Banana Oat Pancakes

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These delicious banana oat pancakes are a hearty and healthy breakfast recipe.

The whole family will love these fluffy pancakes! They can be customized with whatever toppings you'd like.

If you use certified gluten-free oats, this recipe will be gluten-free! I think you'll find these pancakes just as satisfying and sweet as traditional pancakes.

You are going to love these healthy banana oatmeal pancakes! They're an easy recipe to make (you blend the dry ingredients and wet ingredients at the same time) and only take a few minutes to cook.

They save well in the fridge or freezer, making them a great make-ahead breakfast. And they're full of healthy but hearty ingredients that will keep you full all morning.

Jump to:

• Ingredients
• Instructions
• More Great Breakfast Recipes
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• Banana Oat Pancakes

Ingredients

Here are the simple ingredients you'll need to make these healthy pancakes!

• Old Fashioned Rolled Oats
• Fresh Eggs
• Very Ripe Banana (the riper it is, the sweeter it will be!)
• Vanilla Yogurt or Plain Yogurt
• Baking Soda
• Ground Cinnamon
• Honey (or other sweetener of your choice like maple syrup or agave)
• Butter or Oil (coconut oil or avocado oil will work)
• optional for serving - syrup, sliced bananas, fresh fruit, or berries

See the recipe card for quantities and the full recipe.

Instructions

Combine the oats, eggs, banana, yogurt, baking soda, cinnamon, and honey in a blender or food processor.

Blend for 1 minute or until the oats have broken down and the ingredients are fully combined.

Heat a non-stick pan or skillet over medium heat. Add the butter or oil to the pan and allow it to melt.

Once the pan is hot, measure ⅓ cup of the pancake batter. Pour batter into the pan. If your pan is big enough, cook two to three pancakes at a time.

Flip the pancakes when you see them bubbling. Cook for another minute or two on the other side till golden brown.

If your pancakes are burning, reduce the heat to medium-low.

Continue till you’ve cooked all the pancakes.

Serve with optional syrup, sliced bananas, and berries.

More Great Breakfast Recipes

Be sure to check out our whole list of healthy breakfasts or try some of these favorites!

• Grated Egg Avocado Toast
• Blueberry Breakfast Cookies
• Blueberry Baked Oats

Substitutions & Variations

Here are optional swaps you can make.

• Yogurt - the plain yogurt can be swapped for flavored yogurt or Greek yogurt.
• Sweetener - you can substitute the honey for an equal amount of maple syrup, agave, coconut sugar, or another sweetener of your choice.
• Toppings - you can top these pancakes with all sorts of chopped fruit or berries, peanut butter or almond butter, syrup, a tablespoon or two of chocolate chips, or fruit compote.

Storage

These oat banana pancakes will keep for up to 4 days when stored in the refrigerator in an airtight container. I recommend reheating in a toaster oven or oven on a baking sheet.

You can freeze the pancakes for up to 6 months in a freezer-safe container or ziplock bag.

Before freezing or refrigerating, let the pancakes fully cool.

Tips for Making this Recipe

Cooking Tips - If your pancakes are burning, reduce the heat to medium-low.

Recommended Tools - I recommend using a non-stick frying pan to make this recipe.

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