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If you like your breakfast with a burst of fruity flavor, you’ll love these easy banana oat pancakes! They have the natural sweetness of fresh bananas, hearty oats, and use simple pantry staples.
These oat banana pancakes also happen to be one of my girls’ favorite breakfasts before school — and they’re my favorite because I can meal prep them ahead for them to grab and go. But, they are even better fresh! Let me show you how to make them in minutes.
Why You’ll Love These Banana Oat Pancakes
- Real banana flavor with a hint of cinnamon
- Moist, soft texture reminiscent of banana bread
- Natural ingredients, with no white flour or refined sugar
- Ready in 30 minutes
- Naturally dairy-free and gluten-free pancakes
- Easy to make ahead, freeze, and customize!
Ingredients & Substitutions
This section explains how to choose the best ingredients for banana egg oat pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Bananas – Use ripe bananas for the sweetest flavor. If you have extra bananas, make banana ice cream (just one ingredient — bananas!), banana muffins, or healthy almond flour banana bread.
- Eggs – Use whole, large eggs.
- Milk Of Choice – I don’t usually choose oat milk, but I did for this recipe to go with the oats already in it. You can also use whatever milk you prefer, such as homemade almond milk, dairy milk, or hemp milk.
- Rolled Oats – Quick oats can also work for this recipe. Avoid using steel cut oats, which may be gritty. You can also use the same amount of oat flour instead. If you have extra oats to use up, my peanut butter overnight oats are a reader favorite.
- Baking Powder – Helps the banana oat pancakes bubble and rise. Don’t use baking soda, which needs an acid to react and will taste bitter if used on its own.
- Cinnamon – For a cozy flavor reminiscent of banana bread! You can also try other spices, or blends such as homemade pumpkin pie spice.
- Vanilla Extract – Use a high-quality vanilla for best results.
- Sea Salt – Balances the sweetness.
- Avocado Oil – For frying. You can substitute any neutral cooking oil you prefer.
How To Make Banana Oat Pancakes
This section shows how to make healthy banana oatmeal pancakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Blend the batter. Add all the dry ingredients and wet ingredients to a food processor, and blend until smooth. (Alternatively, you can mash the bananas in a large bowl and mix with the other ingredients by hand, but oat flour works best for this instead of rolled oats.)
- Cook on the stovetop. Heat the oil in a skillet, until shimmering. Pour the batter into the pan, 1/4 cup at a time. Fry the banana oat pancakes, until bubbles form on the edges and they are golden on the bottom. Flip and continue cooking until golden on the other side.
- Serve. See serving ideas below!
- Mix-ins – Fold in berries, finely chopped nuts, or chocolate chips into the batter after blending.
- Vegan – Simply swap the eggs with flax eggs. They will be more fragile this way, so I recommend making them small when frying.
- Sweet – This banana oat pancakes recipe is mildly sweet as written. If you want it sweeter, you can add 2-3 tablespoons of maple syrup (or sugar-free maple syrup), or a granulated sweetener of your choice to the batter. I often make them with a few tablespoons of Besti when I want a sweeter version, which my girls prefer, but it’s not needed if you’ll serve them with syrup.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also make batter up to 1 day in advance and store in the fridge until it’s time to cook.
- Reheat: Reheat pancakes in a microwave or 350 degree F oven, until warm. To prevent drying out, you can spread a little butter or coconut oil on them before reheating.
- Freeze: Lay them out on a parchment paper lined baking sheet and freeze until solid, then transfer to a zip lock bag and store in the freezer for up to 3 months. You can reheat them from frozen, which is so convenient.
What To Serve With Banana Oat Pancakes
My favorite way to serve this banana oatmeal pancake recipe is simply with a pat of butter and a drizzle of sugar-free maple syrup (but you can use regular if it works for you). You can also spread peanut butter or even chocolate hummus on them.
If you want something on the side, try healthy air fryer turkey bacon (or baked turkey bacon), creamy coconut yogurt, and eggs done however you like them. When I want to plan ahead, I like to make baked eggs in a muffin tin or a breakfast casserole.
More Healthy Pancake Recipes
Try these easy, satisfying pancake recipes for happy mornings.
Banana Oat Pancakes
Banana oat pancakes transform basic ingredients into a mouthwatering breakfast with no added sugar! See the quick, easy way + topping ideas.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Add the bananas, eggs, oat milk, rolled oats, baking powder, cinnamon, vanilla, and salt to the bowl of a food processor. Blitz until smooth.
Heat the oil in a frying pan over medium heat, until shimmering.
Pour approximately 1/4 cup (59 ml) of batter at a time into circles on the pan. Fry banana oat pancakes for 2-3 minutes, or until lightly browned on the bottom.
Flip and cook for another 2-3 minutes on the other side.
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Serving size: 3 3-inch pancakes
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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