Banana Oatmeal Pancakes

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Start your morning off right with these fluffy banana oatmeal pancakes! This incredible stack of pancakes is made with a combination of oat flour and rolled oats, in addition to eggs, coconut oil, and of course, mashed banana!

This oatmeal banana pancake recipe is naturally gluten-free, made with whole grains, and a healthy breakfast idea any day of the week.

fork biting into pancake stack

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BEST Oatmeal Banana Pancakes on the Internet

Today we’re sharing a highly requested breakfast recipe — Banana Oatmeal Pancakes! Most of our healthy pancake recipes on Fit Foodie are made with a white whole wheat flour base, but today we’re keeping this recipe 100% gluten-free.

Can you guess what flour we used? You got it! Oat flour! In addition to oat flour, we’re also using rolled oats to get that texture. PS: don’t have oat flour? Just whip out your blender and grind up some rolled oats. In about 20 seconds, you’ll have homemade oat flour!

ingredients on counter

What You Need

In addition to this recipe being gluten-free, it’s also refined sugar-free! Add in some vanilla extract and coconut oil and you’ve got yourself the best healthy oatmeal banana pancakes on the internet!

A note on gluten-free

If you are hoping to make this recipe 100% gluten-free, please make sure you use certified gluten-free oat flour and oats!

Place 1 cup of oats in a high-speed blender. Blend on high until a flour forms. You can also use a food processor of coffee bean grinder.

bowl of pancakes batter

Tips and Tricks for Perfect Banana Oatmeal Pancakes

Variations

  • Peanut butter: add 2 tablespoons of peanut butter to your pancake batter to make these peanut butter banana oatmeal pancakes! 
  • Berry: berries don’t have to be just for topping! Add acout 1/2 cup of fresh berries (frozen works too) to your batter before cooking. PS: you can even use frozen berries.
  • Chocolate: add around 3 tablespoons of cocoa powder and a splash more of almond milk to make these chocolatey. 
  • Protein: a great way to get even more protein in your breakfast is to add protein powder to your batter! Sub 1/4 cup of the ground oat flour for your favorite protein powder (we recommend vanilla).

Looking for the best protein powder to buy? Check out our Guide to Protein Powder where we share our top plant-based and whey protein powders.

cooking pancakes in skillet

Banana Oatmeal Pancakes FAQ

pouring syrup on pancakes

How to Freeze Pancakes (and cook them too)

I mentioned above that yes you can freeze these pancakes and we highly suggest doing so! Whenever Mark and I make pancakes at home, it’s almost always a double batch so we can freeze some for later. Here’s a quick tutorial on how to do so:

Freeze

  1. First, let your pancakes cool completely. The reason we do this is so that the pancakes can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer.
  2. Then, stack 1 serving of pancakes (2 pancakes) together. Tightly wrap them in a piece of plastic wrap. Make sure to remove as much air as possible (this is also to prevent freezer burn).
  3. Place pancakes in the freezer and freeze for up to 3 months.

Thaw & Cook

Option 1: Thaw pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning.

Option 2: Place frozen pancakes in the toaster and toast on medium.

stack of pancakes with banana and oatmeal on top
stack of banana oatmeal pancakes

Banana Oatmeal Pancakes

These banana oatmeal pancakes are the best healthy pancakes on the internet. They’re made with ground oat flour, ripe bananas, coconut oil, and vanilla extract.

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

Fat 16

Carbs 41

Protein 10

Yield 4 1x

Rate

Dry Ingredients

  • 1 cup ground oat flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 2 medium bananas, mashed (~1 cup mashed)
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted coconut oil
  • Optional: unsweetend almond milk*
  1. Begin by placing dry ingredients into a medium bowl. Whisk until combined.
  2. Then, mash bananas in a large bowl. Add eggs and vanilla and whisk until combined.
  3. Transfer dry ingredients into wet and mix until combined.
  4. Finally, add in melted coconut oil and mix again until combined.
  5. Heat a large skillet over low/medium heat. Spray with coconut oil cooking spray. Spoon on about 1/3 cup of batter and let cook for 2-3 minutes on each side. Repeat.
  • Unsweetened almond milk: If your batter is a little too thick (all depends on how ripe your bananas are), add a little bit of almond milk to the batter.
  • Option to sub any pureed fruit for the mashed banana. Suggestions include applesauce or pumpkin puree.
  • Protein powder: if you’re looking to add protein powder to this recipe, you can sub out 1/4 of the ground oat flour for 1/4 cup of your favorite protein powder.

Serving Size: 1/4
Calories: 342
Sugar: 8
Fat: 16
Carbohydrates: 41
Fiber: 6
Protein: 10

Author: Category: BreakfastMethod: Stove-TopCuisine: AmericanDiet: Gluten Free

Keywords: banana oatmeal pancakes, oatmeal pancakes

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