These Healthy Banana Oatmeal Pancakes are made with a few simple real food ingredients and come together right in the blender with minimal effort. Made with whole grain oats and naturally sweetened, these delicious pancakes are perfect for a quick, healthy, and filling breakfast that everyone will love.
There is nothing like a delicious fresh stack of warm pancakes on a weekend morning. Topped with fresh fruit, a side of bacon, and scrambled eggs; it’s the perfect breakfast or brunch.
These healthy banana oatmeal pancakes are made with simple, real food ingredients like whole grain oats and bananas, and they are naturally sweeten with a drizzle of honey.
Watch How to Make This Recipe
Not only are they delicious, the best thing about these hot cakes is that they are made entirely in the blender! Yes that’s right – all you have to do is add all of your ingredients to a high-powered blender, blend, and that’s it!
Plus, these pancakes are perfect to meal prep in advance and reheat for a quick and hearty breakfast any day of the week!
Gluten Free Rolled Oats: Instead of traditional white flour, these pancakes use old-fashioned oats as the base. If you have gluten sensitivity or allergy be sure to grab certified gluten-free rolled oats.
Bananas: Another key ingredient in the batter are the bananas of course! These also add some natural sweetness.
Almond Milk: You can really use whatever milk you like in this recipe. I always have almond milk in my fridge but your favorite non-dairy or dairy milk of choice will also work.
Vanilla Extract: These pancakes use a good amount of vanilla extract for that delicious yummy vanilla flavor.
Cinnamon: This spice pairs really well with the bananas and oats.
Honey: To naturally sweeten the pancakes themselves, this recipe uses a little pure honey.
Ghee: I love the buttery flavor that ghee gives these pancakes once they are fried. Of course you could also use a more neutral oil if you prefer.
How to Make Banana Oatmeal Pancakes
Step One: Add all of the ingredients to a high-powered blender and blend on high until very smooth. Depending on the power of your blender, this could take anywhere from thirty second to a minute. Allow the batter to rest while you heat your griddle.
Step Two: Next, heat a large nonstick skillet or griddle over medium-low heat. Once hot, add a little ghee to the skillet or griddle
Step Three: Next, pour one-four to one-third a cup of pancake batter onto the skillet. If your batter is a bit thick, you can spread it out a bit into a thinner circle. Cook the pancake on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
Step Four: Flip the pancake and cook on the second side for 2-4 minutes until golden brown. Repeat the process until all of the batter has been used.
Step Five: Serve the pancakes warm with plenty of maple syrup and with fresh fruit!
Keeping Your Pancakes Warm
The trick to keeping all your already cooked pancakes warm while you are cooking the rest of the batter is to use your oven! Before making your pancakes, preheat your oven to 200 degrees Fahrenheit. When one batch of pancakes is done cooking, transfer them to an oven safe dish and place them in the preheated oven to keep warm.
How to Serve
These pancakes are delicious served with pure maple syrup and sliced fruit. I prefer sliced bananas and berries. Here are a few other delicious topping ideas:
nut butter like almond or peanut butter
fruit compote or jam
a drizzle of honey
whipped cream or powdered sugar if you want a little decadence
How to Freeze and Reheat Pancakes
Another great thing about these simple pancakes is that they freeze and reheat incredibly well!
To freeze your pancakes:
Let the fully cooked pancakes come to a complete cool first. You don’t want to place steaming hot pancakes into a cold freezer.
Once your pancakes are completely cool, layer the pancakes between wax or parchment paper. This helps the pancakes from sticking together and makes it easier for you to remove individual pancakes from the freezer.
Transfer the layered pancakes to a freezer safe storage bag or container. If you are using a freezer safe bag, try to remove as much air as you can from the bag. The pancakes should be good for up to two months in the freezer
To reheat your pancakes:
Reheat in the oven. You can wrap the pancakes in a sheet of foil and pop them in the oven at 350 degrees for around ten minutes until they are completely warmed through.
Reheat in the microwave. If you are a little shorter on time, you can use the microwave! Place the pancakes onto a microwave safe plate in a single layer and place the frozen pancakes into your microwave and reheat for thirty seconds at a time until they completely warmed through.
Tips and Tricks for the Best Pancakes
Blend your batter until it is completely smooth for the best results. Depending on the strength of your blender this could take thirty seconds to a minute. If you need to, you can just a splash of extra almond milk to help things along.
If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Just use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not to be too thick and cook more quickly.
Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so don’t crank up the heat. Low and slow is the way to go!
I hope you give these Banana Oatmeal Pancakes a try! They are so easy to make and perfect to meal prep in advance.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Love these pancakes! Quick and easy to pull together so I’ve been making them on weekday mornings before work. Will definitely be making the regularly!
Was skeptical that 2 picky 7yr old boys would approve or call me out that these are healthy….well guess what they loved them and took a total of maybe 3 minutes to blend which I loved. I maybe have added some chocolate chips as well. I love that they are delicious, kid-approved and provide full bellies for a day of boy playing!
Thank you, Ashlea! These pancakes are delicious! Even hubby liked them. I appreciate your healthy and yummy recipes!
I’m so glad you enjoyed the recipe, Mary Beth!
SImply wow!!! So delicious and easy. I cut in half for two people and skipped the honey. I did add tablespoon of almond butter- couldn’t’ resist. Really fabulous. Your recipes simply don’t disappoint. Thank you!!!
I’m so happy you loved the recipe!!
Really enjoyed these! Even my banana hating husband liked them! They were soft and fluffy, and the recipe made more than I was expecting. I topped mine with a chocolate hazelnut spread and it was a match made in decadence heaven!
I’m so glad you enjoyed the recipe, Karen! Thanks for sharing!
I love how tasty yet filling these are, the oats keep me satisfied and the flavor is deeeelish! I drizzle syrup on mine with some peanut butter too, so yum!
These are amazing- as are so many of your recipes, Ashlea! I can’t thank you enough for your creativity with loved recipes using healthy ingredients. I am a huge fan of your website and recipes. You make whole 30 and eating healthy so much easier and fun! Thank you!!!
Thanks so much, Krystal! I’m so glad you enjoyed the recipe and thank you for your kind words.
These came together so quickly for an easy weekend meal! Will make again for sure!
Thanks for sharing, Rachel!
Just made these this morning and they are amazing! A little bit more dense than a traditional pancake but exactly what I’d expect for an oatmeal pancake. The flavor was wonderful and they were a perfect recipe to cook with my toddler—quick, easy, no raw eggs, healthy, and delicious! Putting these in the weekly rotation for sure!
I’m so happy you loved the recipe, Jordan! Thank you for sharing
I would like to follow up to say that I made these for the third time this morning and finally realized that the recipe does in fact call for eggs (insert facepalm emoji). Needless to say, they’re even better as written—the lightest and fluffiest oatmeal pancake I’ve ever made! But they also made for a great vegan pancake if you sub extra almond milk for the eggs so thanks for the two recipes in one!
So easy to make and DELICIOUS!!! Love the texture!!
so glad you loved them, Julie!
Made these for breakfast today. They are super easy to make and taste delicious! This will definitely be in my weekend breakfast rotation.
I’m so glad you loved the recipe, Ann! Thanks for sharing!