Banana Oatmeal Pancakes

4.93 from 27 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: banana oat pancakes, banana oatmeal pancakes, oatmeal pancakes

Servings: servings

Author: Audrey Roberts

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.

US Customary - Metric

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.

Video

Nutrition