It started with two bananas that were going brown on the counter. Instead of tossing them, I blended them with oats and eggs, not expecting much. What came out of the pan was soft, golden, and just sweet enough to feel like comfort food. These healthy banana oatmeal pancakes have become a go-to recipe in my kitchen for good reason. They’re simple, naturally sweet, and they actually fill you up without a sugar crash an hour later.
Made with only three main ingredients, these pancakes skip the flour, refined sugar, and dairy. You just need ripe bananas, oats, and eggs. The texture is soft but not mushy, and the flavor is mild enough to pair with any topping you love. Whether you want a drizzle of peanut butter, a handful of berries, or just a little maple syrup, these pancakes deliver.
The best part? You can mix everything in a blender in under five minutes and cook them low and slow for a warm, fluffy breakfast that feels indulgent but isn’t.
Why These Healthy Banana Oatmeal Pancakes Work
Naturally gluten-free and flourless
There’s no need for wheat flour or binders. The oats blend into a thick batter that cooks up with a slightly nutty flavor. They hold together beautifully when cooked over low heat. As long as your oats are certified gluten-free, the recipe stays entirely gluten-free.
Just three ingredients and endless options
All you need are bananas, eggs, and oats. That’s it. From there, you can mix in vanilla, cinnamon, berries, or chopped nuts. You can make them sweet or keep them plain. They’re versatile enough for breakfast, a snack, or even freezing for later.
Healthy Banana Oatmeal Pancakes (Quick & Easy!)
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup oats
- Mix-ins and toppings of your choice vanilla, cinnamon, berries, nuts, etc.
Instructions
- Preheat a skillet on low heat.
- Mix the bananas, eggs and oats together in a blender on low speed.
- Grease your skillet with cooking spray, oil or butter and pour the batter onto your prepared skillet (about 1/6 of the batter for each pancake). The smaller the better, as these pancakes don’t hold together quite as well as regular pancakes.
- Allow the pancakes to cook through on one side before flipping. If you are using any mix-ins like walnuts or blueberries, you can kind of push them into the uncooked side of the pancakes before flipping. I don’t recommend mixing them with the batter because they are more likely to fall apart.
- Flip and cook the other side until done; repeat for the rest of the batter.
- Serve with syrup, butter, peanut butter or your favorite pancake toppings.
Notes
- You don’t have to use a blender to mix everything together, but I find that it yields better results because it makes the pancakes fluffier when the eggs and bananas are whipped really well.
- Try flavoring your pancakes to taste with a pinch of salt, 1/2 tsp vanilla extract, or 1/2 tsp cinnamon. You could also try a fun extract flavor like strawberry or cake batter.
- Sprinkle a few mix-ins into the uncooked side of each pancake such as blueberries, walnuts, pecans, raisins, shredded coconut or chocolate chips.
- Want to freeze them for later? No problem. Make sure the pancakes are completely cool, and then store them in an airtight container or freezer bag with a piece of wax or parchment paper in between each pancake. They should keep well for a few months.
How to Make the Perfect Healthy Banana Oatmeal Pancakes
Blend low and keep it thick
Start by adding your ripe bananas, eggs, and oats to a blender. Blend on low speed until the batter is smooth but still thick. You don’t want it runny. A thick batter holds together better and cooks more evenly. If your batter feels too thin, just add a spoonful of extra oats and pulse again.
For extra flavor, you can add a pinch of salt, a splash of vanilla extract, or a shake of cinnamon. These additions bring depth without overpowering the natural banana sweetness. Once the batter is ready, let it rest for a minute or two while you heat your skillet.
Cook low and slow for the best flip
Heat a nonstick skillet over low heat and lightly grease it with cooking spray, butter, or oil. Use a small amount of batter for each pancake. Smaller pancakes are easier to flip and stay intact better than large ones.
Pour about one-sixth of the batter into the skillet for each pancake. Let the first side cook until bubbles form on top and the edges start to set. This takes a little longer than regular pancakes, but that’s key to avoiding breakage.
Before flipping, gently press any mix-ins like blueberries or nuts into the top of the uncooked side. This keeps the batter stable and prevents pieces from breaking the structure.
Flip carefully and cook the second side until golden. Each batch gets easier as the skillet warms evenly. The result is soft, flavorful pancakes with a tender middle and golden edges.
Storing and Freezing Banana Oatmeal Pancakes
Store them for quick weekday breakfasts
Once your pancakes cool completely, transfer them to an airtight container. Store them in the refrigerator for up to four days. If you’re stacking them, place a piece of parchment or wax paper between each one to keep them from sticking together.
Reheat single pancakes in the microwave for about 15 to 20 seconds. You can also warm them in a nonstick skillet over low heat if you prefer a slightly crisp edge. These pancakes keep their texture well, even after a day or two in the fridge.
They’re ideal for busy mornings. Just reheat, top with fruit or nut butter, and breakfast is done.
Yes, you can freeze them
These pancakes freeze very well. After they cool, wrap each one individually in plastic wrap or parchment paper. Then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to two months.
To reheat from frozen, unwrap a pancake and microwave it for 30 to 45 seconds. If it’s not heated through, flip it and add another 10 seconds. You can also thaw them overnight in the fridge and warm them in a skillet.
Freezing a batch is a great way to save time and reduce food waste. Just make a double batch on the weekend, freeze half, and you’ve got healthy pancakes ready whenever you need them.
Next, we’ll go over the most common questions about banana oatmeal pancakes, including how to keep them from falling apart and whether they’re a good fit for your health goals.
Frequently Asked Questions About Banana Oatmeal Pancakes
Are banana oatmeal pancakes good for weight loss?
Yes, these pancakes can fit into a weight loss plan, especially when they replace more processed breakfasts. They contain fiber-rich oats, protein from eggs, and natural sugars from bananas. This combination helps keep you full longer and supports steady energy levels. If you’re watching calories, just be mindful of toppings like syrup or nut butter.
Can you freeze banana oatmeal pancakes?
Absolutely. These pancakes freeze well and keep their texture after reheating. Once they’ve cooled, wrap them individually and store them in a freezer-safe container. They’ll last for up to two months. Reheat in the microwave or on the stovetop for a quick, healthy breakfast.
How do you keep banana pancakes from falling apart?
The key is low heat and patience. Let the pancakes cook fully on one side before flipping. Small pancakes hold together better than large ones. Avoid adding mix-ins directly to the batter. Instead, press them gently into the top before flipping. A thick batter also helps them stay firm and easy to turn.
Are banana oatmeal pancakes healthy for breakfast?
Yes, they’re a nutritious choice. Bananas offer potassium and natural sweetness. Oats bring fiber and slow-digesting carbs. Eggs add protein and structure. Together, they make a balanced meal that tastes like a treat but supports your health. You can enjoy them plain or with simple toppings like fruit or a light drizzle of maple syrup.
Conclusion
Healthy banana oatmeal pancakes are a simple, nourishing way to start the day. With just three main ingredients, they’re easy to make, naturally sweet, and full of flavor. Whether you’re making them fresh or pulling a batch from the freezer, they offer a quick, satisfying breakfast without the need for flour or added sugar. Keep the recipe flexible with your favorite mix-ins or toppings, and you’ll always have something wholesome ready to go.
