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GET IT NOWThese banana oat pancakes are my girls’ favorite breakfast before school — and they’re my favorite because I can meal prep them ahead for them to grab and go. I make them almost every week! They’re naturally sweet, have a decent amount of protein, and a total breeze to whip up. But let’s be real, these banana oatmeal pancakes are even better fresh off the skillet. Make them with me in minutes!
Why You Need My Banana Oat Pancakes
- Fluffy and flavorful – I love the texture of these banana oatmeal pancakes! They’re soft and moist, and the cinnamon banana flavor with a hint of vanilla reminds me of banana bread.
- Naturally sweetened – Not only is there no added sugar, there’s no sweetener of any kind at all! They are just naturally, lightly sweet from actual bananas.
- Easy and meal prep friendly – A food processor does all the mixing for you, and frying them up is just like any other pancake. And they store and freeze beautifully (yes to meal prep!).
- Healthy and gluten free – Unlike many pancake recipes, my banana oat pancakes have no flour of any kind. They’re naturally gluten-free (as long as you use GF oats), dairy-free, and use simple, clean ingredients.
Ingredients & Substitutions
Here I explain the best ingredients for my banana oat pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Bananas – Use ripe bananas for the sweetest flavor. If you have extras, make my banana ice cream, banana muffins, almond flour banana bread, or my latest favorite, protein banana bread.
- Oats – I use rolled oats, but quick oats will also work. I don’t recommend making these banana oatmeal pancakes using steel cut oats, because they’ll turn out gritty. Have extra oats? My peanut butter overnight oats are a reader favorite.
- Eggs – You can try flax eggs for an egg-free/vegan option, but they are more fragile this way, so I recommend making them small when frying.
- Milk Of Choice – I used almond milk, but any milk you’ve got will work.
- Baking Powder – I like this non-GMO brand. Don’t use baking soda, which needs an acid to react and will taste bitter if used on its own.
- Flavor Boosters – Cinnamon, vanilla extract, and sea salt. You can also add other spices you like, or even blends such as my homemade pumpkin pie spice.
- Avocado Oil – For frying. You can substitute any neutral cooking oil you have.
How To Make Banana Oat Pancakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the batter. Add all the dry ingredients and wet ingredients to a food processor, and blend until smooth.
- Cook on the stovetop. Heat the oil in a skillet, until shimmering. Pour the batter into the pan, 1/4 cup at a time. Fry the banana oat pancakes, until bubbles form on the edges and they are golden on the bottom. Flip and continue cooking until golden on the other side.
- Serve. See serving ideas below!
My Recipe Tips
- Blend well for the best texture. Since this recipe uses whole oats, it takes some time for them to break down into a smooth batter. It usually takes a few minutes in my favorite food processor. A high-power blender can work, too, but I don’t recommend a regular one.
- Don’t have anything powerful enough to blend? You can buy oat flour instead and then mix the batter by hand in a bowl. The amount will be the same!
- Add more milk if needed. The batter for my banana oatmeal pancakes is thick — a bit thicker than some pancake batters — but it shouldn’t be so thick that you can’t pour it from a measuring cup. The thickness can vary depending on the size of your bananas, so just add more milk to thin it out if it’s too thick to pour.
- Use only a very thin layer of oil on your pan. This isn’t critical, but you get a smoother, more evenly browned pancake surface if you don’t have a lot of oil. When I have too much, I wipe the pan with a paper towel to leave a thin layer.
- Preheat your pan, and adjust the heat if it gets too hot. I usually have to fiddle with it a bit for most pancake recipes, including this one. Just see how dark they are and adjust as needed.
- You can make them sweeter if you like. These banana oatmeal pancakes are just mildly sweet, not very sweet. If you prefer them sweeter, add 1-3 tablespoons of maple syrup (or my natural Wholesome Yum Zero Sugar Maple Syrup) to the batter. You can also use a granulated sweetener — my kids prefer it with a few tablespoons of Besti, as they grab them on the way out to school without any syrup.
- Don’t flip too soon. Watch for a few bubbles to form on the edges, that’s a sign it’s time to flip!
- This thin turner is a game-changer for flipping. It’s the only one I use for pancakes, and really great for flipping just about anything.
- Feel free to add mix-ins! I recently made these oat banana pancakes with fresh blueberries folded into the batter (start with 1/2 cup and adjust based on how many you like) and they were even better. You can also opt for chopped nuts or chocolate chips.
Serving Ideas
My favorite way to serve these banana oatmeal pancakes is simply with a pat of butter and a drizzle of sugar-free maple syrup (pictured above, from the time I also made them with blueberries added!). You can also spread peanut butter or even chocolate hummus on them.
If you want something on the side, try healthy air fryer turkey bacon (or baked turkey bacon), creamy coconut yogurt, and eggs done however you like them. When I want to plan ahead, I make baked eggs in a muffin tin or a breakfast casserole.
Banana Oat Pancakes
My banana oat pancakes are fluffy and lightly sweet, with simple ingredients and no added sugar! An easy, healthy breakfast in minutes.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Add the bananas, eggs, oat milk, rolled oats, baking powder, cinnamon, vanilla, and salt to the bowl of a food processor. Blitz until smooth.
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Heat the oil in a frying pan over medium heat, until shimmering.
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Pour approximately 1/4 cup (59 ml) of batter at a time into circles on the pan. Fry banana oat pancakes for 2-3 minutes, or until lightly browned on the bottom.
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Flip and cook for another 2-3 minutes on the other side.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3 3-inch pancakes
- Tips: Check out my recipe tips above to help you get a smooth batter with the right consistency, get a nice browned surface on your pancakes, make them sweeter, or add mix-ins.
- Store: I love (love, love) these for meal prep because they store so well! Keep them in an airtight container in the refrigerator for up to 3-5 days. You can also make the batter ahead, but I recommend adding the baking powder fresh because it’ll lose effectiveness sitting overnight.
- Reheat: Reheat pancakes in a microwave or 350 degree F oven, until warm. I spread a little butter or coconut on them first to prevent drying out.
- Freeze: I freeze these banana oat pancakes in a zip lock bag, with parchment paper between them to prevent sticking. They’ll be good for at least 3 months. You can reheat them in the oven from frozen if you use my butter/coconut oil trick above.
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Banana Oat Pancakes Recipe
14 Comments
veronika
0Banana oat has become a new favorite for us. I fry these pancakes in coconut oil, they taste delicious. So fluffy and not too sweet. Sometimes I add blueberries to the batter as well, gives more flavor to them.
Wholesome Yum D
0Love hearing that these have become a go to for you, Veronika. Frying them in coconut oil and adding blueberries sounds amazing.
sheboco
0I did not make any changes to this recipe; it was flavorful and moist. We ate them with peanut butter and syrup- delicious!!!
Wholesome Yum D
0That sounds like such a tasty combo… peanut butter and syrup is hard to beat! I’m so glad you enjoyed the recipe just as written. 🙂
Kim
0Why use oats? Way too many carbs.
Maya | Wholesome Yum
0Hi Kim, This recipe is not low carb. Try my keto pancakes instead if that’s what you are looking for.
Kathy
0I need sugar in my pancakes, but I’ll try these without it first. Im wondering how coconut milk would taste in this recipe?
Maya | Wholesome Yum
0Hi Kathy, These are mildly sweet from the bananas, feel free to add sugar or sweetener if you want them sweeter. Coconut milk would work fine.
arianna
0I was wondering if I could use simple syrup for these?
Wholesome Yum D
0Hi Arianna, How do you want to use the simple syrup in this recipe?
Gen
0I had to make breakfast for my niece and she loves bananas. These were perfect – thanks for the recipe!
Cam
0This is the perfect breakfast! Will surely make this again!
Glenda
0I love collecting pancake recipes! This one is top-notch for flavor, and texture and is easy to make. Thanks for adding a great one to my collection!
Reagan
0These are delicious. I’m putting them on the regular breakfast rotation.