Looking for a quick breakfast that tastes like comfort food but fuels you like a pro? These banana and oats pancakes are it. Made with just a handful of ingredients – ripe bananas, oats, and eggs – they’re naturally sweet, gluten-free, and unbelievably easy.
Whether you’re whipping these up before work or meal prepping for the week, this recipe for oat pancakes is one you’ll come back to again and again. Soft, fluffy, and filling, they’re also a hit with toddlers, teens, and adults alike.
This is one of my go-to recipes for healthy pancakes that requires no flour, no refined sugar, and barely any cleanup. Let’s get started.
Quick Info:
⏱️ Ready in: 10 minutes prep + 18–20 minutes cook
🍽️ Serves: 2
🥞 Yield: 5-8 small pancakes
🌾 Gluten-Free | 🥄 Naturally Sweetened | 🥚 Protein-Packed
Tips for Perfect Oat Healthy Pancakes
- Use ripe bananas – the spottier, the sweeter
- Blend thoroughly – you want the oats fully broken down for smooth texture
- Rest the batter – gives a fluffier finish
- Cook low and slow – prevents burning and helps them hold together
- Make them small – easier to flip and faster to cook
Detailed Instructions
1. Blend the Batter
2. Cook the Pancakes
3. Serve & Top
Customizations & Add-Ins
- Swap bananas for mashed sweet potato or pumpkin purée
- Stir in blueberries, chopped walnuts, or chocolate chips
- Add protein powder or collagen for extra fuel
- Use almond milk or oat milk for dairy-free versions
- Make them vegan with flax or chia eggs (1 tbsp ground flax + 2.5 tbsp water per egg)
Storage & Meal Prep
- Fridge: Store in an airtight container for 3–4 days
- Freezer: Freeze flat in a bag or container for up to 2 months
- Reheat: Pop in the toaster, microwave, or warm in a pan
How Many Carbs Are in Banana Oat Pancakes?
On average, a serving of 3 small pancakes contains about 25–30 grams of carbs. This depends on the size of the bananas and the amount of oats used. Most of the carbs come from the natural sugars in bananas and the complex carbohydrates in oats, making these pancakes a source of steady energy throughout your morning. You can pair them with a protein-rich topping like yogurt or nut butter for a balanced meal.
Easy Banana and Oats Pancakes – Healthy, Gluten-Free Breakfast in 10 Minutes
5-8
pancakes10
minutes18-20
minutes~657
kcal/ whole batchIngredients
- 2 ripe bananas
- 2 eggs
- 1 cup rolled oats
- 1/4 cup of milk
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Optional: vanilla extract, a pinch of salt
Directions
- Blend all ingredients until smooth.
- Heat a non-stick pan over medium heat and lightly grease with coconut oil or butter.
- Pour small amounts of batter into the pan and cook for 2 - 3 minutes per side.
- Serve with fresh fruit, Greek yogurt, or a drizzle of honey.
💬 FAQs
Can I freeze banana and oats pancakes?
Yes! Store them in a zip-top bag in the freezer for up to 2 months. Reheat in a toaster or microwave.
Are these pancakes good for toddlers or kids?
Definitely! They’re naturally sweet and soft, making them a great finger food for little ones.
Can I make them vegan?
You can substitute the eggs with flax or chia eggs. Use 1 tbsp ground flaxseed + 2.5 tbsp water per egg.
Are these low carb?
These banana and oats pancakes are the perfect blend of wholesome and delicious. Whether you’re chasing an easy weekday breakfast or trying to keep your snack options healthy, this healthy banana pancake recipe has you covered.
Looking for more healthy pancake options? You’ll love our Sweet Potato Pancake Recipe.