Clean & Delicious with Dani Spies

A food blog with easy, healthy, clean eating recipes!

Banana Oatmeal Pancakes (Gluten-Free + Dairy-Free)

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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!

banana oatmeal pancakes

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.  Even my kids LOVE them.

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 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.

banana oatmeal pancakes

How To Make Banana Oatmeal Pancakes

  • Place bananas, oatmeal, egg whites, cinnamon, and baking soda 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!

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 the in your toaster oven until heated through.

banana oatmeal pancakes

More Healthy Pancake Recipes:

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!

Print Recipe
4.56 from 18 votes

Banana Oatmeal Pancakes

Banana oatmeal pancakes are naturally gluten-free, sugar-free and made with real, simple ingredients. These fluffy pancakes are healthy and easy to make in the blender.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 3 servings
Calories: 274kcal
Author: Dani Spies

Ingredients

  • 2 ripe bananas (about 10 ounces)
  • 1 cup egg whites or 4 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 and blend 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 a medium heat and lightly coat with coconut oil.
  • Pour pancake batter in the pan to form small-medium sized pancakes. Cook for two minutes or until small bubbles begin 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!

Notes

*If you want to make these banana oatmeal pancakes vegan, swap the egg whites for 4 chia eggs.  
**I love adding walnuts to this recipe, but pecans, blueberries, apples, chocolate chips and/or chopped peaches would also be delicious.

Nutrition

Serving: 3pancakes | Calories: 274kcal | Carbohydrates: 30g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Sodium: 153mg | Potassium: 646mg | Fiber: 4g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg
Course: BREAKFAST, DIET, KITCHEN BASICS, pancakes
Cuisine: American, dairy free, gluten free, meal prep

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram.
I LOVE to seeing your C&D creations. ❤︎ Dani

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Reader Interactions

32 Comments

  1. Monica B

    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!

    reply to this comment

  2. Marge Teilhaber

    5 stars
    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!!!

    reply to this comment

  5. Jim Garber

    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.

    reply to this comment

  8. Emily

    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

    reply to this comment

  10. Mary

    5 stars
    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!

    reply to this comment

  12. Jocelyne Gomez

    5 stars
    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!

    reply to this comment

  13. Kerry

    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

    reply to this comment

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