Banana Oatmeal Pancakes

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These delicious gluten-free Banana Oatmeal Pancakes are a great hearty and nutritious breakfast the whole family will love. Easy to prep with simple ingredients, they are the perfect way to start the day.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Pancakes are always popular in our house and they are requested at least once a week! These fluffy pancakes are made with banana and oatmeal to keep everyone feeling fuller for longer.

Perfect topped with maple syrup, fresh fruit or my million dollar bacon!

How To Make Banana Oatmeal Pancakes

Gather your ingredients:

• Bananas
• Milk
• Eggs
• Baking powder
• Salt
• Honey
• Old fashioned oats

• Add ingredients to the blender

• Blend in blender for 30 seconds on medium-high speed or until fully mixed, the batter should be liquid.
• Set mixture to the side for about 5 minutes.

• Lightly heat griddle or large frying pan over medium-high heat and lightly oil with butter or oil.
• Pour batter onto griddle or pan, about ¼-½ cup at a time. Allow the pancake to brown on one side, about 2-3 minutes and when large bubbles begin to appear at the top, then flip and continue to brown on the other side.

• Remove and continue with the remaining batter. Serve with your favorite pancake toppings.

Light and fluffy pancakes!

Despite these pancakes being made without flour, they are still super fluffy and light. The baking powder is a key ingredient, so whatever you do, don’t skip that! By using a blender, you also get extra air in the batter to make it really light.

Gluten-Free Pancakes

These banana oatmeal pancakes are the perfect option if you or anyone in your family has a sensitive or intolerance to gluten. If that is the case, be sure to check that your oats are GF certified as they are often manufactured in the same places as gluten products.

Can you make them ahead of time?

There are several options to make these tasty banana oatmeal recipes ahead of time:

• Make the batter the night before. Keep it covered in the fridge and let it warm to room temperature before cooking.
• Make the pancakes and refrigerate them. Let them cool and cover them. You can reheat them in a microwave with each pancake separated by paper towel. Reheat them in 20 second increments. You can also reheat them in an oven at 350F for 5 to 10 minutes.
• Make the pancakes and freeze them. Freeze the cooled pancakes on a baking sheet then transfer to a freezer bag or airtight container. You can either defrost them or reheat them from frozen.

Recipe Notes and Tips

• Allowing the batter to rest will allow your pancakes to puff up better. I’d let it rest for about 5-10 minutes. 
• Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches. 
• If you find that your butter is burning on the griddle or pan or that your pancakes are getting too dark, lower the heat. Sometimes after the first batch, the temperature will need to be modified to accommodate the pan or griddle being on so long.

More Breakfast Recipes:

• Breakfast Granola
• Oatmeal Raisin Breakfast Cookies
• Breakfast Air Fried Potatoes
• Cheesy Corned Beef Hash Breakfast Casserole

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4.58 from 7 votes

Banana Oatmeal Pancakes

These delicious gluten-free banana oatmeal pancakes are a great hearty and nutritious breakfast the whole family will love.

Course Breakfast

Cuisine American

Keyword banana oatmeal pancakes, banana pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 261kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 2 large ripe bananas about 2 cups mashed
• ½ cup milk
• 2 large eggs
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 1 Tablespoon honey
• 1 ½ cups old fashioned rolled oats
• Butter or oil for griddle

Instructions

• Add ingredients to blender in the order listed.
• Blend in blender for 30 seconds on medium-high speed or until fully mixed, the batter should be liquid.
• Set mixture to the side for about 5 minutes. Lightly heat griddle or large frying pan over medium-high heat and lightly oil with butter or oil.
• Pour batter onto griddle or pan, about ¼-½ cup at a time. Allow the pancake to brown on one side, about 2-3 minutes and when large bubbles begin to appear at the top, then flip and continue to brown on the other side.
• Remove and continue with the remaining batter. Serve with your favorite pancake toppings.

Notes

• Allowing the batter to rest will allow your pancakes to puff up better. I’d let it rest for about 5-10 minutes.
• Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches.
• If you find that your butter is burning on the griddle or pan or that your pancakes are getting too dark, lower the heat. Sometimes after the first batch, the temperature will need to be modified to accommodate the pan or griddle being on so long.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 219mg | Potassium: 594mg | Fiber: 5g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg

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