Healthy Banana Oatmeal Pancakes (Quick & Easy!)
A simple, wholesome pancake for busy mornings
These healthy banana oatmeal pancakes are soft, mildly sweet, and slightly chewy from the blended oats—perfect for a quick weekend breakfast or a portable weekday stack. A practical tip: let very ripe bananas stand at room temperature so they mash and blend smoothly for an even batter. For an alternative breakfast idea that uses similar flavors, try a batch of banana oatmeal muffins when you need grab-and-go portions.
Why these pancakes deserve a spot on your menu
Built from three pantry staples, these pancakes are fast to mix, naturally sweetened, and customizable—so they please kids and adults alike. They’re ideal when you want something satisfying but lighter than a traditional buttermilk stack; add spices or fruit to match the mood, or portion them small for a toddler-friendly size. If you enjoy baked banana-oat treats, consider the texture contrast in these compared to chewy bars like these banana oatmeal bars.
What cooks and eaters appreciate about them
Quick praise from the kitchen
- Minimal ingredients and one-blend prep
- Naturally sweet without added sugar
- Easy to adapt for nut-free or gluten-free diets
- Small pancakes reheat well for weekday breakfasts
A glance at how this recipe comes together
Start by ripening and blending the bananas, eggs, and oats to a uniform batter, then cook small patties on a low-heated skillet until set and golden. You’ll add any chunky mix-ins at the cook stage rather than folding them into the blender batter to keep the pancakes intact. For more batch-friendly snack ideas that use bananas and oats, see this creative banana oatmeal bars recipe.
Prep strategies to save time
Plan ahead by measuring your oats and cracking the eggs into a small bowl so you can blend quickly. If you like warm toppings, preheat a small pan for syrup or toast nuts while the first pancakes cook. For freezer-friendly prep, cook a larger batch and cool completely before freezing flat in a zip bag; reheat from frozen in a toaster or oven. Want a different texture profile? Check out variations in the linked recipes below for ideas like adding flax or using quick-cooking oats. For more make-ahead tips, this banana oatmeal bars post has helpful storage pointers.
Ingredients you’ll need
2 ripe bananas, 2 eggs, 1 cup oats, Mix-ins and toppings of your choice (vanilla, cinnamon, berries, nuts, etc.)
Notes on ingredient choices and substitutions
Use rolled oats for the best texture; quick oats will produce a thinner batter and steel-cut oats aren’t recommended. For a gluten-free version be sure your oats are certified gluten-free. Replace eggs with 1/4 cup mashed silken tofu per egg for a vegan try (note: texture will change). Use flavor boosters like a splash of vanilla or a pinch of cinnamon to enhance the banana notes.
Step-by-step cooking instructions
Warm a nonstick skillet over low heat so it heats gently without burning the batter. In a blender, combine the peeled ripe bananas, eggs, and oats and pulse on low until the mixture becomes a cohesive batter—stop when it’s smooth but not overly thinned. Lightly oil or spray the skillet, then pour small rounds of batter (aim for about one-sixth of the total batter per pancake) onto the surface; smaller pancakes are easier to flip because this batter is softer than a traditional pancake batter. Let each pancake cook until the underside is set and edges look slightly dry before attempting to flip. If you want to add mix-ins such as walnuts or blueberries, place them onto the unset tops of each pancake so they adhere, rather than stirring them into the blender; mixing them into the batter increases the chance the cakes will fall apart. Flip carefully and cook the second side until fully set and lightly golden; continue with the remaining batter. Serve warm topped with syrup, butter, peanut butter or your favorite pancake toppings.
Visual cues and timing to watch for
- Preheat time: 2–4 minutes on low for most skillets—test with a drop of water (it should dance, not evaporate instantly).
- Blending: 20–30 seconds on low, depending on blender power.
- Cook time per side: 2–4 minutes; wait until edges appear set and the bottom is light golden before flipping.
- Total yield: about 6 small pancakes (using ~1/6 batter per pancake).
How to present them at the table
These pancakes pair well with bold accompaniments—think nut butter, Greek yogurt, or a drizzle of maple syrup—and fresh fruit brightens the stack. For brunch, serve alongside scrambled eggs or a spinach salad for balance.
Serving ideas
- Stack with sliced bananas, a spoonful of peanut butter, and a drizzle of honey
- Top with fresh berries and a dollop of Greek yogurt for protein
- Make a mini pancake sandwich with almond butter and sliced apple
How to keep leftovers safe and tasty
Cool pancakes completely before refrigerating in an airtight container for up to 3 days. For longer storage, freeze in a single layer on a tray, then transfer to a bag for up to 2 months.
Storage reminders
- Refrigerate within two hours of cooking to maintain safety
- Reheat in a toaster oven or skillet for best texture; microwaving works in a pinch
- Thaw frozen pancakes in the fridge overnight or reheat directly from frozen
Useful tools and time-saving tricks
A small nonstick skillet and a good spatula make flipping easy; an immersion blender plus a sturdy jar can substitute if you don’t have a countertop blender. Make a double batch and freeze extras for rushed mornings.
Extra technique tips
- Use a 1/4-cup measure for uniform pancakes
- Keep the skillet on low heat—these pancakes brown slowly and cook through without burning
- If batter seems too thin, add a tablespoon of oats; if too thick, stir in a teaspoon of water or milk
Ways to vary the recipe
Swap oats for oat flour (same volume) for a silkier batter, or add 1/4 cup mashed pumpkin for fall flavor. To make them nut-free, skip chopped nuts and add seeds instead; for extra protein, stir in a scoop of neutral protein powder.
Easy ingredient swaps
- Gluten-free: certified gluten-free oats
- Vegan: replace eggs with mashed banana + 2 tbsp ground flax mixed with 6 tbsp water (let sit)
- Higher-protein: add 2 tbsp nut butter or protein powder
Estimated nutrition per serving
Estimated values are for one serving (about three small pancakes): Calories ~220; Protein ~9 g; Fat ~7 g; Carbohydrates ~30 g. Serving size: roughly half the batter (3 pancakes).
Notes on adjusting calories and macros
To lower calories, reduce toppings or use cooking spray instead of oil; to increase protein, add Greek yogurt or a scoop of protein powder to the batter.
Common questions from home cooks
Q: Can I make the batter ahead of time?
A: Yes—store batter in the fridge for up to 24 hours, but expect a slightly thicker texture as the oats absorb moisture; stir in a splash of milk before cooking if needed.
Q: My pancakes fall apart—what am I doing wrong?
A: These pancakes are gentler than traditional ones. Make smaller pancakes, cook low and slow, and add mix-ins onto the uncooked surface rather than blending them in to avoid compromising the structure.
Q: Can I use quick oats or oat flour instead of rolled oats?
A: Quick oats will work but produce a thinner, softer pancake; oat flour will give a smoother finish—adjust consistency with a little extra liquid if too thick.
Q: How can I sweeten them without syrup?
A: Use ripe bananas, a splash of vanilla, or a sprinkle of cinnamon; serve with fruit compote for natural sweetness. Also see tips and loaf ideas in this best healthy banana bread post for more banana-based treats.
Give them a try
You’ll likely return to this recipe when you want a quick, wholesome breakfast that’s easy to adapt—make a test batch today and tweak mix-ins to find your favorite combination.
Healthy Banana Oatmeal Pancakes
Ingredients
Method
- Warm a nonstick skillet over low heat.
- In a blender, combine ripe bananas, eggs, and oats, and pulse until smooth.
- Lightly oil or spray the skillet and pour small rounds of batter onto the surface.
- Let each pancake cook until the underside is set and edges look slightly dry before flipping.
- Add any mix-ins on the top of pancakes, then flip carefully and cook until golden.
- Serve warm topped with syrup, yogurt, or your favorite toppings.
