Banana oatmeal pancakes are a healthy, satisfying, family-friendly breakfast. These fluffy pancakes are gluten-free, sugar-free, dairy-free and absolutely delicious. An easy-to-make pancake recipe made with real, simple ingredients!
This banana oatmeal pancake recipe is as easy as it gets. Simply blend all of the ingredients in your blender until you have a nice, thick pancake batter and cook away. Easy peasy!
There’s no flour, no butter, and no added sugar, so these pancakes are perfect for just about everyone (Unless you don’t like bananas! Then you may want to try my banana-free oatmeal pancakes!).
Are Banana Oatmeal Pancakes Healthy?
Health means different things to different people. For me, healthy food is about eating real, whole foods, most of the time. So yes! These banana oatmeal pancakes are about as healthy as a pancake gets.
I like to think of these pancakes as a bowl of oatmeal in pancake form. It’s one of the most delicious ways to eat your oatmeal; blended with bananas and egg whites. And if you really want to elevate this breakfast, top your pancakes with a fat schmear of homemade almond butter (store-bought works as well!).
Oooh! And if you like peanut butter with your banana, be sure to check out my peanut butter and banana power pancakes as well.
Ingredients For Banana Oatmeal Pancakes
The ingredients for this oat pancake recipe are all super simple and probably items you already have in your kitchen. The ingredients are also all nutritious, so you can feel good about serving these pancakes to your family.
- Ripe bananas – Since ripe bananas are the only true sweetener in this recipe, the riper the better!
- Egg whites – Egg whites add fluffiness to this gluten-free pancake recipe. Feel free to use 2 eggs instead of the egg whites.
- Rolled oats – They wouldn’t be oatmeal pancakes without the oats! Oats are technically a gluten-free food, but they can be processed with the same equipment that gluten foods are processed with, so if you definitely need gluten-free, look for a certified gluten-free option.
- Cinnamon – Can’t go wrong with a dash of ground cinnamon.
- Baking powder – Baking powder is the way to go for fluffy pancakes! You’ll need 1 teaspoon.
- Salt – just a pinch to bring the flavors together.
- Optional – add your favorite mix-ins like chopped walnuts or maybe some chocolate chips!
- Coconut oil – for cooking the pancakes. Feel free to swap this with cooking spray or a different oil.
How To Make Banana Oatmeal Pancakes
These banana oatmeal pancakes are incredibly easy to make and come together in just about 10 minutes.
- Place bananas, egg whites, oats, cinnamon, baking powder and salt into a blender.
- Blend until you have a nice thick pancake batter.
- Stir in your favorite pancake add-ins. I went with walnuts but chocolate chips or blueberries would be delish.
- Cook for two minutes on each side or until golden brown and set through.
- Serve with your favorite pancake toppings.
- Eat and enjoy!
Tips For Pancake Success
These pancakes could not be easier to make, but here are a few tips so that they are perfect every time!
- Old-fashioned rolled oats work best in this recipe. Quick-cooking oats will work in a pinch. Do NOT use steel cut oats.
- The riper the banana, the sweeter the oat pancakes will be, naturally. Over-ripe bananas are awesome! Whenever you have bananas about to go bad, don’t throw them out! Peel them and put them in a baggie in your freezer until you want to use them for muffins, bread, or energy bars. When you need them, take them out of the freezer and let them sit out for a bit or microwave them for about 45 seconds.
- The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
- Place cooked pancakes in a 200ºF oven to keep them warm, while cooking the rest of the pancakes.
Pancake Add-ins & Toppings
Feel free to get creative and add in any favorite ingredients! Toss berries, chocolate chips, sprinkles and/or nuts into the batter!
Another great way to change up your pancakes is with a variety of different tasty pancake toppings.
I like to serve banana oat pancakes with banana slices, almond butter and a drizzle of maple syrup. You can also go all out and add toppings like caramel sauce, fresh berries, whipped cream, chocolate chips and/or chopped nuts.
How To Freeze Banana Oatmeal Pancakes
I love making these pancakes on the weekend when I am doing my meal prep. I often make a double or triple batch so I can freeze the pancakes for the next few weeks.
Once you’ve cooked your pancakes, let them cool to room temperature. You want all of the steam to be gone, so you are not left with wet pancakes.
Place pancakes on a rimmed baking sheet, lined with parchment paper and pop in the freezer for one hour. Transfer to a freezer bag and store in the freezer for up to one month.
When you are ready to eat your pancakes, you can either pop them in the microwave for a minute or two (times vary depending on the microwave) or place them in your toaster oven until heated through.
More Healthy Pancake Recipes:
- Almond Flour Pancakes
- Grain-Free Banana Pancakes
- High Protein Blueberry Pancakes
- Peanut Butter + Banana Power Pancake
- Best Vegan Pancakes
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and Facebook for more healthy food inspiration!
Banana Oatmeal Pancakes
Ingredients
- 2 ripe bananas (about 10 ounces)
- 1 cup egg whites or 2 eggs
- 1 cup gluten-free rolled oats
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 pinch of kosher salt
- 1/4 cup chopped walnuts
- 1 tablespoon coconut oil
Instructions
- Combine banana, egg whites, oatmeal, cinnamon, baking powder, and salt in the blender.
- Blend ingredients until you have a nice thick batter. Stir in walnuts or any other add-ins you like. Blueberries, pecans, and chocolate chips are some of my other favorites.
- Heat a large non-stick skillet over medium heat and lightly coat it with coconut oil. Pour pancake batter in the pan to form small-medium sized pancakes. Cook for two minutes or until small bubbles begins to form on the top. Flip and cook for another two minutes or until golden brown and set through. Repeat until you have used all the batter. You should end up with 9 pancakes.
- Serve with your favorite pancake toppings and enjoy!
Monica B says
Quick question, in the video you said to replace the egg whites with 2 eggs and in the recipe it says 4. I’m super excited about trying this recipe! Which one should I do?
Thanks!
Dani says
Hi Monica! My apologies, it should be 2 eggs. I’ve adjusted the written recipe.
Barb says
I wondered too, but went with my instinct & made a half batch with 2 eggs in case I was wrong. Seriously, the easiest scratch pancake recipe I’ve ever made! They turned out perfectly & we didn’t even use syrup on them, just the tinyest pat of butter. Absolutely delicious! Can’t wait to do it again – full batch next time with maybe 2 whole eggs & a half cup of whites.
Dani says
So glad you enjoyed them Barb!!
Neha says
My whole family loved these pancakes, super easy, quick, delicious and healthy.
Thank you Dani.
Dani says
Anytime Neha! I’m so glad your family enjoyed them.
Quengie says
This pancakes will last for a week in the fridge? What about if you freeze it,
How long this pancakes last in the freezer?
Marge Teilhaber says
Amazing recipe. Will try very soon. I’ll go with 4 flax eggs. And make maybe two batches and freeze. Dani, you’re FANTASTIC!!!! Will report back and post a picture on FB. I wonder if I ever posted a picture of your amazing Chocolate Zucchini Snack Cake which I have made 14 times!!! Yes, you read that correctly!!!
Alexia says
Thanks for the amazing recipe Dani, my boyfriend and I really enjoyed them, and he s usually not into banana recipes ! Also, I loooove the new « Jump to recipe » feature!
Anji Knoeppel says
Love these, came out really well. Will definitely make again.
Dani says
So glad you liked them Anji! Thanks for the review 🙂
Marianna says
I just saw your video about this recipe (before breakfast, haha)
So, I tried it and turned out perfect and delicious
Thank you ❤️
Dani says
Yay! So glad you enjoyed them Marianna. I love that you made them so quickly 🙂
Jim Garber says
I was just wondering. I input nutrition info into Weight Watchers apps to figure out point. I see that the Fat is 13g and the Saturated Fat is 5g. Is this because of the walnuts (which in your video you say is optional). In your video you say that you can use other add-ins like blueberries. I was wondering if you have fat content without the walnuts, Otherwise three pancakes come to 10 points in WW. I would love to try this recipe otherwise. Thanks.
Dani says
Hi Jim! Without the nuts and the coconut oil to grease the pan, these pancakes have 313 calories, 3 grams of fat, 58g carbs, 7g fiber + 18g protein. Hope that hekps a bit.
Pat says
I love Pancakes! This recipe is definitely my type. Going to give it a try tomorrow. Thanks for sharing Dani.
Noble Kinnah says
Easy to make, i love it, thanks Dani
Emily says
Hi Dani,
I love watching your videos, and appreciate how you keep everything authentic 🙂 With that said, I tried this recipe with the 4 chia eggs and they did not cook well at all – batter seemed too gelatonious, and they would not cook on the inside. Not sure what happened, but perhaps it does not work well with the chia egg substitute?
In kindness,
Emily
Dani says
Hi Emily! I’m so sorry that the 4 chia eggs did not work out so well. I might experiment with cutting it down to 2 chia eggs + then using a bit of almond milk to thin the batter. I plan to experiment with this a bit more myself, so I will keep you posted as I play.
Maggie says
Best pancake recipe and totally guilt-free 🙂 thank you for taking the time to share healthy recipes with conscious people! I have 9 of these stored in my freezer and plan on meal prepping with them once my semester starts!! Super excited.
Dani says
Yay Maggie! So glad you enjoyed them. They are so perfect for meal prep.
Shameer Mulji says
Can you add whey protein powder to this to increase the protein content?
Dani says
I have never tried but I bet you can!
Mary says
Finally! Good, whole ingredients; no special ingredients; not egg tasting, feels like actual pancakes and not rubber. And DELICIOUS!! Even my non banana lovers were eating these things up. I made a triple batch for my crew of six (which includes 4 adults) and we have several leftover for the fridge. Thanks Dani!
Dani says
Yay! I am SO glad you enjoyed these pancakes. We really love them here too so it’s always great to hear that others are enjoying them as well.
Paige says
Is it possible to do this with steel cut oats? Or does old fashioned work a lot better? Thanks!
Dani says
Steel cut oats may not get soft enough. I recommend sticking to the rolled oats if you can 🙂
Mariana says
I can’t find rolled oats in Portugal 🙁
Should I use more of steel cut oats?
Dani says
Steel cut oats would not work for these pancakes. They would be too hard.
Jocelyne Gomez says
I made these pancakes I should’ve waited for the bananas to get a little more brown for them to come out perfect, but they were so delicious! My husband loved them & they were SO easy to make!! They came out round & fluffy & my pancakes NEVER come out that great! In love with this recipe so glad I found it!
Dani says
Yay! So glad to hear that you all enjoyed the pancakes. Thanks for taking the time to leave a review and for sharing your feedback.
Petra says
Beyond delicious
These are the best pancakes ever! I don’t usually like sweet pancakes but these are the business. Low carb too, which if perfect for my low carb lifestyle
Kerry says
Hi Dani,
I love your recipes and learning about eating clean from you. Thank you! Quick question: want to try these oatmeal banana pancakes, but could I make them in a food processor? Don’t have a blender or oat flour….
Thank you.
Kerry
Dani says
Hi Kerry! A food processor should work just fine 🙂
Kerry Jorgensen says
Hi Dani,
I love your recipes and tips. Thank you! Want to try this recipe, but can I make these in a food processor? Don’t have a blender or oat flour..
Thanks.
Kerry
Dani says
Hi Kerry. Using a food processor should work just fine!
Jade Duong says
Hello Dani,
Your recipes look amazing, thank you so much for sharing with us!
Before reading about you, I knew right away you must be a Nutritionist or a Health Coach, and I was right!
I will try this nutritious Banana Oatmeal Pancakes, just quick question:
You said 2 chia eggs, do you mean chia seeds or chia seeds + whole eggs? Will it be not liquid enough to blend with oatmeal?
I’m living in Luxembourg (Europe) so I cannot find the bottle of white egg, so have to use real eggs.
Please advise, many thanks!
Jade
Raanee Gandhi-brown says
I want to make these so bad they look delicious and I always make pancakes for the family on sundays and this is so much better looking g for you. Quick question tho, why egg whites? Do they do anything for the flavor or consistency better the 2 eggs? My mom us picky and does not like eggy tasting things and I’m wondering if the egg whites help with that? Thank you
Damjan says
These are a million times better than regular pancakes! So light and fluffy, you gotta try making them! Thanks, Dani!
Dani says
Thanks Damjan! So glad you enjoyed them.
Diana says
All this time in quarantine due COVID-19 I’ve been obsessed with banana oatmeal pancakes and have done tons of recipes. So far, this has been THE BEST ONE. Thanks!!
Laura Houle says
I absolutely LOVED them!! This is such a GREAT recipe!!
Heather says
Thank you for this recipe, Dani! These pancakes are absolutely delicious and feel like a real treat, even though they’re super healthy too!
Michele says
Hi there, made the Pancakes, I put all the ingredients in the skillet and baked for 25 to 30 minute, like the cornbread recipe. Worked great. Thanks
Abie says
I just made the 2nd batch of this pancake. My husband and I love it so much because of the ingredients. I doubled it and store in the fridge and we snack it if we want something sweet, instead of eating junk food.
Wendy says
Oh my yumminess! I added blueberries and I am in love! I love all the recipes you put out. Thank you so much for all your hard work and for making me look awesome every time I make one of them.
Lesley Hope says
I loved these!
PDXTinamauss says
Super delicious— I made them without blender (& no walnuts which would be good) and they were amazing–First mashed the heck out of bananas & added egg whites, (Kirkland from Costco is inexpensive), then mixed in oatmeal and sprinkled in baking soda and stirred– SIMPLY AMAZING– for the kid in us, a few small chocolate chips would be great.
Joseph Gregory says
Fair recipe, not the best kind of pancakes I’ve had, but decent given the small number of ingredients and the healthfulness factor. My one issue was that, because of the thickness of the batter, it was difficult to scoop it out of the blender. My suggestion would be to blend the flour beforehand and then just mash the bananas and other ingredients together in a bowl.
Rinki says
I make these all the time and really enjoy them !! Very tasty I love all of your recipes !
Dani says
I’m so glad to hear that! Thanks, Rinki.
Heather says
Made these for the first time. I had to add extra rolled oats (maybe 1/2 cup) as my batter was quite runny. I don’t have a scale to weigh my bananas, so either they were more than the 10oz stated in the recipe or I blended everything to much. I also added a splash of vanilla. Not sure that was required but the pancakes were delicious. I had blueberries with mine. I like to put blueberries in a saucepan with some butter. Once the butter starts to melt, I’ll add a splash of brandy and simmer, stirring occasionally until the blueberries make a compote. No maple syrup required when eating pancakes this way.
Jessica says
These are SO good! My 10-year-old and I love them. We cooked them in the waffle iron last night and they were delicious. I warmed them up in the air fryer today for lunch and again, delicious! Thank you for your amazing recipes!!