Oatmeal Banana Pancakes

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

step by step photos showing how to make oatmeal banana pancakes

  • (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. 

step by step photos showing how to make oatmeal banana pancakes.

  • (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. 

Oatmeal Banana Pancake 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. 

a hold holding a white plate with a stack of oatmeal banana pancakes.

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. 

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

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

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

Oatmeal Banana Pancakes

Servings 4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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!

Course: Breakfast, Main Course
Cuisine: American
Keyword: blender banana pancakes, how to make banana pancakes, oatmeal banana pancakes
Calories: 305 kcal

Ingredients

  • 1 1/2 cups oat flour
  • 2 ripe bananas
  • 2 eggs (or 2 flax eggs)
  • 1 cup almond milk, unsweetened
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoon maple syrup or coconut sugar
  • oil or non-stick cooking spray

Toppings

  • banana slices
  • almond butter/peanut butter
  • maple syrup

Instructions

  1. In a bowl mash bananas then add maple syrup (2 Tablespoons), vanilla ( 1/2 teaspoon), cinnamon (1/2 teaspoon), 2 eggs, and 1 cup almond milk. Gently stir together. 

  2. Then add baking powder, salt, and oat flour to wet ingredients. Stir batter - be careful not to over-mix batter. 

  3. Heat up a non-stick pan, spray with non-stick cooking oil spray (I use coconut oil spray) or oil. Add 1/4 cup batter and use back of spoon to level out batter so pancakes aren't too thick. 

  4. Cook pancakes until a good amount of bubbles have formed in batter. Then flip and cook for 1 to 2 additional minutes - pancake should be golden brown and crispy. Wipe pan, add oil, and repeat until batter is finished. 

  5. Serve pancakes with bananas, peanut butter, maple syrup, and any additional toppings! 

Recipe Notes

Tips

  • 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. 
  •  
Nutrition Facts
Oatmeal Banana Pancakes
Amount Per Serving
Calories 305 Calories from Fat 55
% Daily Value*
Total Fat 6.1g 9%
Cholesterol 54.1mg 18%
Sodium 457.5mg 19%
Total Carbohydrates 54.1g 18%
Sugars 12.2g
Protein 9.9g 20%
Vitamin A 6%
Vitamin C 30%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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