Name: Quick Simple Blender Banana Oatmeal Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min

Quick Simple Blender Banana Oatmeal Pancakes

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Healthy Banana Oatmeal Pancakes

These healthy banana oatmeal pancakes have become one of my favorite breakfasts because they’re incredibly easy to make and always turn out soft and fluffy.

Everything comes together in one blender,
so there’s very little cleanup and breakfast is ready in just 20 minutes.

They’re naturally sweetened with ripe bananas and made without flour or added sugar, making them a wholesome option for busy mornings.
Every bite is soft, hearty, and packed with delicious banana flavor.

Whether you’re making breakfast for the family, meal prepping for the week, or enjoying a relaxing weekend brunch, this recipe is always a winner.

I love serving these pancakes with fresh fruit, a drizzle of maple syrup, and a spoonful of peanut butter for an extra satisfying breakfast.

Why You’ll Love This Recipe

Everything is made in one blender for easy prep and cleanup.
Soft, fluffy pancakes with a naturally sweet banana flavor.
No flour or added sugar—just simple, wholesome ingredients.
Ready in only 20 minutes, perfect for busy mornings.
Gluten-free and dairy-free with the right ingredients.
Freezer-friendly, so you can make a batch ahead for quick breakfasts.
Kid-approved and family-friendly, making breakfast easy for everyone.
Perfect for customizing with chocolate chips, nuts, berries, or your favorite toppings.

Ingredients Breakdown

Bananas – Use ripe bananas with plenty of brown spots for the best natural sweetness and flavor. They also help keep the pancakes soft and moist without adding sugar.
Eggs – These help bind the batter together while giving the pancakes a light, fluffy texture.
Unsweetened Almond Milk – Adds just the right amount of moisture to create a smooth batter. Any milk, dairy or non-dairy, will work well.
Old-Fashioned Rolled Oats – The oats replace traditional flour, making these pancakes hearty and naturally gluten-free when using certified gluten-free oats.
Baking Powder – This is what gives the pancakes their soft, fluffy rise as they cook.
Ground Cinnamon – Adds a warm, cozy flavor that pairs perfectly with the sweetness of the bananas.
Vanilla Extract – A small amount enhances the overall flavor and makes the pancakes taste even more delicious.
Salt – Just a pinch balances the sweetness and brings out the flavors of the other ingredients.
Olive Oil – Used to lightly grease the pan so the pancakes cook evenly and develop a beautiful golden-brown finish.

How to Make Healthy Banana Oatmeal Pancakes

Step 1: Blend the Batter

Add the bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt to a blender. Blend on high for 30 seconds to 1 minute, or until the mixture is completely smooth. Let the batter rest in the blender for about 2 minutes while you heat the pan.

Step 2: Heat the Pan

Lightly grease a nonstick skillet or griddle with olive oil, coconut oil, or vegan butter. Place it over medium heat and allow it to fully warm before adding the batter.

Step 3: Cook the Pancakes

Pour about ⅓ cup of batter onto the hot griddle for each pancake. Cook for 2–4 minutes, or until small bubbles begin to form around the edges and the pancakes look slightly puffed.

Step 4: Flip and Finish Cooking

Carefully flip each pancake with a spatula and cook for another 2 minutes, or until the second side is golden brown. If the pancakes begin browning too quickly, reduce the heat to medium-low for the remaining batches.

Step 5: Repeat with the Remaining Batter

Lightly grease the pan again if needed and continue cooking the rest of the batter. This recipe makes 9 pancakes, enough for 3 servings.

Step 6: Serve and Enjoy

Serve the pancakes warm with your favorite toppings like fresh banana slices, berries, chopped nuts, peanut butter, or a drizzle of pure maple syrup for an easy and satisfying breakfast.

Make Ahead + Freezing

To make ahead:

You can blend the batter up to 24 hours in advance and store it covered in the refrigerator. Before cooking, give it a quick stir and add a splash of milk if it has thickened too much.

To freeze:

Let the pancakes cool completely, then stack them with parchment paper between each one and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. To reheat, pop them in the toaster, microwave, or warm them in a skillet until heated through.

Quick Simple Blender Banana Oatmeal Pancakes

These soft, wholesome banana pancakes come together entirely in a blender for quick cleanup and easy preparation. Naturally gluten-free (when using certified gluten-free oats), dairy-free, and made without flour or added sugar, they're a nourishing breakfast that's perfect for busy mornings.

Print Pin

Course: Breakfast

Cuisine: American

Keyword: Quick Simple Blender Banana Oatmeal Pancakes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pancakes

Notes

Ingredients

2 medium ripe bananas (best when they have lots of brown spots)
2 eggs
½ cup (120g) unsweetened almond milk
1 teaspoon vanilla extract
1½ cups (143g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Olive oil, for cooking

Instructions

Place the bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt into a blender. Blend on high for 30 seconds to 1 minute, or until the batter is completely smooth. Leave the batter in the blender to rest while the cooking surface heats.
Lightly grease a griddle with coconut oil, vegan butter, or olive oil, then heat it over medium heat. Once hot, pour ⅓ cup of batter onto the griddle for each pancake. Cook for 2–4 minutes, until the pancakes begin to puff slightly and small bubbles appear around the edges.
Carefully flip each pancake and continue cooking until the second side is golden brown. If the pancakes are browning too fast, reduce the heat. Starting at medium heat and lowering it to medium-low as you continue cooking usually produces the best results. If the griddle begins to smoke, it's a sign that the temperature is too high.
Wipe the skillet clean between batches, add a little more oil, and repeat with the remaining batter. This recipe makes 9 pancakes, serving 3 people with 3 pancakes each.

Notes

Freezing Instructions:
Arrange the cooked pancakes in a single layer on a baking sheet so they do not overlap. Freeze for 30 minutes, then transfer them to freezer-safe containers or bags. Store for up to 3 months. To reheat, place the pancakes on a microwave-safe plate and warm for 30–60 seconds, or until heated through.

(Values are estimated per serving of 3 pancakes and may vary depending on the brands of ingredients used.)

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1. Can I make these pancakes without a blender?

Yes! If you have oat flour on hand, you can simply mash the bananas in a large bowl, then whisk in the remaining ingredients until smooth. The pancakes may have a slightly heartier texture, but they’ll still turn out soft and delicious.

2. Why are my pancakes falling apart when I flip them?

This usually happens if they’re flipped too early. Wait until you see bubbles around the edges and the bottoms are golden brown before turning them over. Cooking over medium or medium-low heat also helps them stay together.

3. Can I make the batter ahead of time?

Yes! You can prepare the batter up to a day in advance and keep it covered in the refrigerator. Since the oats absorb liquid as they sit, just stir in a splash of milk before cooking if the batter has thickened.

4. Can I freeze these pancakes?

Absolutely! Let the pancakes cool completely, then place parchment paper between each pancake and store them in a freezer-safe bag or container. They’ll keep well for up to 3 months and reheat beautifully in the toaster, microwave, or a warm skillet.

5. What if my batter is too thick?

No problem! Depending on the size of your bananas and the type of oats you use, the batter can sometimes be a little thicker than expected. Simply stir in a tablespoon of milk at a time until it reaches a smooth, pourable consistency.