These banana oatmeal pancakes are incredibly light, fluffy, and moist. They are made in a blender, and the whole family will absolutely love them. They are gluten free, dairy free, and refined sugar free.
I have a pretty lone lineup of fabulous pancake recipes on my blog, but this one really stands out to me.
I think the main reason is because they are soft and delicate, but they hold up really well. You can pile them high with toppings, and they won’t fall through.
I love prepping the rolled oats in the blender a night ahead if I know I want to make them on a busy morning. Then, I just dump the rest of the ingredients in, and we are good to go in just a few minutes.
I love making pancakes using my obinyaki pan. It makes for perfectly uniform pancakes and less fuss while cooking them.
You can absolutely just use a ladle and do them on a griddle or in a frying pan, too.
As far as healthy pancakes go, these are truly memorable!
The recipe will come together very quickly and as you can see, you don’t need many ingredients.
I do recommend making your own oat flour here.
However, if you’d like to purchase already made oat flour, simply substitute the 1 1/2 cups of rolled oats for
about 1 1/3 cups of oat flour.
One bowl banana oatmeal pancakes recipe
One of my favorite parts about this recipe is that it can all be prepped in a blender pitcher.
It’s super low maintenance, low fuss, and very minimal and easy cleanup.
I don’t want to have to do a million dishes first thing in the morning after I’m done preparing breakfast… who does?!
Why do we love these oatmeal pancakes so much?
The recipe will make (10-12) 4-inch pancakes. I like to use an ice cream scoop like this one to make sure they’re all the same size, which amounts to about 1/4 cup of batter per pancake.
I’m pretty positive this recipe will end up on high rotation within your arsenal. I’ve been making these every weekend since I first developed the recipe.
I also love giving them to Sophie as a snack, and since they hold up well, I’m no stranger to taking them on-the-go for her to munch on in the car.
- They are made with real food, whole some ingredients like: fresh bananas, rolled oats, and coconut milk. They are completely grain free, gluten free, and dairy free.
- You’ll never know they are good for you. The texture is light and fluffy while being filling and sturdy.
- The pancakes taste wonderful on their own, but you can also top them off with maple syrup, butter, fresh fruit, etc.
How to make banana oatmeal pancakes
Blend: Grind the oats in a blender for about 30 seconds, using a spatula to push them down if you need to. Add the remaining ingredients. Blend until smooth, which will take about 1-2 minutes. Let the batter sit for 10 minutes.
Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop top our each pancake. The batter should make about (10) 4×4″ pancakes.
Flip: Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
Toppings: Top off with grass-fed butter, maple syrup, fresh berries, etc.
Expert Tips & Tricks
Get wild with your toppings!
I like to keep it relatively simple, but you can be creative if you’d like. Use homemade whipped cream, dash on some powdered sugar, and use fresh fruit. If you want it simpler, slab on some grass-fed butter and a drizzle of pure maple syrup.
Measure out your mashed bananas!
Bananas come in all different shapes and sizes. Mash them with a fork, and measure them out before placing them into the blender.
How to Store, Reheat & Freeze Oatmeal Pancakes
- To Store. Leftover pancakes can be stored in the refrigerator for up to 2 days in an airtight container.
- To Reheat. Reheat banana pancakes in the toaster oven using a medium to medium low setting. You can alternatively microwave for 30 seconds to 1 minute until warm.
- To Freeze. Lay the pancakes in a single layer on a parchment-lined baking sheet. Place them in the freezer and once they have frozen, transfer them to a reusable bag. They can be stored for up to 2 months. You can reheat them directly from the freezer.
More pancakes and waffle recipes you’ll love:
Coconut Flour Pumpkin Pancakes
Banana Oatmeal Pancakes (Gluten Free & Dairy Free)
Ingredients
- 1 1/2 cups rolled oats
- 1 1/4 cups mashed bananas see notes
- 1/2 cup canned coconut milk
- 1 tablespoon fresh lemon juice
- 3 large eggs
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
Instructions
- Blend: Grind the oats in a blender for about 30 seconds, using a spatula to push them down if you need to. Add the remaining ingredients. Blend until smooth, which will take about 1-2 minutes. Let the batter sit for 10 minutes.
- Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop top our each pancake. The batter should make about (10) 4x4" pancakes.
- Flip: Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
- Toppings: Top off with grass-fed butter, maple syrup, fresh berries, etc.
Notes
- This is about 2 very large bananas. However, be sure to mash them up and measure them out before dumping them into the blender.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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