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These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness.

Banana oatmeal pancakes
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Want a deliciously healthy breakfast idea that sticks with you all morning? Enter banana oatmeal pancakes! These tasty flapjacks blend up in minutes for a quick and satisfying breakfast. And get this: they’re flourless, made with the magic of oats and a blender!

These pancakes are a tried and true family favorite. Every time we make them, we literally cannot stop eating them (our kids make them disappear in seconds). They’re basically like eating oatmeal and a banana, in pancake form!

Why to make these banana oatmeal pancakes

This banana oatmeal pancakes recipe is a combination of our fan favorite healthy banana muffins and our oatmeal pancakes. Many pancake recipes made with all-purpose flour leave us with a sugar crash and hungry an hour later. But these banana oatmeal pancakes are hearty, wholesome and one of our favorite ways to start the morning! This is what we love about them:

  • They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
  • They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
  • They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
Stack of Banana Oatmeal Pancakes

Key ingredients

You’ll need just a few key ingredients for banana oatmeal pancakes! Here’s what you need, including notes for dietary swaps:

  • Ripe bananas: The riper the bananas, the better! Use ripe to very ripe bananas for the sweetest flavor and best texture in this recipe.
  • Old Fashioned rolled oats: Use rolled oats, and make sure they are not instant oats, quick cooking oats, or steel cut oats.
  • Plain yogurt: You can use Greek yogurt if you prefer (it’s what what we normally stock), or whole milk yogurt. Vanilla yogurt works too!
  • Eggs: Eggs are key for holding together the texture of these pancakes. For vegan, you can try using a flax egg as a substitute.
  • Milk of choice: Use dairy milk (we usually use 2% milk) or non-dairy milk (we like oat milk).
  • Butter or oil: Butter makes a nice savory flavor. For Mediterranean diet, dairy-free or vegan, substitute olive oil.
  • Brown sugar: Brown sugar adds a hint of sweetness, and you can use maple syrup or honey if you prefer a natural sweetener.
  • Vanilla extract, baking powder, and kosher salt round out the ingredient list.
Ingredients for banana oatmeal pancakes

How to make banana oatmeal pancakes (step by step)

How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.

Step 1: Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. Mash the bananas, then stir them into the blender with a spatula. 

Step 2: Lightly grease a skillet with butter and wipe with a paper towel. Heat the skillet over low heat. Add a few tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles.

Step 3: Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. Serve warm with maple syrup.

Pro tip

The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.

Variations, mix-ins and toppings

We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:

🍌 Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.

Banana Oatmeal Pancakes

More great pancakes recipes

Want more pancakes recipes? We’ve got ’em! Try our original oatmeal pancakes and more:

Dietary notes

This banana oatmeal pancakes recipe is vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs or go to Vegan Banana Pancakes.

Frequently asked questions

Can I use any type of oats in this recipe?

Not quite. While rolled oats (also called old-fashioned oats) are ideal for their texture, you can get away with using quick oats in a pinch. Steel-cut oats won’t blend well and will leave the pancakes with a chewy, uncooked texture.

Do I need to use pre-made oat flour?

Nope! The beauty of this recipe is using the blender to grind the oats into flour. Simply add them whole to the blender with the other ingredients.

My bananas aren’t very ripe. Will that work?

Ripe bananas add natural sweetness and moisture to the pancakes. If yours aren’t ripe, the pancakes might be a bit drier and less sweet.

What can I substitute for the milk?

Most non-dairy milks like oat milk, almond milk, soy milk, or coconut milk work well. You can even try water if you prefer a lighter option, but the pancakes might be slightly less moist.

The batter seems too thick! What should I do?

Add a splash more milk, a tablespoon at a time, until the batter reaches a pourable consistency, similar to thick cream.

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Banana oatmeal pancakes

Banana Oatmeal Pancakes (Flourless!)


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4.9 from 7 reviews

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes 1x

Description

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments. 


Ingredients

Scale
  • 2 cups Old Fashioned rolled oats
  • ¼ cup plain or vanilla yogurt (Greek or whole milk work)
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted (or grapeseed or olive oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed very ripe bananas (about 2 medium)

Instructions

  1. Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
  2. Mash the bananas, then stir them into the blender with a spatula. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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29 Comments

  1. Pam from Montreal says:

    Oh my! These are delicious! Low and slow is definitely key. Served them with homemade yoghurt and a drizzle of maple syrup.






  2. Maria E Martinez says:

    Thanks for the suggestion. I look forward to making these pancakes.

  3. Kathy says:

    Made these today without the sugar and they are great. Thanks for the recipe. Easy to make.






  4. Megan says:

    Anything you recommend to substitute for the eggs and yogurt? I’m doing a fast and avoiding animal products but wasn’t sure how the normal subs for these ingredients would fare in your recipe. Thanks in advance!

    1. Sonja Overhiser says:

      We would suggest making these vegan banana pancakes instead: https://www.acouplecooks.com/vegan-banana-pancakes/ ! The egg is essential for binding the oat flour, so we’d recommend using the standard flour variation for vegan.

  5. Drew A says:

    I’ve tried a lot of different healthy pancake recipes and this is hands down the best by far. Not doughey or thick, they are so perfect and I’ll be definitely making these every time. Honestly I think their better than regular white flour pancakes

    1. Alex Overhiser says:

      So glad you are enjoying them!

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