Banana And Oat Pancakes


Banana and oats pancakes are grain-free and vegan. They make a great breakfast for two to four people. This recipe is perfect for people who love banana bread and enjoy the flavor of delicious fresh bananas. These Banana And Oat Pancakes can be made in either an electric griddle or a large skillet on your stove top.

Banana And Oat Pancakes

These Banana Oatmeal Pancakes are gluten-free and made with healthy ingredients! There is zero flour in this recipe and makes a filling breakfast! Pancakes are always one of my favorite breakfast treats! Another favorite healthy pancake recipe is this Fluffy Vanilla Yogurt Pancakes– they are also freezer friendly!

I love the bits of oats throughout these pancakes and the sweet delicate banana flavoring. They are fluffy on the inside and slightly crispy on the outside.

A simple drizzle of maple syrup, a pat of butter and sliced bananas is how I like to top my stack of pancakes! These pancakes make the best breakfast or brunch!


  • Oats
  • Cinnamon
  • Baking powder
  • Baking soda
  • Milk
  • Banana
  • Honey
  • Eggs
  • Vanilla extract
  • Melted butter


  1. In a large mixing bowl combine oats, oat flour, ground cinnamon, baking powder and baking soda. Whisk until combined.
  2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the milk, melted honey, eggs, vanilla extract and melted butter until blended together.
  3. Pour the banana mixture into the oat mixture and stir until combined- do not overmix. The batter will be slightly lumpy and thick.
  4. Bring a griddle or frying pan to medium heat. Once hot, grease your pan with melted butter, coconut oil, or non stick cooking spray. Drop the batter by 1/4 cupfuls onto the griddle, spacing the pancakes about 2 inches apart.
  5. Allow the pancakes to cook for about 2 minutes or until you notice small bubbles forming in the batter. Flip the pancakes carefully with a spatula and allow them cook for about 1-2 minutes more. Repeat until you are out of batter and be sure to liberally grease the grilled after every batch. Transfer the pancakes a cooling rack or platter and cover with foil. Enjoy!


  • If you prefer your pancakes to be ultra smooth, put all of the ingredients in a blender. You could also use 2 cups of oat flour instead of 1 cup of oats and 1 cup of oat flour.
  • Some other toppings you could add to these pancakes are chocolate chips, peanut butter, almond butter, shredded coconut, fresh berries, honey and sprinkles (fun for a celebration!).
  • Make these into MINI pancakes- my favorite! Instead of using 1/4 cupfuls, use 2 tablespoons of batter per pancake. These are so cute for kids!
  • Banana Oatmeal Pancakes - Mama Knows Gluten Free


These pancakes can be frozen for up to 3 months. They store best after they are completely cooled. Place a sheet of parchment or wax paper between each pancakein an airtight container or you can put them in a zip-lock bag. These pancakes can freeze for up to 6 weeks. To reheat the pancakes,  heat them in the oven or microwave.

Healthy Banana Oat Blender Pancakes are delicious and so easy to make! No flour, no eggs, and no dairy. Wholesome ingredients blended perfectly to make an incredible breakfast.

Bananas and oats are like the duct tape of the food world. There’s so much you can do with them. So, we tend to keep plenty of both on hand. But, sometimes the bananas get a little too brown before they’re all consumed. So, what to do? There’s always my Healthy Vegan Banana Bread. But, today we’re making pancakes!

Pancakes are a staple recipe in our home. We have them at least twice a week for breakfast and sometimes dinner. But, since flour has been a little harder to come by these days we’ve started making pancakes in a blender. And, they are amazing!

This recipe is oil-free, flourless, super simple, uses only whole ingredients, and the kids will love them. Let’s do this!

Ingredients To Make Pancakes In Blender

You don’t need flour to make incredible pancakes. If you have bananas, oats, and a blender you’re all set! Here’s everything you need…

  • Rolled Oats: I like using Bob’s Red Mill Organic Old Fashioned Rolled Oats. They’re gluten-free and a great product.
  • Bananas: A really ripe banana makes this pancake recipe naturally sweet. It also works as a binder to hold things together.
  • Ground Flaxseed: The flax replaces the egg and helps to hold things together as well. It’s also a great source of protein and Omega-3s. Be sure not to use whole flax seeds.
  • Baking Powder: this helps to give the pancakes a little “lift”.
  • Cinnamon: completely optional but I love the essence of cinnamon in this recipe.
  • Unsweetened Almond Milk: I prefer using unsweetened vanilla almond milk. But, feel free to use your favorite plant-milk.
  • Vanilla: It just adds that special touch and works perfectly with the cinnamon. If you use vanilla almond milk you can leave it out.

How To Make Blender Pancakes

Once you make pancakes in a blender it’s likely you won’t go back to the old way. Because there’s no mixing, no sifting, and no extra messy dishes.

  • First things first: preheat a nonstick griddle or nonstick skillet over medium heat while you prepare the pancakes. I LOVE this pan! It’s amazing for oil-free cooking. Here are some other tools that will help you with oil-free cooking.
  • Next, add all the ingredients to your blender and process until everything is well combined and smooth. It should have the consistency of a thick smoothie. You can add a tablespoon of milk at a time to get it going if needed. But, be careful. You don’t want to runny batter.
  • Let the batter sit for 5 minutes to “fluff up.” Pour about ⅓ cup of the batter onto the pan and cook until bubbles pop up across the pancake. Flip and cook for about 45 seconds to a minute. Ultimately, you want that golden brown color. So, adjust accordingly.
  • Repeat until you’ve used up all the batter and serve with any topping you choose. I usually get about 6-7 pancakes out of this recipe.

Pro Tip

The secret to cooking pancakes well is “low and slow.” Be sure and let your pan heat up completely before using it. And, ALWAYS cook them on medium or a little lower. This will ensure the middle cooks as well and you don’t end up with a burnt outside and runny inside.

Suggested Toppings

  • Almond butter (or nut butter of choice)
  • Fresh fruit (my favorite are blueberries, raspberries, and bananas)
  • Real maple syrup
  • Oil-free Granola
  • Unsweetened shredded coconut
  • Strawberry Chia Jam
  • Non-dairy chocolate chips
  • Healthy Oatmeal Banana Pancakes (Gluten-free) | My Heart Beets

Can You Freeze Them?

Absolutely! You simply place any leftover pancakes in a Ziploc bag or freezer container and place them in the freezer. These pancakes will keep for about 2 months.

You are going to love these easy Banana Oat Blender Pancakes. They’re…

  • Simple
  • Flourless
  • Gluten-free
  • Low fat
  • Healthy
  • & Delicious

These pancakes are not light and fluffy like ones made with flour. They are a little denser. But, they are hearty and filling. And, more than meet the expectation when you want pancakes. Think of them like “banana bread turned into a pancake.”

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