Oatmeal banana pancakes are a tasty, healthier alternative to traditional flour based pancakes and they're whipped up right in your blender, perfect for a quick and easy breakfast.
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Why this recipe works
Who doesn't love pancakes on a lazy weekend morning? Unfortunately traditional pancakes aren't the most nutritious way to start the day.
These banana oat pancakes are a perfect healthy alternative. They're made without flour and instead we'll make these whole grain pancakes with oatmeal as the base. And there's also no added sugar, instead we use ripe bananas for natural sweetness.
And best of all they're SO easy to make. Everything gets tossed in your blender and goes for a quick spin, then just a short rest and they're ready to go!
Ingredient Notes
- Bananas - Overripe bananas, with lots of brown spots on the peel are best for these oatmeal banana pancakes. They will be sweeter and softer than fresher bananas and produce lighter and fluffier pancakes.
- Oats - Blending the oats produces oat flour for a whole grain alternative to traditional all-purpose flour. Old fashioned rolled oats work best in this recipe.
- Milk - I use 2% milk, but any milk of your choice will work, so you can easily make them dairy free.
How to make oatmeal blender pancakes
- Add all of the ingredients to your blender and blend until smooth, around 45 seconds to 1 minute. Allow the batter to rest for around 5 minutes.
- While the batter rests, heat a griddle to 375°F or a large skillet to medium heat. Lightly coat with cooking spray. Scoop around ⅓ cup of batter onto the griddle and pour into small circles.
- Cook until small bubbles begin to form on the top side of the pancakes and the bottom is golden brown, around 1½ to 2 minutes. Then flip and cook for another 1-2 minutes, until golden brown.
- Transfer to a plate and repeat with remaining batter. Serve warm with maple syrup.
How to serve your pancakes
These healthy banana oat blender pancakes are delicious with a drizzle of maple syrup, but you can customize them to your taste. Here are a few of my favorites:
- Add fresh fruit - Sliced bananas or blueberries can be added into the batter after pouring them onto your griddle for a burst of flavor.
- Chopped nuts - Pecans or walnuts are awesome for added flavor and crunch.
- Chocolate Chips - Not the healthiest option, but mini chocolate chips or M&Ms are a yummy addition too!
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days.
I like to toast leftover pancakes in my toaster oven to replicate the fresh cooked taste. You can also reheat in the microwave for 20-30 seconds, until warmed through.
Yes! You can swap in almond milk or another alternative to make these dairy free.
These do freeze well, so this oat pancake recipe is perfect for a make ahead breakfast! I recommend laying them out on a single layer on a sheet pan to freeze. When frozen add them to a freezer bag and freeze for up to 3 months. Reheat from frozen in the microwave for around 45-60 seconds or in a toaster oven.
More Breakfast Recipes
- Lemon Blueberry Greek Yogurt Pancakes
- Homemade Instant Oatmeal Packets
- Glazed Blueberry Buttermilk Biscuits
- Sweet Potato Breakfast Skillet
- Blueberry Oatmeal Muffins
📖 Recipe
Ingredients
- 2 large very ripe bananas
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- ¾ cup milk
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to your blender and blend on high for around 45 seconds until smooth. Allow the batter to rest for about 5 minutes.
- While the batter rests, heat a griddle to 375°F or a large skillet to medium heat. Lightly coat with cooking spray. Scoop around ⅓ cup of batter onto the griddle and pour into small circles.
- Cook until small bubbles begin to form on the top side of the pancakes and the bottom is golden brown, around 1½ to 2 minutes. Then flip and cook for another 1-2 minutes, until golden brown. Transfer to a plate and repeat with remaining batter. Serve warm with maple syrup.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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