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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.
these wear the best healthy pancakes, i totally recommend!
I absolutely love, love, love these pancakes. They are so healthy and I eat them for breakfast as well as a snack any time of the day and without guilt– they are so satisfying. I have been making them for years after finding this recipe and to that end, have modified it a bit as well. I don’t use maple syrup, I use “Whole Earth” (monk fruit + stevia sweetner). I put all the dry ingredients in a food processor and pulse until the oats are ground to a pretty fine grain – then add the wet ingredients. Additionally, I’ve found that it’s best to let the mixture “sit
a bit, about 5-10 because the oats seem to soak up the wet ingredients and the mixture can get too thick; therefore, I’ll end up adding some more liquid until I get it to where I want — not too thick and definitely not too soupy. I sometimes I don’t use the banana but add about 2 very generous tablespoons of [organic] unsweetened applesauce. These pancakes can be a little dense in texture as writing IMO and I find the applesauce helps. I also play around with the liquid; I’ll use plant protein milk like RIPPLE or Good Karma in place of almond milk altogether or, sometimes use 1/2 of each. The eggs are key in this recipe, I have to use at least one whole egg, makes the pancakes fluffy. I double this recipe and it last me a week. Once cooled, I put all the pancakes in a ziploc gallon plastic bag and use eat them whenever, popping one in the micro — ahhhh. I actually think they’re better the next day. I’ve turned the neighbors onto these pancakes and they love them too! Enjoy!
These are the best Banana Oatmeal Blender pancakes I have ever made. As I almost always do, I added my own little touch. I added a teaspoon of Cinnamon, a tablespoon of Bee Pollen, and a fourth of cup Coconut Flour. (I’ve always had trouble cooking pancakes with oats as the only grain). I will definitely make them again and maybe add chopped walnuts the next time!
I love this recipe! Thank you for sharing it! ♥️
Just made this and was LOVED by the whole family!!! Its a keeper. Thank you for sharing your recipe ????
Been using this recipe for years. It is so simple and delicious. Thank you so much for sharing!
Absolutely love this recipe. All of my friends and family know this is my go to pancake recipe. I started making them during quarantine and still don’t get sick of them. Thank you!!
I’ve made these so many times now! They’re wonderful! I was looking for a healthy recipe without flour, and these are it. I love the oat flour because it’s better tasting than whole wheat. I love the runny consistency of the batter, and when I pour it straight from the blender, they turn into perfectly cute round circles. This is my go-to recipe for a lazy Saturday.
Best GF DF pancakes ever!!
I just made this for my husband and I and we loved them! I subbed in coconut milk for almond and used semi-frozen banana (I switched it to the fridge 30 min before). I didn’t have baking powder so I made a baking soda, cornflour and lemon juice mix. They came out perfect! So much banana flavour! Topped it with some raw honey and more frozen banana but it was good on its own like thin banana bread! Even using my cast iron skillet and some ghee. Delicious!!
Next time for an experiment I’m going to give it a go subbing in green banana flour for the oats and cashews for the eggs!
Made these today and I was very impressed by the consistency! I was out of maple syrup so I substituted molasses for some sweetness. Will make these again! 🙂