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. 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.
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.
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
- 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
- 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!