Banana Oatmeal Pancakes

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

Are you a pancake lover? Alex and I are, except for the feeling afterwards. Eating a normal pancake of flour and sugar makes my stomach hurt, and I get a major sugar crash. Then, I’m hungry about an hour later! So Alex and I love pancakes that not only taste good, but are full of nutrient-dense whole foods. These healthy banana oatmeal pancakes are just that: made mainly of oats and bananas (no flour!) and naturally sweet with maple syrup. Prep is also very easy: they’re made in a blender!

More great pancake recipes? Sour Cream Pancakes, Peanut Butter Pancakes, Greek Yogurt Pancakes, Vegan Pancakes, Apple Cinnamon Pancakes, and our classic Go-To Banana Pancakes!

Healthy pancake recipe

Why make these banana oatmeal pancakes?

I’ll just say it: pancakes are an excuse to eat cake for breakfast. At this point in my life, a huge dose of sugar and refined flour in the morning doesn’t make me 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 have no refined sugar. They’re lightly sweetened with maple syrup.
  • They’re easy to make. All you need is a blender and these pancakes come together in a breeze.
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.

One note: You’ll need a gentle touch with these banana oatmeal pancakes when you’re cooking them. The batter is a little more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. However, they don’t require a lot of extra babying so 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.
  • Vegan / plant based: Use flax eggs in place of the egg! To learn more, go to How to make a flax egg.
Oatmeal pancakes

How to step up these banana oatmeal pancakes

Alex and I 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 pancakes recipe

This banana pancakes recipe is…

Vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs.

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Banana oatmeal pancakes

Banana Oatmeal Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (78 votes, average: 3.95 out of 5)

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


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


  • 3 large very ripe bananas
  • 2 large eggs
  • 1 1/2 cups rolled oats
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)
  • 1/2 cup milk or almond milk
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • Oil, for brushing the griddle


  1. In a blender, combine all ingredients. 
  2. Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat.
  3. Before you start, make sure the batter is at a pourable consistency and not too thick: if so, add a splash of milk. 
  4. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned. Serve immediately or keep warm in a 300F oven until serving. 
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Banana Oatmeal Pancakes, Oatmeal Pancakes, Gluten Free Pancakes, Healthy Pancake Recipe, How to Make Pancakes Easy, Oatmeal Blender Pancakes

Looking for more brunch recipes?

Outside of these gluten free banana oatmeal pancakes, here are a few of our favorite brunch recipes:

Last updated: February 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    May 11, 2019 at 4:59 pm

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

  • Reply
    July 2, 2019 at 12:16 pm

    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.

    • Reply
      July 2, 2019 at 10:49 pm

      I’m not sure! We do use a nonstick pan and a thin spatula. ??

  • Reply
    Elle M.
    March 15, 2020 at 6:55 pm

    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.

  • Reply
    June 2, 2020 at 10:15 am

    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.

  • Reply
    January 30, 2021 at 11:01 am

    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!

    • Reply
      Sonja Overhiser
      January 31, 2021 at 4:44 pm

      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!

  • Reply
    March 6, 2021 at 8:02 am

    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.

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