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Blend rolled oats and bananas with other wholesome ingredients to make these fluffy Banana Oat Pancakes. They are low-calorie pancakes loaded with fiber and without any added sugars.
If you’re looking to add more fiber to your diet naturally, these healthy banana pancakes with oats are the perfect breakfast. They are also gluten-free, dairy-free, and vegan. The secret to these banana oatmeal pancakes is combining the ingredients in the blender to get a silky smooth batter. This results in light and fluffy pancakes that you can enjoy immediately or use as part of your meal prep for the week.
If you like banana oat recipes, you will love my Banana Oat Muffins, Banana Oat Bread and Healthy Banana Oat Cake!
Why You’ll Love This Recipe
- Simple, Nutritious Ingredients: These oat and banana pancakes only use 5 ingredients, along with baking soda, baking powder, and oil to make a nutritious and sweet breakfast dish.
- Mixed Smooth with a Blender: Use your blender to quickly mix the oats, bananas, and other ingredients into a silky, smooth batter.
- Great for Meal Prep: You can easily freeze these pancakes, so you have a quick breakfast for busy weekdays without a lot of extra effort.
Table of Contents
Ingredients
- Flax Eggs: A flax egg is a vegan egg alternative made with equal parts ground flax and water. It helps bind the ingredients and promotes fluffiness without using an actual egg. They’re also full of fiber!
- Ripe Bananas: Be sure to use very ripe bananas because they are sweetest and easiest to blend.
- Gluten-Free Rolled Oats: These delicious oats are full of nutritional benefits like fiber and protein. If you don’t need your oats to be gluten-free, you can use regular rolled oats instead.
- Almond Milk: Unsweetened almond milk, or other plant-based milk, adds moisture to the batter. You can use regular milk if you don’t need the pancakes to be dairy-free or vegan.
- Vanilla Extract: Warm up the flavor of the pancakes with a splash of rich vanilla extract.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make Them Chocolate Chip: If you love chocolate chip pancakes, add a ½ cup of dairy-free chocolate chips to the batter after it’s been blended smooth.
- Use an Egg: Up the protein in your pancakes by using an actual egg instead of a flax egg. This will reduce the fiber in the pancakes, though.
- Add Peanut Butter: Give the pancakes a punch of extra flavor by adding a bit of creamy peanut butter to the ingredients before blending them.
- Pack Them with Protein: You can add protein powder to get more protein into the pancakes. If you’re looking for protein-packed pancakes, try my low-calorie protein pancakes.
How to Make Banana Oat Pancakes
These healthy banana pancakes are so easy to make! Once you make your flax egg you only need to blend the ingredients for the batter until it’s smooth, then scoop it out, and cook up your pancakes.
- Step 1: Mix a Flax Egg. In a small bowl, combine the flax meal and two tablespoons of water. Set it aside for 5-15 minutes to set until it turns gelatinous.
- Step 2: Blend the Ingredients. Place the oats, bananas, milk, flaxseed, and other ingredients into a food processor or blender and blend them until combined into a batter.
- Step 3: Cook. Use a ¼ cup measuring cup to scoop out the batter into a skillet heated over medium heat. Cook each one about 3-4 minutes until the edges set and the batter bubbles. Then flip them over and cook them for another 2-3 minutes. Remove them from the skillet and allow them to cool.
Expert Tips
- Don’t Over Mix the Batter: Be sure to stop blending the batter once it’s smooth. Over mixing the batter can result in dense and gummy pancakes instead of light and fluffy ones.
- Sweetness: Use very ripe bananas to give the pancakes enough natural sweetness.
- Oats: Do not use quick oats. You can use oat flour or whole wheat flour instead.
- Cook Over Medium Heat: Ensure your pancakes have crisp edges with fluffy middles by cooking the pancakes over medium heat. If the heat is too high the outsides will burn and the insides will be undercooked, but if the heat is too low the pancakes will dry out. Medium heat is the sweet spot for pancakes.
- Use a Measuring Cup: Be sure to use a measuring cup to scoop out your pancake batter like in the recipe. This helps ensure the pancakes are all the same size and cook at the same rate.
- Storing: Keep leftover pancakes in an airtight container in the refrigerator for up to 7 days. You can also place them in a single layer on a baking sheet and freeze them. Then transfer the frozen pancakes to a freezer bag and freeze them for up to 60 days. Reheat the pancakes for about 30 seconds in the microwave. Be sure to thaw the pancakes in the refrigerator for 24 hours before reheating them.
Serving Suggestions
Banana and oat pancakes are the perfect breakfast whether you’re meal planning for one person for the week or feeding the whole family. Kids will love the delicious banana flavor, and so will adults. They won’t even notice that they are healthy, gluten-free, and vegan!
These healthy banana pancakes are the perfect addition to your breakfast meal rotation. Just be sure to serve them with a little protein to keep you feeling satisfied and energized.
- Keep breakfast simple and get your protein from some quick microwave scrambled eggs or a high fiber protein smoothie.
- This high-protein egg bake is a great option for packing more protein into breakfast when you eat oat banana pancakes.
- If you enjoy a little meat with breakfast, try this low-calorie breakfast strata with sausage to go with your pancakes sweetened with bananas.
Banana Oat Pancakes Recipe FAQs
Most likely, they didn’t cook long enough. These gluten-free banana pancakes take a little longer to cook than traditional pancakes. Be sure the edges are fully set before flipping them over to ensure they cook all the way through and aren’t mushy.
It may look thin right after blending, but as the batter sits, the oats will absorb the moisture. If your batter looks a little too thin, just let it rest for 10-15 minutes, or until it’s your desired consistency, then make your pancakes.
If they aren’t holding together, then your flax egg may not have full set. Be sure to let the “egg” fully gel before adding it to the batter. This could take 5-15 minutes, but it’s important not to skip it as the flax egg is the binder that holds the pancakes together.
More Healthy Pancake Recipes
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Healthy Carrot Cake Pancakes
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Butternut Squash Oat Pancakes
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Healthy Cinnamon Apple Pancakes
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Zucchini Pancakes with Yogurt
If you tried this Banana Oat Pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Banana Oat Pancakes
Ingredients
- 1 tablespoon Flax Meal, or 1 egg
- 1 Banana, very ripe
- 1 ½ cups Rolled Oats, or gluten free rolled oats
- 1 cup Unsweetened Almond Milk, or milk or choice
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 tablespoon Olive Oil
- ½ teaspoon Vanilla Extract
- Optional chocolate chips or dairy free chocolate chips
Instructions
- Make a flax egg by combining the flax meal in a small bowl with 2 tbsp water. Set aside for 5 minutes to set.
- Place all ingredients except chocolate chips if using to a food processor or blender and process until combined well.
- Bring an electric skillet to medium heat (or 300 F). Place 1/4 cup of the batter onto the skillet (1/4 cup makes one pancake). Repeat for the remaining batter.
- Cook 3-4 minutes until the pancakes bubble then flip and cook another 2-3 minutes then remove from the skillet and place on a wire baking rack to cool for a few minutes then serve.
Notes
- Use very ripe bananas to give the pancakes enough natural sweetness.
- Do not use quick oats. You can use oat flour or whole wheat flour instead measured correctly.
- Stop blending the batter once it’s smooth. Over blended batter can make the pancakes turn gummy or dense.
- It’s best to cook these pancakes over medium heat to ensure the edges crisp up, but not before the middle cooks all the way through.
- Use a measuring cup to measure out the batter to create uniform pancakes.
- Store pancakes in the refrigerator up to 7 days or in the freezer up to 60 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great, easy recipe. My kids enjoy them too.
My kids adore these pancakes. So easy too!
Made these morning they were absolutely amazing! I gotta say it’s definitely by far the best recipe for texture I didn’t have baking powder so I substituted it with lemon they still turned out great I also used a sandwich press to cook em they came out perfect definitely a keeper for the books can’t wait to make em again! Thanks a bunch!
Perfect! These might be the best pancakes I’ve ever made (and I’ve made a LOT)! I made 2 batches (made 19 pancakes), and I used eggs and low-fat high-protein dairy milk. There was a noticeable banana flavour so be warned haha. They were simply delicious!! Definitely making again.
I am vegan, but my husband is not. He recently had bariatric surgery however and is not supposed to have flour or sugar. But he’s been craving pancakes. Trying to find a vegan, bariatric friendly recipe is interesting. These fit perfectly. And they turned out beautifully.
These are perfect! My lil one is gobbling it down. He always struggled his way through the wheat flour and sugar ones. I would always find it lying around somewhere on the floor haha! Thank you.
We made these this morning for breakfast and the whole family loved them. I also love that they are baby friendly. My daughter is just starting solid foods and we were even able to share some with her as well!