Name: Banana Oatmeal Pancakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 2 large eggs; ½ cup milk (any variety); 1 cup rolled oats (quick-cook or old-fashioned ); 1 teaspoon baking powder; 1 teaspoon vanilla extract; dash cinnamon; 2 medium ripe bananas (broken into chunks); cooking spray or butter (for greasing pan)

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Banana Oatmeal Pancakes are the easiest and tastiest recipe for gluten-free pancakes ever! Made with simple pantry staples and a blender, these Oat Banana Pancakes are light, tender, and perfectly sweet.

Stack of banana oatmeal pancakes on plate showing triangle bite out of stack.

It can be difficult to find gluten-free recipes that deliver on flavor or don't require hard-to-find, expensive specialty ingredients. But these Banana Oatmeal Pancakes prove you can enjoy, delicious gluten-free pancakes with ease!

Reasons to Love Banana Oatmeal Pancakes

The Best Gluten-Free Pancakes. Whether you need to be gluten-free or not, Oatmeal Pancakes make an easy, healthy, gluten-free breakfast.
Made with Simple Ingredients. One of the best things about these Banana Oatmeal Pancakes is that they are made with pantry staples. No special flours or stabilizers are needed! You probably have all the ingredients on hand now.
Easy Prep. There is no need to mix dry and wet ingredients separately for banana oat pancakes, the batter comes together in a blender in minutes.
Tender and Delicious Pancakes. While are not thick and fluffy like traditional pancakes, these Banana Oat Pancakes are thin, airy, tender, perfectly sweet, and downright irresistible.
Allergy-Friendly. These Oatmeal Pancakes are made without flour, added sugar, butter, or oil, and can easily be made dairy-free as well.

Notes On Ingredients

Ingredients for banana oatmeal pancakes labeled on counte.r

Oats: Use regular rolled oats or quick-cook oats, not steel-cut oats. And be sure to check that your oats are certified gluten-free if need be.
Bananas: Use ripe or slightly overripe bananas for the most prominent banana flavor and natural sweetness. If using frozen bananas, be sure to defrost before adding them to the batter.
Milk: Any variety of milk will work. Regular milk, soy milk, almond milk, oat milk, etc.
Vanilla + Cinnamon: Both add flavor to the banana oatmeal pancakes.
Baking Powder: To give rise to the pancakes.
Eggs: The eggs will help to give the gluten-free pancake batter structure, as well as add protein to the mix.

Recipe Modifications

Dairy-Free Oat Pancakes: Use any unflavored non-dairy milk like almond milk, soy milk, and oat milk to keep these pancakes dairy-free. Eggs are not dairy.
Egg-Free Banana Oat Pancakes: In place of eggs, mix ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. The pancakes will be much more delicate and care needs to be used when flipping, but it will work.
Want to Add Additional Protein? Try my recipe for Gluten-Free Cottage Cheese Pancakes. That recipe adds protein without any need for protein powder.

Tips for Making Banana Oatmeal Pancakes

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Prepare the Pancake Batter. This is the easiest pancake batter you will ever make! Simply layer the ingredients, starting with the wet ingredients, into a blender, and blend until the batter is fully incorporated and smooth.

Kristen's Tip: Keep in mind that the Banana Oat Pancake batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add in 1 teaspoon of milk at a time and blend; repeat until desired consistency is reached. If you find the batter too thin, add in 1 tablespoon of oats and blend well; repeat until desired consistency is reached.

Ingredients for banana oatmeal pancakes layered in blender before blending.

Ingredients for banana oatmeal pancakes in blender after blending.

Step Two: Cook Pancakes. Using a ¼ cup measuring cup, pour the pancake batter onto a greased griddle or nonstick pan. Cook the pancakes over medium heat, until small bubbles form on the surface of the pancakes. Flip and cook for an additional 2-4 minutes per side. These pancakes will brown a bit more than you may expect, but that is from the bananas.

A quarter-cup measuring cup being used to scoop oatmeal banana pancake batter onto greased skillet.

Oatmeal Pancakes being flipped over in skillet after small bubbles on surface formed.

Banana Oatmeal Pancakes in skillet after being cooked.

Serving Suggestions

Banana Oatmeal Pancakes are sweet enough that they don't need even need syrup but of course, no one complains about a drizzle of maple syrup or homemade chocolate syrup. I love to serve these Banana Oat Pancakes with a smear of peanut butter and additional slices of banana.

And don't just limit these Oat Pancakes to breakfast. They make a great base for a quick nut butter sandwich for a gluten-free lunch option.

Stack of Blender Oat Pancakes on plate with bananas in back.

Storage & Reheating Instructions

Refrigerate: Once prepared, allow the pancakes to cool fully and then stack them in an airtight container and store them in the refrigerator for up to 4 days.
Freeze: To freeze the pancakes, allow them to cool fully, and then place the pancakes in a freezer-safe bag between layers of parchment paper so they do not stick together when frozen.
Reheat: Reheat in the microwave or toaster oven right from the refrigerator or freezer.

More Gluten-Free Breakfast Recipes

If you try out these gluten-free Banana Oat Pancakes, I would appreciate it if you leave a comment and review below.

Banana Oatmeal Pancakes

Made with simple pantry staples and a blender, these Banana Oat Pancakes are light, tender, and perfectly sweet. The ultimate gluten-free pancake recipe!

4.78 from 35 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings:

Calories: 134kcal

Author: Kristen Chidsey

Ingredients

▢ 2 large eggs
▢ ½ cup milk any variety
▢ 1 cup rolled oats quick-cook or old-fashioned
▢ 1 teaspoon baking powder
▢ 1 teaspoon vanilla extract
▢ dash cinnamon
▢ 2 medium ripe bananas broken into chunks
▢ cooking spray or butter for greasing pan

Instructions

Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
To the carafe of a blender add eggs, milk, and vanilla. Next add cinnamon, baking powder, and oats to the blender. Finally, add 2 ripe bananas, cut into chunks, into the blender. This order will make the batter easy to blend.
Blend until the batter is smooth and no chunks of bananas remain. The batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add 1 teaspoon of milk at a time and blend; repeat until the desired consistency is reached. If you find the batter too thin, add in 1 tablespoon of oats and blend well; repeat until desired consistency is reached.
Pour about ¼ cup of batter onto the preheated skillet and cook until small bubbles form about 4 minutes.
Once bubbles have appeared on the surface, flip the pancakes, and continue to cook for 2-3 minutes or until set. The surface will be a golden deep brown due to the banana in the batter. Repeat with the remaining batter.
Serve with your favorite pancake toppings.

Equipment Needed

Notes

Oats: Be sure to use certified gluten-free rolled oats to keep these pancakes gluten-free. And DO NOT use steel-cut oats!

Milk: Use any variety of milk you like. Non-dairy milk like almond milk, soy milk, and oat milk work well in this recipe.

Note on Bananas: If using frozen bananas, be sure to defrost them before adding them to the batter.

Egg-Free Banana Oat Pancakes: In place of eggs, mix ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. The pancakes will be much more delicate and care needs to be used when flipping, but it will work.

Nutrition

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**Post updated with new pictures. Original recipe from 2015.