Banana Oatmeal Pancakes Recipe

banana oatmeal pancakes stacked with maple syrup on top.

Banana Oatmeal Pancakes Recipe

Course: Breakfast

Cuisine: gluten-free

Keyword: banana oatmeal pancakes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 274kcal

Author: Megan Gilmore

These oatmeal pancakes turn out perfectly fluffy every time, without the use of refined flour or sugar. They are so fast, you can even prepare them on a weekday morning!

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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 information is for two pancakes, assuming you get 8 from this batch. (You might get one more!) This information is automatically calculated and is just an estimate, not a guarantee.

How to Bake Pancakes: Line 2 large sheet pans with parchment paper and preheat the oven to 350ºF. Pour the batter onto the lined baking sheet, using a 1/4 cup measure. Spread the batter out with the back of a spoon, and leave 2 inches between each pancake to allow for spreading as they bake. Bake until the center is firm to the touch, about 10 to 12 minutes. No flipping required!

Update Note: This pancake recipe was updated in February 2022 to use slightly less added sweetener. The original recipe called for a 1/4 cup of maple syrup and 2 tablespoons of water, so I swapped that ratio for this new & improved recipe. Feel free to go back to the original ratio if you prefer sweeter pancakes.

Nutrition