Banana Oatmeal Pancakes
Posted Jul 25, 2020, Updated Sep 17, 2021
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This easy, healthy banana oatmeal pancakes recipe is a delicious and filling breakfast. These banana oat pancakes are made with nutritious ingredients (no flour), are gluten-free and come together in minutes in the blender! They are freezer-friendly so you can meal prep these oatmeal pancakes and enjoy them all week long.
We love healthy pancake recipes around here, and these Banana Oatmeal Pancakes are at the top of our list! I have created many pancake recipes, from Greek yogurt pancakes, to healthy chocolate pancakes to whole wheat pancakes and of course, spinach pancakes! I consider myself a pancake connoisseur.
These Banana Oat Pancakes are special because they’re made without flour! Bananas, milk, oats, honey and egg are blended together to create a delicious, healthy and filling breakfast your whole family will love!
Plus they are easy to make, and come together in 5 minutes, then you just have to cook them on a griddle or nonstick pan on the stovetop. So easy and so yummy!
Banana Oatmeal Pancakes: Ingredients & Substitutions
Let’s chat about the ingredients in this banana oat pancakes recipe, as well as possible substitutions!
- Old fashioned oats. You can substitute oat flour, quick cooking oats or steel cut oats for the old fashioned (rolled) oats. Just be sure to blend the oats thoroughly.
- Milk. Any dairy-free or regular dairy milk works perfectly in this recipe. I usually use whole milk or almond milk, but I also recommend 2% milk and coconut milk.
- Banana. If you don’t love banana you can replace it with applesauce or pumpkin. If you use pumpkin you may need to increase the honey.
- Honey. Maple syrup or agave can be used in place of honey if desired.
- Vanilla extract. I don’t recommend leaving this out, it adds so much flavor. You could use vanilla bean paste instead.
How to make Banana Oat Pancakes
As always, we’ll walk through the process of making these banana oatmeal pancakes step-by-step! And don’t forget to watch the video .
Blend wet ingredients
Any time you blend something in a Vitamix blender (or any blender), you start by adding the wet ingredients. So in this oatmeal pancake recipe, begin by blending the wet ingredients together. Add milk, banana, and honey into the container of a Vitamix blender and blend until smooth.
Add dry ingredients and blend
Next, add the dry ingredients to the wet ingredients in the blending container and blend again until the oat pancake batter is smooth.
Add egg & vanilla
Add egg and vanilla and blend for 15 seconds, or until batter is smooth. Be careful not to over-blend once you add the eggs. Just pulse to combine.
Warm a griddle or pan & Cook
Warm an electric griddle to 350 degrees F. (Medium heat), or a large, non-stick fry pan over medium heat. During this time you are letting the pancake batter sit, which will cause it to thicken slightly!
Use a 2 TBS cookie scoop to drop the oatmeal pancake batter onto the pre-heated griddle, with at least 1” of space between each pancake.
Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2-4 minutes). Flip and cook on the second side for 2-4 minutes or until it is lightly golden brown. Repeat until all the batter has been used.
Serve!
Serve these banana oatmeal pancakes warm with a drizzle of maple syrup and a pat of butter. You could also make them extra special by slathering them with homemade cinnamon honey butter or adding a dollop of homemade whipped cream. A nice think spread of homemade peanut butter or vanilla almond butter tastes amazing too!
Store/freeze
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave.
Recipe FAQs
Here are some commonly asked questions about these banana oat pancakes.
A lot depends on how you serve them, but personally prefer these wholesome banana and oat pancakes over those laden with refined flours and sugars. I love that these are made with oatmeal, banana and honey.
These banana oatmeal pancakes blend very easily, so while I always recommend using a Vitamix, any blender works well in this recipe. If you need to use a food processor I recommend making the oat flour first, then proceeding with the rest of the recipe.
They last for 5-7 days in the fridge or for up to 2 months in the freezer if stored in an airtight container.
There are so many delicious healthy topping options for these banana oat pancakes, here are some:
Fresh fruit
Nut butters (like this homemade peanut butter or almond butter)
Greek yogurt
Nuts
Granola
Honey/Maple syrup
Grass-fed organic butter
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Banana Oatmeal Pancakes
Ingredients
- 2 cups old-fashioned oats
- ½ tsp sea salt
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup milk*
- 1 banana (large, extra ripe)
- ¼ cup honey
- 2 eggs
- 1 tsp pure vanilla extract
- Butter coconut oil or cooking spray for greasing the griddle.
Instructions
- Warm an electric griddle to 350 degrees F. (Medium heat).
- In a medium bowl, combine oats, sea salt, cinnamon, baking powder and baking soda. Set aside.
- Put milk, banana, and honey into the container of a Vitamix blender, blend until smooth.
- Add dry mixture and blend until smooth.
- Add egg and vanilla and blend for 15 seconds, or until batter is smooth.
- Melt 1 TBS butter or coconut oil on your warm griddle (or spray it lightly with cooking spray).
- Use a 2 TBS cookie scoop to drop batter onto the pre-heated griddle, with at least 1” of space between each pancake.
- Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2 minutes).
- Flip and cook on the second side for 2-4 minutes or until it is lightly golden brown.
- Repeat until all the batter has been used.
- Serve warm with pure maple syrup and fresh berries!
Video
Notes
Ingredient Substitutions
- Old fashioned oats. You can substitute oat flour, quick cooking oats or steel cut oats for the old fashioned (rolled) oats. Just be sure to blend the oats thoroughly.
- Milk. Any dairy-free or regular dairy milk works perfectly in this recipe. I usually use whole milk or almond milk, but I also recommend 2% milk and coconut milk.
- Banana. If you don’t love banana you can replace it with applesauce or pumpkin. If you use pumpkin you may need to increase the honey.
- Honey. Maple syrup or agave can be used in place of honey if desired.
- Vanilla extract. I don’t recommend leaving this out, it adds so much flavor. You could use vanilla bean paste instead.
Store/freeze
Store any leftovers in an airtight container in the refrigerator for up to 7 days. To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More delicious recipes:
- These Greek yogurt pancakes are a reader and family favorite.
- These healthy banana oatmeal cookies are nutritious and delicious, also try these peanut butter banana cookies.
- Try this healthy banana bread or these healthy banana muffins!
- Have some fun and make green spinach pancakes.
- Who doesn’t love chocolate for breakfast? Try these healthy chocolate pancakes.
- These Banana Pancakes are the best!
- Whole wheat pancakes are another one of my family’s favorite recipes!
- Zucchini banana pancakes are great to make in the summertime!
- Try this healthy banana bread! It’s delicious and no one can tell it’s good for you!
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I make these every weekend for my kids and the batch usually last a few days! We love them!! I ran out of banana this morning, how much applesauce would you use in place of the banana? Thanks!
I’m not sure I’d use applesauce in place of banana. Maybe pumpkin (and add more sweetener) or mashed sweet potato?
My husband and I love these healthy pancakes! We make a double batch on Sundays and refrigerate to have through out the work week for breakfast! Super easy!
These were healthy pancake perfection!
This is a wonderful, delicious, healthy recipe! I made the batter following the recipe exactly, and cooked them in our new mini waffle-maker, and they turned out perfectly. My daughters loved them so much yesterday, we’re making them again today. I love that I don’t need to add any butter or oil. And it all comes together so easily in the blender! Thank you for sharing! 🙂
This is the best pancake recipe I have tried yet! I love that you can taste the sweetness of the banana. Thank you for sharing these!
I’m so glad you love it Christina!
Even my husband loved these. I used Stevia instead of honey and added 1 cup of blueberries with the bananas, it was delicious, thank you for posting this recipe.
Our family loves this banana pancake recipe! We have been trying to get gluten and sugar out of our diets, so this recipe made it easy for us to do that and still have a delicious and healthy breakfast!