Breakfast never looked so good with these golden, fluffy oatmeal banana pancakes! Made from scratch with simple pantry ingredients, done in a few minutes, and served along with fresh fruit and drizzled almond butter. The whole family will love these wholesome & delicious pancakes!

hands holding a white plate with oatmeal banana pancakes over a blue napkin.

Let’s start our day off right with these amazing & perfectly sweet Oatmeal Banana Pancakes! Easy to make, full of nutritious fiber and antioxidants, and are so crispy and fluffy. In my opinion, banana pancakes are the only way to go. This beautiful stack is a healthier way to enjoy a breakfast classic!

Using Oat Flour vs. Old-Fashion Oats

For this recipe I used ground up oats instead of whole, old-fashion oats. They are the same ingredient but differing in texture and pancake consistency. I wanted these pancakes to have the same feel as normal flour – so by using oat flour I’m getting the nutrients from the oats and still getting a normal pancake consistency.

How to Make Oatmeal Banana Pancakes – Step by Step

(1) First, mash the bananas then add 2 eggs, maple syrup (2 Tablespoons), cinnamon (1/2 teaspoon), and vanilla (1 teaspoon). Lightly mix together.
(2) Then add 1 cup unsweetened almond milk.

(3) After adding almond milk, then add oat flour (1 1/2 cups), baking powder (2 teaspoons), and salt (1/4 teaspoon).
(4) Gently mix ingredients – be careful not to over-mix. Then let batter sit for 1-2 minutes for ingredients to start activating.

Make These Pancakes In a Blender

You can make these pancakes entirely in a BLENDER. This is also great if you have whole oats and need them chopped up for the recipe – place all of the ingredients in a blender and process until ingredients are incorporated but not overly mixed.

Ingredients and Substitutes

Oat flour: I love using this in place of regular flour for it’s nutritional benefits. Use gluten-free oats if needed for this recipe. To make oat flour: you can use a food processor/blender to grind your oats into flour or purchase store-bought oat flour.
Egg: This is to help the pancakes maintain their “fluff.” An egg replacement for this recipe would be a flax egg.
Almond Milk: The protein in milk creates a strong batter or dough, that helps the batter rise and stand. It also helps moisten the pancakes when cooked! I recommend unsweetened almond milk, coconut milk, or hemp milk.
Banana: This recipe calls for ripe, mashed banana for a sweet taste and texture!
Vanilla: I love using pure vanilla extract in pancakes for extra flavaaa.
Baking Powder: This is recommended when making pancakes because of the acidity that baking powder has. But fear not, if you only have baking soda on hand use 1/2 teaspoon baking soda instead of 1 teaspoon of baking powder. You will most likely not be able to tell the difference. 🙂
Cinnamon: I put cinnamon in almost everything because of it’s amazing taste and awesome health benefits.

Extra Tips For This Recipe

If you prefer not using oat flour – you can use whole old-fashion oats or regular all-purpose flour in place.
Use GF oats/oat flour for this recipe if needed.
Make homemade oat flour: in a blender or food processor, chop 1 1/2 cups whole oats into a flour consistency.
Freezing pancakes: Cook pancakes as instructed and let cool. Layer between parchment paper and seal tightly in freezer friendly ziplock bag for up to 1 to 2 months. Remove from freezer and bake on a sheet pan for 8 to 10 minutes at 375F, or until hot.
Some of my favorite toppings for these pancakes include: maple syrup or honey, bananas, blueberries, nut butter (almond or peanut butter), hemp seeds, chia seeds, and nuts for texture. Add any other additional toppings not listed.

Additional Healthy Oatmeal Recipes to Try