Banana Oat Pancakes: Quick & Healthy Breakfast Recipe You’ll Love
Mornings in my kitchen are often busy, but I still want something that feels fresh and nourishing. That’s where these banana oat pancakes come in. Made in a blender with just three simple ingredients—ripe banana, rolled oats, and eggs—this easy pancake recipe comes together in just a few minutes.
What I love most? They’re naturally sweetened, with no added sugar, no flour, and nothing refined. That makes them completely gluten-free and dairy-free. The pancakes are soft, fluffy, and super filling—ideal for a quick, healthy breakfast or a mid-morning snack.
Every bite is packed with fiber and protein, thanks to the wholesome combination of oatmeal and eggs. I usually serve them warm with fruit, but honestly, they taste great even plain. I’ve made these repeatedly—and they’ve never let me down.
Why These Pancakes Will Be Your New Go-To
These banana oat pancakes are a recipe I keep coming back to for a few reasons—they’re fast, simple, and super satisfying. On rushed mornings, I just toss everything in the blender, and it’s ready.
Since bananas are naturally sweet, you can skip the extra sugar. And that makes this recipe kid-friendly too—soft, gentle, and easy to chew, perfect even for toddlers.
I often top mine with fresh fruit, seeds, or maple syrup. It’s a fun way to add flavor and boost nutrition—you get a good hit of potassium, protein, and fiber, mainly if you use plant-based milk or gluten-free oats.
What I appreciate is how light they feel. These pancakes are filling, yes—but not heavy. They support better digestion, give steady energy, and taste indulgent without being a treat. And with so many customizable toppings or ways to remix the batter, it never gets boring.
Ingredients You’ll Need (Plus a Few Options)
- 2 medium-ripe bananas (lots of brown spots = max sweetness)
- 2 eggs (adds protein + helps bind the batter)
- 1 ½ cups rolled oats (or gluten-free oats for a GF option)
- 2 teaspoons baking powder (makes them rise and get fluffy)
- ½ teaspoon ground cinnamon (adds warmth and flavor)
- Pinch of salt (balances the sweet and brings out flavor)
- A few drops of vanilla extract (adds a cozy depth)
- Butter, cooking oil, or vegan butter (for frying)
- Splash of almond milk or water (optional—adjust thickness)
- Maple syrup, fresh fruit, or nuts (toppings—totally your call!)
How to Make Banana Oat Pancakes in 10 Minutes
Step 1: Blend the Batter
Add everything to your blender and blend on high for 30 to 60 seconds until you get a smooth, creamy batter. If your oats are extra coarse, you can grind them using a food processor first. Let the batter rest for a few minutes while you heat your pan.
Step 2: Cook the Pancakes
Heat a nonstick pan or griddle over medium heat and lightly coat with coconut oil, cooking spray, or vegan butter. Pour about 1/3 cup of batter for each pancake.
Let them cook for 2-4 minutes until small bubbles form and the edges begin to set. Flip and cook for another minute or two until golden brown.
Step 3: Adjust as You Go
If your pancakes are browning too fast, lower the heat slightly. This helps maintain a soft, fluffy interior without burning the outside. If the batter feels too thick, a splash of almond milk or water can loosen it up.
Best Toppings for Extra Flavor and Nutrition
I like mine topped with fresh berries, banana slices, or a little maple syrup. You can even add:
- A sprinkle of chia seeds or hemp hearts for fiber
- A handful of crushed walnuts for crunch
- A drizzle of nut butter for protein
All these options keep the dish refined-sugar-free while making it even more satisfying.
Tips for Freezing and Reheating
These pancakes freeze really well—great for meal prep! Simply store them in a sealed bag or container for up to 3 months. To reheat, pop them in the microwave for 30–60 seconds or warm them in a pan on low heat.
If you plan to eat them within a few days, they’ll keep fine in the fridge for about a week or on the counter for 2–3 days.
Simple Hack for Perfect Pancake Shapes
Want those round, café-style pancakes? Pour the batter using a small milk jug, measuring cup, or large spoon to control size. Keep the pan at medium-low heat, and don’t overcrowd.
With the right temperature and patience, you’ll end up with golden, fluffy pancakes that look just as good as they taste.
Tried these banana oat pancakes? I’d love to hear about it!
Did you add your own twist or top it with something fun? Drop a comment below and share your version—I’m always excited to see how you make it your own! If this quick, healthy breakfast hit the spot, share it with a friend or save it to your Pinterest board so it’s ready for your next busy morning. 🥞✨
Banana Oat Pancakes: (FAQs)
Q: Can I make banana oat pancakes without eggs?
Yes! For a vegan option, you can replace eggs with flaxseed or chia eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.
Q: Are banana oat pancakes gluten-free?
Absolutely—as long as you use certified gluten-free oats, these pancakes are naturally gluten-free.
Q: Can I store banana oat pancakes for later?
Yes, they’re perfect for meal prep! Store them in the fridge for up to a week, or freeze for up to 3 months
Q: Why are my banana oat pancakes falling apart?
This usually happens if the batter is too thin or the pan is too hot. For best results, make sure the mixture is thick enough and cook on medium-low heat.
Q: What toppings go best with banana oat pancakes?
Try fresh fruit, maple syrup, nut butter, or chia seeds. These add flavor, nutrition, and texture without refined sugar.
Q: Can I make banana oat pancake batter ahead of time?
You can blend the batter the night before and store it in the fridge. Just stir or re-blend before cooking.
Banana Oat Pancakes
Equipment
- Blender or food processor
- Nonstick skillet or griddle
- measuring cups and spoons
- Spatula
- Mixing bowl (optional if not using a blender)
- Spoon, jug, or ladle (for pouring batter evenly)
Ingredients
- 2 medium ripe bananas with brown spots for natural sweetness
- 2 eggs adds protein and binds the batter
- 1 ½ cups rolled oats or gluten-free oats for GF option
- 2 teaspoons baking powder for fluffiness
- ½ teaspoon ground cinnamon for warmth and flavor
- Pinch of salt to balance sweetness
- A few drops of vanilla extract optional, adds depth
- Splash of almond milk or water if batter is too thick
- Butter cooking oil, or vegan butter (for cooking)
- Maple syrup fresh fruit, nuts, or seeds (for topping – optional)
Instructions
- Step 1 – Blend the Batter
- Add bananas, eggs, oats, baking powder, cinnamon, salt, vanilla, and optional milk/water into a blender.
- Blend on high for 30–60 seconds until smooth.
- Let the batter sit while heating the pan.
- Step 2 – Cook the Pancakes
- Heat a nonstick pan or griddle over medium heat.
- Lightly grease with coconut oil, cooking spray, or vegan butter.
- Pour about 1/3 cup of batter per pancake onto the pan.
- Cook for 2–4 minutes, until small bubbles appear and edges set.
- Flip and cook for 1–2 more minutes until golden on both sides.
- Step 3 – Adjust as Needed
- If pancakes brown too quickly, reduce the heat.
- If batter is too thick, add a splash of almond milk or water to loosen it.
Notes
Topping Suggestions (Optional)
- Fresh berries or banana slices
- Maple syrup (natural sweetener)
- Chia seeds or hemp hearts (extra fiber)
- Crushed walnuts (for crunch)
- Nut butter drizzle (for protein)
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a sealed bag or container for up to 3 months.
