Go Back
–+ servings
a stack of banana oat pancakes with banana slices and syrup.

Banana Oatmeal Pancakes

4.35 from 243 votes
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.
PRINT RECIPE PIN RECIPE
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 12 pancakes
Author: Molly

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.

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

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 so I can see it and feature you!