Blender banana oatmeal pancakes are one of the easiest gluten-free, sugar-free breakfast recipes you’ll ever make!

Healthy rolled oats are mixed with ripe bananas, eggs, milk, baking powder, cinnamon and vanilla to create the perfect pancake consistency. We are HUGE fans of this recipe in our house!

A stack of pancakes on a plate with a ripe banana and bowl of rolled oats in the background.

Easy Breakfast For The Whole Family

Just a few healthy ingredients are needed to make these gluten-free pancakes with no refined flour and no refined sugar!
This recipe requires a blender. The blender will liquefy all ingredients into the perfect pancake batter. If you don’t have a blender, use oat flour in replacement of rolled oats.
These healthy pancakes have a banana taste to them. If you don’t like bananas, try using 1 cup applesauce or 2-3 ripe pears in replacement.
Serve these easy blender pancakes with your favorite toppings a superfood smoothie. Make a second batch and freeze the rest for busy mornings.
For more recipes using rolled oats, try our oatmeal muffins with six flavors to try, the no-flour oatmeal blueberry breakfast loaf, or one of my personal favorites the creamy morning oatmeal with fried banana.

Recipe Ingredients

OATS: Old-fashioned rolled oats are recommended for this recipe. They’re less processed than quick oats and less hearty than steel-cut oats. We are big fans of sprouted rolled oats which can be easier on the digestive system. Or use up your own homemade oat flour.

BANANAS: Choose 3 very ripe bananas for this recipe. They should be nice and mushy with lots of brown spots. Ripe bananas will add the perfect sweetness to the pancakes, so no added sugar is required!

PANCAKE BASE: Only two wet ingredients are needed, just milk and eggs. Baking powder helps the pancakes to rise. Cinnamon, vanilla extract and salt add flavor.

VARIATIONS: You can add 1/2 cup of chocolate chips, 1/2 cup of raisins or dried cranberries, 1/2 cup of chopped nuts and seeds, or 1/2 cup of fresh blueberries into the batter or during the baking process. Rolled oats can also be substituted with whole-wheat flour or almond flour.

Blender Pancake Topping Ideas

Serving warm pancakes with fresh butter and drizzling real maple syrup or honey is always a classic. However, here are a few more ideas to customize to any taste!

Fresh berries including blackberries, blueberries, raspberries or sliced strawberries.
Top with extra banana slices.
Cream cheese or cottage cheese.
Chocolate chips or caramel sauce
Spread peanut butter, almond butter, seed butter, nutella, tahini or jam.
Chopped nuts, chopped seeds, shredded coconut or dried fruit.
Add a dollop of yogurt, whipped cream, coconut cream or vanilla ice cream.
Sprinkle cinnamon, coconut sugar, brown sugar or powdered icing sugar.

Four images showing steps to make the recipe. First is a blender cup with ingredients dumped in. Second is blender cup with pancake batter. Third is three pancakes cooking in the frying pan. Fourth is cooked pancakes in the frying pan.

How To Make Banana Oat Blender Pancakes

The quickest pancakes you’ll ever put together!

Add all ingredients to a blender until smooth.
Heat a skillet over medium heat with oil, and pour ¼ cup of batter into the pan to make one pancake.
Cook until bubbles start to form, then flip and cook other side.
Repeat with the rest of the batter until all pancakes are cooked.

Store pancakes in an airtight container in the fridge up to 5 days.

These pancakes also freeze beautifully! I highly recommend making a large batch to freeze for future snacks and meals. Just pop them in a large freezer bag and freeze for up to 6 months for maximum freshness. I recommend making a double batch and storing half in the freezer for an easy healthy breakfast.

Frozen pancakes can be reheated in the microwave or toaster oven for crispiness.

Cooked banana oatmeal pancakes on a white plate with a ripe banana, bowl of rolled oats and cinnamon in the background.

Recipe Tips

Pancakes can be served with fresh butter, real maple syrup, peanut butter, jam or fresh fruit.
Be sure to use soft ripe bananas with brown spots. Green bananas do not have the same sweetness and soft consistency.
A food processor will also work if you don’t have a blender. The rolled oats consistency might turn out a little different but will still work.
If you don’t have a blender or food processor, you can still make these pancakes! Just purchase oat flour from the store. Mash the bananas with a fork and mix everything together in a bowl to create the batter.
Adjust your frying pan heat accordingly. The longer you cook, the hotter the pan will get, so you will need to turn the heat down.
I prefer to use a nonstick frying pan versus cast iron or stainless steel pans for this recipe. It makes the pancakes very easy to flip.
The batter can also be baked in the oven using our sheet pan pancakes method or created as pancake mini muffins.

A stack of blender banana oatmeal pancakes with blackberries on top.

More Pancake Recipes

Quinoa Flour Pancakes are made with no refined flour.
Sheet Pan Pancakes are the perfect way to batch cook for a crowd.
Birthday Sprinkle Pancakes are my daughter’s favorite morning celebration.
2-Ingredient Pancakes are made with just bananas and eggs.
German Apple Pancake is one big puffy pancake baked in a cake pan.