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Weekend breakfasts just got so much easier with these Banana Oatmeal Pancakes! Just throw all the ingredients into your blender and then cook on a skillet until golden brown for delicious and healthy fluffy pancakes that taste just like banana bread!
I am all about minimal dishes, which is somewhat ironic since I don’t really do the dishes around here. I’m the sole cook in this family (for good reason) and C is the sole dish washer (not for good reason but simply because I’m not cooking and cleaning too). And even though I’m not the dish washer I still like to be considerate of him and keep the dishes to a minimum.
That’s why I love these Oatmeal Blender Pancakes. You just throw everything into the blender, and then pour right into a pan. Doesn’t get more simple than that. A delicious meal and all parties are happy!
The BEST Oat Flour Pancakes
Not to toot my own horn but these are turly the BEST Banana Oatmeal Pancakes. Here’s why:
1) Minimal dishes – Just throw everything into the blender and pour directly into the pan!
2) Gluten-free – These banana oatmeal pancakes are 100% gluten-free. The base is just rolled oats. Make sure to purchase certified gluten-free rolled oats if you’re worried about cross contamination
3) Dairy-Free – these oatmeal banana pancakes are also dairy-free! They use coconut oil and almond milk. If you aren’t dairy-free you can easily sub in butter and milk for a more traditional pancake flavor.
4) Baby friendly – I usually omit the maple syrup but my daughter absolutely loves these oatmeal blender pancakes!
Ingredients for Banana Oatmeal Pancakes
- Rolled Oats – quick or regular just NOT steel-cut!
- Baking Powder – helps the pancakes rise.
- Cinnamon – the perfect spice pairing!
- Bananas – make sure they’re nice and ripe!
- Maple Syrup – a natural sweetener.
- Large Egg – helps bind the pancakes together by being the middle man between the liquid and oil.
- Almond Milk – or any kind of dairy or non-dairy milk.
- Vanilla Extract – helps enhance the flavor all around.
- Coconut oil – for cooking. You can also sub in butter.
- Optional add-ins – chocolate chips, mixed berries, nuts
How to Make Oat Flour Pancakes
STEP 1: BLEND
Throw all your ingredients in the blender! Yes, you can combine both wet ingredients and dry ingredients right into your blender.
STEP 2: COOK PANCAKES
Heat up your skillet and add coconut oil. Pour about a 1/3 cup of oatmeal blender pancakes batter into your skillet or pancake griddle and cook for 2-3 minutes. Flip and cook for 1 more minute. Enjoy!
-The key is to use regular rolled oats (quick cook will work too!) just stay away from steel-cut oats for this recipe.
-Blend everything together in a high speed blender as if you were making a smoothie – *This is the blender I use*.
-Add coconut oil to a pan and then pour batter directly from the blender into the pan to cook.
-Pancakes are ready to be flipped once all the air bubbles have popped.
-Enjoy with toppings of choice! add more bananas, nuts, other fruit and of course, maple syrup!
Banana Oatmeal Pancakes FAQs:
I’m a true believer that any pancake recipe can taste indulgent even when they’re made from healthier ingredients. Plus it just leaves more room for loading on the maple syrup and toppings! But let’s talk about what makes these oat flour pancakes healthy:
– Oat flour – If you’ve never subbed regular flour for oat flour, you’re in for a treat. Not only is oat flour a fantastic source of fiber and plant-protein, but it also adds a delicious nuttiness and sweetness to the recipe. You can purchase pre-bought oat flour but to be honest, I would just save the money and add regular rolled oats to the blender to grind them to a fine powder before adding the rest of your pancake ingredients.
–Banana – This recipe is sweetened entirely with a banana and just 1 tbsp of maple syrup. No need to add any refined sugar. I love topping these banana oatmeal pancakes with extra banana and some peanut butter for more delicious flavor
Nope! If you have pre-bought oat flour you can avoid the blender entirely. You will want to mash up your banana before adding to your pancake batter but otherwise you can mix everything together in a large bowl and then add directly to your skillet. I just like making these banana oat pancakes in the blender for easy clean-up!
Yes, this pancake mix can easily be made as waffle mix too. You’ll follow instructions as directed by then add your batter to a waffle iron instead. Just be sure to grease your waffle iron with melted coconut oil or non-stick spray.
- Maple Syrup – Nothing screams pancakes like a drizzle of maple syrup.
- Greek Yogurt – a high protein option that tastes amazing on pancakes
- Fresh fruit or Berries – I love pairing my oat flour pancakes with a hint of sweetness from fresh fruit. Blueberries, strawberries and raspberries all taste delicious!
- Nut Butter – Drizzle your pancakes with peanut butter, almond butter or another nut or seed butter you loves.
Storage and Freezing these leftover pancakes is super easy!
To store – Keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave for roughly 20 seconds or in your toaster oven for a few minutes. These are great for meal prep!
To freeze – freeze in a single layer on a baking sheet for an hour. Remove from freezer and place in a freezer-safe bag for up to 3 months. Reheat in your microwave for 30-60 seconds or in your toaster oven until cooked through.
More Healthy Pancake Recipes
- Sweet Potato Pancakes
- Lemon Poppyseed Pancakes
- Whole Wheat Pancakes
- Banana Protein Pancakes
- Vegan Corn Pancakes
- Zucchini Pancakes
Banana Oatmeal Pancakes
Weekend breakfasts just got so much easier with these Banana Oatmeal Pancakes! Just throw all the ingredients into your blender and then cook on a skillet for delicious and healthy pancakes that taste just like banana bread!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
- Diet: Gluten Free
- 1 1/2 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 large ripe bananas
- 1 tbsp maple syrup
- 1 egg
- 1 cup unsweetened almond milk (or other milk) – more for thinning out
- 1 tsp vanilla
- pinch of sea salt
- coconut oil, for cooking
- optional add-ins: chocolate chips, mixed berries (blueberries, raspberries, blackberries etc..), nuts and/or nut butter
- Add all ingredients (except coconut oil and add-ins) to a blender and blend until smooth.
- If using add-ins, stir in now. Mixture may have thickened in blender so stir in more milk 1 tablespoon at a time to thin out, if needed.
- Add coconut oil to a pan or skillet over medium heat.
- Pour in about a 1/3 a cup of batter per pancake and cook until all bubbles have popped (about 2-3 mins)
- Flip over and cook for one more minute.
- Repeat until all pancakes have been cooked.
- Top with more banana, berries, maple syrup, nuts/nut butter or desired toppings and serve immediately.