Posted Jul 25, 2020, Updated Mar 28, 2024 We love healthy pancake recipes around here, and these Banana Oatmeal Pancakes are at the top of our list! I have created many pancake recipes, from Greek yogurt pancakes, to healthy chocolate pancakes to whole wheat pancakes and of course, spinach pancakes! I consider myself a pancake connoisseur.  These Banana Oat Pancakes are special because they’re made without flour! Bananas, milk, oats, honey and egg are blended together to create a delicious, healthy and filling breakfast your whole family will love! Plus they are easy to make, and come together in 5 minutes, then you just have to cook them on a griddle or nonstick pan on the stovetop. So easy and so yummy!

Banana Oatmeal Pancakes: Ingredients & Substitutions

Let’s chat about the ingredients in this banana oat pancakes recipe, as well as possible substitutions! 

Old fashioned oats. You can substitute oat flour, quick cooking oats or steel cut oats for the old fashioned (rolled) oats. Just be sure to blend the oats thoroughly.  Milk. Any dairy-free or regular dairy milk works perfectly in this recipe. I usually use whole milk or almond milk, but I also recommend 2% milk and coconut milk. Banana. If you don’t love banana you can replace it with applesauce or pumpkin. If you use pumpkin you may need to increase the honey.  Honey. Maple syrup or agave can be used in place of honey if desired.  Vanilla extract. I don’t recommend leaving this out, it adds so much flavor. You could use vanilla bean paste instead. 

How to Make Banana Oat Pancakes

As always, we’ll walk through the process of making these banana oatmeal pancakes step-by-step! And don’t forget to watch the video . When blending in a Vitamix blender (or any blender), begin by adding the wet ingredients – it makes it easier to blend! For these banana oat pancakes, begin by adding the dd, banana, and honey into the container of a Vitamix blender and blend until smooth. Next, add the dry ingredients to the wet ingredients in the blending container and blend again until the oat pancake batter is smooth.  Then, add the egg and vanilla and blend for 15 seconds, or until batter is smooth. Be careful not to over-blend once you add the eggs. Just pulse to combine. 

Heat Griddle/Pan & Cook

Warm an electric griddle to 350 degrees F. (Medium heat), or a large, non-stick fry pan over medium heat. During this time you are letting the pancake batter sit, which will cause it to thicken slightly!  Use a 2 Tbalespoon cookie scoop to drop the oatmeal pancake batter onto the pre-heated griddle, with at least 1” of space between each pancake. Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2-4 minutes). Flip and cook on the second side for 2-4 minutes or until it is lightly golden brown. Repeat until all the batter has been used.

Serve

Serve banana oatmeal pancakes warm with a drizzle of maple syrup and a slather of butter.  You could also make them extra special by spreading them with homemade cinnamon honey butter or adding a dollop of homemade whipped cream. A nice think spread of homemade peanut butter or vanilla almond butter tastes amazing too!

Store/Freeze

Store any leftovers in an airtight container in the refrigerator for up to 7 days. To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave. Here are some commonly asked questions about these banana oat pancakes.  If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

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