These deliciously easy Oatmeal Banana Pancakes are made in a blender with oats and bananas: no flour! They’re delicious with a healthy twist.
At A Couple Cooks we love pancakes that taste good And are full of nutrient dense whole foods. Come in, these healthy oatmeal banana pancakes! They’re a cross between our fans’ oatmeal pancakes and banana pancakes Man, they are delicious. We literally couldn’t stop eating them (sorry I’m stuffed…!). Even better, they’re made primarily with oats and bananas in a blender. Correct: no all-purpose flour at all! Nobody will believe magic.
To do what this Banana Oatmeal Pancakes?
Let’s make our unpopular opinion known right now: Most pancakes are an excuse to eat cake for breakfast. (Sorry!) But to be honest, a huge dose of sugar and refined flour in the morning doesn’t make us that good. The hearty and healthy option? These banana oatmeal pancakes. What’s great about them?
- They are mostly oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they fill up and make your stomach full, not ready for a sugar crunch! It’s like eating a bowl of oatmeal.
- They are Then easy to do! All you need is a blender and these pancakes come together in no time.
- You have amazing taste. Take a bite and you will be a believer. We promise!
They’re easy to prepare: in a blender!
How to make pancakes easy? Just puree everything in a blender and you’re good to go! For some reason using a blender seems easier than mixing everything: maybe because there’s a little less chaos? Then cook them like you would a regular pancake.
The batter for these banana oatmeal pancakes is a little more tender than a regular pancake as these oatmeal pancakes are gluten free. But they don’t need much extra care! It should basically look like a regular pancake when they are on the griddle.
Variations on these Banana Oatmeal Pancakes
Here are some variations on these banana oatmeal pancakes:
- Non dairy: Use almond milk instead of regular milk and neutral oil instead of butter. For yogurt, try vegan yogurt, or you can just add the same amount of plant-based milk.
- Vegan / plant-based: To be honest, we recommend our vegan pancakes instead. But you can try using flax eggs instead of the egg! To learn more, go to How to Make a Flax Egg.
How to Intensify These Banana Oatmeal Pancakes
We love serving these Banana Oatmeal Pancakes with just a drizzle of maple syrup! Of course, a light topping is key to a healthy pancake recipe, or does that defeat the purpose of being healthier in the first place, right? Here are some fun ways to add a healthy twist to your gluten-free oatmeal banana pancakes:
Do you like the taste of banana? Our Healthy Banana Muffins or Healthy Banana Breads use the same method! Or browse our favorite banana recipes.
More great pancake recipes
Want more pancake recipes? We know it ! Try our original oatmeal pancakes and more:
This Banana Oatmeal Pancakes recipe is…
Vegetarian, gluten free and dairy free. For vegans and vegetarians, replace the eggs with a flax egg or go to Vegan Banana Pancakes.
The description
These deliciously easy Oatmeal Banana Pancakes are made in a blender with oats and bananas: no flour! They’re delicious with a healthy twist. NOTE: Recipe was updated on 05/26/2021 to reflect reader feedback.
- 2 cups Old fashioned oatmeal
- ¼ cup Plain or vanilla yogurt (Greek or whole milk)
- 2 Big Eggs
- ½ cup milk of your choice
- 2 tablespoons melted salted butter (or neutral oil)
- 2 tablespoons brown sugar (or maple syrup)
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- ½ teaspoon kosher salt
- ¾ cup mashed very ripe bananas (approx 2 Middle)
- In a blender, combine rolled oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder, and kosher salt. Blend over high heat until a smooth paste forms.
- Mash the bananas, then blend them in the blender using a spatula.
- Lightly grease a pan with butter and wipe off excess fat with a paper towel. Heat the pan over low heat. Add a few more tablespoons of milk, preferably until thick but squeezeable from the blender. Pour the dough into small circles. Bake the pancakes until the bubbles burst on top and the bottom is golden brown: low and slow is key! Then flip and cook until golden brown on the other side.
- Add another tablespoon or two to the remaining batter and stir until liquid. Cook the rest of the batter, adjusting the heat if necessary (the pan can get very hot during the second pass). Place cooked pancakes under an inverted bowl to keep warm. Serve immediately with maple syrup.
- Category: brunch
- Method: Cook
- Kitchen: American
Keywords: Oatmeal and banana pancakes
Last update: June 2021
