Banana Oat Pancakes
Fluffy, wholesome pancakes made with just oats and ripe bananas for natural sweetness. No flour or refined sugar needed—just blend and cook. Perfect for a quick, healthy breakfast that tastes like banana bread.
For 4 servings
- prep · ~6 min
Blend the batter.
1.Break the banana into chunks and place in the blender.2.Add oats, egg, baking powder, cinnamon, salt, and vanilla extract.3.Blend for 30-45 seconds until smooth and fully combined, scraping down the sides if needed.4.Let the batter rest for 5 minutes to thicken slightly. - bake · ~10 min
Cook the pancakes.
1.Heat a nonstick skillet over medium heat and lightly grease with a few drops of oil, wiping off any excess.2.Pour about ¼ cup of batter per pancake onto the skillet.3.Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.4.Flip carefully and cook for another 1-2 minutes until golden and cooked through.TIPKeep the heat medium-low—the natural sugars in banana can burn easily on high heat. - serve
Serve warm with toppings of choice.
Stack the pancakes and serve immediately with fresh fruit, a drizzle of honey, or a dollop of yogurt if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe bananas with brown spots for maximum natural sweetness and easier blending.
- 2Let the batter rest for 5 minutes after blending so the oats absorb liquid and the pancakes become fluffier.
- 3Cook over medium-low heat; the high sugar content in bananas makes them prone to burning on high heat.
- 4Wipe the skillet with oil using a paper towel instead of pouring it in — this prevents greasy pancakes.
- 5For even cooking, wait until bubbles form on the entire surface and edges look dry before flipping.
- 6Make a double batch and freeze leftover pancakes between wax paper; reheat in a toaster for a quick breakfast.
Adapt it for your goals.
Gluten-free
Use certified gluten-free rolled oats to make these pancakes safe for those with celiac disease or gluten sensitivity.
veganVegan
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a plant-based version.
high proteinHigh-protein
Add 1 scoop of vanilla protein powder to the blender and reduce the oats by ¼ cup for a post-workout boost.
chocolate chipChocolate chip
Fold 2 tablespoons of mini dark chocolate chips into the batter after blending for a sweet, indulgent twist.
Why this is on our healthy list.
Naturally Sweetened
Ripe bananas provide all the sweetness needed, so no refined sugar or artificial sweeteners are required.
High in Fiber
Oats and bananas are both excellent sources of dietary fiber, which supports healthy digestion and keeps you full longer.
Low in Added Fat
The recipe uses only a minimal amount of oil for greasing, making these pancakes naturally low in added fats.
Source of Whole Grains
Rolled oats provide whole-grain carbohydrates and nutrients like manganese and phosphorus.
Frequently asked questions
Yes, quick oats work too, but the batter may be slightly less thick; reduce blending time to avoid a gummy texture.
