Last Updated on October 20, 2020 by Kathryn Donangelo
These healthy Banana Oatmeal Pancakes make a nutritious breakfast and come together in minutes. They are gluten-free and freezer friendly!
PIN Banana Oatmeal Pancakes to try later!
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!
INGREDIENTS NEEDED TO MAKE BANANA OATMEAL PANCAKES
- Oats
- Cinnamon
- Baking powder
- Baking soda
- Milk
- Banana
- Honey
- Eggs
- Vanilla extract
- Melted butter
HOW TO MAKE BANANA OATMEAL PANCAKES
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In a large mixing bowl combine oats, oat flour, ground cinnamon, baking powder and baking soda. Whisk until combined.
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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.
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Pour the banana mixture into the oat mixture and stir until combined- do not overmix. The batter will be slightly lumpy and thick.
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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.
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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!
RECIPE TIPS
- 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!
FREEZER FRIENDLY PANCAKES
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.
LOOKING FOR OTHER DELICIOUS BREAKFAST RECIPES? TRY THESE!
- Ricotta Orange Whole Wheat Pancakes
- Fluffy Lemon Poppyseed Pancakes
- Cinnamon Roll Oatmeal Bake
- Apple Cinnamon Oat Bread
- Vanilla Nut Granola
- Healthy Banana Nut Muffins
- Breakfast Yogurt Granola Cups
- Raspberry Oatmeal Bars
- Triple Berry French Toast Bake
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Banana Oatmeal Pancakes
Ingredients
- 1 cup old-fashioned oats
- 1 cup oat flour
- 1 1/2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 ripe banana
- 3/4 milk
- 1/4 cup honey; melted
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 Tbsp. melted butter
- melted butter, coconut oil or non stick cooking spray to grease griddle
Instructions
- In a large mixing bowl combine oats, oat flour, ground cinnamon, baking powder and baking soda. Whisk until combined.
- 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.
- Pour the banana mixture into the oat mixture and stir until combined- do not overmix. The batter will be slightly lumpy and thick.
- 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.
- 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!
These oat and banana filled pancakes are delicious. My family loved them.
That is great to hear Angela! Thanks so much for trying my recipe! Glad the family loved them!
Looking forward to trying this pancake version – that stack looks amazing!
Thank you, I hope you love it!
We’re so busy that often breakfast is a pipe dream. I love that I can make these pancakes and put them in the freezer for up to 3 months!
Yes definitely, they are freezer-friendly and hope you get a chance to make them! Enjoy!
This was so delicious. I made it today for a rainy day breakfast! It was approved by my entire family! I am adding it to the rotation! YUMMMM
Yay I love that! Thank you Cindy!!
These pancakes look so light and fluffy!! I love how all the ingredients are healthy too. I could definitely eat these for breakfast every single morning.
They are so light and fluffy, thank you Aimee!
These are so good!! Love how quick and easy they are, while still being healthy!
Thank you so much!! So glad you loved them!
Oatmeal and Pancakes in one?! Sounds like the perfect breakfast to me. I could never resist a stack of these on a Sunday morning.
Thank you! 🙂
My kids love pancakes for breakfast, but I’m always on the hunt for healthier versions that won’t lead to a huge energy crash an hour later. Who’s got time for that, right?!? Love that these are so full of whole grains and fruit … and are even freezable for busy mornings!
I agree Shelley and these pancakes are so delicious you can’t even tell that they are healthy! I hope your kids love them too, thanks for trying my recipe!
These are delicious and the perfect way to start the morning! I’m already a huge banana pancake fan, and I love the heartiness the oatmeal adds. This will definitely be a new regular on the the breakfast rotation.
Thank you Amanda! These pancakes are super hearty so they are perfect! Enjoy!
Making these tomorrow morning! I have all the ingredients. I love making pancakes with bananas and oats. So filling and easy to make
I’m so excited for you to try them! I hope you love them!
I haven’t made oatmeal pancakes in a while, and these look so good I could devour a stack right this minute. It’s perfect that they are gluten-free, too.
Thank you so much!
I chastise my family because I have to use ripe bananas last minute because they haven’t eaten them. Another recipe in the repertoire!
🙂 So glad to hear, enjoy!
Hey Kathryn,
Thanks for reminding me this yummy banana oatmeal pancakes for tomorrow’s breakfast as pancakes are my kid’s all time fav! This is such a great way to use the uneaten lonely ripe banana left on the counter just like that. Shall follow your wonderful recipe and that lonely banana will be so happy get this healthy and delicious makeover. 🙂 Gorgeous photos, useful tips and well explained post. 🙂
These Banana Oatmeal Pancakes were great! I’m not big on breakfast, but these bad babies have me loving breakfast lately. Yes—I’m addicted, lol! You made a breakfast fan out of me, and now I’m looking forward to checking out some of your other breakfast recipes.
What a delicious breakfast! These fluffy and light banana pancakes are my favourite, I eat them generously drizzled date syrup. Loving all the tips you have shared here.