These fluffy banana oatmeal pancakes are perfect for a healthy and tasty breakfast! Not only are they easy to make, but they keep well in the fridge and freezer so you can make them ahead of time and enjoy breakfast on busy mornings for days and weeks to come.
If you’ve been around here for a while, you’ll know that these healthy pancakes are one of the first recipes I shared on my website. They’re a “Red’s Reset” (my OG nutrition program) original recipe, and one of my favorite recipes to share with someone starting their nutrition journey, because they’re made with real ingredients without compromising flavor.
Plus, they’re a little something that the whole family can enjoy. Whether you’re trying to feed your kids, make yourself something sweet, or add something delicious and nutritious to a family breakfast, this healthy banana oatmeal pancake recipe is for you.
Why You’ll Love Them
- Minimal Ingredients – Made with 8 ingredients, these banana oatmeal pancakes are quick and easy to prepare.
- Naturally Sweetened – The use of ripe bananas ensures the recipe is sweetened with natural sugar and contains no added sugar.
- Full of Fiber – The combination of rolled oats and bananas ensures each pancake contains 3 grams of fiber.
Ingredients + Substitutions
- Bananas – To sweeten and flavor the pancakes. While you can use any pancakes, the riper the better.
- Rolled Oats – To add some complex carbohydrates and fiber to the pancakes. The recipe calls for rolled oats, but old-fashioned oats and quick oats will also work, however, steel-cut oats and instant oats are not recommended. You can also use oat flour if preferred, see the notes section of the recipe card for details.
- Eggs – To add some protein and bind the pancakes.
- Butter – To add some healthy fats and moisture.
- Spices – A combination of cinnamon and nutmeg to flavor the pancakes.
- Leavening Agents – A bit of baking powder and salt to make the pancakes fluffy.
Dietary Adaptions
To Make them Gluten-Free: Use certified gluten-free oats.
To Make them Dairy-Free: Swap the butter for coconut oil.
Red’s Nutrition Tip
While these banana oatmeal pancakes contain 14 grams of sugar per serving, it’s important to understand that these are naturally occurring sugars from the bananas. Natural sugars are more nutritious than added sugars as they contain vitamins, minerals, and fiber, which refined sugars do not. The use of bananas and rolled oats combines high-fiber foods to make a naturally sweet pancake that is also a great source of fiber.
Serving Suggestions
The banana oatmeal pancakes are a good source of complex carbohydrates, some fiber, and healthy fats. To make them a more balanced meal I would recommend serving them with a source of protein and some additional fiber.
- To add protein, add a scoop of protein powder to the batter, serve the pancakes with Greek yogurt on top, and/or serve them with a side of cottage cheese, eggs, or sausage.
- To add fiber, add 1 cup of fresh or frozen blueberries to the pancake batter and/or serve pancakes with fresh fruit.
- To add flavor, add a 1/2 cup of chocolate chips or 1/4 cup of nut butter, such as peanut butter or almond butter, to the pancake batter.
Storage + Reheating
To Refrigerate: Once cooled, transfer the banana oatmeal pancakes to a plate, allow them to cool completely, then place them in an airtight container and store them in the fridge for up to 5 days.
To Freeze: Layer cooled pancakes between sheets of waxed paper, this will help to prevent them from sticking once frozen, then transfer them to an airtight container or bag in the freezer for up to 3 months.
To Reheat: The leftover pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in an oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.
More Healthy Pancakes:
- Almond Banana Pancakes
- Carrot Cake Pancakes
- Lemon Ricotta Pancakes
- Blueberry Yogurt Pancakes
- Chocolate Protein Pancakes
- Apple Cinnamon Pancakes
Banana Oatmeal Pancakes
These are the best banana oatmeal pancakes! They are quick and easy to make, full of flavor, naturally sweetened, gluten-free, and absolutely delicious.
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 10 pancakes 1x
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Category: Breakfast
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Method: Stovetop
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Cuisine: American
Prep Time:
Yield:
Category:
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Cuisine:Ingredients
- 1 1/2 cups rolled oats
- 4 bananas, peeled and sliced
- 2 eggs
- 2 tablespoons butter, melted, plus more for cooking
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- Maple syrup, to serve
Instructions
- Place rolled oats in a blender or food processor and pulse until they are ground into a fine meal or flour-like consistency.
- Add sliced bananas, eggs, melted butter, baking powder, cinnamon, nutmeg, and salt. Turn on the blender and blitz for 30 seconds to 1 minute until well combined. If your batter is too thick, just add a couple of tablespoons of milk and blend again until the desired texture is reached. The batter should be slightly thick and lumpy, and should easily run off a spoon, but not too runny.
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of pancake batter onto the pan. Allow to cook for about 3 minutes or until bubbles begin to form on the surface, then carefully flip with a spatula and cook for another 1-2 minutes or until golden brown.
- Continue this process until all of the remaining batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- Once cooked, the pancakes can be served immediately with maple syrup or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Oat Flour: Swap the rolled oats for 1 cup of oat flour. Skip step #1 and add the oat flour in step #2.
To Use Baking Soda: Swap the baking powder for 1 teaspoon of baking soda and 1 tablespoon of lemon juice.
Nutrition
- Serving Size: 2 pancakes
- Calories: 278 calories
- Sugar: 14 grams
- Fat: 7 grams
- Carbohydrates: 46 grams
- Fiber: 6 grams
- Protein: 7 grams
Love these pancakes! They are very simple to make and very filling.
Can I use frozen bananas or should I stay with fresh ones?
I wouldn’t recommend using frozen bananas, they will not provide the necessary and same texture as ripe ones.
Can I use quick oats for this?
Quick oats, yes, but not instant oats. 🙂
Hi made oatmeal banana pancakes today. Sorry no photos. They are delicious . Probably put to much mixture in the pan . 3 pancakes were enough.Had Greek yogurt with them. Have put rest of mixture in fridge . How long can I keep it in there or should I cook than and freeze them ? Many thanks
I’m so happy you liked them, thank you so much for sharing! The pancakes can be stored in an airtight in the fridge for up to 5 days or in the freezer for 2 months.
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For my family this banana oatmeal recipe can’t be beat! So healthy and filling, but still delivers on the fluffy pancake feel. I usually make a triple batch and the leftovers quickly disappear into lunches and snacks.
I’m so happy you like these, thank you so much for sharing!
Mmm MMM!
This recipe is quick and easy. Pancakes were light,fluffy and tasty
Thanks for sharing, Judy! I’m happy you liked them. 🙂
Those are my favorites pancakes , they are so easy to make just love it.
Quick, easy and very filling for breakfast rather than just cooked oats.
I’m happy you liked them, Karen!
These are delicious and have a great texture. They keep you full.
Thank you for sharing, Debbie!