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I’m so excited for you to try these pancakes, because they are easy to prep and incredibly delicious. Plus, they’re made with nourishing ingredients like oatmeal and banana. There’s no flour required!
I’ve tested this recipe a lot, because oatmeal pancakes can turn out gummy in the middle if you don’t follow a recipe closely. This is not the time to eyeball a measurement, at least not the liquids, or use an egg substitute. (Though I have had success with aquafaba, if you want to try that version.)
I’ll also show you a shortcut, in case you want to cook the pancakes all at once in the oven. This is such a time saver on busy mornings! The baked pancakes don’t turn out as golden on the outside, but they taste just as delicious. I think you’ll love them either way!
⭐⭐⭐⭐⭐ Featured Review
“I’ve made this so many times for my family of five and I never seem to make enough of them! One of our favorite breakfast recipes even on weekday mornings.” – Tia
Banana Oat Pancakes Ingredients
- Rolled Oats. You can use old-fashioned or quick cooking oats for this recipe. If you need a gluten-free pancake, make sure you buy certified gluten-free oats, since they can be contaminated during processing.
- Banana. This adds sweetness and moisture so that you can use less oil than traditional pancake recipes.
- Maple Syrup. Instead of white sugar, this natural sweetener makes these pancakes taste so delicious that they don’t require extra syrup for serving.
- Olive oil. I use this oil because, unlike coconut oil, it stays liquid when it touches eggs that are cold from the fridge. Feel free to use avocado oil or another of your favorites if you prefer.
- Eggs. These provide binding and structure. Gluten-free pancakes don’t hold together as well as traditional ones, so eggs are essential for getting fluffy, but sturdy results.
- Baking Powder. Don’t confuse this with baking soda, which will ruin the flavor of your pancakes. Baking powder will provide more lift, resulting in fluffy pancakes.
Need an Egg-free Recipe?
Try my vegan pancakes instead, which are made with oat flour.
How to Make Banana Oatmeal Pancakes
Step 1:
If you plan on baking these, preheat your oven to 350ºF. Otherwise, have a skillet standing by, because these are ready to cook quickly.
In a high-speed blender, add add 1 ripe banana, 2 large eggs, 1/4 cup milk or water, 2 tablespoons of maple syrup, 2 tablespoons of olive oil, and 1 teaspoon of vanilla extract. I like to add the liquid ingredients first, so they are on the bottom of the blender, closer to the blades.
Then add 1.5 cups of rolled oats, 2 teaspoons of baking powder, and 1/4 teaspoon of fine salt. Secure the lid on the blender and blend until smooth. Scrape down the sides of the machine and blend again if you need to.
Note: The pancake batter will look runny at first, and will thicken as it rests in the blender. It’s ideal if you can start cooking these right away, before the batter thickens. However, you can add up to 2 tablespoons of liquid if you need to. (Don’t add any more than that, or you’ll get gummy pancakes.)
Step 2:
Heat a skillet over medium heat or use a griddle. You’ll know it’s ready to cook when a splash of water instantly sizzles when you splash it on the pan.
Spray the pan with cooking spray, and pour the batter into the center, using about a 1/4 cup portion at a time. You don’t want the pancakes to be too large, or they will be trickier to flip. If the batter is thick, use your measuring cup to spread out the batter (into a pancake shape) as you work.
When bubbles start to form on the top of the pancakes and a spatula easily slides under the pancake, it’s ready to flip. Cook the other side until it’s golden, about 2 to 3 minutes.
Repeat with the remaining batter, keeping in mind that the heat may need to be adjusted as you proceed. I usually need to turn the heat down to low while cooking the pancakes. If the surface of your pan starts smoking, you’ll know it’s getting too hot.
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Serving Tips
As soon as you’re done cooking a pancake, I like to transfer it to a wire rack. This prevents the bottoms from getting soggy as they cool. You can serve these warm right away, or store them in an airtight container in the fridge to use for the week ahead.
Since these pancakes already taste good on their own, we usually top them with peanut butter and banana slices instead of maple syrup. But you can add any toppings you like! Check out the variations below, in case you want to make flavored pancakes.
How to Bake Banana Oatmeal Pancakes (All At Once!)
If you’ve never tried baked pancakes, let me tell you, they are a GAME CHANGER. Instead of cooking these pancakes individually in a skillet, you can bake them on a sheet pan all at the same time. No more standing by the stove waiting to flip each one!
How To Bake Pancakes:
- Preheat the oven to 350ºF and line 2 large baking sheets with parchment paper.
- Pour the batter, roughly a 1/4 cup at a time, into small puddles on the baking sheet. Use the back of a spoon to spread them out into a pancake shape, and keep about 1 to 2 inches of space between each pancake to allow for spreading. I can usually fit about six pancakes on a half-sheet pan, and this recipe yields approximately 10 pancakes.
- Bake at 350ºF for 10 to 12 minutes, until the pancakes feel firm to the touch in the center. There’s no need to flip these! They won’t look like a pan-fried pancake, as they don’t brown on either side, really, but they taste just as delicious. (My kids love them this way!)
You can serve banana oat pancakes warm right away or store them as part of your meal prep routine. They will reheat easily in the toaster for a fast morning.
Flavor Variations
- Add sliced bananas. Once you pour the batter in the skillet, place some sliced bananas on top. When you flip the pancake over, the bananas will stick to the batter and caramelize on the other side as it cooks. Yum!
- Add chocolate chips. Who can resist chocolate chip pancakes? Sprinkle them on top of each pancake after you’ve poured the batter in the skillet.
- Make blueberry pancakes. Similar to the method above, add fresh blueberries on top of each pancake in the skillet before flipping. They will become warm and juicy after you flip the pancakes.
You can get creative with the toppings, too! Peanut butter is our favorite addition, but you can use any other condiment you keep on hand.
Banana Oatmeal Pancakes (No Flour Needed!)
Ingredients
- 2 eggs
- 1 banana (ripe with spots on the skin)
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- ¼ cup water
- 1 ½ cups rolled oats (certified gluten-free, if needed)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- In a blender, combine the eggs, banana, maple syrup, oil, vanilla, water, oats, baking powder, and salt. (It's easiest to blend when you add the liquid ingredients first.) Blend until the batter is smooth, and stop and scrape down the sides, if needed.
- Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. You'll know it's ready to cook when a splash of water instantly sizzles on the pan.
- Pour roughly a 1/4 cup of batter into the pan, and let it cook for 2 to 3 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 2 to 3 minutes, until both sides are golden. Repeat this process with the remaining batter, until all of the pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.) The batter may thicken as it sits in the blender, so use the back of a spoon to spread out the batter on the pan, if you need to. If you add extra liquid to the pancake batter, the center may turn gummy in texture.
- Serve these pancakes 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. Reheat the pancakes in the toaster for an easy morning!
Video
Notes
Nutrition
More Recipes to Try
If you try these banana oatmeal pancakes, please leave a comment and star rating below letting me know how you like them!
Could I use egg whites instead of whole eggs?
Sure, I don’t see why not! I’ve always heard you should replace 1 whole egg with two egg whites.
What can you use in place of maple syrup syrup can you use honey
Yes, I think honey will work, too. Hope you enjoy them, Karen!
Delicious and so easy to make!
Great recipe!!! Can you make waffles with this batter?
I am always looking for ways to sneak in extra nutrition. These were a hit with my family!