This post may contain affiliate links. Please read our disclosure policy.
Banana and Oatmeal Pancakes are delicious healthy pancakes that are gluten-free, dairy-free, and sugar-free. You won’t miss any of it! These are the best healthy pancakes have zero butter or oil in them. These light and fluffy gluten-free pancakes will keep you full and satisfied without all of the fillers. These Banana Oat Pancakes are whipped up in a blender in no time at all. You won’t believe how good they taste!
Years ago, I ate a gluten-free and dairy-free diet but still wanted to eat pancakes! I also wanted my kids to eat them too so they needed to taste amazing. After much experimentation, I created this DELICIOUS healthy pancake recipe and everyone loves them!
These Banana Oatmeal Pancakes are so easy and made right in the blender! These fluffy healthy pancakes are naturally gluten free and dairy free and contain no added sugar.
At the beginning of January, I wrote down some personal goals for my life. One was focusing more on my health and eating healthy, energy producing foods. As I’m trying to do that for myself, I am also working to provide those kinds of meals for my children. This goal has found me in the kitchen, creating recipes that still taste fabulous but have health benefits as well.
Why you will love these Healthy Pancakes:
- These gluten-free pancakes are made with all-natural ingredients: rolled oats, fresh banana, eggs, unsweetened almond milk, 100% real maple syrup, baking powder, vamilla, and salt. I love that these pancakes are both dairy-free AND gluten-free.
- These pancakes keep me full for hours and give me a boost of energy to start my day.
- These healthy pancakes taste SO GOOD! I received hundreds and hundreds of positive reviews (just read the comments below) because people love them.
Healthy Pancakes Ingredients:
This recipe calls for only 7 ingredients and most items you will already have in your pantry!
- Rolled Oats — use your favorite brand of rolled oats. For certified gluten-free rolled oats, look for gluten-free on the package.
- Fresh Banana — the riper the banana, the sweeter the pancakes will be.
- Unsweetened Almond Milk — use your favorite type of nut milk or use cow milk if you don’t mind using dairy.
- Eggs + Egg White — adds more protein to the pancakes and helps to bind the ingredients together.
- 100% Real Maple Syrup — this is an all-natural sweetener. I use real maple syrup with no-sugar added. You may also use honey.
- Baking Powder and Salt — for fluffier pancakes, add an extra 1/2 teaspoon of baking powder.
- Vanilla Extract — for more warmth and flavor, add a touch of vanilla extract.
- Optional: Butter for cooking
How to make Healthy Banana Oatmeal Pancakes:
- In a blender, pour in almond milk, eggs, egg white, banana, maple syrup, vanilla, rolled oats, baking powder, and salt. Blend until smooth.
- Heat a large skillet over medium heat. Once warmed, spray with non-stick cooking spray or place butter or coconut oil in a skillet. Pour pancake batter into skillet in round circles.
- Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
- Drizzle with real maple syrup (and a pat of butter, if so desired) and toppings of choice.
What toppings should I put on Healthy Pancakes:
There are so many different toppings you can put on top of these banana and oatmeal pancakes. Here is a list of topping ideas:
Fresh Berries: Strawberries, Raspberries, Blueberries, and Blackberries
Fresh Banana Slices
Sliced Almonds
Butter and Real Maple Syrup
Banana and Oatmeal Pancakes FAQ’s:
Absolutely! You can use any type of milk in this healthy pancake recipe. I use almond milk because almond milk has only 30 calories per cup and is completely plant-based. I have made these pancakes with cow’s milk, almond milk, coconut milk, and buttermilk and all are delicious!
Yes! These banana oatmeal pancakes freeze so well and are perfect for busy mornings. When my kids were younger, I would make a large batch of these pancakes and place in a gallon-sized Ziploc bag and keep in the freezer until ready to use.
I am one of those people.
I LOVE to grocery shop. Anyone else out there thoroughly enjoy perusing the aisles of the grocery store?
A few years ago, Fry’s remodeled their store and put in a natural section, which is full of natural, organic, and even plant based products that are good for our bodies. I was so excited to call one of my friends, who has celiac disease, to tell her that she needed to get to Fry’s as soon as possible and check this out. I remember her telling me how far she had to drive and how much she had to spend to buy her specialty products and now finally there was a store where she could find her gluten and dairy-free products….all in one place.
I wanted to start with breakfast and create a delicious pancake that contained no butter, no oil, no dairy, and no gluten. Was that even possible? I am here to tell you that we have succeeded, people!
Banana Oatmeal Pancakes have become a staple in our home.
Since I have kids who leave for school at 6:00 am, 7:00 am, and 8:00 am, it helps to have breakfast made ahead for them. And with these pancakes, they are able to quickly reheat them and have a hot breakfast. We love to top these Healthy Oatmeal Banana Pancakes with fresh berries and real maple syrup.
I always have several cartons of SILK Almond and Coconut Milk in my refrigerator to use in my daily protein shake. I am on a dairy-free diet right now, so I decided to try making pancakes using almond milk instead of buttermilk. It’s amazing because SILK Almond Milk has only 30 calories per cup and is completely plant-based.
My kids are going crazy over these Healthy Banana Oatmeal Pancakes. I make a huge batch of them and put them in a large Ziplock bag and store them in the refrigerator or freezer for busy mornings.
Healthy Recipe Ideas:
Pin this now to find it later
Pin It
Banana Oatmeal Pancakes
Equipment
Ingredients
- 1/2 cup Almond Milk unsweetened
- 2 Eggs
- 1 Egg White
- 1 Banana
- 2 Tablespoons 100% Real Maple Syrup
- 1 1/2 cups Rolled Oats (I use Gluten-Free)
- 2 teaspoons Baking Powder
- 1/4 – 1/2 teaspoon Salt
- 1 teaspoon Vanilla optional
Toppings Ideas:
- Fresh Berries
- Real Maple Syrup
- Chocolate Chips
- Fresh Banana Slices
- Sliced Almonds
Instructions
- In a blender, pour in SILK Almond Milk, eggs, egg white, banana, maple syrup, vanilla (optional), rolled oats, baking powder and salt.
- Blend until smooth.
- Heat skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil or butter in skillet. Pour pancake batter into skillet in round circles.
- Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
- Drizzle with real maple syrup and toppings of choice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to hear from all of you! How are your New Year’s resolutions going? I can barely walk today because I joined a new gym and have been working muscles which haven’t been worked for months. But it feels so good to be eating right and exercising again. I would love to hear how you like these Healthy Banana Oatmeal Pancakes. Thanks as always for your support! xo
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.
Hello!
I made your delicious recipe of these pancskes this morning. I will say I tweaked it by making oat milk myself in place of the almond. Still turned out very good. Next time I may sub flax eggs. I am not someone that likes to go to a grocery store, i prefer either buying local, online, preferably from small business, or grow it myself. It is getting hard to trust what is in grocery stores.
Thank you very much for the recipe, stay healthy and safe
Arnie
Is it possible to sub something for the banana?? I really like them but my girls dislike the banana taste :/
I substituted unsweetened applesauce (about 1 cup + 2 tbls) & 1 extra tsp baking powder in place of eggs. I like doing this for health benefits but also b/c I think it helps carmelize the pancakes a little bit along with the banana in the recipe. Easy & delicious- will make again.
They are so good! Definitely give this recipe a try. Cake out super fluffy:)
Smelled great when cooking, but the batter was so thick that I could barely flip the pancake! This resulted in a very messy pancake. It turned out very egg-like and foamy. Although, the taste was a little salty so I will use less salt if I use this recipe again. It does taste good, I’ll admit. But its very hard to cook with.
I meant it was very runny. Not thick at all.
I make these pancakes almost every week! Super easy to store in the fridge and take for an on-the-go breakfast, or later in the day to satisfy a sweet craving. I don’t feel guilty eating these either because theres no flour or sugar! Love love love these.
Thank you for a great recipe! In case anyone is wondering, we used the batter in our waffle maker and the waffles turned out great! The recipe made 7 large waffles.
Made these for the first time today and they were delicious. Light, fluffy, hearty. My banana was frozen (I freeze all my overripe bananas), and I used unsweetened coconut milk beverage instead of almond milk. The blender made this recipe super quick and easy, so much so that I decided to make a second batch right after the first since it comes together so quickly. My family is not gluten-free, but I can see how these would satisfy a craving for anyone who can’t have gluten. Thank you for the recipe!
I have been exploring more dairy free recipes as I have a 14 month old thats super sensitive to lactose. These pancakes are amazing! I love the bubbly airy texture and can’t wait to make them again, thank you!
These are UNREAL. I truly think these are better than traditional pancakes. Oh. my. goodness. Topped with peanut butter, granola, and maple syrup, these are TO DIE FOR.