Banana Oatmeal Pancakes
Published
Pancake day is a weekly tradition in my house, and this easy banana oatmeal pancake recipe is our go-to. These flourless pancakes come together effortlessly in the blender, using naturally sweet, ripe bananas and gluten-free oats for a wholesome, satisfying bite. Light, fluffy, and packed with flavor, they’re perfect for busy weekday mornings or leisurely weekend breakfasts. Best of all, my kids love helping me make them—and they never leave a single crumb behind!
Fluffy Banana Oatmeal Pancakes Recipe
Whenever I whip out the electric griddle, my kids know it’s pancake day. We may be gluten-free in this house, but that doesn’t stop us from enjoying all our favorite foods. Now, you guys know I always have bananas and gluten-free oats on hand, so recipes like this are always in rotation. Sometimes, the bananas aren’t ripe enough on pancake day, so we’ll make oatmeal pancakes with yogurt instead. You really can’t go wrong with either.
Perfectly sweetened with ripe bananas and a drizzle of pure maple syrup, these fluffy blender pancakes are an easy, no-flour pancake recipe that’s both healthy and delicious. Made with simple, wholesome ingredients, they’re naturally gluten-free and flourless—no refined sugar needed. Whether you’re whipping up a batch for a quick weekday breakfast or meal-prepping a stash of freezer-friendly pancakes, this recipe makes mornings effortless.
Gluten-Free Baking Tips
- Make sure to check all your ingredient labels. Oats are naturally gluten-free but may be processed in facilities that handle gluten-containing ingredients. To avoid cross-contamination, choose certified gluten-free products.
- Allow the pancake batter to rest for 5 minutes before cooking. This allows the oats to soften and thicken the batter. If you still feel the batter is too thin after resting, add 1-2 more tablespoons of oats to the blender, blend, and let the batter rest for another 5 minutes. If the batter is too dense, add more milk.
Banana Oatmeal Pancakes
Equipment
- blender or food processor
Ingredients
- 2 medium bananas, ripe
- 2 1/2 teaspoons baking powder
- 2 large eggs, For vegan banana pancakes, try flax eggs or Bob’s Red Mill egg replacer. To make these lower in fat, you can easily replace the 2 whole eggs with 4 egg whites.
- 2 cups gluten-free rolled oats, I always have rolled oats on hand for various recipes, but you can also use quick oats or oat flour. Steel-cut oats are too coarse for this recipe.
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup, You can substitute with sugar, coconut sugar, honey, or your favorite sweetener. Or you can leave it out to be naturally sweetened by the bananas.
- 1/2 cup milk, You can substitute with your favorite dairy-free milk.
Instructions
- Add all of the ingredients to a blender or food processor. Blend on high until completely smooth.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Heat a griddle or skillet to medium heat. Once warmed, grease with cooking spray, oil, or butter. I use gluten-free coconut cooking spray.
- Scoop the batter into a greased ¼ cup measuring cup and pour the batter onto the greased griddle or skillet. Cook the pancakes for 2-3 minutes. Once the pancakes puff up and start to lightly bubble, flip the pancakes and cook for another 2-3 minutes. If you find that pancakes are browning too quickly, lower the heat. If your griddle starts smoking, it means your pan is too hot.
- Repeat with the remaining pancake batter adding a little more cooking oil or butter to the pan between batches as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Banana Oatmeal Pancakes Step by Step
Gather all your ingredients.
Mix ingredients: Use a blender or food processor and add 2 medium-sized ripe bananas, 2 ½ tsp baking powder, 2 large eggs, 2 cups gluten-free rolled oats, ½ tsp cinnamon, ¼ tsp salt, 2 tsp pure vanilla extract, 2 tbsp pure maple syrup, and ½ cup of milk.
Blend the ingredients: Blend on high until the batter is smooth. Put the batter to the side to rest for 5 minutes to thicken the batter and soften the oats.
Let batter rest: While the batter rests, heat up a griddle or skillet on medium heat. Once hot, grease with gluten-free cooking spray, oil, or butter. Using a ¼ cup measuring cup, scoop the batter onto the grease griddle or skillet.
Cook pancakes: Cook on the first side for 2-3 minutes until you see the top covered in air bubbles and the pancakes puff up.
Flip and cook on the other side for another 2-3 minutes. If you notice the pancakes are too brown, turn the heat down.
Continue until you’ve used all the pancake batter, remembering to grease the skillet in between each batch as needed.
Serve and enjoy: Serve with your favorite toppings, and enjoy!
Storage Instructions
To Make-Ahead: Cover the batter and refrigerate for up to one day. Stir the batter a few times before cooking the pancakes.
To Store: Store leftovers in an airtight container and refrigerate.
To Freeze: Once the pancakes are completely cool, place them on a parchment-lined baking sheet and flash-freeze them for 10 minutes. Flash-freezing keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container. Freeze for up to 3 months.
To Reheat: Reheat the pancake in the microwave, toaster oven, or the oven at 350°F for 5-10 minutes.
Serving Suggestions
My kids love topping their pancakes with peanut butter, fresh berries, and warm maple syrup. You can also add ½ cup of fruit, chocolate chips, or nuts to the batter before cooking. For a protein-packed option, try Greek yogurt with a drizzle of honey or whipped cottage cheese with a touch of maple syrup. If you love a little crunch, sprinkle on some chopped nuts with a dash of cinnamon or coconut flakes with dark chocolate chips for a fun, tropical twist. Almond butter and sliced bananas make a naturally sweet and nutty combo.
So delicious and fluffy!!! This will be one of my favorite fast and easy breakfasts to make. My almost 2 year old agrees!
Not bad! I added a little cottage cheese, at least double the cinnamon and vanilla, and used coconut sugar and almond milk. Would be good with PB2 in there too!
These are DELICIOUS!! They aren’t just good GF pancakes; they are straight up good pancakes (as commented by my full-gluten husband who enjoyed them immensely). I’ve made them twice – once the morning of and once the night before. For the batch that sat in the fridge overnight, I had to add extra milk to thin the batter before cooking, but then they cooked up wonderfully! I left out the maple syrup (or any additional sweetener) and they were nicely sweetened just from the bananas. For toppings, they were yummy with syrup, as expected, but we especially enjoyed them topped with baked apples + yogurt! The best part? I could make them just with my blender – no need for a food processor or anything special.
These are so delicious and easy to whip up!
These are my favorite pancakes ever! Nice and fluffy, too
Easy to make and delicious. Thank you for creating this gluten free pancake recipe.
Fast and easy to make and tasted amazing!!!
I have a very picky eater that has issues with texture… hates regular pancakes….absolutely loved these! Will make again soon!
excellent recipe, the pancakes are nice and fluffy
I’m definitely going to make these soon!! I’m wondering if they can be made in a Belgian waffle iron.
Hi Nancy, we don’t recommend it, as pancake and waffle batters are quite different. The batter will more than likely leak out and create crispy, thin waffles.
Absolutely amazing. Made them this morning for the family and everybody loved them and followed the recipe exactly but I did add some tiny chopped up apples. And only put the syrup on afterwards!! Number one go to 🫶🏼