If you’re looking for a breakfast that’s simple, wholesome, and downright delicious, I can’t recommend my Healthy Banana Oatmeal Pancakes Recipe enough. They’re made right in the blender, which saves so much time and mess, and pack a punch of natural sweetness with ripe bananas. Plus, you’ll love how fluffy and satisfying these pancakes are without any flour or added sugar. Stick with me, and I’ll share all my tips to help you nail this easy and comforting morning treat!
Why You’ll Love This Recipe
- Super simple prep: Whip these pancakes up in your blender in under 5 minutes with minimal cleanup.
- Naturally sweet and healthy: No added sugar here – the ripe bananas bring all the sweetness you need.
- Gluten-free and dairy-free: Perfect for those with food sensitivities or anyone wanting cleaner ingredients.
- Fluffy texture without flour: These pancakes get soft and airy thanks to rolled oats and baking powder.
Ingredients You’ll Need
To make these healthy banana oatmeal pancakes, I use simple pantry staples that naturally come together to create a hearty and balanced breakfast. Each ingredient has a purpose, so here’s a quick glance at why they work so well together—and a few tips on your shopping choices.
- Ripe bananas: Choose bananas with plenty of brown spots—they’re sweeter and mash up perfectly for flavor and moisture.
- Eggs: They help bind everything together and add protein; you can swap for flax eggs if vegan.
- Unsweetened almond milk: Using unsweetened keeps sugars low while adding creaminess without dairy.
- Vanilla extract: Just a dash amps up the banana flavor and makes the pancakes smell irresistible.
- Old fashioned rolled oats: These provide that lovely oatmeal texture; pick gluten-free oats if you have a sensitivity.
- Baking powder: Essential for that fluffy pancake lift.
- Ground cinnamon: Adds warmth and a subtle spice that balances the sweetness.
- Salt: A pinch enhances and rounds all the flavors perfectly.
- Olive oil: For cooking—keeps pancakes from sticking and adds a nice browning.
Variations
I love customizing this Healthy Banana Oatmeal Pancakes Recipe depending on the mood or what I have on hand. Feel free to tweak this base recipe to match your tastes—you might be surprised at the delicious twists you come up with!
- Add-ins like chopped nuts or chocolate chips: I sprinkle in walnuts or dark chocolate chips for an extra flavor boost and some crunch, which my family goes crazy for.
- Protein boost: Stir in a scoop of protein powder or a spoonful of nut butter to make these pancakes even more filling.
- Spices: Try swapping cinnamon for pumpkin pie spice or adding a pinch of nutmeg for seasonal flair.
- Vegan option: Replace eggs with flax eggs and use coconut oil for frying to transform this into a vegan-friendly recipe.
How to Make Healthy Banana Oatmeal Pancakes Recipe
Step 1: Blend to pancake batter perfection
Add the ripe bananas, eggs, almond milk, vanilla extract, oats, baking powder, cinnamon, and salt into your blender. Blend on high for about 30 seconds to 1 minute until the batter is completely smooth. Letting the batter rest in the blender while you heat your pan is a perfect way to save time. I usually pour the batter just once I see the pan is heated but not smoking—this makes a huge difference in how evenly the pancakes cook.
Step 2: Cook with care on a lightly oiled griddle
Heat your griddle or skillet over medium heat and lightly coat it with olive oil (or coconut oil/vegan butter). When hot (but not smoking!), pour about 1/3 cup of batter for each pancake. Cook for 2 to 4 minutes until bubbles start to form along the edges and the pancake slightly puffs up—this is your cue to flip! Cook the other side until golden brown, about 1 to 2 minutes more. If your pancakes are browning too fast, simply lower the heat. I found that starting on medium and then lowering to medium-low works best to avoid burning.
Step 3: Repeat and enjoy!
Wipe the skillet clean if needed and add fresh oil before cooking the next batch with the remaining batter. You should end up with about 9 fluffy pancakes—enough for 3 hungry people or generous leftovers for yourself.
Pro Tips for Making Healthy Banana Oatmeal Pancakes Recipe
- Use really ripe bananas: The more spots, the sweeter and more flavorful your pancakes will be—trust me, it makes all the difference.
- Don’t overblend: Blend just until smooth; overblending might make the batter too runny, and your pancakes could turn out flat.
- Control your heat: Medium heat is your friend—too high and the outsides burn before the inside cooks through.
- Clean your pan between batches: Wiping the skillet helps prevent sticking and keeps pancakes browning evenly.
How to Serve Healthy Banana Oatmeal Pancakes Recipe
Garnishes
I’m a big fan of keeping things simple yet flavorful with toppings. Fresh berries, a drizzle of pure maple syrup, and a sprinkle of chopped nuts add color, sweetness, and crunch. Sometimes I dollop plain Greek yogurt or nut butter on top to add creaminess and protein. If I’m feeling fancy, a dusting of powdered cinnamon works wonders too!
Side Dishes
This pancake recipe stands beautifully on its own, but I love serving it with a side of scrambled eggs or turkey bacon for a complete breakfast. Fresh fruit salad or a smoothie bowl is another great pairing if you want to keep things light and refreshing.
Creative Ways to Present
For special mornings, I like stacking these pancakes with layers of sliced bananas and drizzles of honey or almond butter between each one to create a show-stopping tower. Adding edible flowers or chopped toasted coconut flakes on top brings an extra festive touch when I’m hosting brunch guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes (which I rarely do!), store them in an airtight container in the refrigerator for up to 3 days. I usually place parchment paper between layers to prevent sticking and keep them fresh.
Freezing
These pancakes freeze beautifully. Just cool them completely, layer with parchment paper in a freezer-safe bag or container, and freeze for up to 2 months. This freezer stash has saved me many hectic mornings!
Reheating
To reheat, I prefer popping pancakes in the toaster or warming them quickly in a skillet over low heat. This keeps them crispy on the outside and soft in the middle. Avoid microwaving if you want to keep that lovely texture intact.
FAQs
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Can I make this Healthy Banana Oatmeal Pancakes Recipe vegan?
Absolutely! Simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use coconut oil or vegan butter for cooking. The texture will be slightly different but still delicious.
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Can I substitute the rolled oats for oat flour?
Yes, you can swap rolled oats for oat flour if you prefer a smoother batter. Just use the same quantity. To make your own oat flour, blend rolled oats until fine. This will yield lighter pancakes, but with less texture.
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How do I prevent my pancakes from sticking to the pan?
Make sure your pan is well-oiled and properly heated before adding batter. Wiping it clean and adding fresh oil between batches also helps. Using a non-stick or cast iron skillet often gives the best results.
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Can I add sweeteners like honey or sugar to the batter?
I usually don’t add any sweeteners because the ripe bananas provide enough natural sweetness, but if you prefer a sweeter pancake, a tablespoon of honey, maple syrup, or coconut sugar can be whisked in before blending.
Final Thoughts
I absolutely love how this Healthy Banana Oatmeal Pancakes Recipe comes together so effortlessly yet delivers a satisfying breakfast that feels both nourishing and indulgent. When I first tried blending everything at once, it was a game-changer—I’m sure you’ll enjoy the ease and taste just as much. Whether it’s a busy weekday morning or a leisurely weekend brunch, these pancakes will be your new go-to, just like they are for me and my family.
Print
Healthy Banana Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings (3 pancakes per serving)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This healthy banana oatmeal pancake recipe is a quick and easy breakfast option made entirely in the blender. Combining ripe bananas, oats, and eggs, these fluffy pancakes are naturally gluten free, dairy free, and contain no added sugar, making them a nutritious and delicious start to your day.
Ingredients
Wet Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Cooking
- Olive oil, for cooking
Instructions
- Blend the Batter: Add all of the ingredients—bananas, eggs, almond milk, vanilla extract, oats, baking powder, cinnamon, and salt—into a blender. Blend on high speed until the mixture is completely smooth, which usually takes about 30 seconds to 1 minute. Let the batter rest in the blender while you prepare your cooking surface.
- Heat the Griddle: Lightly coat a griddle or non-stick skillet with olive oil, coconut oil, or vegan butter and place it over medium heat. Wait for the pan to become hot but avoid overheating to prevent burning your pancakes.
- Cook the Pancakes: Pour approximately 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2-4 minutes until the pancakes puff up slightly and bubbles appear around the edges.
- Flip and Finish Cooking: Carefully flip each pancake and cook the other side until golden brown. Adjust the heat as needed—reduce from medium to medium-low if pancakes are browning too fast. Avoid letting the pan smoke, which indicates it’s too hot.
- Repeat: Wipe the skillet clean if necessary, add more oil and continue cooking with the remaining batter. This recipe yields about 9 pancakes, serving 3 people with 3 pancakes each.
Notes
- These banana oatmeal pancakes are made right in the blender, simplifying the preparation process.
- They are naturally gluten free and dairy free, containing no flour or added sugar.
- The batter rests briefly while the pan heats, helping improve pancake texture.
- Adjust heat carefully to avoid burning; starting at medium and then lowering to medium-low works best.
Nutrition
- Serving Size: 3 pancakes
- Calories: 311 kcal
- Sugar: 10.8 g
- Sodium: 230 mg
- Fat: 6.9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 51.5 g
- Fiber: 7.4 g
- Protein: 12.2 g
- Cholesterol: 93 mg
