I’ll never forget the first time I made banana oatmeal pancakes; it was one of those mornings when I wanted something warm, filling, and a little indulgent but still healthy enough to justify a second (or third) serving.
I had a couple of overripe bananas sitting on the counter, a jar of oats in the pantry, and a craving for something good. So, I threw everything into a blender, crossed my fingers, and hoped for the best.
The result? Soft, fluffy, naturally sweet oatmeal pancakes that were pure breakfast magic. No refined flour, no crazy ingredients, just simple, wholesome goodness.
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If you love easy, feel-good breakfasts, you might also want to try my blueberry pancakes, because let’s be honest, you can never have too many pancake recipes.
Why You’ll Love These Banana Oatmeal Pancakes
No Flour, No Guilt – Just Pure Goodness
These healthy oatmeal pancakes skip the refined flour and rely on wholesome oats instead. That means they’re naturally gluten-free (if you use certified GF oats) and packed with fiber to keep you full longer.
Ridiculously Easy – One Blender, One Pan, Done
No need for excessive bowls or complex techniques. Just toss everything into a blender, hit the button, and you’ve got a smooth pancake batter in seconds. Less mess, more pancakes, sounds like a win!
Sweetness from Bananas – No Added Sugar Needed
Who needs extra sugar when ripe bananas bring all the natural sweetness? These oatmeal pancakes have just the right balance of flavor without being overly sweet.
Customizable – Make Them Your Own!
Love chocolate chips? Go for it. Craving a little crunch? Toss in some nuts. Want a boost of protein? Add a spoonful of Greek yogurt to the batter. This oatmeal pancakes recipe is your canvas, get creative!
The Ingredients You’ll Need
- Ripe Bananas: These add natural sweetness and moisture to your pancakes, making them soft and flavorful without any added sugar. Plus, they’re a great source of potassium!
- Eggs: They provide structure and richness, helping the pancakes hold together while adding a nice fluffy texture.
- Coconut Milk: A creamy, dairy-free alternative that keeps the pancakes light and smooth. It’s a perfect match for oats and adds a subtle, natural flavor.
- Vanilla Extract: Adds a warm, comforting flavor that enhances the sweetness of the bananas and rounds out the pancake’s taste.
- Old-Fashioned Rolled Oats: The heart of these pancakes! They give the pancakes a hearty, satisfying texture and a boost of fiber, making them filling and nutritious.
- Baking Powder: A leavening agent that helps the pancakes rise, giving them that perfect fluffy texture.
- Ground Cinnamon: Brings a warm, spicy kick that pairs beautifully with the bananas and oats, giving the pancakes a comforting flavor.
- Ground Nutmeg: A touch of nutmeg adds a subtle depth to the cinnamon, enhancing the cozy flavor profile of the pancakes. (Optional, but highly recommended!)
- Salt: Balances the sweetness of the bananas and enhances the overall flavor, bringing all the ingredients together.
- Flaxseed Meal or Chia Seeds: Packed with fiber and healthy fats, these seeds add a nutritional boost without altering the flavor, making the pancakes even more wholesome.
- Butter: Used for cooking, it creates a crispy, golden edge on the pancakes and adds rich flavor, giving them that perfect savory-sweet finish.
How to Make Your Banana Oatmeal Pancakes (Blender Style)
Start with the bananas
Peel your ripe bananas and toss them into the blender. No need to mash them first; the blender will do that for you.
Add the wet ingredients
Crack in the eggs, pour in the oat milk, and add the vanilla extract. Just drop them right into the blender along with the bananas. Easy, right?
Blend away
Now, add the rolled oats, baking powder, cinnamon, nutmeg (if you’re using it), and salt directly into the blender.
If you’re adding flaxseed meal or chia seeds, toss those in too. Secure the lid, and blend everything on high for about 30-45 seconds.
You want it to be smooth, with a slightly thicker pancake batter texture.
Heat the pan
While your batter is blending, heat up a skillet or griddle over medium heat and melt a small amount of butter in it.
Ensure it’s thoroughly heated before you begin cooking.
Cook the pancakes
Once the pan is ready, pour the batter from the blender directly onto the skillet, about 1/3 cup per pancake.
Let them cook for 2-3 minutes until you see bubbles form on the surface, then flip them over gently and cook for another 2-3 minutes until golden brown.
Serve and enjoy
Stack those pancakes high and get creative with your toppings, maple syrup, berries, a sprinkle of cinnamon, or even a dollop of yogurt. They’re ready to enjoy in no time!
If you’re loving these banana oatmeal pancakes, why not switch it up and try something equally delicious?
Check out my sourdough discard pancakes for a tangy twist or my sweet potato pancakes for a cozy, nutrient-packed alternative! You won’t be disappointed!
Healthy Topping Ideas
Here are some fun and nutritious ways to take your banana oatmeal pancakes to the next level:
Greek Yogurt & Honey: Creamy yogurt with a drizzle of honey adds a tangy-sweet combo that’s totally irresistible.
Fresh Berries: Blueberries, strawberries, or raspberries bring a burst of freshness and antioxidants to your pancakes.
Nut Butter: Almond butter, peanut butter, or cashew butter for that creamy, nutty richness, plus healthy fats!
Chopped Nuts: Walnuts, almonds, or pecans give your pancakes a satisfying crunch and extra protein.
Sliced Almonds & Dark Chocolate Chips: For a touch of indulgence with healthy fats and antioxidants.
2 Mistakes to Avoid When Making Banana Oatmeal Pancakes
To help you make the best pancakes possible, here are a couple of things to watch out for:
Over-blending the batter: It’s tempting to blend everything super smooth, but over-blending can turn your batter too runny. Blend just until everything is combined to keep your pancakes thick and fluffy.
Cooking at too high a heat: Cooking the pancakes on high heat might seem like a quick way to get them done, but it can cause the outsides to burn before the insides cook. Keep the heat medium to low for even, golden pancakes.
How to Store Your Banana Oatmeal Pancakes
- In the Fridge: Store leftover pancakes in an airtight container for up to 3 days. Reheat them in the microwave or on a skillet for a quick breakfast.
- In the Freezer: Stack pancakes with a piece of parchment paper between each one, then wrap them tightly in foil or plastic wrap. Freeze for up to 3 months.
Final Thoughts
These banana oatmeal pancakes are the perfect blend of healthy, hearty, and delicious. With simple ingredients and easy steps, they make a satisfying breakfast you’ll want to make again and again.
Enjoy them as a treat for yourself or share with family and friends, either way, they’re sure to impress! Happy cooking!
How to Make Perfect Banana Oatmeal Pancakes in 15 Min
Ingredients
- 2 medium ripe bananas
- 2 Large eggs
- 1/2 cup coconut milk for a richer flavor
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional for a warm, spiced touch
- ¼ teaspoon salt
- 1 tablespoon flaxseed meal or chia seeds optional for added nutrition
- Butter for cooking
Instructions
- Peel the ripe bananas and put them into the blender, no need to mash them up first; the blender will do the work.
- Next, add the eggs, oat milk, and vanilla extract directly into the blender with the bananas, super simple!
- Toss in the rolled oats, baking powder, cinnamon, nutmeg (optional), and salt. If you’re using flaxseed or chia seeds, throw those in as well.
- Put the lid on, and blend everything for about 30-45 seconds until smooth and slightly thicker, like pancake batter.
- While the batter is blending, heat a skillet or griddle over medium heat and melt a little butter in it. Wait until the pan is hot before you start cooking.
- Once the pan is ready, pour 1/3 cup of batter for each pancake. Let them cook for 2-3 minutes until bubbles start to form, then flip and cook for another 2-3 minutes until golden brown.
- Finally, stack your pancakes and top them however you like, maple syrup, fresh fruit, cinnamon, or even a dollop of yogurt. Enjoy!
Notes
- Avoid blending the batter too much, or it’ll become too runny. Just blend until everything is well mixed for a thicker consistency.
- Also, don’t cook on too high heat, it can burn the pancakes on the outside before they’re done inside. Maintain medium heat for optimal results!
