Healthy Banana Oatmeal Pancakes

Updated Sep 24, 2024

These healthy banana oatmeal pancakes are fluffy, naturally sweetened, and made with simple ingredients like oats, bananas, and eggs. They’re gluten-free, dairy-free, and made in the blender—the perfect quick and kid-friendly breakfast.

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
66 More Comments

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

ingredients for banana oat pancakes on a counter.

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.

Jump to Recipe

Add to Instacart

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.

banana oatmeal pancakes cooking on a griddle.

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.

cooked banana oatmeal pancakes on a griddle.

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.

a stack of banana oat pancakes on a plate.

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

Tap stars to rate!

4.35 from 244 votes

Banana Oatmeal Pancakes

Prep: 10

Cook: 10

Total: 20

Save Pin Print

Remove Ads

Molly Thompson

Save this Recipe!

Enter your email and we’ll send it directly to you.

Molly Thompson

Servings: pancakes

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.

Last step! If you make this, please leave a review letting us know how it was!

Notes

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.

To Store: Keep pancakes in an airtight container in the fridge 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!

Recipe updates: photos for this recipe were updated on 3/12/25