Banana Oatmeal Pancakes

Wake up to the most deliciously healthy pancakes you’ll ever make. These banana oatmeal pancakes are naturally sweetened, packed with fiber, and incredibly satisfying – plus they’re made with just a handful of wholesome ingredients you probably already have in your kitchen.

The combination of ripe bananas and oats creates fluffy, tender pancakes that taste indulgent but are actually fueling your body with sustained energy.

Best of all, they’re naturally gluten-free and can easily be made vegan, making them perfect for feeding the whole family a nutritious breakfast they’ll actually love.

Print

Banana Oatmeal Pancakes

Course Breakfast

Cuisine American

Keyword Banana, Oatmeal, Pancakes

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Servings 2

Calories 245kcal

Ingredients

• 1 cup old-fashioned rolled oats
• 2 large ripe bananas
• 2 large eggs
• 1/2 cup milk dairy or non-dairy
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon pure maple syrup
• 2 tablespoons coconut oil or butter for cooking
• Optional toppings: sliced banana berries, chopped walnuts, maple syrup

Instructions

• Prepare the oat flour: Add rolled oats to a blender or food processor. Pulse until oats are ground into a fine flour consistency (about 30-60 seconds).
• Make the batter: Add bananas, eggs, milk, vanilla extract, maple syrup to the blender with the oat flour. Blend until smooth and well combined.
• Add dry ingredients: Add baking powder, cinnamon, and salt to the blender. Pulse a few times to combine. Let batter rest for 5 minutes to thicken.
• Heat the pan: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter.
• Cook pancakes: Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on surface and edges look set.
• Flip carefully: Gently flip pancakes and cook for another 1-2 minutes until golden brown. These pancakes are more delicate than traditional ones.
• Serve warm: Stack pancakes on plates and top with fresh banana slices, berries, chopped nuts, and a drizzle of maple syrup.

Notes

Nutritional Information (per serving, without toppings)

• Calories: 245
• Protein: 9g
• Carbohydrates: 38g
• Fat: 7g
• Fiber: 5g
• Sodium: 285mg

Equipment Needed

• Regular Equipment: Blender or food processor, non-stick skillet or griddle, measuring cups and spoons, spatula
• Extra Equipment: None

Cooking Tips

• Use very ripe bananas for the best natural sweetness and easier blending
• Don’t overmix the batter – a few lumps are okay
• Cook on medium-low heat to prevent burning before center is cooked
• These pancakes are more fragile than regular pancakes – flip gently
• Batter will thicken as it sits, add more milk if needed for desired consistency
• Keep cooked pancakes warm in a 200°F oven while cooking remaining batches

Possible Substitutions

• Oats: Use certified gluten-free oats if needed, or substitute with almond flour
• Bananas: Try mashed sweet potato or pumpkin puree for different flavors
• Milk: Use any milk alternative – almond, oat, coconut, or regular dairy milk
• Eggs: Replace with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for vegan option
• Sweetener: Use honey, agave, or stevia to taste instead of maple syrup
• Spices: Add nutmeg, cardamom, or pumpkin pie spice for variety
• Mix-ins: Fold in chocolate chips, blueberries, or chopped nuts before cooking