If you’re looking for fluffy, easy pancakes this weekend, look no further than today’s healthy Banana Oatmeal Pancakes. They’re gluten free, mixed in your blender, and made with wholesome, good-for-you ingredients!
Amongst the delicious lineup of pancake recipes on my site (like Coconut Flour Pancakes, Pumpkin Pancakes, and classic Fluffy Pancakes), these easy banana oatmeal pancakes stand out.
- They’re soft and tender, just as any good pancake should be.
- The lightning-fast pancake batter is made entirely in the blender.
- The wholesome ingredient list makes these pancakes fit for busy weekday mornings and lazy weekends alike.
Like these blender Whole Wheat Waffles, they have a delightful combination of nutty and sweet elements, and healthy swaps make them nutritious without sacrificing an ounce of flavor.
As far as healthy pancakes go, these melt-in-your-mouth oatmeal flapjacks will be the star of your next family breakfast or brunch!
5 Star Review
“These are so delicious & no fuss to make. My toddler is obsessed too which makes my life easier!”
— Kathryn —
These easy banana oats pancakes remind you that showing someone you care doesn’t need to be complicated or fancy.
- These are banana oatmeal pancakes with no flour, no butter, and no refined sugar, but they still taste light and sweet.
- They’re fast, easy, and healthy enough to enjoy any day of the week.
- Wholesome ingredient swaps keep the calories of these banana oatmeal pancakes low and make them 100% whole grain and gluten free.
- AND thanks to Greek yogurt and eggs, they’re reasonably high in protein (compared to most pancake recipes).
How to Make Banana Oatmeal Pancakes in a Blender
I adapted this easy banana oatmeal pancakes recipe from my blender Banana Oatmeal Muffins.
Like the muffins, these cinnamon banana oatmeal pancakes are perfect for enjoying right away, and you can easily refrigerate or freeze the leftovers for healthy breakfasts on demand.
- Banana + Greek Yogurt. Instead of looking for what I could use in place of bananas in pancakes, I embraced them. Mashed banana and yogurt take the place of the butter and sugar used in typical pancake recipes (and this Oatmeal Banana Bread). The bananas are sweet, while the Greek yogurt is lightly tangy. These healthy swaps bring beneficial potassium, fiber, and protein to the pancakes.
- Rolled Oats. Instead of making banana oatmeal pancakes with flour, I used oats (like in these Oatmeal Breakfast Bars). They add a wonderful, nutty flavor and are rich in antioxidants, fiber, and protein.
- Milk. You can use any milk you like. I used nonfat milk to keep them light.
- Eggs. The binding agent. Eggs help hold the pancakes together and give them structure.
- Honey. Adds natural sweetness and flavor (or swap pure maple syrup as seen in Healthy Banana Bread).
- Cinnamon + Nutmeg. These two warm and cozy spices make these pancakes next-level delicious.
Pancake Topping Ideas
In the pancake topping department, on best-behavior weekdays, I usually opt for Greek yogurt and fresh fruit (hello, Peach Pancakes).
For an indulgent weekend treat, I reach for pure maple syrup and butter. A dollop of creamy peanut butter and a drizzle of chocolate is another decadent way to dress up these healthy banana oatmeal pancakes.
- Grind the oats in a blender, then add the remaining ingredients.
- Blend until smooth. Let sit for 10 minutes.
- Add small amounts of the batter to a buttered skillet, and cook until dry at the edges. Flip and continue to cook. Repeat until all the batter has been used.
- Serve with desired toppings. ENJOY!
Pancakes made with whole grains, like these easy banana oat pancakes, require low and slow cooking. Be patient and adjust the heat as needed to ensure your pancakes cook through without burning.
- To Make Heart Shapes. For a romantic breakfast treat, you can make perfectly shaped heart pancakes by coating the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, remove the cookie cutter, flip, then continue cooking as directed.
- Vegan Banana Oatmeal Pancakes. The eggs are essential for this recipe, so I don’t recommend making these banana oatmeal pancakes without eggs. However, these Vegan Pancakes would be delicious with some sliced bananas on top.
- Make-Ahead Banana Oatmeal Pancakes. Make your batter the night before, then store it in the refrigerator. Give it a big stir in the morning, then cook as directed.
- Oatmeal Pancakes without Banana. Try my equally delicious Oatmeal Pancakes recipe.
- To Store. Leftover pancakes can be stored in the refrigerator for up to 2 days.
- To Reheat. Reheat banana pancakes in the toaster (using a medium setting) or microwave until hot.
- To Freeze. Lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them in the freezer for up to 2 months.
Do not put unfrozen pancakes in a ziptop bag without first freezing them flat, or they will turn into a big, hard pancake blob. Reheat in a toaster directly from frozen.
Breakfast & Brunch
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Recommended Tools to Make this Recipe
- Nonstick Skillet. Make stuck-on pancakes a thing of the past.
- Fish Spatula. I use this to flip pancakes, fry eggs, stir roasted veggies…everything!
- Blender. A high-powered blender like this Vitamix is well worth the investment. However, this affordable option has always served me well in the kitchen too.
The Best Electric Griddle
This 22-inch electric griddle’s nonstick surface provides stick-free cooking and easy cleaning, and an accurate temperature control.
I promise your family will flip for these easy banana oatmeal pancakes.
Frequently Asked Questions
I would not recommend using this batter recipe for waffles. I worry the waffles would turn out soggy since this batter is very lean in fat. Fat is necessary for waffles to become crisp and hold their shape once cooked. If you’d like to experiment, add 4 tablespoons of melted butter to this recipe.
I have never had an issue with these pancakes falling apart. If yours are struggling to hold their shape, they likely need to cook longer. Resist the temptation to cook these pancakes on high. They require low and slow cooking to ensure the centers are set before their exteriors become too dark.
I have not made this recipe without yogurt. I do not recommend omitting it entirely since it is crucial for the final texture of the pancakes. If you’d like to experiment, you could try swapping for your favorite non-dairy yogurt or nonfat sour cream.
- 1 1/2 cups rolled oats or quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed)
- 1 1/4 cups mashed banana (about 2 very large bananas)
- 1/4 cup nonfat plain Greek yogurt plus 2 tablespoons
- 1/4 cup nonfat milk plus 2 tablespoons (or substitute milk of choice)
- 3 large eggs
- 1 tablespoon honey
- 1 1/2 teaspoons baking powder (I recommend aluminum free)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- Optional for serving: maple syrup butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
- TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days, then reheated in the toaster as mentioned above.
- TO REHEAT: Warm leftover banana oatmeal pancakes in a toaster (on a medium setting), directly from frozen.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. (Do not put unfrozen pancakes in a ziptop bag without first freezing them flat, or they will turn into a big, hard pancake blob.) Reheat in a toaster directly from frozen.
- FOOD PROCESSOR OPTION: To make this recipe in a food processor, rather than a blender, grind the oats until they become flour. Then, combine the oat flour, baking powder, salt, cinnamon, and nutmeg in one bowl. In a separate bowl, whisk together the banana, yogurt, milk, eggs, and honey. Gently stir the wet ingredients into the dry, then cook as directed above.
- HEART-SHAPED PANCAKES: For a romantic breakfast treat, you can make perfectly shaped heart pancakes by coating the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, remove the cookie cutter, flip, and continue cooking as directed.
Serving: 1pancake (without toppings)Calories: 106kcalCarbohydrates: 17gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgPotassium: 245mgFiber: 2gSugar: 6gVitamin A: 112IUVitamin C: 2mgCalcium: 58mgIron: 1mg
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