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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:
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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.
Loved this!! My kid (note: has not had real pancakes yet) loved it. I halved the recipe (1 egg) and used the mini dash pancake and it came out to be 4-5 perfect little pancakes. Keep in mind, rolled oats not instant oats. They measure differently. And I used regular milk and it was excellent! Slightly gummy (obviously it’s not a standard pancake recipe) but that’s expected but it actually lifted just enough which is great. Thank you!
Wow. My healthy go to pancakes. And easy clean up! Kids devoured!!
I was pleasantly surprised with how fluffy these are! I haven’t made “healthy” pancakes in several years, but I wanted to get back into the habit so I started with this recipe.
I made a few changes: I used dairy milk, 3 whole eggs (because I didn’t want to waste a yolk), and 1T sugar instead of the syrup. I added frozen blueberries at the last minute, too. Yum! I imagine it would be easy to swap the banana for 1/2 cup applesauce if I don’t have a fresh banana on hand next time.
I also blended the batter the night before and kept it in the fridge overnight. It thickened up and worked just fine!
To be honest, it doesn’t make 10 servings as the recipe states. I’d say it’s more realistic to plan for this to be a breakfast side dish for 4-5 people, or a complete breakfast for 2.
This recipe was pretty good, taste wise. Unlike the other reviews my mixture was too thick so I added a bit more almond milk to loosen it up, and it was still pretty thick. They were easy to cook though since the batter was so stiff. The oats I used were sprouted so maybe that’s why. I’ll make it again since they are healthy!
My mix came out too watery and raw was uncooked in the inside. Added more powder mix , but did not help much. I did not use baking powder. Was that the problem?
yes…follow the instructions please.
Amazing recipe! So simple. My 5 yr old is a very picky eater. She tried a bite (had to bring her) and loved them!!! She asked for more! No more cheap box mix lol!!
Amazing! Loved how quickly these came together and were on the table. And they tasted awesome, the whole family loved them.
The pancakes were delicious and filling. I added dark chocolate chips to it.
Can this batter be made the night before and refrigerate?
Yes! I made the batter the night before. When I first mixed it, I thought the batter was too watery, but after a night in the fridge it was thicker and cooked very nicely.
I make the batter the night before but add the baking powder about 10 minutes before you plan to cook them.
I found this recipe 3 years ago and these became a staple breakfast in our house once a week!! We love it! Great recipe!
Used regular milk on hand and followed all other instructions. The resulting batter was a bit too watery, so I added about a cup of regular flour. Came out great and fluffy. Someone at my table said that they didn’t taste the banana, so I’ll try to add an extra half a banana next time.