These banana oatmeal pancakes are low calorie pancakes made in the blender! With fresh ripe bananas, oats, and eggs in every bite you know it’s going to be protein-packed and full of flavor. All you need is 15 minutes to make these healthy flap jacks.

We also have healthy German pancakes and buttermilk pancakes if you’re in the mood for more delicious breakfast recipes!

A stack of banana oatmeal pancakes on a white plate with maple syrup being drizzled overtop.

Why Make This Recipe

They are easy to make. Prepping these pancakes is simple and easy with the help of a good blender. Simply shove all of the ingredients in, and blend until smooth. Gotta love recipes that are FAST and easy to make and don’t require much physical work.

They’re flavorful, not bland! You’re going to love this banana oatmeal pancakes recipe because it is packed with flavors of banana, cinnamon, and oats. You’ll leave breakfast or brunch feeling satisfied and uplifted because you enjoyed a pancake breakfast with lighter and healthier ingredients.

They’re reminiscent of banana bread. Every pancake is cooked to golden perfection and tastes a bit like banana bread. Whether you’re enjoying these banana oat pancakes for health reasons or simply eating because you’re curious, you know every bite is worth sinking your teeth into.

A stack of banana oatmeal pancakes with a wedge of pancakes cut from the stack.

Swap out the toppings on your pancakes by switching between nuts, Greek yogurt, powdered sugar, fruits, syrups, or jams. Everything tastes great and you can make this meal as healthy or as fun as you want it to be! So many possibilities!

Ingredients

Ingredients used to make banana oatmeal pancakes on a silver baking tray.
  • Almond milk: We want to use unsweetened almond milk to help thin our pancakes down and keep them healthier, but other milk will work fine too.
  • Bananas: Use extra ripe bananas. Ripe bananas will give us natural sweetness and more of a banana flavor in every bite.
  • Oats: Using old fashioned rolled oats are my preferred choice but I’ve seen variations of similar pancakes using other oats as well.
Oatmeal and banana pancakes stacked on a white plate topped with sliced bananas and a few pecans.

Step-By-Step Instructions

  1. Place all of the pancake ingedients inside of the blender.
Overhead photo of a blender full of chopped bananas, oats, brown sugar, cinnamon, and milk.
  1. Secure the lid and blend the mixture until smooth. This should take about 1 minute.
  1. Let the batter rest as you preheat your griddle to 300-325 degrees F.
    Grease the pan or griddle with butter, coconut oil, or vegetable oil depending on preference.
Banana Oatmeal Pancake batter in a blender against a light gray background.

Use a 1/3 measure cup as a scoop for the batter.

  1. Scoop the batter onto the prepared griddle and cook for 2-4 minutes or until the pancakes are golden and cooked through. Flipping when needed.

Careful not to have the griddle too hot as that will cook the outsides but leave a raw center.

A Banana Oatmeal Pancake with bubbles oozing to the top, on a black griddle.

Serve your warm pancakes as desired.

I like to serve mine with fresh fruit and a dollop of yogurt or cream but feel free to opt for your favorite syrups too!

A hand pouring a white jar of maple syrup over top of Banana Oatmeal Pancakes topped with sliced bananas.

Recipe Tips

Swap out the toppings on your pancakes by switching between nuts, Greek yogurt, powdered sugar, fruits, syrups, or jams. Everything tastes great and you can make this meal as healthy or as fun as you want it to be! So many possibilities!

FAQs

Are banana oatmeal pancakes healthy

Everyone’s definition of “healthy” varies per person but these are ahealthier choice than many other breakfast alternatives. You can keep your pancakes healthier by choosing smarter sides, toppings, and additions that help to enhance the benefits ion your plate.

Can you freeze banana oatmeal pancakes

Yes, simply make as directed and allow the pancakes to cool. Flash freeze them on a baking sheet for about an hour until solid and then transfer them to a zipper topped bag or airtight container and freeze for up to 3 months. Thaw and reheat on a skillet or microwave for a few seconds to warm before eating.

What kind of oats for banana oatmeal pancakes?

You can use any type of oat but rolled old fashioned oats are my favorite. They hold a great texture and have a few more benefits than a more processed alternative. You can even use certified gluten free oats for these pancakes to make them gluten-allergy friendly!

A hand pouring syrup over top a stack of Banana Oatmeal Pancakes that have sliced bananas and pecans on top.

More Delicious Breakfast Recipes

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review.

A hand pouring a white jar of maple syrup over top of Banana Oatmeal Pancakes topped with sliced bananas.
Print Review
5 from 2 votes

Banana Oatmeal Pancakes

Banana oatmeal pancakes are easy and delicious! All you have to do is add the ingredients to a blender, cook, and you're done! These low calorie pancakes are a great way to start your day.
Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 13 mins
Servings: 10 pancakes

Ingredients
 

  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 medium bananas - ripe, or 1 large banana
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons brown sugar - packed
  • 1 2/3 cups old fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions
 

  • Add all ingredients to a blender and blend on medium high for 1 minute or until batter is smooth. Let the batter sit while you heat a griddle. 
  • Heat a griddle to 300-325°F. Use butter, coconut oil, or vegetable oil to grease the pan/griddle. Using a 1/3 measuring cup scoop the batter onto the griddle. Cook for 2-4 minutes or until pancakes are golden and cooked through. Be careful not to heat the pan too hot as this will result in a nicely cooked exterior but mushy interior. 
  • Serve warm with fresh fruit and a dollop of yogurt or cream, or your favorite syrup.

Notes

Oats: You can use any type of oat but rolled old fashioned oats are my favorite. They hold a great texture and have a few more benefits than a more processed alternative. You can even use certified gluten free oats for these pancakes to make them gluten-allergy friendly!
Freezing: make as directed and allow the pancakes to cool. Flash freeze them on a baking sheet for about an hour until solid and then transfer them to a zip top bag or airtight container and freeze for up to 3 months. Thaw and reheat on a skillet or microwave for a few seconds to warm before eating.

Nutrition

Calories: 97kcal (5%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 2g (3%)Saturated Fat: 1g (5%)Trans Fat: 1gCholesterol: 33mg (11%)Sodium: 89mg (4%)Potassium: 230mg (7%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 63IU (1%)Vitamin C: 2mg (2%)Calcium: 66mg (7%)Iron: 1mg (6%)
Course: Breakfast
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!