Banana and Oats Pancakes Recipe

Yup. I didn’t believe it either at first.

But these banana oat pancakes? They’re straight-up magic. Soft, sweet, fluffy — and you don’t even need flour, sugar, or dairy. Just a blender, a few pantry staples, and maybe 10 minutes. That’s it.

Plus, they’re filling. Like, actually satisfying. You won’t be digging through the fridge an hour later looking for snacks (well... maybe just coffee).

Do these taste like oatmeal or pancakes though?

Okay, real talk: they’re a bit of both.
If you’re expecting IHOP-style fluffy stacks made with white flour and butter, this isn’t that. But — and this is a big but — they’ve got this cozy banana bread meets oatmeal cookie vibe. Slightly sweet, soft, and hearty.

The kind of pancake that makes you feel good after eating. Not sluggish. Not bloated. Just happy.

Ingredients in Banana and Oats Pancakes (and why they rock)

Let’s break down what’s going into this blender:

• 2 ripe bananas – The browner the better! They add natural sweetness and moisture.
• 2 eggs – For structure and protein. They help the pancakes hold together.
• ½ cup unsweetened almond milk – Keeps it dairy-free and smooth. Any milk works, really.
• 1 tsp vanilla extract – For that sweet, warm background flavor.
• 1½ cups rolled oats – The base of everything. Oats give body and fiber. Use gluten-free if needed.
• 2 tsp baking powder – For fluff. Don’t skip it!
• ½ tsp cinnamon – Adds warmth and cozy banana bread vibes.
• ¼ tsp salt – Balances the sweetness. Always a good move.
• Olive oil or coconut oil – For cooking. Keeps the pancakes from sticking.

Customize Your Pancakes

Feeling creative? Here are a few ideas:

• Add-ins: Toss in blueberries, chocolate chips, or chopped walnuts right before cooking.
• Protein boost: Add a scoop of your favorite protein powder.
• Sweeter touch: Add a drizzle of maple syrup or a spoonful of honey into the batter.
• Spice it up: Try nutmeg or pumpkin spice if you’re feelin’ fall-ish.

How to Make Banana and Oats Pancakes

Alright, let’s make this happen. No bowls needed. Just your blender.

Step 1: Blend It Up

• Toss all the ingredients into your blender.
• Blend on high for 30 seconds to a minute, until smooth and creamy.
• Let the batter rest in the blender while your pan heats.

Step 2: Heat That Pan

• Warm a non-stick skillet or griddle over medium heat.
• Add a bit of oil or butter. Not too much — just enough to coat the surface.

Step 3: Cook ‘Em

• Pour about ⅓ cup of batter per pancake onto the pan.
• Cook for 2–4 minutes until bubbles form around the edges and it looks slightly puffed.
• Flip carefully and cook the other side until golden.
• If they’re browning too fast, lower the heat. Nobody wants burnt bottoms.

Step 4: Repeat & Stack

• Wipe the skillet if needed, add a little more oil, and keep going with the rest of the batter.
• You’ll get about 9 pancakes total (3 servings of 3 pancakes each).

How to Keep Pancakes Warm

Making a big batch?
Keep them warm in the oven on low (like 200°F) on a baking sheet while you finish cooking the rest. That way they stay fluffy, not soggy.

Freezer-Friendly Banana Pancakes

Oh yes — these freeze like champs.
Let them cool completely, lay them on a baking sheet (not touching), and freeze for 30 minutes. Then toss ‘em in a freezer bag or container.

To reheat: microwave for 30–60 seconds or pop them in the toaster!

Our Favorite Pancake Tools

You really don’t need much, but these help:

• Blender – Makes the batter super smooth. I use a basic one.
• Non-stick skillet or griddle – The flatter, the better.
• Spatula – Thin and flexible for easy flipping.
• Measuring cups – To keep things consistent.