Healthy Banana Oatmeal Pancakes made with oats, bananas, eggs, cinnamon, and vanilla. Blended perfectly and then poured onto a hot skillet. Pancake heaven! Soft and fluffy, full of fiber, protein, and vitamins, comes together in minutes.

We all love starting our day with a healthy breakfast to get us moving for the day ahead. I’ve got your covered with this delicious blender banana oatmeal pancakes recipe that has everything you need and want in a hearty pancake breakfast.

These healthier Banana Oatmeal Pancakes are your new bestie in the realm of pancake recipes. They contain NO FLOUR, NO Sugar and have tons of fiber and protein. Yes! Really! On top of all of that goodness, the batter is made in the blender!

These Gluten Free Simple Almond Flour Pancakes are also crazy good and so good for you!

Since these are so easy to make I make them weekly and keep them in the fridge all week long. Ingredients? Ground oats, mashed banana, applesauce, baking powder (gives them fluff), eggs, vanilla and cinnamon. Yum!!! Super fast to make and they are so delicious and kid-Approved!

What makes these banana pancakes healthier than traditional pancakes?

The combination of the eggs, banana and oats gives these gold star nutrition. And for pancakes that’s not half bad. If I can have pancakes for breakfast everyday I would, haha.

Protein
Fiber
Potassium
Vitamin C
Iron

Not to mention the fact that they are made from only a few real, whole-food ingredients. All of that nutrition in PANCAKES!!! I would say that is just simply marvelous!

What to expect from these banana oatmeal pancakes

Light and fluffy
Packed full of nutrients
Perfectly browned on the outside and soft on the inside
Lower in carbs and calories than tradition pancakes
Pair great with fruit and warm maple syrup

How to make healthy Banana Pancakes

Place the oats in a blender and pulse a few times.
Add the rest of the ingredients and blend on high for about 30 seconds to form a smooth pancake batter.
Let the batter sit in the blender while you heat up the skillet or griddle to medium heat.
Add a pat of butter to the griddle and spread it out to cover the whole pan. Pour the pancake batter in even amounts (i used a 1/4 cup measuring cup) on the hot griddle. Cook for about 2 minutes per side. Once bubbles start to form around the edges and top of the pancakes, they are ready to flip.
Serve with warm maple syrup and fresh fruit.

**BLEND ON HGIH FOR 30 SECONDS TO FORM THE BATTER**

Top with fresh fruit and warm maple syrup.

Expert Tips for making healthy homemade pancakes

Don’t over-mix the batter – This will result in “gummy” tasting pancakes and nobody wants that. We want fluffy, pancake deliciousness, right? 30 seconds on high speed should do it.
Use ripe bananas– Good, ripe bananas are essential for this recipe since they make the batter smooth and give it a hint of sweetness.
Cook the pancakes in even size’s by using a measuring cup to pour the batter. This will help yield even cooking times. 1/4 cup measuring cup is the perfect size for a nice round, even pancakes.
Use a countertop griddle or cast iron pan to cook the pancakes. Using a griddle or cast-iron pan will result in a nice crisp outer crust and a soft, fluffy center. YUM!!!
Mix in some extras like chocolate chips or blueberries for added flavor.

Did you try this recipe? If you did then please leave a rating and comment below.

Healthy Banana Oatmeal Pancakes

Author: Amy Estes
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 2 people 1x
Diet: Gluten Free

Print Recipe

Description

Healthy Banana Oatmeal Pancakes: Oats, bananas, eggs, cinnamon, and vanilla blended perfectly and then poured onto a hot skillet. Pancake heaven! Soft and fluffy, full of fiber, protein, and vitamins, comes together in minutes. Paired perfectly with fruit and warm maple syrup. Lower in carbs and calories and super easy to make!!!!

Scale

Ingredients

1 1/2 cups old fashioned oats
2 large ripe bananas
2 large eggs
1/2 cup almond milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon maple syrup (optional for added sweetness)

Instructions

Place the oats into a blender and pulse a few times. Add the rest of the ingredients and blend on high for about 30 seconds to form a smooth pancake batter. Let the batter sit in the blender while you heat up the griddle or pan.
Heat up a medium-size skillet or griddle to medium heat and add a pat of butter to the pan or griddle. Once hot, pour the batter into the pan in even-sized pancakes. I used a 1/4 cup measuring cup to pour the batter.
Once the tops of the pancakes start to bubble a little, flip and cook until light brown. About 2-3 minutes per side. Continue until you have made all of the pancakes. Makes about 8 pancakes.
Plate and top with your favorite fruit and warm maple syrup.

Notes

Don’t over-mix the batter – This will result in “gummy” tasting pancakes and nobody wants that. We want fluffy, pancake deliciousness, right? 30 seconds on high speed should do it.
Use ripe bananas– Good, ripe bananas are essential for this recipe since they make the batter smooth and give it a hint of sweetness.
Cook the pancakes in even size’s by using a measuring cup to pour the batter. This will help yield even cooking times. 1/4 cup measuring cup is the perfect size for a nice round, even pancakes.
Use a countertop griddle or cast iron pan to cook the pancakes. Using a griddle or cast-iron pan will result in a nice crisp outer crust and a soft, fluffy center. YUM!!!
Mix in some extras like chocolate chips or blueberries for added flavor.
These pancakes can be stored in the fridge in an airtight container for up to a 4 days. Just make sure they are fully cooled before putting them in the fridge. To reheat: Place in the microwave for 30 seconds or toast in a warm pan.

Category: Breakfast
Method: Skillet
Cuisine: American