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!
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Why You’ll Love This Fluffy Banana Oatmeal Pancake Recipe
Naturally Gluten-Free and Super Wholesome. The wholesome ingredient list makes these pancakes fit for busy weekday mornings and lazy weekends alike, and using oats instead of all-purpose flour makes them gluten-free without any pricy alternative flours. (Just be sure you use gluten-free certified oats!)
Easy Blender Recipe. The lightning-fast pancake batter is made entirely in the blender, which saves you time on the front end and on the back end since you have less to clean up. Win!
Thick, Fluffy, and Tender. If you love my classic Fluffy Pancakes for their lofty heights, you’ll appreciate these banana oatmeal pancakes too. They’re thick and fluffy, perfect for stacking tall and drizzling with maple syrup.
5 Star Review
“These are so delicious & no fuss to make. My toddler is obsessed too which makes my life easier!”
— Kathryn —
How to Make Banana Oatmeal Pancakes
The Ingredients
Banana + Greek Yogurt. Mashed banana and yogurt take the place of the butter and sugar used in typical pancake recipes. The bananas are sweet, while the Greek yogurt is lightly tangy.
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—even plant milk!
Eggs. The binding agent. Eggs help hold the pancakes together and give them structure.
Honey. Adds natural sweetness and flavor.
Cinnamon + Nutmeg. These two warm and cozy spices make these pancakes next-level delicious.
Substitution Tip
You may also use old-fashioned oats or quick oats in this recipe. Do not use instant oats or steel-cut oats (save those for Overnight Steel Cut Oats) since they will not blend and will stay hard and crunchy.
The Directions
Combine. Grind the oats in a blender, then add the remaining ingredients.
Blend and Rest. Blend until smooth. Let sit for 10 minutes.
Cook. 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 and ENJOY!
Recipe Variations
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.
What to Serve with Banana Oatmeal Pancakes
Bacon. Round out your breakfast with Air Fryer Bacon or Oven Bacon.
Eggs. Air Fryer Hard Boiled Eggs or scrambled eggs are another savory pairing that’s high in protein.
Potatoes. Serve your banana oatmeal pancakes with a side of Home Fries—don’t forget the ketchup!
Toppings. Maple syrup, whipped cream, chocolate chips, Homemade Granola, sliced bananas or strawberries—the options are endless!
Recipe Tips and Tricks
Adjust the Heat as Needed. 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.
Don’t Skip the Yogurt. 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 and I promise, these pancakes don’t taste yogurt-y if you’re not a fan. If you’d like to experiment, you could try swapping for your favorite non-dairy yogurt or nonfat sour cream.
Pancakes Only! I would not recommend using this batter recipe for waffles. I worry the waffles would turn out soggy since the 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.
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Banana Oatmeal Pancakes
The BEST banana oatmeal pancakes. Made right in your blender, these easy banana oat pancakes are simple, healthy, and gluten free.
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 10pancakes (1/4 cup batter each)
Calories 106kcal
Author Erin Clarke / Well Plated
Ingredients
1 ½cupsold fashioned rolled oatsor quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed)
1 ¼cupsmashed banana(about 2 very large bananas)
¼cupnonfat plain Greek yogurtplus 2 tablespoons
¼cupnonfat milkplus 2 tablespoons (or substitute milk of choice)
Optional for serving: maple syrupbutter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
Instructions
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 ¼ 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.
Video
Notes
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.
