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Healthy Blender Oatmeal Banana Pancakes

Jump to Recipe Print Recipe Rate Recipe
Posted:2/28/18
Updated:7/22/20
Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates
Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates

Blender Oatmeal Banana Pancakes made healthy with oats, bananas, unsweetened non-dairy milk and no added sugar. Gluten-free friendly and you can even sub flaxseed meal in place of the egg for vegan friends. Perfect for slow weekend mornings but freezer-friendly for weekdays too!

Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates

…Make you banana pancakes. Pretend like it’s the weekend now.

I love that Jack Johnson classic so much. It’s funny because as I am writing this it actually IS raining. It’s like it was meant to be! The Universe is speaking to me… 

If you haven’t heard “Banana Pancakes” stop what you’re doing right now and go listen and this will all make sense. It’s one of the best songs.

We actually almost used it for our wedding song. I gave Drew the option between “Banana Pancakes” and an Ed Sheeran song and Ed won. I know I know, so basic. 

But back to banana pancakes and Jack Johnson. Do you know what else makes the timing of this recipe so perfect? We leave for Hawaii today AND Jack Johnson is FROM Hawaii. OMG maybe I’ll see him *fingers crossed*.

For real though the Universe was speaking to me when these banana pancakes came. I had penciled in my calendar “pancakes” but wasn’t sure what kind of flavor to share with you until I started humming the song to myself. Of course you may know I am a little banana obsessed so maybe this flavor isn’t a surprise at all.

Healthy Oatmeal Banana Pancakes

Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates

Ingredients for blender oatmeal banana pancakes

  • rolled oats 
  • baking powder
  • salt
  • bananas
  • egg (or flaxseed meal)
  • non-dairy milk
  • vanilla

How to Make Oatmeal Banana Pancakes using a blender

oats, milk and bananas in blender for simple banana pancake recipe

So here’s the thing. I first intended this recipe to use whole grain flour but when I tested both batches I ultimately wound up loving the oatmeal version way better.

So you’ll need a blender for this recipe but it’s super easy – Toss everything in the blender together, pulse it a few times until the batter is smooth and you’re good to go.

Now you don’t have to worry about mashing the bananas separately and whisking various ingredients in at separate times.

bananas, oats and cinnamon in blender for banana pancakes

Using whole grain flour vs. oats

  • You can use whole wheat white flour if you don’t have a blender. You’ll need less flour though compared to if you were using oats. Personally I preferred the oat version better because I like the oatmeal-like texture.
  • If using flour you can whisk everything by hand and you don’t necessarily need a blender. You can just mash the bananas by hand or use an immersion blender.

Basically my over-analytical self couldn’t decide which version would be best so I tested both for you.

stack of banana peanut butter layered banana pancakes on green plates

Tips for Making the Best Oatmeal Banana Pancakes

PATIENCE – I’ve realized time and time again patience is your best friend when making pancakes.

DON’T OVERCROWD – So is not crowding the griddle. You need plenty of space and don’t want any mishaps when flipping!

Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates

Once all of your oatmeal banana pancakes are ready, I’d highly recommend layering them with thinly sliced bananas and peanut butter drizzle for a gourmet stack.

NOW breakfast is served.

Storing leftover pancakes

I like to let the pancakes cool on a rack, then lay them flat in a silicone bag (like Stasher) or in a glass container. Store in fridge and use the next day, or in freezer for about 2 weeks for best taste and texture.

stack of banana pancakes on fork with green and teal plate and napkin

If you make this recipe, be sure to leave a comment and review here on the blog! I love seeing what you’ve made. Xx Ashley

Stack of banana pancakes layered with peanut butter, bananas and topped with coconut on green plates

★★★★★

4.8 from 13 reviews

How to Make…

Healthy Oatmeal Banana Pancakes

Oatmeal Banana Pancakes made healthy with oats, bananas, unsweetened non-dairy milk and no added sugar. Gluten-free friendly and you can even sub flaxseed meal in place of the egg for vegan friends. Perfect for slow weekend mornings but freezer-friendly for weekdays too!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 12 pancakes 1x
  • Scale:
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Ingredients

  • 1 cup unsweetened cashew milk (or milk of choice)
  • 1 large egg*
  • 1 tsp vanilla extract
  • 2 medium bananas
  • 2 cups rolled oats** (OR 1 1/4 cups whole wheat white flour)
  • 1 TBS baking powder
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 1 TBS butter, ghee or oil (for cooking)

toppings:

  • peanut butter
  • banana slices
  • flaked coconut
  • pure maple syrup

Instructions

  1. Add all ingredients to blender starting with milk and ending with salt (through cinnamon if using). Blend until smooth – some oat pieces will remain whole which is okay. Remove blade from blender.
  2. Heat large skillet over medium heat; once pan is hot add butter or oil.
  3. Using 1/4 measuring cup, scoop batter and pour onto pre-heated skillet. Careful not to crowd. Cook pancake on on side until edges begin to bubble – about 3 minutes. Using large spatula gently flip and cook for 2 minutes. Repeat with remaining batter.
  4. Transfer cooked pancakes to warmed oven before serving with your favorite toppings. Enjoy!

Recipes Notes:

Recipe can be easily cut in half for smaller batch.

Pancakes freeze well once cooled. Simple store flat in a silicone reusable bag or airtight container in fridge or freezer. Reheating in toaster oven is my preferred method.

Nutrition Information:

  • Serving Size: 1/12
  • Calories: 87
  • Sugar: 3
  • Sodium: 166
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 14
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 18mg
Category: Breakfast Method: stovetop Cuisine: American
Keywords: Healthy Oatmeal Banana Pancakes, oatmeal pancakes, healthy pancake recipe
Author: Ashley @ Fit Mitten Kitchen

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Reader Interactions

Rate this Recipe Cancel reply

  1. Susan says

    4/26/2020 at 12:17 pm

    They were great! I Cut the recipe in half, and added a little extra almond milk. I added some flaxseed and chia seed also. Topped With a little butter and blue agave syrup. Very healthy, guilt free breakfast. A nice Variation of oatmeal

    ★★★★★

    Reply
  2. Mandi Erdes says

    5/20/2020 at 8:31 pm

    A win for our family! Our 3 kids are extremely picky and I couldn’t get these on their plates fast enough for seconds.

    Reply
    • Ashley says

      5/21/2020 at 3:42 pm

      Yay! That’s so good to hear 😀

      Reply
  3. Meghan Birkholtz says

    5/25/2020 at 9:59 am

    Love the recipe

    Reply
  4. Laurie D says

    7/15/2020 at 10:06 am

    AMAZING!!!! We’ve been looking for a healthier pancake recipe to enjoy…and finally we’ve found it! 🙂 I was worried that my picky husband wouldn’t like them, but he’s obsessed! I love how they make a big batch and can be reheated to-go the next day! Thank you so much for the great recipe!

    ★★★★★

    Reply
    • Ashley says

      7/23/2020 at 5:24 pm

      So glad you like Laurie! Thanks so much for taking the time to comment and leave your feedback 🙂

      Reply
  5. Julie says

    7/31/2020 at 9:57 am

    Easy and great way to use up the last two bananas!

    ★★★★

    Reply
  6. Erica says

    8/22/2020 at 4:35 pm

    Hi there. This looks delicious!
    How do you sub the egg for flaxseed meal?

    Thanks!

    Reply
    • Ashley says

      8/24/2020 at 5:20 pm

      For the flaxseed egg sub, 1 egg equals 1 TBSP flaxseed meal + 3 TBSP water – let it sit to gel up for about 5 minutes. Then add to recipe in place of egg. Hope that helps!

      Reply
  7. Emma says

    8/25/2020 at 9:35 am

    Delicious! I doubled the batch for my hungry family and we all enjoyed them. I opted for the whole wheat flour and mashed/mixed everything in a bowl to avoid my noisy blender early in the morning. Still very easy to mix up though! My only change will be to add a bit more salt and cinnamon next time for our taste preferences. Thanks for the recipe!

    ★★★★★

    Reply
  8. Christine O says

    9/12/2020 at 10:44 am

    Yum!! I will definitely be making these again!

    ★★★★★

    Reply
  9. Joelle says

    9/25/2020 at 11:44 am

    Just made these – I love how easy, healthy and delicious they are, thank you!!

    Reply
  10. Lien says

    11/3/2020 at 1:25 am

    Taste too good to be healthy but it is! The whole family loves these pancakes. I make these once a week. This is a breakfast dish I don’t have to feel guilty about. Thanks for the awesome recipe.

    ★★★★★

    Reply
    • Ashley says

      11/3/2020 at 12:45 pm

      Awesome! So glad you and the family love these pancakes 🙂

      Reply
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