Banana Oat Pancakes

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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.

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.

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