Banana Oatmeal Pancakes are delicious healthy pancakes that are gluten-free, dairy-free, and sugar-free. You won’t miss any of it! There’s zero butter or oil in these pancakes too. These light and fluffy pancakes will keep you full and satisfied without all of the fillers. These Banana Oat Pancakes are whipped up in a blender in no time at all. You won’t believe how good they taste!
I am one of those people.
I LOVE to grocery shop. Anyone else out there thoroughly enjoy perusing the aisles of the grocery store?
When we were looking for a house to buy after moving from Texas back to Arizona, a huge pre-requisite for me was to have a Fry’s grocery store close by. That may sound crazy but as much as I cook, I didn’t want my favorite grocery store very far away. We luckily found a house right down the street from a Fry’s Marketplace so I am one happy girl. If you ever need me, I am probably there.
A few years ago, Fry’s remodeled their store and put in a natural section, which is full of natural, organic, and even plant based products that are good for our bodies. I was so excited to call one of my friends, who has celiac disease, to tell her that she needed to get to Fry’s as soon as possible and check this out. I remember her telling me how far she had to drive and how much she had to spend to buy her specialty products and now finally there was a store where she could find her gluten and dairy-free products….all in one place.
At the beginning of January, I wrote down some personal goals for my life. One was focusing more on my health and eating healthy, energy producing foods. As I’m trying to do that for myself, I am also working to provide those kinds of meals for my children. This goal has found me in the kitchen, creating recipes that still taste fabulous but have health benefits as well.
I wanted to start with breakfast and create a delicious pancake that contained no butter, no oil, no dairy, and no gluten. Was that even possible? I am here to tell you that we have succeeded, people!
Banana Oatmeal Pancakes have become a staple in our home.
These healthy pancakes are made with only 7 ingredients! They start off with hearty rolled oats, Silk Almond Milk, banana, eggs, egg whites, baking powder, salt, and a touch of REAL maple syrup. These pancakes can be made in 30 seconds in the blender. Kids can even make them! I use an electric griddle to cook 6 pancakes at a time. I whip up these super simple healthy pancakes in my Vitamix mixer. You can find one HERE.
I always have several cartons of SILK Almond and Coconut Milk in my refrigerator to use in my daily protein shake. I am on a dairy-free diet right now, so I decided to try making pancakes using almond milk instead of buttermilk. It’s amazing because SILK Almond Milk has only 30 calories per cup and is completely plant-based.
My kids are going crazy over these Healthy Banana Oatmeal Pancakes. I make a huge batch of them, put them in a large Ziplock bag and placed it in the refrigerator.
Since I have kids who leave for school at 6:00 am, 7:00 am, and 8:00 am, it helps to have breakfast made ahead for them. And with these pancakes, they are able to quickly reheat them and have a hot breakfast. We love to top these Healthy Oatmeal Banana Pancakes with fresh berries and real maple syrup.
I love having a store nearby where I can find all-natural foods, snacks, crackers, yogurt, baking items, bulk items, cereal, protein bars, frozen items, canned food, and even cookies all in one place. I tell my kids they can pick anything they want to eat from that section — even cookies because I know they aren’t made with all of the junk and fillers found in other cookies.
As I have been dieting, I have been spending a great deal of time perusing the aisles and checking out new products. I definitely shop the sales when I grocery shop and have found that buying real foods doesn’t have to be expensive. I stock up on my favorite cereals and SILK milk when it goes on sale.
- 1/2 cup Almond Milk unsweetened
- 2 Eggs
- 1 Egg White
- 1 Banana
- 2 Tablespoons 100% Real Maple Syrup
- 1 1/2 cups Rolled Oats (I use Gluten-Free)
- 2 teaspoons Baking Powder
- 1/4 - 1/2 teaspoon Salt
- 1 teaspoon Vanilla optional
- Fresh Berries
- Real Maple Syrup
- Chocolate Chips
- Fresh Banana Slices
- Sliced Almonds
- In a blender, pour in SILK Almond Milk, eggs, egg white, banana, maple syrup, vanilla (optional), rolled oats, baking powder and salt.
- Blend until smooth.
- Heat skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil or butter in skillet. Pour pancake batter into skillet in round circles.
- Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
- Drizzle with real maple syrup and toppings of choice.
I can’t wait to hear from all of you! How are your New Year’s resolutions going? I can barely walk today because I joined a new gym and have been working muscles which haven’t been worked for months. But it feels so good to be eating right and exercising again. I would love to hear how you like these Healthy Banana Oatmeal Pancakes. Thanks as always for your support! xo
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.
I just made the pancakes, and they are great. Will be making them again.
love this recipe but oats are naturally gluten-free………
Delicious!!
yes, but oats are often made in the same facilities as gluten products and contain traces of gluten. some oats are specifically made to be gluten free 🙂
You are correct, but unless prepared in a gluten free facility cross contamination can occur.
I have made these pancakes 20+ times. They are AWESOME. Such a crowd pleaser.
These are scrumptious! I used honey instead of maple syrup and added one flax egg and some left over canned pumpkin. My little couldn’t get enough!
Thank you!
just wondering, how much starch and protien is in this, i havent tried it yet but by the reviews im guessing its really good. (this is for a school project btw)
Probably late.. but according to the ingredients I put in my fitness pal. There are 41.5 g carbs and 17g of starch. (After subtracting the fiber+sugar from carbs s you get 17g)
Just made these and they were so good. Note to self…use a blender and not a nutribullet to mix…lol.
Can’t wait to have the rest tomorrow.
I made these and I LOVE them, but unfortunately my kids don’t. They are just use to the traditional pancakes. Would you break the recipe down to serve one. I would like to continue to make these for myself, but I hate throwing the extra away. Thanks
I just freeze my leftovers and then pull one out as I want them during the week. They reheat well.
you can freeze the leftovers and toast them when you want to eat them next
Instead of throwing away uneaten pancakes, why not freeze the extra pancakes and enjoy them another morning without having to cook them again? If you don’t want them, put them outside for the birds to eat.
Hi Kamish,
I make these for myself as my husband prefers savoury breakfasts. I make the whole batter and then only cook enough pancakes for me and then use the batter the next couple of mornings and it still is good.
These were unbelievably good. Thanks so much!
These are great! But, I’m currently breastfeeding and noticed my LO spits up a lot after I eat oats. What can I use instead of oats?
Used regular milk on hand and followed all other instructions. The resulting batter was a bit too watery, so I added about a cup of regular flour. Came out great and fluffy. Someone at my table said that they didn’t taste the banana, so I’ll try to add an extra half a banana next time.
I found this recipe 3 years ago and these became a staple breakfast in our house once a week!! We love it! Great recipe!
The pancakes were delicious and filling. I added dark chocolate chips to it.
Can this batter be made the night before and refrigerate?
Yes! I made the batter the night before. When I first mixed it, I thought the batter was too watery, but after a night in the fridge it was thicker and cooked very nicely.
I make the batter the night before but add the baking powder about 10 minutes before you plan to cook them.
Amazing! Loved how quickly these came together and were on the table. And they tasted awesome, the whole family loved them.
Amazing recipe! So simple. My 5 yr old is a very picky eater. She tried a bite (had to bring her) and loved them!!! She asked for more! No more cheap box mix lol!!
My mix came out too watery and raw was uncooked in the inside. Added more powder mix , but did not help much. I did not use baking powder. Was that the problem?
yes…follow the instructions please.
This recipe was pretty good, taste wise. Unlike the other reviews my mixture was too thick so I added a bit more almond milk to loosen it up, and it was still pretty thick. They were easy to cook though since the batter was so stiff. The oats I used were sprouted so maybe that’s why. I’ll make it again since they are healthy!
I was pleasantly surprised with how fluffy these are! I haven’t made “healthy” pancakes in several years, but I wanted to get back into the habit so I started with this recipe.
I made a few changes: I used dairy milk, 3 whole eggs (because I didn’t want to waste a yolk), and 1T sugar instead of the syrup. I added frozen blueberries at the last minute, too. Yum! I imagine it would be easy to swap the banana for 1/2 cup applesauce if I don’t have a fresh banana on hand next time.
I also blended the batter the night before and kept it in the fridge overnight. It thickened up and worked just fine!
To be honest, it doesn’t make 10 servings as the recipe states. I’d say it’s more realistic to plan for this to be a breakfast side dish for 4-5 people, or a complete breakfast for 2.
Wow. My healthy go to pancakes. And easy clean up! Kids devoured!!
Loved this!! My kid (note: has not had real pancakes yet) loved it. I halved the recipe (1 egg) and used the mini dash pancake and it came out to be 4-5 perfect little pancakes. Keep in mind, rolled oats not instant oats. They measure differently. And I used regular milk and it was excellent! Slightly gummy (obviously it’s not a standard pancake recipe) but that’s expected but it actually lifted just enough which is great. Thank you!
So I tried these, the taste it pretty good! I just can’t get the batter thicker, if I could and will try next time I think it would be a home run.
Has anyone tried adding any protein powder to their pancakes?
I was thinking of adding some veggie vanilla protein.
These are so great- thanks so much!
I make these almost every weekend! I use coconut milk rather than almond and I also add a dash of cinnamon. Each batch fits perfectly in my Ninja blender. They freeze well too.
I just made it! The flavor is good, but my pancakes are flat 🙁
I never comment on blogs, but these are too good not to. I was making these without the vanilla becauase I didn’t have any, and I loved them. Then I bought vanilla and it took these to a whole new level. I just finished my last two pancakes and I can’t wait to make more. Even my one year old loves these. Thanks for the recipe!
I made this pancake for the first time today, i was amazed how great it taste. It works perfectly for my husband who is a vegetarian and my 8y/o daughter who loves buttermilk pancake. She did not even taste that it has oatmeal and almond milk in it which she doesn’t actually like. Thank you!this amazing recipe, i can’t wait to try your other food recipe.
Sooo good. Made one so far and wanted to try it and lord it’s soo good ate it without no syrup on top lols. Cant wait to finish my batch.!
whats the best method for reheating these. From frozen and from chilled? Thanks
Thank you so much for sharing this recipe! I’m obsessed with finding new healthy recipes and I have been searching for the perfect pancake recipe as I crave pancakes quite often. I tried this recipe today and my family loved it!!!! I usually never comment but I felt I had to for this one! Thanks so much!
Made these today and I was very impressed by the consistency! I was out of maple syrup so I substituted molasses for some sweetness. Will make these again! 🙂
Best GF DF pancakes ever!!
I just made this for my husband and I and we loved them! I subbed in coconut milk for almond and used semi-frozen banana (I switched it to the fridge 30 min before). I didn’t have baking powder so I made a baking soda, cornflour and lemon juice mix. They came out perfect! So much banana flavour! Topped it with some raw honey and more frozen banana but it was good on its own like thin banana bread! Even using my cast iron skillet and some ghee. Delicious!!
Next time for an experiment I’m going to give it a go subbing in green banana flour for the oats and cashews for the eggs!
I’ve made these so many times now! They’re wonderful! I was looking for a healthy recipe without flour, and these are it. I love the oat flour because it’s better tasting than whole wheat. I love the runny consistency of the batter, and when I pour it straight from the blender, they turn into perfectly cute round circles. This is my go-to recipe for a lazy Saturday.
Absolutely love this recipe. All of my friends and family know this is my go to pancake recipe. I started making them during quarantine and still don’t get sick of them. Thank you!!
Been using this recipe for years. It is so simple and delicious. Thank you so much for sharing!
Just made this and was LOVED by the whole family!!! Its a keeper. Thank you for sharing your recipe 💕
I love this recipe! Thank you for sharing it! ♥️
These are the best Banana Oatmeal Blender pancakes I have ever made. As I almost always do, I added my own little touch. I added a teaspoon of Cinnamon, a tablespoon of Bee Pollen, and a fourth of cup Coconut Flour. (I’ve always had trouble cooking pancakes with oats as the only grain). I will definitely make them again and maybe add chopped walnuts the next time!
I absolutely love, love, love these pancakes. They are so healthy and I eat them for breakfast as well as a snack any time of the day and without guilt– they are so satisfying. I have been making them for years after finding this recipe and to that end, have modified it a bit as well. I don’t use maple syrup, I use “Whole Earth” (monk fruit + stevia sweetner). I put all the dry ingredients in a food processor and pulse until the oats are ground to a pretty fine grain – then add the wet ingredients. Additionally, I’ve found that it’s best to let the mixture “sit
a bit, about 5-10 because the oats seem to soak up the wet ingredients and the mixture can get too thick; therefore, I’ll end up adding some more liquid until I get it to where I want — not too thick and definitely not too soupy. I sometimes I don’t use the banana but add about 2 very generous tablespoons of [organic] unsweetened applesauce. These pancakes can be a little dense in texture as writing IMO and I find the applesauce helps. I also play around with the liquid; I’ll use plant protein milk like RIPPLE or Good Karma in place of almond milk altogether or, sometimes use 1/2 of each. The eggs are key in this recipe, I have to use at least one whole egg, makes the pancakes fluffy. I double this recipe and it last me a week. Once cooled, I put all the pancakes in a ziploc gallon plastic bag and use eat them whenever, popping one in the micro — ahhhh. I actually think they’re better the next day. I’ve turned the neighbors onto these pancakes and they love them too! Enjoy!
these wear the best healthy pancakes, i totally recommend!
I use normal full cream milk. Great recipe that I’ve used over and over again. They are healthy but delicious version of pancakes without all the sugar and refined flour which is what I love! Totally guilt-free pancakes. Thanks for sharing!