These delicious, fluffy, gluten-free, and vegan banana pancakes are made in minutes with just 4 ingredients! No egg or dairy needed. The batter is made with healthy ingredients like oats, bananas, and non dairy milk. We flavor them with maple syrup, cinnamon, and vanilla (optional) and mix the batter in a blender. Fry the pancake batter until golden and enjoy this low calorie and nutritious stack! These Oatmeal Banana Pancakes will quickly become your new favorite healthy breakfast!
What You'll Need
This oatmeal banana pancake recipe is so simple! Because we use a blender to mix our ingredients together, there is minimal mess and cleanup!
- Blender - We used my mom's Ninja on this day but at home we use our NutriBullet.
- Skillet - We were at my mom's house when we originally filmed this recipe, we we used her pans. But, when we make these at home, we typically fry them in my non-stick and non-toxic Caraway Skillet or HexClad Skillet.
Oatmeal Banana Pancake Ingredients
- Oats: You may use regular old fashioned oats or quick cooking oats. If you are gluten intolerant, be sure to select oats that are certified gluten-free. While oats are a naturally gluten-free product, sometimes they can come in contact with gluten-containing products during packaging.
- Plant-Based Milk: We prefer using unsweetened and plain almond milk or oat milk in this healthy banana pancake recipe. If you are not vegan or dairy-free, regular milk will also work.
- Bananas: We like to use overripe bananas to give our healthy oatmeal banana pancakes a sweet flavor.
- Baking Power: Since this vegan oatmeal banana pancake recipe doesn't require eggs, we use baking powder to give them a little lift!
- Optional Ingredients: To flavor the pancake batter, we like to add vanilla extract, cinnamon, and maple syrup.
How To Make Healthy Banana Pancakes
Step 1: Add the banana, oatmeal, non dairy milk, baking powder, and optional ingredients (vanilla, maple syrup, and cinnamon) to your blender and blend until the pancake batter is smooth.
Step 2: Bring a skillet to medium heat and spray with non stick cooking spray or grease with vegan butter. Pour the batter into the greased skillet and fry until bubbles form on the tops of the pancakes.
Step 3: Flip the pancakes and fry until golden on the other side. Repeat until all the batter is used. You should have about 8 healthy pancakes. Serve warm drizzled with maple syrup and topped with berries or banana slices.
Frequently Asked Questions
We recommend storing leftovers in the fridge for 2-3 days or in the freezer for up to 30 days. Seal tightly to prevent freezer burn. Reheat by microwaving for 30-60 seconds.
The oatmeal banana pancakes taste wonderful with any of these pancake toppings: yogurt or non-dairy yogurt, nut butter, fresh fruit, agave, or honey.
Since the blender is required to break down the oats in this recipe, we recommend using a blender. If you don't have a blender or oats - we recommend trying out fluffy 5 Ingredient Banana Pancakes! They're made without a blender or oats and are delicious!
Oatmeal Banana Pancakes
Ingredients
Oatmeal Banana Pancakes
- 1 cup gluten free old fashioned rolled oats or quick oats
- 1 ½ cup almond or oat milk
- 2 tablespoon maple syrup optional
- ½ teaspoon cinnamon optional
- 1 teaspoon vanilla optional
- 1 overripe banana
- 2 teaspoon baking powder
For Frying
- non stick spray, vegan butter, or coconut oil
Instructions
Blender Banana Pancakes
- Begin by adding the oats, almond milk, maple syrup, cinnamon, vanilla (if using), banana, and baking powder to a blender. Blend until smooth. Set aside for 2 minutes.
- Bring a skillet to medium-low heat and spray it with non stick spray or add a dab of vegan butter or coconut oil to grease it. Once the oil or butter is warm and begins to sizzle, pour in the pancake batter (about 3-4 tablespoon per pancake). Cook until bubbles form on the top of the pancake and then flip. It should be golden. Continue to cook until golden on each side and remove from heat. Repeat until you've used all of the batter. You should have about 8 pancakes. Each serving is about 4 pancakes.
- Serve your oatmeal banana pancakes topped with banana slices, drizzled with maple syrup, peanut butter, etc. I usually eat one batch fresh and then store the other batch in a ziplock bag in my freezer. Microwave to reheat.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Anne says
So delicious!
Jillian says
Hi Anne!! I am so happy to hear that you all enjoyed the oatmeal banana pancakes!! Thank you for leaving a review 🙂
Julie says
I don’t know what happened but the batter was so thin I could barely turn the pancakes. I doubled the recipe and ended up with like 48+pancakes. They were delicious but I don’t know what happened!!
Pia says
We tripled ours and had to add more oats and banana to save the batter! I noticed afterwards that when you press 3x, the recipe rounds up ingredients (in this case the plant milk), which is likely why it ended up so thin!
Emma says
Do these have a strong banana taste?
Jillian Glenn says
They don't!
Krizia says
Hi! Can I bake it! As a cake? I already read the recipe and saw the video and it's perfect!
Jillian Glenn says
You could definitely try to make "sheet pan" pancakes! I'd bake in the oven for 350 for about 15-20 minutes and see how that does!