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woman's hand pouring syrup over the top of a stack of pancakes

Banana Oatmeal Pancakes

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So super easy and delicious, these Banana Oatmeal Pancakes come together in about 5 minutes in the blender and are full of nutritious goodness!
Course Breakfast
Cuisine American
Keyword banana oatmeal pancakes, banana pancakes, healthy pancakes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8 pancakes
Calories 246
Author Kim Lee


  • 1 cup unsweetened vanilla almond milk (or other preferred milk)
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups old-fashioned rolled oats (gluten-free, if needed)
  • Optional for serving: fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup


  • Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  • Place all ingredients in a blender and blend until smooth.
  • Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  • Serve with favorite toppings and enjoy!



*As batter sits, it gets very thick. To make it thinner, add a few tablespoons more of almond milk or water.
**To make as waffles, see this Gluten-Free Banana Oat Waffle recipe.
Recipe slightly adapted from the Banana Oat Pancakes in Autumn Calabrese's FIXATE cookbook.
Photos by Erin at The Almond Eater.


Serving: 2pancakes | Calories: 246kcal | Carbohydrates: 39g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 156mg | Potassium: 365mg | Fiber: 6g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 160mg | Iron: 2.5mg