These banana oatmeal pancakes are made with a combination of rolled oats, banana, vanilla, and cinnamon. So easy and delicious.
Banana Oatmeal Pancakes
We are huge fans of this recipe because it's delicious and easy. I love that these pancakes are gluten-free and don't require any added sugar. Natural sugars from ripe bananas make these pancakes perfectly sweet. We've even used this recipe in our waffle maker!
These pancakes are easily made in a blender or food processor. Just add the rolled oats, bananas, milk, eggs, and spices straight to the blender. Blend until the oats break down to a smooth creamy batter. Then heat up the frying pan and cook!
Note: If you don't want to use a blender, you can also use oat flour and mash the bananas really well with a fork to get rid of all lumps. Then mix all the ingredients in a bowl to create the batter.
Recipe Ingredients
- 2 cups old-fashioned rolled oats
- 3 overripe bananas
- 1 cup milk
- 2 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
How To Make Banana Oat Pancakes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Add 2 cups old-fashioned rolled oats, 3 overripe bananas, 1 cup milk, 2 eggs, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp vanilla extract, and ½ tsp salt to a blender or food processor. You can also make this recipe without a blender - see my "recipe tips" section below.
STEP 2: Blend the mixture until smooth and all the oats have broken down, this will take about 1-2 minutes. Now let the batter rest for 10 minutes which allows it to thicken.
STEP 3: Heat a large nonstick skillet over medium-high heat. Add a bit of cooking oil and pour ¼ cup of batter into the pan for each pancake. Cook until bubbles start to form on the top of the pancake. Flip them and cook for an additional 2-3 minutes until each side is golden brown.
STEP 4: Add the pancakes to a plate and cover with a kitchen towel until all pancakes are cooked. Serve with maple syrup, butter, whipped cream or any other favorite toppings.
Recipe Tips
- You can make these pancakes without a blender or food processor. Just purchase oat flour from the store, mash the bananas well with a fork, and mix everything in a bowl to create the batter.
- Choose 3 very ripe bananas for this recipe. The more ripe the better, as ripe bananas contain more sugar, which means no added sugar is required!
- I like to use old-fashioned rolled oats for this recipe, they’re less processed than quick oats and less time-consuming than steel-cut oats.
- Add one of these flavors to the batter: ½ cup of chocolate chips, ½ cup of raisins or dried cranberries, ½ cup of chopped nuts or seeds, ½ cup of blueberries or sliced strawberries.
- Topping ideas include fresh berries, banana slices, cream cheese or cottage cheese, peanut butter and jam, chopped nuts, or shredded coconut. Top that with a dollop of whipped cream or greek yogurt and pure maple syrup.
How to store leftovers:
- Refrigerate - Stack pancakes in an airtight container or ziplock bag in the fridge for up to 5 days.
- Freezer - Consider making a double batch to freeze for future meals. Stack them separated by plastic wrap or parchment paper in a large freezer bag or air-tight container and freeze for up to 6 months.
- Reheat - Frozen or refrigerated pancakes can be reheated in the microwave. Make them crispy by reheating them in a toaster or frying pan with oil.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Blender Banana Oatmeal Pancakes
Ingredients
- 2 cups old fashioned rolled oats
- 3 very ripe bananas
- 1 cup milk
- 2 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Add 2 cups old-fashioned rolled oats, 3 very ripe bananas, 1 cup milk, 2 eggs, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp vanilla extract, and ½ tsp salt to a blender or food processor. You can also make this recipe without a blender – see my “recipe tips” section below.
- Blend the mixture until smooth and all the oats have broken down, this will take about 1-2 minutes. Now let the batter rest for 10 minutes which allows it to thicken.
- Heat a large nonstick skillet over medium-high heat. Add a bit of cooking oil and pour ¼ cup of batter into the pan for each pancake. Cook until bubbles start to form on the top of the pancake. Flip them and cook for an additional 2-3 minutes until each side is golden brown.
- Add the pancakes to a plate and cover with a kitchen towel until all pancakes are cooked. Serve with maple syrup, butter, whipped cream or any other favorite toppings.
Recipe Notes:
- You can make these pancakes without a blender or food processor. Just purchase oat flour from the store, mash the bananas well with a fork, and mix everything in a bowl to create the batter.
- Add one of these flavors to the batter: ½ cup of chocolate chips, ½ cup of raisins or dried cranberries, ½ cup of chopped nuts or seeds, ½ cup of blueberries or sliced strawberries.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Erica Gault says
Can I make these in my Waffle maker?
Andi says
We have tried it before and it works, but the waffles are much softer, like pancakes would be. It might vary depending on your waffle maker though.
Sarah says
What could you substitute for the egg, to make it vegan?
Andi says
I haven't tried it without eggs, but you could experiment with 1/2 cup of oil instead.
Joanna says
Under the topic 'Variations', you say you can add 1/d chocolate chips.......
What did you mean to say? How much of those suggested additions did you mean?
Thanks!
Andi says
Thanks for telling me about this error! I meant 1/2 cup of chocolate chips. I added more details for the other variations as well.