These healthy oatmeal banana pancakes are light, fluffy, and made with wholesome ingredients! They’re a filling and delicious breakfast that is not just for weekends. They are perfect for weekday mornings as well as they come together so quickly.
Despite being gluten-free and dairy-free, this healthy pancake recipe is not short on flavor. My favorite part about this recipe is that its texture is just like regular pancakes! These pancakes are so satisfying, and you won’t even feel like you’re missing out on traditional pancakes. I usually like to enjoy them with my Air Fryer Bacon or one of my other healthy breakfast recipes.
Key Ingredients You Need
- Oats — You will need old-fashioned rolled oats to make this recipe. Steel-cut oats are too difficult to blend into a pancake batter. When in a pinch, quick oats can be used instead.
- Banana — You must use a ripe banana. An underripe banana will not be sweet, and there is an unpleasant aftertaste to it.
- Maple syrup — I use maple syrup to sweeten the pancakes. Make sure you’re using pure maple syrup and not pancake syrup, as they’re not the same.
How to Make Oatmeal Banana Pancakes
Step 1: Place the oats in the blender and pulse until the texture of the oats becomes similar to flour.
Step 2: Add almond milk to the blender.
Step 3: Next, add the eggs, banana, maple syrup, baking powder, and salt to the blender and blend for about 1 minute until everything is well combined. Let the mixture sit for 5 minutes.
Step 4: Heat a skillet over medium-low. Grease the skillet with butter or oil.
Step 5: Add the desired amount of pancake batter to the pan, based on how large or small you’d like your pancakes to be.
Step 6: Cook for 2 to 3 minutes per side or until you start to see bubbles coming to the surface of each pancake. Flip and cook for another 1 to 2 minutes.
Tips For This Recipe
- Always check the freshness of your baking powder. If it is old or expired, your pancakes will not be fluffy and come out flat.
- Stop blending once the batter has been combined. Avoid overmixing the batter, or the oat pancakes will come out chewy.
- Wipe your pan between batches. The butter will burn in the skillet over time, and the pancakes will take on the flavor of burnt butter.
- Do not heat the skillet to too high of a temperature. A hotter pan does not make the pancakes cook faster but instead causes them to burn and cook unevenly.
Frequently Asked Questions
If you do not have a blender, you can use oat flour and manually mash the banana with a fork before mixing the batter. You will need 1 cup of oat flour in place of the rolled oats.
Unless you have a giant griddle or pan, you will be making them in small batches. So to make sure your pancakes don’t get cold while you’re still cooking the rest of the batter, turn your oven to 200°F, then add pancakes to an oven-safe plate and place the pancakes in the oven until ready to serve.
You can store leftover banana oat pancakes in the fridge for up to 4 days, wrapped up in plastic or in an airtight container. Reheat the pancakes in the microwave, toaster oven, or skillet.
You can freeze pancakes by flash freezing them on a lined sheet pan in a single layer. Once frozen, you can transfer them to a freezer-safe bag. You can reheat them from frozen in a toaster or microwave.
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If you’ve tried this recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Oatmeal Banana Pancakes
Ingredients
- 1 cup oats
- ⅓ cup almond milk
- 2 eggs
- 1 banana
- 2 tbsp maple syrup
- 1 tsp baking powder
- pinch of Salt
- optional toppings: maple syrup berries, chocolate chips, banana slices
Instructions
- Place the oats in the blender and pulse until the texture of the oats becomes similar to flour.
- Add almond milk, eggs, banana, maple syrup, baking powder, and salt to the blender and blend for about 1 minute until everything is well combined. Let the mixture sit for 5 minutes.
- Heat a skillet over medium-low. Grease the skillet with butter or oil, and then pour the pancake mixture into circles as big or small as you would like your pancakes.
- Cook for 2 to 3 minutes per side or until you start to see bubbles coming to the surface of each pancake. Flip and cook for another 1 to 2 minutes.
- Garnish with your favorite toppings.
Notes
- Always check the freshness of your baking powder. If it is old or expired, your pancakes will not be fluffy and come out flat.
- Stop blending once the batter has been combined. Avoid overmixing the batter, or the oat pancakes will come out chewy.
- Wipe your pan between batches. The butter will burn in the skillet over time, and the pancakes will take on the flavor of burnt butter.
- Do not heat the skillet to too high of a temperature. A hotter pan does not make the pancakes cook faster but instead causes them to burn and cook unevenly.
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