Banana Oatmeal Pancakes are my new favorite weekend breakfast. They take just minutes to whip up, and are amazingly fluffy! I love that they are naturally gluten-free and require just 7 ingredients that you probably already have on hand.
How to Make Oatmeal Pancakes
This recipe is quick and easy, because you can blend all of the ingredients together in a blender, and then use the blender’s spout to pour the batter directly into a hot skillet. The preparation is done in less than 5 minutes!
Baking powder is key to making sure these pancakes get nice and fluffy, so make sure you don’t leave it out. (I’ve accidentally done that, and the result is flat and rubbery pancakes.)
Why use oatmeal in pancakes? Oats are a nutrient-rich grain, with more protein than most other cereal grains. Here are a few more benefits of using oats:
- Oats are high in antioxidants, which are thought to have anti-inflammatory properties and may help to lower the risk of heart disease. (source)
- They contain lots of soluble fiber, called beta-glucan, which research suggests may lower cholesterol, balance blood sugar, and promote a healthy gut.
- Oats may aid in weight loss. The beta-glucan found in oats is shown to help keep you feeling full longer, and it may also promote the release of a satiety hormone that leads to reduced calorie intake.
I also love that oats are affordable, easily accessible, and gluten-free! They have a mild flavor that works well for a number of recipes, like my Banana Oatmeal Muffins, Sweet Potato Muffins, and Vegan Chocolate Chip Cookies.
How to Make Pancakes in a Blender
I use a blender to prepare this batter because I think it’s the easiest way to pulverize the ingredients together, and then you can use the spout on your blender pitcher to pour the batter directly into a hot skillet. You only have one dirty dish to clean later with this method!
If you don’t have a blender, you can use the equivalent amount of oat flour to replace the oats and stir this mixture together, or you could most likely use a food processor if you have that instead.
Why Use Banana?
This recipe calls for banana to add a light sweetness, but it also acts as a binder and adds moisture without needing too much oil.
I don’t think the banana flavor is super-powerful, but if you’d like to swap it with something else, I imagine that pumpkin puree or applesauce might work as a substitute.
Need Egg-Free Pancakes?
I haven’t tested this recipe using a vegan egg substitute, but my Vegan Pancakes include two different vegan egg options and works beautifully if you need an egg-free recipe. (And it uses oat flour, too!)
This recipe makes roughly 6 pancakes as written, so feel free to double the recipe to serve more people, or cut it in half if you’re only cooking for 1 person.
Banana Oatmeal Pancakes Video (1-Minute):
Banana Oatmeal Pancakes (So Fluffy!)
- In a blender, combine the ingredients. I like to start with the liquid ingredients on the bottom first, for easier blending, so start by adding the eggs, banana, maple syrup, olive oil, vanilla, and water. On top of that, add in the oats and baking powder, and blend until the batter is smooth. Stop and scrape down the sides, if needed.
- Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. Pour roughly 1/4 to 1/3 cup of batter into the pan, and let it cook for 4-5 minutes, until the center starts to bubble. Be sure to keep the heat on the low-side, so that your pancake doesn't start to burn before the center gets cooked through.
- Flip the pancake and cook for another 3 to 4 minutes, until both sides are golden. Repeat this process with the remaining batter, until all 6 pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.)
- Serve warm, with fresh fruit and maple syrup, if desired. Leftover pancakes can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. I like to reheat my pancakes in the toaster for an easy morning!
Oatmeal Pancake Nutrition (per pancake): Calories: 201, Fat: 8g, Carbohydrates: 28g, Fiber: 3g, Protein: 5g
- If you need an egg-free recipe, try my vegan pancakes or buckwheat pancakes instead.
- Need a substitute for the banana? Try applesauce or pumpkin puree instead. (Roughly 1/3 cup would be my guess for those.)
- I have not tried this recipe using another type of flour, but there are Almond Flour Pancakes on my site already, and my favorite Coconut Flour Pancakes are in my first cookbook, Everyday Detox. My Paleo Almond Butter Pancakes are also a hit!
If you try this recipe, please leave a comment below letting me know how it turns out for you! And if you make a substitution, I’d love to hear about that, too. (Other readers will benefit from your experience!)
Reader Feedback: Have you tried making pancakes out of oatmeal yet? What’s your favorite brunch recipe?