetness, these pancakes look incredibly good and oh so healthy!
Kris says
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!
Molly Leonard says
Hey Kris! Love to hear that. Fluffy pancakes are my favorite:) Let me know if you give them a try!
Kathryn says
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!
Molly Thompson says
Thank you so much, Kathryn! So glad you like them!
Lisa H says
A simple to follow and delicious recipe
Light, fluffy..filling
Thank-you for sharing this fab pancake, I will make again ?
Molly Thompson says
You're so welcome! Thanks for taking the time to share!
Kris says
The batter is so thick that it takes forever to cook,,, I feel there is way too much oats on this recipe
Molly Thompson says
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!
Jennifer says
my go-to pancake recipe for the family, thank you!
Molly Thompson says
You're welcome!
Jenny says
Can you make the mix ahead and refrigerate and cook as needed?
Molly Thompson says
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!
Christine Powers says
The best pancakes ever.... I make these every Saturday for my family and they love it.... very delicious.
Molly Thompson says
This is why I do what I do! SO thankful for you sharing this! Love it!
Amanda says
Can you refrigerate the leftovers ? Or even freeze them ?
Molly Thompson says
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:)
A Goode says
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!
Jen says
Delicious and very simple pancakes I highly recommend, i used both maple syrup and honey!
J’nae says
I’ve been making these since March. Great recipe. Healthy and I would definitely keep this staple!
Molly Thompson says
Thank you!
Cildia says
This is a keeper recipe I followed the directions exactly! These are delicious.
Molly Thompson says
Thank you! Love to hear that!
Kellie says
LOVE THESE. I was honestly shocked at how good these were. I’m buying bananas every trip to the store to make these.
Kelsey Hampshire says
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!
Vickie says
Hi, can I bake them as muffins instead? At what temperature and for how long should I bake them if so?
Thanks so much.
Molly Thompson says
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/
Angela says
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 !
Molly Thompson says
Hi Angela! Did you add enough liquid? They're a little more dense than traditional pancakes but shouldn't be pasty.
Brittany says
What’s the calories for how many and other info like that?
Courtney says
These are so good!!! My go to recipe.
Brianna E. says
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.
Molly Thompson says
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:)
Lisa says
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!
Molly Thompson says
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!
Janice says
Can you use buttermilk?
Molly Thompson says
I haven't tested it but I think you can!
Dacey says
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.
Molly Thompson says
Thanks, Dacey! It's always a win when the husband loves them!:)
Brad says
Too thick to pour into pan. Should be much easier to pour into pan to get consistent size and calories
Molly Thompson says
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!
Amy says
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.
Molly Thompson says
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:)
Kristine says
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!!
Lashon says
These were simple and delicious I love oats and banana taste great
Molly Thompson says
Thank you!
Johanna says
My whole family loves these pancakes. It’s been my default recipe for a while now. Thanks very much!
Michelle says
Can I use regular milk in this recipe?
Molly Thompson says
Yes you can!
Mary says
Wonderful!! I'll make them over and over!
Elise says
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.
Molly Thompson says
OMG Yum homemade whipped cream!! Try our new oat flour pancakes too!
Kayla says
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.