These healthy oatmeal banana pancakes are flourless, tasty and the perfect healthy Sunday breakfast idea. However, even on a busy weekday, you can make this easy banana oatmeal pancake recipe in about 10 minutes using simple ingredients like oats, bananas, yogurt and eggs.
Furthermore, if you’re looking for a quick healthy kid-friendly breakfast recipe that you can even pack into your kid’s lunch box, these flourless banana pancakes are perfect! They’re great on their own, but feel free to serve them with some nut butter of choice, fresh fruit or even maple syrup if you’ve got more of a sweet tooth.
Healthy Oatmeal Banana Pancakes
One reason I’m sure you’ll love these healthy pancakes is that you can use up old bananas to make something new, healthy and delicious. Everybody has old bananas at home, I’m pretty sure of that. You can either freeze them, turn them into banana bread or make some banana pancakes.
Oats and bananas go so well together, not just in oatmeal or cookies – when you blend them you’ll get the most delicious banana pancake batter in the world.
The banana pancakes are:
- sweet and tasty
- quite satisfying
- quick and easy to make
- made with simple ingredients (no powders, no sweeteners…)
This oatmeal banana pancake recipe was one of the very first recipes I ever shared on this blog back in 2019. Since then, these flourless pancakes have become a reader favorite and super popular on Pinterest.
I personally make the banana pancakes probably every week, whenever the bananas need to go (and that’s, well, yes, every week).
What’s In The Healthy Banana Pancakes
The ingredients for these healthy banana pancakes are simple and I’m pretty sure you already have some of them at home if you’re cooking more often.
Bananas. Ripe bananas, spotty bananas, black bananas, even frozen bananas can be used in this pancake recipe. If you do use frozen bananas, make sure to let them thaw first – otherwise, the pancakes won’t come out well.
Oats. You can use regular or quick oats – it doesn’t really matter, as we’ll be blending everything together into a smooth batter. The oats play the role of the flour here.
Eggs. Since we’re not using any flour, adding an egg is super important to help keep the pancakes together and prevent them from falling apart during the frying process.
Yogurt. Plain Greek yogurt is what I used. I usually stay away from flavored or sweetened yogurt, as I’m not a huge fan. The yogurt in combination with baking soda or baking powder helps to make the pancakes fluffier.
Baking powder, vanilla & cinnamon. Baking soda will also work, but just make sure to add only a pinch of either. Otherwise, the taste won’t be right. Also, optionally you can choose to add a hint of vanilla or cinnamon.
How To Make Healthy Oatmeal Banana Pancakes
You can make the oatmeal banana pancakes in just a few easy steps:
- Prepare the batter by blending all the ingredients in a blender, food processor or a hand blender and a bowl. You should get a smooth batter.
- Preheat and grease a non-stick skillet and pour the batter forming small, palm-sized pancakes.
- Cook at low heat and flip once bubbles come up and the edges are done (use a large spatula to prevent breaking the pancakes).
- Cook until golden brown on both sides and serve immediately with your favorite toppings
These pancakes are delicious on their own. I love them with just a little bit of butter.
You can also serve them with fresh fruit like berries, honey, maple syrup, peanut or almond butter. Or any other topping you like!
- You can make these oatmeal pancakes even better by adding a tsp of cinnamon or some vanilla
- Cook the pancakes at low/medium heat to prevent them from burning, they cook pretty fast!
- Flip carefully – make sure all the edges are done before flipping, use a bigger spatula
- You can make the batter ahead – prepare it the night before to make the pancakes even quicker!
- These banana oatmeal pancakes can also be taken on the go – pack in a lunch box with some fruit and your favorite toppings and enjoy!
You Can Make The Banana Oatmeal Pancakes Ahead
To speed things up during the week you make the batter for the pancakes in the evening before. Simply cook the oatmeal pancakes in the morning – it will be a quick 5-minute breakfast.
If you wish to make the pancakes ahead for the week, you can and they will hold well for about 3 days. The fresh banana pancakes taste of course best, but if you want to be prepared for the week, this can be an option too. Once you make the batch of pancakes, let them cool off. Then transfer them to an airtight container. Close the container and place it into the fridge. When you want to enjoy some pancakes – they’re right there for you. You can have them cold, but you can also heat them up in the microwave for a few seconds or in the oven for a few minutes. Serve plain or with your favorite toppings.
More Healthy Pancake Recipes
I hope you enjoy these healthy oatmeal banana pancakes as much as I do. And if you want to diversify your pancake routine, make sure to also try these other delicious healthy oatmeal pancake recipes:
- 2 bananas
- 1 cup oats
- 2 eggs
- 2 tbsp yogurt, heaping tbsp
- 1 tsp baking powder
- 1 tsp vanilla or cinnamon (optional)
- 1 tsp butter or coconut oil
- Use your food processor, blender or hand blender and a bowl to prepare the batter. Simply blend everything together until smooth.
- Heat a large non-stick pan to medium, cover with butter/coconut oil and pour the batter forming small, palm-sized pancakes. Reduce the heat a bit (these burn fast if the temperature is too high!).
- Once bubbles come up and the edges are done, flip using a large spatula. Cook until golden brown and then transfer to a plate.
- Serve immediately like this or top with your favorite toppings - fresh fruit, maple syrup, peanut butter or honey and butter.
To speed things up in the morning you can make the batter the evening before then keep in the fridge in an airtight container. Stir well in the morning and cook. Since oats absorb more water/liquid, the batter will have thickened, but you can add a Tbsp or two of water.
Nutrition InformationYield 2 Serving Size 4 pancakes
Amount Per Serving Calories 427Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 192mgSodium 344mgCarbohydrates 58gFiber 8gSugar 16gProtein 14g
Originally published in November 2019 and last updated in November 2022.