The BEST Banana Oatmeal Pancakes You’ll Ever Make Recipe

I made Flour Free Banana Pancakes that come out pillowy and naturally sweet, and honestly better than most restaurant stacks, so keep scrolling.

I am obsessed with these Flour Free Banana Pancakes because they actually taste like a real weekend treat, not rabbit food. I love the way ripe bananas and old fashioned rolled oats become something fluffy and slightly chewy, with cinnamon hitting just right.

But they feel clean, no flour, no junk, and I can eat three without regretting it. Banana Pancakes With Oats that don’t fall apart, that hold syrup and berries and still feel substantial.

And the blender makes it ridiculous easy. Messy plates, sticky fingers, and zero shame.

I want this every single weekend and syrup on top.

Ingredients

• Bananas, mashed: naturally sweet, makes batter creamy and moist, you’ll skip extra sugar.
• Eggs, large: bind everything together and add protein, keeps pancakes fluffy.
• Rolled oats: give body and chew, whole grain goodness you can feel.
• Baking powder: lifts the pancakes, gives lightness without fuss.
• Plus sea salt: tiny contrast, makes sweetness pop, honestly important.
• Cinnamon: warm hint, smells like home, pairs perfectly with bananas.
• Vanilla extract: rounds flavors, adds soft sweetness you won’t notice but love.
• Almond milk: thins batter as needed, dairy-free and subtly creamy.
• Coconut oil: adds gentle coconut aroma and helps crisp the edges.
• Flaxseed or chia: gives extra texture and a bit of omega boost.
• Fresh berries or banana topping: bright burst and freshness, makes breakfast feel special.

Ingredient Quantities

• 2 ripe bananas, about 1 1/4 to 1 1/2 cups mashed
• 2 large eggs
• 1 cup old fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/3 to 1/2 cup unsweetened almond milk or other plant milk, as needed for batter
• 1 tablespoon melted coconut oil (plus extra for the pan)
• 1 tablespoon ground flaxseed or chia seeds, optional for texture
• Fresh berries or sliced banana for topping, optional

How to Make this

1. Put the bananas, eggs, oats, baking powder, salt, cinnamon, vanilla, melted coconut oil, and flax or chia if using into a blender.

2. Blend until smooth, scraping down sides once or twice; the batter should be thick but pourable. If it looks too thick add 1 to 2 tablespoons of almond milk at a time up to 1/2 cup until you get a thick pancake-batter consistency.

3. Let the batter rest 5 minutes so the oats soften and the flax or chia can hydrate, which makes fluffier pancakes. If it gets too thick after resting stir in a splash more almond milk.

4. Heat a nonstick skillet or griddle over medium-low heat and brush or rub with a little coconut oil so the pancakes don’t stick. Medium-low is key so they cook through without burning.

5. Spoon about 1/4 cup batter per pancake onto the skillet, gently spreading slightly with the back of the spoon if needed. Leave space because they puff up a bit.

6. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. If the bottoms brown too fast lower the heat.

7. Flip carefully and cook the other side another 1 to 2 minutes until golden and cooked through. They should be soft but not raw in the middle.

8. Transfer to a plate and keep warm in a low oven if making a big batch. Wipe the pan and add more coconut oil as needed between batches.

9. Serve warm topped with fresh berries or sliced banana and extra almond milk, yogurt or maple syrup if you want it sweeter even though the recipe needs no added sugar.

10. Leftovers keep covered in the fridge for 2 to 3 days and reheat gently in a skillet or toaster; you can also freeze them between parchment sheets for longer storage.

Equipment Needed

1. Blender or high speed pitcher blender
2. Measuring cups and spoons
3. Mixing spoon or rubber spatula (for scraping down blender)
4. Nonstick skillet or griddle
5. Small pastry brush or paper towel for oiling the pan
6. 1/4 cup scoop or large spoon for portioning batter
7. Spatula for flipping
8. Plate and a low oven or warming tray to keep pancakes warm

FAQ

The BEST Banana Oatmeal Pancakes You’ll Ever Make Recipe Substitutions and Variations

• Bananas: swap with 1 cup unsweetened applesauce or 1 cup mashed cooked sweet potato for similar sweetness and moisture (you might need a touch less milk).
• Eggs: use two flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/2 cup plain yogurt for binding and a bit of tang.
• Old fashioned oats: grind into oat flour for a smoother pancake, or use 1 cup whole wheat pastry flour or 3/4 cup quinoa flakes if you want more protein.
• Unsweetened almond milk: any dairy milk, oat milk, or soy milk works fine; for richer batter swap 1/3 cup plain yogurt plus a little water instead of milk.

Pro Tips

1) Let the batter rest at least 5 minutes like it says, but if you can wait 10 it gets even better. The oats soften and the flax or chia plumps up so the pancakes hold together and are less gummy. If it firms too much, stir in a tablespoon of almond milk at a time.

2) Cook on medium-low and be patient. They need slower heat so the centers set before the outsides burn. If the bottoms are browning too fast, nudge the pan off the burner for 10 seconds or lower the heat one notch, then continue.

3) Use a nonstick skillet and a light smear of coconut oil every couple batches. Wipe the pan clean between batches if bits build up, or they’ll brown unevenly and stick. A small offset spatula helps when flipping fragile pancakes.

4) For better texture and flavor add a splash more vanilla and a pinch more salt than you think you need. Salt wakes up the banana sweetness and a touch extra vanilla makes them taste more dessert-like even without added sugar.

The BEST Banana Oatmeal Pancakes You'll Ever Make Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made Flour Free Banana Pancakes that come out pillowy and naturally sweet, and honestly better than most restaurant stacks, so keep scrolling.

Pin

Servings

2

servings

Calories

412

kcal

Equipment: 1. Blender or high speed pitcher blender
2. Measuring cups and spoons
3. Mixing spoon or rubber spatula (for scraping down blender)
4. Nonstick skillet or griddle
5. Small pastry brush or paper towel for oiling the pan
6. 1/4 cup scoop or large spoon for portioning batter
7. Spatula for flipping
8. Plate and a low oven or warming tray to keep pancakes warm

Ingredients

• 2 ripe bananas, about 1 1/4 to 1 1/2 cups mashed

• 2 large eggs

• 1 cup old fashioned rolled oats

• 1/2 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 1/2 teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• 1/3 to 1/2 cup unsweetened almond milk or other plant milk, as needed for batter

• 1 tablespoon melted coconut oil (plus extra for the pan)

• 1 tablespoon ground flaxseed or chia seeds, optional for texture

• Fresh berries or sliced banana for topping, optional

Directions

• Put the bananas, eggs, oats, baking powder, salt, cinnamon, vanilla, melted coconut oil, and flax or chia if using into a blender.
• Blend until smooth, scraping down sides once or twice; the batter should be thick but pourable. If it looks too thick add 1 to 2 tablespoons of almond milk at a time up to 1/2 cup until you get a thick pancake-batter consistency.
• Let the batter rest 5 minutes so the oats soften and the flax or chia can hydrate, which makes fluffier pancakes. If it gets too thick after resting stir in a splash more almond milk.
• Heat a nonstick skillet or griddle over medium-low heat and brush or rub with a little coconut oil so the pancakes don't stick. Medium-low is key so they cook through without burning.
• Spoon about 1/4 cup batter per pancake onto the skillet, gently spreading slightly with the back of the spoon if needed. Leave space because they puff up a bit.
• Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. If the bottoms brown too fast lower the heat.
• Flip carefully and cook the other side another 1 to 2 minutes until golden and cooked through. They should be soft but not raw in the middle.
• Transfer to a plate and keep warm in a low oven if making a big batch. Wipe the pan and add more coconut oil as needed between batches.
• Serve warm topped with fresh berries or sliced banana and extra almond milk, yogurt or maple syrup if you want it sweeter even though the recipe needs no added sugar.
• Leftovers keep covered in the fridge for 2 to 3 days and reheat gently in a skillet or toaster; you can also freeze them between parchment sheets for longer storage.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 295g
• Total number of serves: 2
• Calories: 412kcal
• Fat: 16.2g
• Saturated Fat: 8.1g
• Trans Fat: 0g
• Polyunsaturated: 2g
• Monounsaturated: 6.1g
• Cholesterol: 186mg
• Sodium: 510mg
• Potassium: 585mg
• Carbohydrates: 55.5g
• Fiber: 8g
• Sugar: 15g
• Protein: 12.2g
• Vitamin A: 75IU
• Vitamin C: 5mg
• Calcium: 97mg
• Iron: 2.6mg