These Easy Banana Oatmeal Pancakes are made with soaked oats and mashed bananas, which gives them incredible moisture and an extra boost of fiber! They’re an easy, healthy pancake recipe that is freezer friendly and perfect for school mornings! Includes step by step recipe video.
I know I’ve probably said this a million times before, but breakfast is my favorite meal of the day, regardless of what time of day it is.
I could eat these Banana Oatmeal Pancakes for breakfast, lunch and dinner and you wouldn’t hear me complaining! Sweet or savory, bacon and eggs or pancakes and waffles — we love it all.
All the time.
If you’re looking for another awesome fall pancake recipe, you’ve got to try these Apple Crisp Pancakes or this Healthier Cinnamon Roll pancake — they are amazing!
And any time I can make the foods we love and bump up the nutritional value (because you know the kids are going to be asking for a snack by 8:30 am if you don’t!), I’m down.
These Banana Oatmeal Pancakes are naturally sweetened with honey, but you could use maple syrup or regular brown sugar in its place if you prefer.
I use instant or quick oats for this recipe because I don’t want my pancakes too chunky, since the oats aren’t technically going to be cooked. I soak them to soften, and then just mash them up a bit when I mash in the bananas — seriously, so easy!
In the picture below you can see just how much moisture the soaked oats and banana add to these pancakes — so, so good and never dry or bland!
How to make these Banana Oatmeal Pancakes in the blender:
You can absolutely make these pancakes in the blender if you prefer a super smooth texture! Honestly, since the oats are soaked you will hardly notice them even if you opt to just stir these up with a whisk. They soften right up and add the best flavour to these pancakes!
Simply add the liquid ingredients first, followed by the dry ingredients, and blend until smooth and combined. Then pour right onto the hot griddle and cook!
Tips for making these Banana Oatmeal Pancakes:
- These are not your average flourless banana pancakes — I wanted them to be thick and fluffy, so there is flour in them and they are not gluten-free. Feel free to substitute gluten-free all purpose flour for the regular flour for a gluten-free option.
- I like to mash my banana into the pancakes so that the flavor is evenly distributed — if you like, you can add slices of banana as well!
- Feel free to add in even more goodies, like chopped toasted pecans or walnuts, raisins, blueberries or a scoop of peanut butter!
- We love these with maple syrup, fresh sliced bananas and berries, but for a healthier option you can top with Greek yogurt or this fresh fruit salad with Creamy Vanilla dressing over top instead.
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Banana Oatmeal Pancakes
- 1 cup quick oats
- 1 cup hot water
- 1 banana
- 1 cup low fat buttermilk
- 1 egg
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Add oats to a medium bowl. Pour hot water over top and let sit for 5-10 minutes.
- In a large bowl, mash banana with a fork. Add the soaked oats, buttermilk, egg, honey and vanilla and whisk until combined.
- Add the flour, baking powder, and cinnamon and whisk just until combined.
- Heat a non-stick griddle to medium-high. Spray lightly with non-stick spray and scoop pancake batter into rounds on the hot griddle. Let cook for about 3 minutes, until golden brown, then flip and cook until golden brown on the reverse side. (*Note that the soaked oats make for a moist pancake, but you want to sure they are still cooked through)
- Remove and serve immediately with bananas and syrup or as desired.
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Can I use porridge oats instead of quick oats?
Ashley Fehr says
You can but they might have more texture
Rachael Barrera says
None of the recipes I looked at have the serving size amount. How do I know how much is in a serving?
Ashley Fehr says
The nutrition information is pancake, and servings are listed at the top of each recipe.