These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin.

Banana oatmeal pancakes

Here at A Couple Cooks, we love pancakes that taste good and are full of nutrient-dense whole foods. Enter, these healthy banana oatmeal pancakes! They’re a mashup of our fan-favorite Oatmeal Pancakes and Banana Pancakes and man, are they delicious. We literally could not stop eating them (excuse me for stuffing my face…!). Even better: they’re made mainly of oats and bananas in a blender. That’s right: no all purpose flour at all! No one will believe the magic.

Why make these banana oatmeal pancakes?

Let’s get our unpopular opinion out there right now: most pancakes are an excuse to eat cake for breakfast. (Sorry!) But to be honest: a huge dose of sugar and refined flour in the morning doesn’t make us feel so great. The hearty, wholesome option? These banana oatmeal pancakes. What’s great 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!
Banana oatmeal pancakes

They’re easy to make: in a blender!

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.

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 on these banana oatmeal pancakes

Here are a few variations on these banana oatmeal pancakes:

  • Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
  • Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
Banana oatmeal pancakes

How to step up these banana oatmeal pancakes

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.

More great pancakes recipes

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

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.

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Banana Oatmeal Pancakes (Best Ever!)


  • 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 neutral oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed bananas  (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 better 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 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

Keywords: Banana Oatmeal Pancakes

Last updated: June 2021

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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12 Comments

  1. So fast and delicious! Probably the tastiest healthy/gluten free pancakes I’ve ever tried! Thanks so much for the recipe!

  2. Absolutely love these pancakes! I’m struggling when it comes to flipping them…do you guys have any pointers for flipping the pancakes? I’m wondering if it’s the pan I’m using.

    1. Hi Rachel! We’ve updated our recipe (as of 5/26/21) to make the pancakes easier to flip — so please try with the recipe you see now if you like!

  3. Made these for my 10-mo old daughter today and subbed chia eggs for regular eggs – they are floppy but delicious! They’re pretty sweet – could happily leave out the maple syrup and keep just the banana.

  4. These are delicious! I’m not a syrup person so I skipped that altogether and still awesome!! I saved the batter and used the next day as well without issue. I also made extras and refrigerated. Great chilled as well.

  5. I’m making these right now and they smell delicious! However, I’m using a nonstick griddle at 350 and these are not flipping. They are big gooey messes. I was able to partially flip each one in pieces and they’ve formed a more cohesive pancake, but they aren’t cooking all the way through. I added a tablespoon of whole wheat flour to the rest of the batter to maybe form something like pancake and I’ll just take a gluten enzyme. Thanks for the recipe anyway!

    1. I’m sorry to hear this didn’t work out for you! A few questions: did you make any mods in the recipe? Did you blend for quite a while until the batter was very smooth? did you end up adding milk to help it become pourable? Were your bananas super ripe or on the less ripe side? Hopefully we can troublehoot!

    2. Hi Lauren! We’ve updated our recipe (as of 5/26/21) to make the pancakes easier to flip — so please try with the recipe you see now if you like! Thank you for letting us know.

  6. I had trouble flipping these – my batter was like a liquid consistency. I added about a cup more oats. It seems to have helped.
    I had pretty spotty bananas and used my vitamix and blended until smooth. I didn’t add extra milk.

    1. Hi Kristen! We’ve updated our recipe (as of 5/26/21) to make the pancakes easier to flip — so please try with the recipe you see now if you like! Thank you for letting us know.

  7. Would you mind sharing how you updated the recipe? I didn’t have any trouble with the previous version of the recipe. I think may have even preferred it. Thank you!!