Banana Oat Pancakes
Jump to Recipe
These Banana Oat Pancakes are easily made in the blender. Healthy, fluffy pancakes that make for a simple yet delicious and satisfying breakfast. Made with fresh bananas, rolled oats, eggs, almond milk, and cinnamon. These pancakes are gluten-free, dairy-free and have no added sugars as all the natural sweetness comes from the ripe bananas.
Banana Oat Pancakes
Healthy, satisfying, filling Banana Oat Pancakes. These pancakes are so fluffy, delicious and make for a nutrient-dense breakfast. They are easily made in the blender and cook pretty quickly. These pancakes are gluten-free, dairy-free and have no added sugars as all the natural sweetness comes from the ripe bananas. I love having these topped with banana slices, chopped walnuts and a drizzle of maple syrup.
Ingredients needed to make Banana Oat Pancakes:
- Ripe bananas– You want to use ripe bananas as they will give your pancakes a natural sweetness.
- Rolled oats– Also known as old fashioned oats. Make sure they are certified gluten-free if you are GF.
- Eggs– Binding agent.
- Vanilla extract– Elevates the flavor in the pancakes.
- Cinnamon– Will add a light zest and depth to your banana oat pancakes.
- Baking powder– Helps pancakes rise and adds fluffiness.
- Baking soda– Will make pancakes really rise!
- Pink sea salt– Also elevates flavor.
- Unsweetened almond milk– Oats can be dry, milk will add moisture.
- Coconut oil for cooking– Or any other cooking oil like avocado oil.
Equipment needed to make Banana Oat Pancakes:
- Measuring cups and spoons– For measuring ingredients.
- High speed blender– These are blender pancakes so a high speed blender comes in handy to help everything blend together.
- Griddle or skillet– A griddle is my favorite surface to cook pancakes on as they get pretty hot pretty quick and gives you enough room to cook pancakes and flip them. A skillet works great too.
- Spatula– A silicone spatula works best specially when using a cast iron skillet or any metal surface.
How to make Banana Oat Pancakes:
- Step 1– Start by adding all of your ingredients in a high speed blender. Layer all of the ingredients in the following order; ripe bananas, rolled oats, eggs, vanilla extract, cinnamon, baking powder, baking soda, pink sea salt, and unsweetened almond milk. Blend for 30 seconds to a minute until all ingredients are blended together and smooth texture has been reached. Make sure there aren’t are clumps or traces of banana or oats.
- Step 2– Lightly grease a griddle or a large skillet with a bit of coconut oil. Bring to a heat at 350 degrees Fahrenheit or medium-high on stovetop. Once surface is heated, start pouring batter in increments of 1/4 cup. If using a griddle you can fit 3 pancakes at a time. If using a skillet you can cook 1-2 pancakes at a time depending on how large your skillet is.
- Step 3– Cook pancake on the first side for 1-2 minutes or until you start to see bubbles forming on the batter. Using a spatula, gently flip pancake over and cook for another 1-2 minutes. If you see smoke coming out of the surface, remove pancake immediately. Remove cooked pancakes from heated surface and keep warm. Repeat until the rest of the batter is all cooked through. You should end up with 9 pancakes.
- Step 4– Serve pancakes while still warm and top with any preferred toppings. Place any leftover pancakes in an airtight container and keep refrigerated for up to 4-5 days. Enjoy!
Tips and Substitutions:
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, this means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
- No coconut oil?- You can use any other oil you have to grease your griddle or skillet.
- Use ripe bananas– They will give your pancakes a natural sweetness.
Banana Oat Pancakes add-in and variations:
- Add-ins– Once you have your pancake batter made, you can add some mix-ins for some variation and fun! Some great add-ins are walnuts or pecans, chocolate chips, nut butters, blueberries, etc.
- Toppings– Every good stack of pancakes needs some good toppings. Sliced bananas, chopped walnuts or pecans, drizzled peanut butter or almond butter, maple syrup, fresh berries are all delicious toppings for these banana oat pancakes.
- More protein– Add a scoop of protein powder or collagen for more added protein.
- Make them smaller– Add about 1-2 tablespoon of batter to the griddle to make mini-pancakes. These are great for babies and toddlers.
- Make them vegan– Substitute eggs for a flax egg. Make a flax egg by stirring 2 tablespoons flax meal with 6 tablespoons water and letting it sit for about 15 minutes.
How to serve Banana Oat Pancakes:
Banana Oat Pancakes are delicious and even more fun with some great toppings. My go-to’s are maple syrup, walnuts and banana slices. These pancakes are great to serve any lazy Saturday or for Sunday brunch. Serve these Banana Oat Pancakes with:
- Scrambled Eggs
- Crunchy Bacon
- Homemade Strawberry Chia Jam
- Fresh and Easy Fruit Salad
- Winter Fruit Salad
- Veggie Loaded Omelette Muffins
- Sheet Pan Omelet
- Immune Boosting Juice
- Pineapple and Celery Green Juice
Banana Oat Pancakes FAQ’s:
Why are my banana oat pancakes mushy?
If your banana oat pancakes are coming out mushy, most likely it’s because they are not cooking through enough. You will know when the bottom has cooked when bubbles start to form on the batter. Also, if you slide a spatula through the bottom and it easily slides through, then it’s done. If the spatula gets stuck, then that means the bottom is not cooked and pancake is not ready to be flipped yet. Give it another 1-2 minutes to cook through.
What are the health benefits of banana pancakes?
These banana oat pancakes are pretty healthy and rich in nutrients. They are an excellent source of potassium, fiber and contain protein. They are also allergen friendly as they are gluten-free, dairy-free and can easily be egg-free too.
Is oatmeal gluten free?
Oats are naturally a gluten-free grain. However, there can be cross contamination as some manufacturers that pack oats can also pack other grains that do contain gluten. You always want to look on the package that the oats you are purchasing are certified gluten-free.
Are oatmeal pancakes good for you?
Oatmeal pancakes are nutrient-dense and healthy. They are a great source of fiber and protein. These banana oat pancakes are additionally an excellent source of potassium. These pancakes are satisfying and will keep you full and energized for a long period of time.
Meal Prepping it:
These Banana Oat Pancakes are pretty simple to make as you blend all of the ingredients together in a blender. They cook pretty fast and the recipe only calls for a few ingredients. Most of which are pantry staples that you probably already have. You can very easily meal prep these pancakes. Make a couple of batches to have ready to-go for the week.
How to store Banana Oat Pancakes:
My go-to way to store these banana oat pancakes is by laying them in a large zip bag. These can be refrigerated for up to 4-5 days.
Can you freeze Banana Oat Pancakes?
These banana oat pancakes freeze really well. The best method to freeze these pancakes is by layering them on a baking sheet pan. Place them in a freezer for a couple of hours. Once they are frozen, transfer them to a freezer bag. This will prevent pancakes from sticking together as they freeze if they are on top of each other. Keep banana oat pancakes frozen for up to 3-4 months.
Did you like this Banana Oat Pancakes recipe? You may also like these other pancake recipes:
- Best High Protein Pancakes
- Best Gluten-Free Pancakes
- Green Smoothie Pancakes
- Butternut Squash Chia Pancakes
- Mint Chocolate Chip Pancakes
- Banana-Berry Sheet Pan Pancakes
Banana Oat Pancakes
These Banana Oat Pancakes are easily made in the blender. Healthy, fluffy pancakes that make for a simple yet delicious and satisfying breakfast. Made with fresh bananas, rolled oats, eggs, almond milk, and cinnamon. These pancakes are gluten-free, dairy-free and have no added sugars as all the natural sweetness comes from the ripe bananas.
Ingredients
- 2 ripe bananas
- 1.5 cups rolled oats (GF)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp pink sea salt
- 1/3 cup unsweetened almond milk
- coconut oil for cooking
Instructions
Start by adding all of your ingredients in a high speed blender. Layer all of the ingredients in the following order; ripe bananas, rolled oats, eggs, vanilla extract, cinnamon, baking powder, baking soda, pink sea salt, and unsweetened almond milk. Blend for 30 seconds to a minute until all ingredients are blended together and smooth texture has been reached. Make sure there aren't are clumps or traces of banana or oats.
Lightly grease a griddle or a large skillet with a bit of coconut oil. Bring to a heat at 350 degrees Fahrenheit or medium-high on stovetop. Once surface is heated, start pouring batter in increments of 1/4 cup. If using a griddle you can fit 3 pancakes at a time. If using a skillet you can cook 1-2 pancakes at a time depending on how large your skillet is.
Cook pancake on the first side for 1-2 minutes or until you start to see bubbles forming on the batter. Using a spatula, gently flip pancake over and cook for another 1-2 minutes. If you see smoke coming out of the surface, remove pancake immediately. Remove cooked pancakes from heated surface and keep warm. Repeat until the rest of the batter is all cooked through. You should end up with 9 pancakes.
Serve pancakes while still warm and top with any preferred toppings. Place any leftover pancakes in an airtight container and keep refrigerated for up to 4-5 days. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, this means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
- No coconut oil?- You can use any other oil you have to grease your griddle or skillet.
- Use ripe bananas– They will give your pancakes a natural sweetness.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
