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Stack of banana oatmeal pancakes with fresh banana slices on top drizzled with maple syrup.

Banana Oatmeal Pancakes

Author: Stephanie Kay

These are the best banana oatmeal pancakes! They are quick and easy to make, full of flavor, naturally sweetened, gluten-free, and absolutely delicious.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Instructions

  1. Place rolled oats in a blender or food processor and pulse until they are ground into a fine meal or flour-like consistency.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kaynutrition.com/banana-oatmeal-pancakes/