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Home Ā» Recipes Ā» Vegetarian Ā» Easy and healthy Banana Oat pancakes

Easy and healthy Banana Oat pancakes

January 4, 2022 by Alida Ryder 358 Comments

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Easy, healthy banana oat pancakes is a healthy, filling breakfast served with fresh fruit and can be made in minutes.

Easy and healthy banana oat pancakes

Finding healthy, easy and satisfying breakfasts are always a mission for me. I am a big fan of eggs for breakfast but I get tired of it and so I often look for other ideas, but the other ideas aren’t exactly healthy. Pancakes, French Toast, waffles, Eggs Benedict…Not really ideal. So when I stumbled upon this easy healthy banana oat pancakes recipe, I was incredibly chuffed. They take minutes to knock together and they’re actually delicious.

I am not usually a fan of flourless, sugar free “healthy pancakes”. I tried making a ground almond version a while ago and was left with what tasted like a gritty egg patty. Not my idea of pleasant.

What is so great about this healthy banana pancake recipe is that they have great texture from the finely ground oatmeal and they are packed with goodness. The oats make them gluten freeĀ so if you are struggling with gluten intolerance or Coeliac disease these are perfect. (Make sure the oats you are using are gluten free.)

Ingredients

Full recipe and amounts can be found in the recipe card below.

  • Oats/Oatmeal. Rolled oats or old-fashioned oats. Instant oats and steel cut oats won’t work.
  • Bananas. I like to use ripe but not mushy bananas.
  • Eggs.Ā 
  • Baking powder.Ā 
  • Salt.Ā 

A stack of healthy banana oat pancakes topped with fresh banana and raspberries

Is oatmeal gluten free?

In short, yes. The problem comes when the oats are processed in a factory or plant with wheat or other gluten-containing grains which can cause cross-contamination so just make 100% sure your oatmeal is gluten free before proceeding.

These healthy blender pancakes also get a good boost of protein from the eggs (be sure to use free-range/organic eggs) and of course the bananas are little health bombs themselves. Packed full of fiber, potassium and many other essential vitamins and minerals.Ā 

All in all, a fantastic alternative to regular old pancakes filled with all the good stuff and a great easy healthy breakfast. Yum!

Easy blender banana oat pancakes topped with fresh fruit and honey

How do you make healthy banana oatmeal pancakes?

  1. Make the batter: Combine rolled oats, ripe bananas, eggs, baking powder and a pinch of salt in a blender and blend until smooth and thick.
  2. Cook the pancakes: Cook spoonfuls of the batter in a a drop of oil in a non-stick frying pan set over medium-high heat until golden brown on both sides and cooked through. Serve with maple syrup/honey and fresh fruit.

Healthy breakfast recipes

  1. Easy healthy banana oat waffles
  2. Gluten free breakfast egg crĆŖpes
  3. Easy breakfast yogurt fruit pots
Easy and healthy banana oat pancakes

Easy and healthy Banana Oat pancakes

Easy, flourless and sugar free banana oat pancakes is a healthy, filling breakfast served with fresh fruit and can be made in minutes.
4.54 from 922 votes
Print Pin Rate
Course: Breakfast, Healthy, Low Fat, Low GI, Pancakes
Cuisine: American
Keyword: banana oat pancakes, easy, healthy, Low Fat, Low GI
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 245kcal
Author: Alida Ryder

Ingredients

  • 2 bananas
  • 2 eggs
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • pinch of salt
  • maple syrup to serve (optional)
  • fresh fruit of your choice to serve

Instructions

  • In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
  • Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
  • Heat a non-stick frying pan over medium heat.
  • Fry spoonfuls of the batter until golden brown on both sides.
  • Serve with a drizzle of maple syrup and fresh fruit of your choice.

Video

Nutrition

Calories: 245kcal | Carbohydrates: 41g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 65mg | Potassium: 657mg | Fiber: 5g | Sugar: 14g | Vitamin A: 315IU | Vitamin C: 10.2mg | Calcium: 84mg | Iron: 1.9mg

 

 

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Filed Under: Breakfast Recipes, Gluten Free, Quick and Easy, Recipes, Snacks, Vegetarian, Videos Tagged With: flourless pancakes, healthy breafast, Healthy pancakes, Low GI, low gi pancakes, Low GI recipes, Pancakes, sugar-free pancakes

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Comments

  1. Margot

    October 19, 2021 at 7:52 PM

    Hi There. I would love to try this recipe as I am looking to make healthier food choices. But I hate bananas. I can’t drink smoothies that have bananas in them cause I can always trace it. I am wondering if there is anything else I could use as a substitute. I was thinking of butternut squash? Would that give a similar sweetness and consistency? Would you have any other suggestions please.

    Reply
    • Alida Ryder

      November 25, 2021 at 7:44 PM

      I haven’t tested with anything other than bananas so I can’t guarantee these pancakes’ success if they aren’t used, unfortunately.

      Reply
    • Mrs P Allerton

      January 8, 2022 at 11:22 AM

      I use a pot of yogurt sometimes either in place of or additional to bananas.
      Serve the pancakes with strawberries and blueberries ( I do like banana on the side ) and a drizzle of honey . They are delicious.

      Reply
  2. Tina

    September 23, 2021 at 8:23 AM

    Finally my son eats his lunch @ school!!!!??

    Reply
  3. Gwen

    September 12, 2021 at 10:02 AM

    These are excellent. I add a bit of vanilla too. I freeze batches of 2 to 3 as they are a great breakfast before school for teenagers who can’t face eating first thing. But they’ll always eat pancakes!

    Reply
  4. Sharon C

    May 23, 2021 at 7:51 PM

    Amazing recipe, fits in perfectly with my nutritional plan from my trainer! I get to lose weight and eat delicious pancakes every day if I want to! ?
    P.S, they turned out perfectly according to your instructions ?

    Reply
  5. Devasya Madan

    May 21, 2021 at 12:58 PM

    Hello, was just wondering would it work if I did not add oats?
    Thanks alot

    Reply
    • Alida Ryder

      June 6, 2021 at 2:49 PM

      No, unfortunately not. The oats is what gives structure to these pancakes.

      Reply
    • Dimple

      December 31, 2021 at 11:56 AM

      Hi,
      I have Whole Rolled chunky Porridge Oats, is this okay to use? I was wondering why steel cut and instant oats wouldn’t work?

      Also, would it be at all possible if you could please provide the UK measurements for the Ingredients?

      Thank you so much

      Reply
      • Alida Ryder

        January 2, 2022 at 7:53 PM

        Steel cut oats won’t blend into the batter well. Rolled oats result in a proper flour consistency.

        Reply
  6. Sharon

    May 9, 2021 at 11:37 PM

    I’m thinking of trying these next weekend and I already have ground oats because I like smooth porridge and was wondering if I would need to reduce the amount of oats in the pancakes as they are already processed.

    Reply
    • Alida Ryder

      May 18, 2021 at 2:45 PM

      I would use about 1/4 less if using ground oats.

      Reply
  7. Kayleigh

    January 14, 2021 at 11:21 AM

    Is the nutritional information (e.g calories) per pancake?

    Reply
    • Alida Ryder

      January 24, 2021 at 8:40 AM

      Per serving. This recipe serves 2 people.

      Reply
      • Alexa Bailey

        February 16, 2021 at 12:55 PM

        Coukd they be frozen?

        Reply
        • Alida Ryder

          February 18, 2021 at 3:42 PM

          Absolutely. Freeze with parchment paper in between.

          Reply
  8. Amanda

    January 12, 2021 at 5:49 AM

    Can i half the recipe to get only 1 serving? For example can i use only 1 egg 1 banana and 1/4 cup oats?

    Reply
    • Alida Ryder

      January 24, 2021 at 8:44 AM

      Yes, that shouldn’t be a problem.

      Reply
  9. Anthony

    January 3, 2021 at 4:14 AM

    Hi. Is it possible to add a scoop of protein powder to this? If so anything else I’d need to add?

    Reply
    • Alida Ryder

      January 4, 2021 at 3:20 PM

      I haven’t tested it, but I’m sure it will work.

      Reply
  10. Neha gandhi

    July 11, 2020 at 10:22 PM

    Hey i made this for breakfast on last weekend, turned out amazing.
    My 10 months LO also loved them.

    I just had one question can i store the batter for a day or two. Or it needs to be consumed all in one go.

    Thanks

    Reply
    • Alida Ryder

      July 12, 2020 at 11:45 AM

      The bananas will likely oxidize turning the batter dark brown so it is better to cook the pancakes on the day you’ve made the batter.

      Reply
      • Hailey

        January 30, 2021 at 8:16 PM

        If I don’t add the bananas, would I be able to keep it in the fridge?

        Reply
        • Alida Ryder

          February 5, 2021 at 12:28 PM

          You could but you would need to add the bananas before cooking.

          Reply
  11. Amy TAN

    July 10, 2020 at 5:28 AM

    Loved this recipe! Made them for my 20mths toddler… he ate 6 pcs! I added wholewheat flour to give it more texture and used instand rolled oats.

    Reply
  12. Rj

    June 20, 2020 at 7:04 PM

    Thank you for sharing. I’m a foodie and a sweet tooth, but like to stay healthy. This recipient seemed too good to be true. I tried it and loved it. Really appreciate the healthy and simple ingredients. I used a cast iron pan with a bit of grape seed oil. I couldn’t master the small pancake pour, but my bigger pour made around 4 pancakes which did not yield any left overs. I added a bit of cinnamon and chia seeds. I can’t wait to try the waffle recipe next!

    Reply
  13. Sheri-Lee

    April 13, 2020 at 8:54 PM

    My husband is super fussy food wise and wants things super healthy where I prefer to indulge and struggle with all the healthy alternatives. During lockdown I happened to have overripe bananas and no flour or baking tins to make banana bread and that’s when this recipe popped up! I’m no baker but I found these to be super easy to make and something that both hubby and I could enjoy, we doubled the batch to use up all our bananas and found that keeping them smaller in size made them easier to flip and better consistency. Thank you thank you thank you!

    Reply
  14. Linda

    March 29, 2020 at 7:02 PM

    A thought occurred to me after I’d already placed the batter on the griddle, “I be these would taste good with some cinnamon in them.” So I sprinkled some cinnamon on a couple of the pancakes while they were cooking to try it out. It is the perfect addition. I tried the one I added cinnamon to 1st & it turns out that I like IT, but the one without cinnamon, not so much so. It was a bit bland for my taste. These are a good base to start with though and now that I think about it, perhaps a little vanilla would be a nice touch as well.

    Reply
    • Carys Chamberlain

      June 1, 2020 at 3:05 PM

      I’m funny with texture! But these are perfect. Squirty cream and strawberries. Or honey with banana and raspberries
      .. So many possibilities. Thanks for the recipe!

      Reply
      • Carys

        June 1, 2020 at 3:09 PM

        Oh and one thing I wondered with the calories… Is it 245 per serving or for the whole lot? Thanks

        Reply
        • Alida Ryder

          June 1, 2020 at 4:35 PM

          Per serving. šŸ™‚

          Reply
      • Wanita

        July 3, 2020 at 8:07 PM

        Make these all the time! A favourite with the whole family. Do you think you can make the batter the night before?

        Reply
  15. Tess

    October 25, 2019 at 2:01 AM

    This was incredible!
    I didn’t expect this to taste good with the fact it had oats in it but I am honestly swapping this with any premade mix ever again!
    I used two extremely ripe bananas, quick oats (all I had) and an extra few drops of vanilla essence and even the smell was delicious.
    I left it for 20 mins and it rose and cooked perfectly in the pan.
    It didn’t even need the maple syrup it tasted so good and I’m a sugar addict!
    Definitely making again, and can’t believe it’s healthy too.
    Thank you thank you thank you!

    Reply
  16. Natalie

    September 21, 2019 at 5:13 PM

    So easy to make and they are yummy!! I’ve made them twice this week.

    I mush up some blueberries with a little chia and maple and cook for 5 minutes and have that as topping with coconut yoghurt.

    Very very happy thank you!

    Reply
  17. Aseel

    August 30, 2019 at 2:29 PM

    This is the best healthy pancakes recipe ever!
    This will definitely become a staple for me
    Thank you!

    Reply
  18. Thando Moleketi

    August 29, 2019 at 1:18 PM

    Your comment is awaiting moderation.

    This is a consistent and versatile recipe. I’ve used a nutribullet blender & let the batter sit for 10mins to get to the consistency that works for me.
    Today I added a tsp of chia seeds then split the batter & added blueberries to half. My son loves them & bonus he gets his complex grain & egg in for the day.

    Could these be frozen? I have leftovers I’d like to save for tomorrow’s breakfast.

    Reply
    • Alida Ryder

      August 29, 2019 at 4:35 PM

      That’s so good to hear Thando. I love the addition of chia seeds! These pancakes freeze very well. Layer them with parchment paper then wrap in foil and place in a freezer-safe container and freeze for up to 3 months. Thaw completely before re-heating in a warm pan. They also keep well for up to 2 days covered in the fridge.

      Reply
  19. Sharon

    August 9, 2019 at 6:33 PM

    Hi Alida

    Just wondering why they are so soft and so difficult to turn they don’t seem to set properly and did exactly what the recipe called for ….

    Loved them otherwise but any suggestions on why they were so soft and hard to turn and cook through ?

    Thanks Bunches

    Sharon

    Reply
    • Alida Ryder

      August 11, 2019 at 6:22 PM

      It could be that your pan isn’t nonstick, that helps a lot. It could also be because your bananas were larger and therefore the pancakes don’t have enough structure. Adding a bit more oat flour or egg should help.

      Reply
      • Melanie Scott

        January 21, 2021 at 1:58 PM

        I had the same problem. Adding an extra egg made them perfect!

        Reply
  20. Toni

    July 13, 2019 at 10:41 PM

    I want to try this recipe. The serving size says 2…does the reipe only make 2 cakes and each cake is 245 caloriea….I only ask because I am on a calorie strict diet so I need to be clear how many I am intaking and this recipe sounds delicious. Thank you.

    Reply
    • Alida Ryder

      July 14, 2019 at 2:08 PM

      This recipe makes approximately 6-8 pancakes, depending on size, so each serving is 3-4 pancakes.

      Reply
  21. Katie

    July 6, 2019 at 6:02 PM

    MOST delicious weekend brunch. Served them with mixed berries and Greek yogurt and the family loved them.

    Reply
    • Alida Ryder

      July 7, 2019 at 11:04 AM

      That sounds just dreamy! šŸ™‚

      Reply
  22. Carrie

    June 10, 2019 at 6:57 AM

    My kids love these pancakes. Make them with crispy bacon and maple syrup almost3 times a week.

    Reply
    • Alida Ryder

      June 10, 2019 at 6:58 AM

      So happy to hear that! Bacon and maple syrup sound like a dream with this recipe.

      Reply
  23. Clare

    June 10, 2019 at 6:55 AM

    Perfect for an easy breakfast. Can’t believe how goood these were!

    Reply
    • Alida Ryder

      June 10, 2019 at 6:58 AM

      Thanks Clare!

      Reply
  24. Joanna

    June 10, 2019 at 6:54 AM

    Absolutely loved these pancakes. So easy and delicious!

    Reply
    • Alida Ryder

      June 10, 2019 at 6:58 AM

      Thanks Joanna!

      Reply
  25. sharon lisa conrad

    June 3, 2019 at 2:09 PM

    these were very easy to make and are a great healthy snack for after school

    Reply
    • Alida Ryder

      June 3, 2019 at 3:22 PM

      So happy to hear that. šŸ™‚

      Reply
  26. Sixtysix

    April 6, 2019 at 6:50 PM

    I was keen to try this recipe because of the positive reviews and how healthy & simple the ingredients are. Unfortunately I had to throw them out. They were too soft which made them difficult to flip. They also burnt easily and you can taste bits of hard oats in it. The pancake itself is mushy. What a disappointment.

    Reply
    • Rhiannon

      July 31, 2020 at 12:54 AM

      I found that it helped if you cook them on a lower temp for longer. That helped build up the structure and made them puff up, which makes it easier to flip them. It also means that they cook better on the inside. As for the chunks of oats, maybe it’s your blender? I use a nutri ninja which is a high-power blender and it does the job quite well. All the best!

      Reply
  27. Julie Gauer

    February 21, 2019 at 6:23 PM

    Easy and delicious!!! I mashed the bananas with potato masher and added eggs then oats. Didn’t need a blender at all. We did not feel stuffed after eating.

    Reply
    • Alida Ryder

      February 24, 2019 at 12:03 PM

      Great to hear you liked it Julie. šŸ™‚

      Reply
  28. Samantha

    January 6, 2019 at 9:04 PM

    Added extra cinnamon and used very over ripe bananas so I thought they would turn out quite flavourful and sweet. Turns out they had no flavour and did not cook well at all, even using a non stick pan and spray. Would not make these again, very disappointed.

    Reply
    • Alida Ryder

      January 7, 2019 at 11:04 AM

      If you’re using very, very ripe bananas, they could be too mushy and will not help with the structure of the pancakes. I’m so sorry you didn’t like this recipe.

      Reply
  29. Charlene Truter

    November 23, 2018 at 8:37 PM

    Perfect, healthy pancake recipe. We have these every Saturday morning and my kids go crazy for them!

    Reply
    • Alida Ryder

      November 24, 2018 at 8:21 PM

      Perfect weekend breakfast! šŸ™‚

      Reply
  30. Reiko

    November 7, 2018 at 4:22 AM

    I love this recipe- no sugar, and my twins love this for breakfast! I like to make my life easier so I simply mix and cook! No blending! The pancakes have more texture (I assume than the blended recipe) but the kids love it. Thnx!

    Reply
    • Alida Ryder

      November 7, 2018 at 8:00 AM

      So glad you like it! šŸ™‚

      Reply
  31. Jumana

    October 28, 2018 at 11:59 PM

    I made these for my 15 month old baby girl .. she loved it and I did too actually .. i actually loved the consistency not dry at all.

    Reply
    • Alida Ryder

      October 29, 2018 at 2:11 PM

      So happy you liked it!

      Reply
  32. Kim

    August 22, 2018 at 8:15 AM

    I soaked whole oats and used less bananas and eggs to compensate for the extra moisture. Worked great.

    Reply
  33. Rayhana

    August 12, 2018 at 8:10 AM

    I found the batter too watery so i made some adjustments. Half a rip banana, half cup oats, 1 egg, 1/4 tsp baking powder, pinch of salfand i added some shredded coconut and cinnamon.

    Reply
    • Alida Ryder

      August 13, 2018 at 8:19 AM

      If you let the batter stand for a few minutes it thickens up but it could also be that your bananas weren’t ripe enough.

      Reply
  34. Sara

    August 6, 2018 at 1:38 AM

    How many actual pancakes do you get?
    I saw your nutrition facts but doesnt say how many actual pancakes.

    Reply
    • Alida Ryder

      August 6, 2018 at 8:43 AM

      It depends on how large you make them but I usually get around 6-8 pancakes per batch.

      Reply
      • Jamie

        March 5, 2019 at 1:11 PM

        I made this with 2 egg whites, and I only got 3 small to medium-sized pancakes, about a normal serving, although the recipe says it is 2 servings. The bananas were not overripe, but small. I want to try them with whole eggs next time and larger bananas to see if I get more. They were delicious!

        Reply
        • Alida Ryder

          March 8, 2019 at 9:57 AM

          Small eggs and bananas will definitely alter the amount of pancakes you get out of the recipe.

          Reply
  35. Deepak Mistry

    August 5, 2018 at 12:12 PM

    made them this morning, put some vanilla extract in the batter, tasted really nice

    Reply
    • Alida Ryder

      August 5, 2018 at 12:33 PM

      So glad you liked them.

      Reply
  36. Jen

    August 4, 2018 at 1:43 AM

    Is there definitely no milk in this recipe? The ingredients listed above didn’t blend at all so I added milk, and then I found that the pancakes didn’t hold together in the pan when I tried to flip them. Maybe because there’s no flour?

    Reply
    • Alida Ryder

      August 5, 2018 at 12:44 PM

      Hi Jen. No, no milk added as there is nothing to bind it. If your blender was struggling (make sure it’s a blender and not a food processor, like shown in the video) you can switch it off and give everything a stir OR make sure you add the liquids to the blender before the dry ingredients. Most of the time the blender just needs a little help, especially if it’s not a high-powered blender like a Greenis or a Vitamix. I hope you try this recipe again and that you’ll love it!

      Reply
    • Pernille

      July 14, 2019 at 12:46 AM

      Just tried this recipe with great success! What is your experience with keeping pancakes for several days? Am looking for something to meal prep.

      Reply
      • Alida Ryder

        July 14, 2019 at 2:08 PM

        So happy to hear that. They keep and freeze incredibly well. I layer them in an airtight container with parchment paper in between and keep them in the fridge for up to 5 days and in the freezer for up to 3 months.

        Reply
  37. Milly

    July 22, 2018 at 2:47 AM

    I have made these many times. This is my favourite pancake recipe, even my fussy, suspicious of healthy food husband likes them.

    Reply
    • Alida Ryder

      July 23, 2018 at 8:41 AM

      So great to hear, and even better that they get your husband’s seal of approval. šŸ™‚

      Reply
  38. Cooper

    July 14, 2018 at 4:55 PM

    Tried this recipe, unfortunately it really only yielded one or two good pancakes, the rest were a disastrous mush. I did add some flour to the second half and they turned out better, just too watery, maybe should have added more oats to the mix.

    Reply
    • Alida Ryder

      July 16, 2018 at 11:06 AM

      I’m so sorry to hear that Cooper. I’m trying to think what could’ve caused them to be watery and all I can think is that perhaps the bananas were unripe? None of the other ingredients would cause that batter to be watery. Not that I can think of anyway?

      Reply
  39. Julie wiseman

    June 27, 2018 at 7:37 AM

    Beautifully simple yummy pancakes, still great without baking powder. I made them skinny
    One thing , apparently oats aren’t gluten free and can’t be tolerated by coeliac.

    Reply
    • Alida Ryder

      June 30, 2018 at 9:15 AM

      Yes, it’s very important for you to find gluten free oats if you have coeliac disease or any gluten intolerance/sensitivity and I have heard that even then you still need to be careful as some cases are more extreme than others.

      Reply
  40. Chantelle

    May 29, 2018 at 6:18 AM

    My family and I love these pancakes. They are so quick to make and my boys always ask for more. Perfect easy breakfast recipe.

    Reply
    • Alida Ryder

      May 29, 2018 at 6:41 PM

      Awesome, so glad you and your family love this recipe.

      Reply
  41. Chris

    May 26, 2018 at 11:46 PM

    Hi,
    Can the batter mix be store over night do you know?
    Thanks
    Chris

    Reply
    • Alida Ryder

      May 29, 2018 at 6:42 PM

      That should be fine, just check the consistency the next morning and give a re-blend if necessary.

      Reply
  42. Maria

    May 19, 2018 at 12:17 AM

    I’ve never left a comment on any blog/site before but I just had to say that this recipe was awesome. I tried another banana pancake recipe a few days ago and was very disappointed. This one had a really good consistency and was very easy (and yummy of course… I love topping it with maple syrup, cinnamon and walnuts)… Thank you šŸ™‚

    Ps: I used coconut oil in the pan before each batch and it worked really well.

    Reply
    • Alida Ryder

      May 21, 2018 at 9:22 AM

      I am VERY honored that I am your first comment Maria. šŸ™‚ So glad you liked this recipe and using coconut oil is a great idea!

      Reply
  43. Charlotte

    April 29, 2018 at 5:38 PM

    Love these! I’m surprised by the comment saying they weren’t sweet. I used pretty brown bananas and leaving the batter to stand helps the banana to sweeten even more! I made them pretty small (about the size of a ham jar lid) and they weren’t stuffy at all! First attempt and I’ve had to make 2 batches as the teenagers wolfed them down. I’m planing on taking the last few to work to munch on between lessons – energy boost when around little ones!

    Reply
    • Charlotte

      April 29, 2018 at 5:40 PM

      Ham jar?? Defo a JAM jar lid! ?

      Reply
    • Alida Ryder

      May 1, 2018 at 8:47 AM

      It definitely depends on how ripe your bananas are. I’ve found that very ripe bananas sweeten them perfectly but can also sometimes make the batter a little soft as the starch starts breaking down in a very ripe banana. Nevertheless, they are always delicious and I’m so glad you liked them too.

      Reply
  44. Mary Ann | The Beach House Kitchen

    April 19, 2018 at 6:18 PM

    The perfect healthy stack Alida! Soon to be on our breakfast menu!

    Reply
    • Alida Ryder

      April 19, 2018 at 9:16 PM

      Thanks Mary Ann! Hope you love them!

      Reply
  45. Rebecca

    April 19, 2018 at 4:33 PM

    I have got to give these a try ASAP! I love pancakes so much!

    Reply
    • Alida Ryder

      April 19, 2018 at 4:46 PM

      You will LOVE them! šŸ™‚

      Reply
  46. Sunrita

    April 19, 2018 at 4:33 PM

    Love your version of banana pancake. Such a yummy healthy treat!

    Reply
    • Alida Ryder

      April 19, 2018 at 4:47 PM

      Thanks! šŸ™‚

      Reply
  47. Heather D Johnson

    April 19, 2018 at 4:07 PM

    My husband will love these – he loves bananas so much!!! And the chocolate ones?! Wow!

    Reply
    • Alida Ryder

      April 19, 2018 at 4:48 PM

      Those chocolate ones are a dream. šŸ˜‰

      Reply
  48. Dana

    April 19, 2018 at 4:06 PM

    Healthy pancakes? I am ALL FOR THIS. Especially with the addition of banana. I know what I’m having for brekky this weekend.

    Reply
    • Alida Ryder

      April 19, 2018 at 4:48 PM

      I’d love to know what you think once you’ve tried them! šŸ™‚

      Reply
  49. ali

    April 19, 2018 at 3:54 PM

    These look delicious and I’m sure the bananas add all the sweetness you need. Delicious.

    Reply
    • Alida Ryder

      April 19, 2018 at 4:48 PM

      Totally!

      Reply
  50. Mary

    March 16, 2018 at 8:02 PM

    These were so great. I absolutely loved them and so easy.

    Reply
    • Alida Ryder

      March 18, 2018 at 3:19 PM

      So happy to hear that! šŸ™‚

      Reply
  51. Laura

    March 12, 2018 at 2:13 AM

    Do you think these would freeze ok?

    Reply
    • Alida Ryder

      March 12, 2018 at 8:47 AM

      I never have but I don’t think there should be a problem. Let them cool completely then freeze in a single layer until solid and transfer to a freezer bag/freezer-proof container. I would de-frost them in the toaster but a skillet will work too.

      Reply
  52. Veselina Galabova

    February 13, 2018 at 11:10 AM

    Sooooo good! Definitelly will make those again, so light and fluffy

    Reply
    • Alida Ryder

      February 13, 2018 at 11:24 AM

      Yay! I’m so pleased to hear that, it’s a crowd favourite! šŸ™‚

      Reply
  53. Hannah

    February 12, 2018 at 5:45 PM

    Does this recipe serve one or two? Thank you xx

    Reply
    • Alida Ryder

      February 12, 2018 at 9:19 PM

      One if you’re me. Two if you’re a more sensible person. šŸ™‚

      Reply
    • Kate

      March 7, 2018 at 4:56 PM

      Half the recipe made 5 small pancakes that laid in a single layer just covered an 8″ luncheon plate. Not a huge serving, but quite adequate. Mom said they were very tender.

      Reply
  54. Karolina

    January 14, 2018 at 12:15 PM

    This is the best pancake recipe I’ve ever tried, it’s simply amazing and deliciously healthy šŸ™‚

    Recently I’ve started mixing it up a bit, so I could get rid of some leftover food lol. My favorite additions: carrot juice pulp, some milk (otherwise it’s too dry), and cinnamon. Carrot cake with no regrets šŸ™‚

    Reply
    • Alida Ryder

      January 15, 2018 at 9:47 AM

      Yay! I’m so glad to hear that Karolina!

      Reply
  55. Dusty

    January 10, 2018 at 5:26 PM

    These were perfect! I had corse oatmeal flower on hand and used that instead and I added 1/2 a vanilla bean. They turned out really fluffy and delicious. Even loved the texture of them

    Reply
    • Alida Ryder

      January 15, 2018 at 9:48 AM

      I’m so glad you liked them. Oat flour is a great substitute and the vanilla sounds delicious!

      Reply
  56. Sara

    December 31, 2017 at 6:18 PM

    Do you have list of nutrition facts, like posted on everyday foods?
    Thanks

    Reply
    • Alida Ryder

      January 2, 2018 at 8:45 AM

      I don’t, but you can find nutrition calculators on Google.

      Reply
  57. Amber

    December 22, 2017 at 8:28 PM

    These have become a family favorite and even though I love banana bread–a much healthier way to use bananas. They are sweet enough to be eaten as is. I do agree with other comments that the ripeness of the bananas does impact the consistency–adding a bit more oats is a simple solution. Thank you for sharing this recipe!

    Reply
    • Alida Ryder

      January 2, 2018 at 8:26 AM

      I am SO happy to hear that Amber!

      Reply
  58. Sophie Culleton

    November 16, 2017 at 9:19 PM

    Great recipe, except terribly hard to cook. Ever time I went to flip it it broke! I decided to change it up and add a tbsp of cinnamon and bake in the oven for half an hour. Came out beautiful! Cuts nicely into four thin slices.

    Reply
    • Alida Ryder

      November 26, 2017 at 7:35 PM

      I’m so sorry you had trouble with them Sophie. If you leave the batter to stand for a little, the mixture firms up a little and that allows for easier cooking.

      Reply
  59. Amanda Kim

    November 6, 2017 at 9:55 PM

    Made this with quick-cook oatmeal and a tbs of multipurpose flour for binding – shockingly easy and delicious.

    Reply
  60. Fleur

    October 27, 2017 at 7:55 PM

    These are delicious. I have made them several times and the consistency of the pancake does depend on the ripeness of the banana. If the bananas are very ripe (over half brown) i add a tablespoon more of oats….more or less. I also blend the oats first to get a more consistent powder before adding the bananas and eggs. I like to also add about 1/2 tsp of cinnamon for a bit of spice. You can also spread the batter out a bit if it is thin and make a crepe like pancake, fill it with diced fruit and roll it up like a stuffed crepe.

    Reply
    • Alida Ryder

      October 29, 2017 at 3:49 PM

      So glad you like them Fleur. Love your tips!

      Reply
  61. Karina

    September 30, 2017 at 12:22 AM

    Just made these as directed and agree with some earlier comments regarding the ripeness of the bananas. Mine came out too soft, also like a scrambled egg. I used over ripe bananas and I will try this recipe again with firmer bananas. Flavor wise these are great and I love the oat alternative to wheat flour. I eat can gluten but do like the change. And you can’t beat using the blender!!!

    Reply
  62. Agness of Run Agness Run

    September 29, 2017 at 8:35 PM

    Who doesn’t love a good pancake recipe?! Excellent combination of ingredients which are making my mouth watering!

    Reply
    • Alida Ryder

      October 2, 2017 at 8:45 AM

      Thanks Agness!

      Reply
  63. Brian Plaisance

    September 26, 2017 at 7:28 PM

    Just a little troubleshooting that I went through making these recently. I made them the first time and they came out fantastic!! Second time I made them wasn’t successful because they almost came out like scrambled eggs. As I was trying to think of why the consistency was off, I realized the bananas were more ripe the second time. This changes the carb/sugar ratio and was probably why they came out runny.

    Bottom line, this is a fantastic recipe especially due to the simplicity and easy to remember ratios. 1 banana:1egg:1/4 cup oats:1/4 tsp baking powder.

    Reply
  64. Jessa

    September 24, 2017 at 3:48 PM

    Is it possible to substitute rolled oats for package oats?

    Reply
    • Alida Ryder

      September 24, 2017 at 7:44 PM

      I’m sure that shouldn’t be a problem but I would be cautious with quick-cooking oats as they might not have the same binding power rolled oats has.

      Reply
  65. Gaynor

    September 15, 2017 at 8:40 AM

    These are sensational and sooo easy, thank you! An amazing way to get my son to eat oats, and so quick to prepare on a busy school morning. I’ve thrown in some blueberries or dark chocolate chips, works great šŸ™‚

    Reply
    • Alida Ryder

      September 18, 2017 at 1:53 PM

      I am so glad to hear that!

      Reply
  66. Kylie

    August 30, 2017 at 5:40 PM

    Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!

    Reply
    • Alida Ryder

      September 4, 2017 at 1:59 PM

      Thanks Kylie!

      Reply
  67. Ys

    August 23, 2017 at 2:35 AM

    Hello! Is it possible to make the batter the night before and then make the pancakes in the morning?

    Reply
    • Alida Ryder

      August 24, 2017 at 2:41 PM

      I haven’t made it the night before yet so I’m not sure if the bananas will brown in the mixture. It’s definitely worth a try though.

      Reply
    • Rach

      March 4, 2019 at 6:26 AM

      Ys, did you try making the mixture the night before ?

      Reply
      • Alida Ryder

        March 4, 2019 at 9:32 AM

        You definitely could, if it’s a little thick the next morning, just add a splash of milk and blend again.

        Reply
  68. Gabrielle

    August 5, 2017 at 3:58 PM

    I just made these for breakfast. Delicious! I blended the oats up first before adding the other ingredients, to make sure I didn’t end up with larger pieces or over-blend the total mix. I also added a 1/2 tsp of vanilla extract. These don’t quite match the texture of regular pancakes, but they are an easy, yummy, healthy substitute. I’ll definitely be making them again. Thanks!

    Reply
  69. Sophie

    August 1, 2017 at 9:27 PM

    Thank you for this simple and awesome recipe, the whole family loves them! šŸ™‚

    Reply
    • Alida Ryder

      August 2, 2017 at 10:07 AM

      I’m so glad to hear that Sophie!

      Reply
  70. Jasmine

    July 26, 2017 at 2:35 PM

    I just cooked these in coconut oil and they are fab!!!!! Reminds me of banana bread, thank you for the recipe xx

    Reply
    • Alida Ryder

      July 31, 2017 at 9:57 AM

      So glad you liked them Jasmine!

      Reply
  71. Kankana

    July 19, 2017 at 7:47 PM

    You gave me a perfect idea for my kid’s lunch box tomorrow šŸ™‚

    Reply
    • Alida Ryder

      July 24, 2017 at 1:47 PM

      So glad to hear that Kankana! šŸ™‚

      Reply
  72. Karen

    June 18, 2017 at 1:27 PM

    I’m going to try these for breakfast today. Wish me luck…… .?

    Reply
  73. Yuliana

    May 8, 2017 at 11:12 AM

    Great quick and easy recipe. Loved them with maple syrup

    Reply
    • Alida Ryder

      May 10, 2017 at 8:02 AM

      I’m so glad you like them! They are perfect with maple syrup.

      Reply
    • Peter Oluoch

      July 2, 2017 at 11:13 AM

      I love pancakes. So so much. I am salivating right now. Peter Oluoch, http://vc.uonbi.ac.ke

      Reply
  74. Baby

    April 24, 2017 at 8:21 AM

    Omg these were sooo good! I had them with a little raw honey and unsalted almond butter on top… delicious!!!

    Reply
    • Alida Ryder

      April 26, 2017 at 10:42 AM

      YUM! SO glad you liked them!

      Reply
    • Mary

      May 1, 2017 at 1:29 PM

      really enjoyed these! Only had one egg, so i replaced the other with chia (ground up 1 tablespoon chia seeds in a food processor and mixed with 3 tablespoons water in a bowl before leaving to stand for 5 mins til gloopy). It worked really well but I definitely think there’s a knack to cooking these pancakes if you’re used to making normal ones. I would cook on a lower heat and spread the batter right out in the pan so it’s quite thin, then allow a lot of time to cook through until a dark golden brown on the other side. I also put milk choc chips in mine and it was super!

      Reply
      • Alida Ryder

        May 4, 2017 at 9:24 PM

        I’m so glad you liked them. Love your substitutions!

        Reply
  75. Hannah

    April 15, 2017 at 11:07 AM

    These are delicious! I had out off trying them as i thought to myself ‘really? Could these be nice?’ but wow! I handed one to my husband and he said ‘what there is no sugar in here?’ Seriously impressed, nice and sweet! Thank you!!

    Reply
    • Alida Ryder

      April 23, 2017 at 12:41 PM

      Thanks so much Hannah! I’m so glad you like these healthy pancakes so much.

      Reply
  76. Cristina

    April 11, 2017 at 10:13 PM

    These were really good. Grated some lemon zest, added a bit of vanilla and a few pecans in at the last. They cooked fast, smaller sized pancakes came out best. Some warm blueberries on top. Tasty, thank you!

    Reply
    • Alida Ryder

      April 13, 2017 at 6:22 PM

      Yum! So glad you liked them!

      Reply
  77. Sam

    April 6, 2017 at 11:35 AM

    These were delicious!! Now I don’t usually review things like this but my goodness were they good. I devoured the lot. So fluffy and light, these are super yummy. Best part is they are super easy to make and you don’t end up with a huge mess in the kitchen. Thanks again for the recipe, I have printed a copy and these will now be a staple for breakfast in my home!

    Reply
    • Alida Ryder

      April 7, 2017 at 12:01 PM

      That’s so great to hear. I’m so glad you liked them Sam! Thanks for your comment.

      Reply
  78. Jill

    March 18, 2017 at 5:37 PM

    Delicious! I made them in two batches, the second batch was way better because it had time to sit! I need to be more patient next. I added cinnamon and vanilla as well. Thanks!!!

    Reply
    • Alida Ryder

      March 20, 2017 at 3:02 PM

      Yum, so glad you liked it.

      Reply
  79. Leonie

    March 4, 2017 at 4:03 PM

    I know this says it serves 2 but Roughly how many pancakes does this make?

    Reply
    • Alida Ryder

      March 6, 2017 at 8:14 AM

      Around 6-8 depending on how big you make them.

      Reply
  80. Celeste

    March 2, 2017 at 3:17 PM

    These pancakes are great! I feel good making and eating them. It’s the perfect replacement for my banana oat breakfast smoothie! I’ve had to go dairy free because it might be the cause of baby’s eczema. So instead of the full cream yoghurt and milk it’s two eggs instead. Thank you, Alida.

    Reply
    • Alida Ryder

      March 6, 2017 at 8:16 AM

      Yay! I’m so glad you like them Celeste. They are a regular in our household!

      Reply
  81. JayzNay

    January 29, 2017 at 3:53 PM

    I cut this recipe in half, to just make the pancakes for myself. I added a few additions as others did which made my recipe come out as such: 1 banana; 1/3 cup steel cut oats; 1 large egg; 1/4 tsp. baking powder; dash of salt; 1/4 tsp. vanilla; cinnamon to taste. The pancakes came out light, fluffy and full of flavor! I added maple syrup as my topper and must say: Delicious!

    Reply
  82. Rissa Maureen

    January 8, 2017 at 8:12 PM

    These were so tasty! My one recommendation would be if you plan to halve the recipe, use 1/3 cup oats instead of 1/4 cup. Thanks for sharing!

    Reply
  83. Annara GonƧalves

    December 16, 2016 at 11:49 AM

    Great recipe! Thanks a lot for sharing! I will also try the one with chocolate soon! šŸ™‚

    Reply
    • Alida Ryder

      December 18, 2016 at 7:27 AM

      Thanks! And yum! Love the idea of a chocolate one!

      Reply
  84. Sadaf

    October 9, 2016 at 9:39 AM

    Gave these a try today and they came out perfect with some added cinnamon and vanilla essence. So fluffy, easy to prepare and super healthy. Thank you for the recipe.

    Reply
    • Alida Ryder

      October 11, 2016 at 8:06 AM

      I’m so glad you liked them!

      Reply
  85. Alloma

    October 2, 2016 at 5:26 PM

    These are the easiest pancakes I’ve ever maid, it takes me about 2 minutes to prepare the dough?! they turn so soft and fluffy every time ! I love them… start making them every weekend

    Reply
    • Alida Ryder

      October 3, 2016 at 9:49 AM

      So glad you liked them! šŸ™‚

      Reply
  86. Kat

    September 28, 2016 at 6:02 PM

    I cannot WAIT to try these! My son has severe food allergies, and only a limited number of foods he can currently eat. He turns 1 this week and I have been trying to find a good Birthday “cake” substitute. This topped with a mango puree will be perfect!!! Thank you SO much!

    Reply
    • Alida Ryder

      September 29, 2016 at 9:30 AM

      I hope he loves them! šŸ™‚

      Reply
  87. Kerry

    September 12, 2016 at 1:53 AM

    These are fantastic. So easy to make. I made 3 batches and froze them in packs of 3 pancakes. great for a quick breakfast or snack. Throw them in the microwave for a few seconds and you’ve got a super fast healthy and tasty treat. I don’t have kids, but I know I would’ve eaten these instead of a pop tart when I was a kid!

    Reply
    • Alida Ryder

      September 12, 2016 at 8:44 AM

      I’m so glad you like them Kerry. They are such a great, healthy breakfast option.

      Reply
  88. Wikus

    August 7, 2016 at 7:33 PM

    Love it!

    Reply
  89. Noelle

    July 31, 2016 at 12:24 PM

    Could u tell me how many calories are in these please & thank you.

    Reply
    • Jess

      August 8, 2016 at 1:43 PM

      454 in the entire batch (without maple syrup and all the add on’s) a good, healthy, filling breakfast!

      Reply
  90. Sarah Griffin

    July 23, 2016 at 12:50 AM

    Do you think you could make muffins out of this recipe? They are so yummy as pancakes!

    Reply
    • Alida Ryder

      July 24, 2016 at 4:10 PM

      I actually have no idea. If you do try it, please let me know how they turned out.

      Reply
  91. Mandy

    July 22, 2016 at 3:23 AM

    Great photos, and the recipe looks yummy! But just as a tip, perhaps consider describing these as “no sugar added”. They’re not sugar-free, technically, since bananas have so much natural sugar. Just a small technicality, but some readers might have dietary considerations that make the distinction important.

    Reply
  92. Jay Watkins

    July 10, 2016 at 4:09 PM

    Amazing! Out family eats them twice a week!

    Reply
    • Alida Ryder

      July 11, 2016 at 8:16 AM

      Ah, I’m so glad to hear that! šŸ™‚

      Reply
  93. Genevieve

    July 1, 2016 at 5:18 AM

    These are great, tasty, light and fluffy, just made them and I will definitely make them again. Thanks for the recipe!

    Reply
    • Alida Ryder

      July 3, 2016 at 8:29 AM

      Glad you liked them!

      Reply
  94. Shelley

    June 23, 2016 at 6:49 PM

    I made this recipe two days ago and I absolutely love it! It was easy, nutritious and delicious.

    I put all the ingredients (plus vanilla and cinnamon) into my NutriNunja, blended for a minute and let it sit on the counter for 10 minutes. I used a ladle to pour some batter onto a heated nonstick pan sprayed with a bit of coconut oil and flipped after about 4 minutes.

    The pancakes were softer than I expected but really good! They’re not the fluffy sort of pancake that make you feel guilty since the pancake is made of blended bananas and eggs. I ate them plain with no additional sweetener and I found that the bananas were enough to make them sweet without being overly sweet. I topped the pancakes with a few slices of smashed bananas and I think I fell in love with them.

    The recipe yielded 6 pancakes (4.5 in in diameter) for me. I ate 3 immediately after making them and I saved the other three for breakfast the next day. I heated them up in the microwave for about 1 minute and ate them. They were a bit chewier the next day but still delicious.

    I am bookmarking this recipe for easy Saturday morning breakfasts šŸ™‚

    Reply
  95. Hazel Acco

    June 15, 2016 at 3:57 AM

    These pancakes cakes came out great first try and they are delicious. My new go to recipe.

    Reply
    • Alida Ryder

      June 15, 2016 at 7:45 AM

      I’m so pleased you liked them Hazel!

      Reply
  96. Chloe

    June 13, 2016 at 9:44 PM

    These look delicious I can’t wait to try them been looking for a simple oat pancake recipe for ages ( found loads but most of them require about 10 ingredients and I don’t have time in the morning to mess around with lots of weighing ingredients) and this one looks simple and cheap to make

    One thing though I’m not really keen on bananas is there anything else I can use instead?

    Reply
    • Alida Ryder

      June 15, 2016 at 7:47 AM

      Unfortunately the bananas are what gives the structure to these pancakes because you’re not adding flour, etc. I haven’t tried them with anything else but I suppose something similarly starchy like a sweet potato or butternut would work well? Like I say, I haven’t tried them with anything other than banana so I can’t be sure but I can’t imagine there being too much difference in texture.

      Reply
  97. Kris

    June 4, 2016 at 3:53 PM

    These were great. I used thawed frozen bananas (they were a tad watery, so I added a few more tablespoons of oats). I also added some vanilla extract and cinnamon and sprinkled blueberries on top. I think this recipe is a great jumping off point for different variations – adding a nut butter, mini chocolate chips, different frozen berries, etc. I fried these in coconut oil and it worked very well. Thanks!

    Reply
    • Alida Ryder

      June 6, 2016 at 3:43 PM

      So glad you liked them Kris!

      Reply
  98. Diane

    May 21, 2016 at 9:01 AM

    Made them for the first time today. Will definitely make them again…very yummy even though l forgot to put in the salt. They were nice and fluffy ?

    Reply
    • Alida Ryder

      May 23, 2016 at 8:26 AM

      So glad you liked them Diane!

      Reply
  99. Lizzie

    May 18, 2016 at 3:58 PM

    I made these with “chia eggs” and they were delicious!

    Reply
  100. Danii

    May 14, 2016 at 8:03 AM

    1/2 cup which means how many grams of oats? ?

    Reply
    • Alida Ryder

      May 14, 2016 at 8:22 AM

      It will be approximately 85-100g of rolled oats.

      Reply
  101. Jagoda

    May 2, 2016 at 2:57 PM

    I made these two days in a row because they are so delicious! Not sure why the other comments mention problems with the recipe. I added some vanilla extract and cinnamon to the mix and cooked them on a non-stick pan with coconut oil. DELICIOUS! The next day I made them I added about 2-3 small blueberries to each pancake while they were cooking and it turned out even better! This recipe is great! Thanks!

    P.S. I wish I could attach a picture to show you how wonderful they came out.

    Reply
    • Alida Ryder

      May 3, 2016 at 2:46 PM

      Oh, how wonderful! I’m so glad you liked them so much. If you have Instagram, please post a pic and tag me. My username is @alidaryder

      Reply
  102. Katie

    May 1, 2016 at 2:53 AM

    Made mine with a cup of soaked buckwheat and baking soda instead of powder and they were Incredible to put it mildly!

    Reply
    • Alida Ryder

      May 3, 2016 at 2:46 PM

      How awesome! Love the idea of using buckwheat!

      Reply
  103. Melissa

    April 26, 2016 at 8:13 PM

    Absolutely loved these and so did my toddler. I was looking for a healthier alternative to normal pancakes and these are perfect. We added a touch of sweeter and a drop of vanilla and they were soooooo yummy. Huge hit in our house.

    Reply
    • Alida Ryder

      May 3, 2016 at 3:05 PM

      Lovely! SO glad you liked them Melissa.

      Reply
  104. Rachel

    April 26, 2016 at 12:24 AM

    One of the better oat pancakes I’ve made only next time I’ll go extra egg whites and no yolk not to make less fat but because they were a little ‘eggy’ in taste lol but overall texture was great, not to mushy or rubbery….thank you šŸ™‚

    Reply
    • Alida Ryder

      April 26, 2016 at 4:04 PM

      Glad you liked it!

      Reply
  105. Lizzi

    April 24, 2016 at 5:16 AM

    Tried this recipe last night when I had a sweet craving. Have tried other ‘banana oat pancake’ recipes before and was disappointed. This was everything I was hoping it would be…delicious!! Thank you! ?

    Reply
    • Alida Ryder

      April 26, 2016 at 4:05 PM

      So chuffed you loved the pancakes Lizzi!

      Reply
  106. Briana

    April 21, 2016 at 7:16 AM

    I just tried these! I found it was softer than a normal pancake, making it a little harder to flip, but it was still awesome! Will definitely become a go-to breakfast recipe for me šŸ™‚

    Reply
  107. Marie

    April 17, 2016 at 9:41 PM

    I love these!!! I added a little bit of cinnamon and blueberries. So yummy! Thanks for sharing šŸ™‚

    Reply
    • Alida Ryder

      April 19, 2016 at 3:06 PM

      So glad you liked them Marie! Love the addition of cinnamon and blueberries!

      Reply
  108. Melissa

    April 12, 2016 at 9:30 PM

    These are so delicious. I added a dash a cinnamon and a touch of vanilla, would be delicious with some dark chocolate chips or nuts too!

    Reply
    • Alida Ryder

      April 15, 2016 at 4:51 PM

      Yum! Love the idea of the cinnamon and vanilla added. And agreed, chocolate chips would make these great!

      Reply
  109. Joan

    March 20, 2016 at 2:47 PM

    Really, really good. I’ve tried theses twice now and they were delicious both times. I like the fact that you can have such lovely sweet pancakes without adding any sugar or sweetener (apart from banana). I didn’t wait the recommended 10-20 minutes for the batter to thicken so it seemed a bit thin but they cooked beautifully anyway. 2nd time I did add a few more oats because the bananas were large and very ripe and the eggs were large too. For the last bit of batter, I added some fresh blueberries and those final pancakes were extra delicious. Just be careful of the heat in the cooked blueberries if you try that.

    Reply
    • Alida Ryder

      March 22, 2016 at 1:03 PM

      So glad you liked them.

      Reply
  110. Diana

    March 16, 2016 at 3:58 PM

    These turned out great. I enjoy this better then using flour. What is the calorie do you know?

    Reply
    • Alida Ryder

      March 17, 2016 at 3:03 PM

      I’m so glad you liked them Diana. I have no idea, unfortunately.

      Reply
  111. Charlotte Hawkins-Miller

    March 16, 2016 at 11:55 AM

    I made these this morning… added a teaspoon of Ceylon Cinnamon to the mix and it gave it a gorgeous, healthy kick! served with no fat Greek yogurt, fruit and honey! delicious! Will be making again very soon! Thank you for sharing!!

    Reply
    • Alida Ryder

      March 17, 2016 at 3:04 PM

      So glad you liked them Charlotte. Love your idea of adding spice!

      Reply
  112. Trina

    March 11, 2016 at 7:27 PM

    Can I say awesomely delicious or what?!! What was originally going to be boring oatmeal became a search for what can I make with two ripe bananas and 1 egg. Luckily, Google got it right and quick! I had all the rest of the ingredients to spare…yes! Thank you, you saved me from a bland meal today!

    Reply
    • Alida Ryder

      March 11, 2016 at 10:47 PM

      Oh yay! I’m so glad you liked it!!

      Reply
  113. Christine

    February 26, 2016 at 5:58 PM

    these were delish! my son loved them. He would eat them as a snack.

    Reply
    • Alida Ryder

      February 27, 2016 at 2:55 PM

      So glad you and your son loved them Christine.

      Reply
  114. Katie

    February 26, 2016 at 12:44 PM

    Love these so much! Doesn’t feel like I’m even eating a healthy breakfast.

    Reply
    • Alida Ryder

      February 27, 2016 at 2:55 PM

      I think that’s the beauty of them. Thanks for your comment Katie.

      Reply
  115. Lillar

    February 24, 2016 at 3:30 AM

    I am from T&T in the west indies I was looking for a healthy version for me and my baby and I tried it and we love this recipe. She eats it up! Thanks

    Reply
    • Alida Ryder

      February 27, 2016 at 2:57 PM

      Hallo from South Africa! šŸ™‚ Thanks for your comment, so glad you loved this recipe.

      Reply
  116. Hillary

    February 21, 2016 at 8:27 PM

    Wow mine turned out amazing! Had frozen berries so I heated them on the stove which the pancakes cooked. My bf didn’t even want maple syrup (and he loves maple syrup). Have recommend to all my friends.

    Reply
    • Alida Ryder

      February 22, 2016 at 9:14 AM

      I’m so pleased you liked them Hillary!

      Reply
  117. Susanna

    February 18, 2016 at 5:09 PM

    I used frozen banana and they wouldn’t hold their shape, and burned almost right away. I’ve made these before using fresh bananas and they turned out fine, so that could be why some are having problems.

    Reply
  118. Rome L.

    February 17, 2016 at 2:22 PM

    Simply amazing!!!

    Reply
    • Alida Ryder

      February 22, 2016 at 9:18 AM

      Thanks!

      Reply
  119. Miriam

    January 12, 2016 at 11:29 AM

    As a coeliac I’m always looking for breakfast alternatives. I made these with gluten free oats and was pleasantly surprised. Thanks.

    Reply
    • Alida Ryder

      January 14, 2016 at 7:35 AM

      So glad to hear that Miriam!

      Reply
      • Amanda

        February 11, 2016 at 10:27 PM

        Hey there! I have made these twice now. The first time I followed the recipe to the t, adding a bit of cinnamon and they turned out great. Second time round I decided to add a teaspoon of honey and after refrigerating them for about 30 minutes, the batter had a much darker colour compared to the first time. Would the be cause of the honey or extra fridge time?

        Great recipe though ?

        Reply
        • Alida Ryder

          February 14, 2016 at 7:40 AM

          The honey probably allows the batter to caramelize and therefore the result will be a darker colour.

          Reply
  120. Danielle

    January 11, 2016 at 1:49 AM

    Really delicious! Thanks for sharing! We just made these for a quick dinner… Breakfast for dinner, always a win!

    Reply
    • Alida Ryder

      January 14, 2016 at 7:37 AM

      Oooh, my favourite! So glad you liked them.

      Reply
  121. Michelle

    January 10, 2016 at 3:10 PM

    Don’t normally comment on these types of things but so impressed I had too. Just made these for brunch with raspberries and natural yoghurt.

    I have coeliac disease so swapped the normal oats for gluten free oats.

    I also hate ripe bananas and found that they didn’t over power in this recipe…

    So a massive fan šŸ™‚

    Reply
    • Alida Ryder

      January 14, 2016 at 7:46 AM

      Your comment made my day so thanks for taking the time to leave it! I’m so glad that you like this recipe.

      Reply
  122. Liz

    December 20, 2015 at 3:58 PM

    These were fantastic! I doubled the recipe, except that I used two bananas and a cup of cottage cheese, then just doubled the eggs, oats, and baking powder. I used a stick blender to blend up the batter, and let it sit about ten minutes before cooking. We also added blueberries to half the pancakes while cooking. They bubbled while cooking and flipped easily, just like regular pancakes. I love that they are high in protein (with the addition of the cottage cheese) and have no added flour or sugar. The kids and husband loved them too!

    Reply
    • Alida Ryder

      December 30, 2015 at 8:00 PM

      I love the idea of adding cottage cheese Liz. Will definitely try making them that way the next time I make these!

      Reply
  123. kiran

    December 1, 2015 at 1:25 PM

    I made them this morning!!! Halved the recipe as it as for one (day off and hubby at work)
    I also added 1 tbspn of almond butter and 1 tspn cinnamon !

    Yummmayyyy

    Reply
    • Alida Ryder

      December 4, 2015 at 9:51 AM

      Yum! So glad you liked them.

      Reply
  124. Mindy

    November 5, 2015 at 6:45 PM

    They turned out perfect for me!! I did add a little more oats and let it sit for 20 min. Tried with bluberries and cinnamon also, so yummy! Thanks for the recipe!!

    Reply
    • Alida Ryder

      November 10, 2015 at 9:05 AM

      So glad you liked them Mindy!

      Reply
  125. Michal

    November 5, 2015 at 11:13 AM

    Hey, can I do this recipe without using a blender?? Can I just mix it with a beater?

    Reply
    • Alida Ryder

      November 10, 2015 at 9:06 AM

      Unfortunately not, the blender breaks up the oats and creates the batter. A beater would simply just mix the egg and oats and banana together and you will have a very lump batter.

      Reply
  126. Brooke

    September 23, 2015 at 6:32 PM

    Made these today and they were great! Love the simplicity and the delicious end result. My 2 year old ate 6. I added a pinch if cinnamon and 1/4 tsp. Of vanilla. Thanks for sharing your easy healthy recipe.

    Reply
    • Alida Ryder

      September 25, 2015 at 10:12 AM

      So glad you guys liked it! Love the addition of cinnamon!

      Reply
  127. CamCooks

    August 12, 2015 at 7:52 PM

    This recipe was great! I’ve made it twice this week (for my parents, then for my boyfriend) and both times were a big success! I let the batter stand between 20-25 minutes, and it was plenty thick. Before blending, I added a dusting of cinnamon. After blending, I added some blueberries (either stirred into the already-set batter, or plopped into the batter when it’s on the pan). Super delicious, and I love that it’s a healthier sweet breakfast!
    Other topping ideas: Sunflower butter/peanut butter, home-whipped cream, blackberry compote, fried banana slices, nutella/hazelnut-chocolate spread.
    Happy cooking!

    Reply
    • Alida Ryder

      August 17, 2015 at 8:15 AM

      LOVE your topping ideas! Thanks so much for your wonderful comment!

      Reply
  128. Cassandra

    August 12, 2015 at 7:02 PM

    I love flours pancake but they’re bad news for me since i get chest pain whenever I ate them. Today, i want pancakes but I google if there is other way eat pancakes without flours & deep fry. You find me since it on 1st list. i read it and make up my mind try it. I am.clueless what is roll oatmeal but i got old fashion oatmeal and put in blend until “flourish” oatmeal. I add three banana ,( I crazy for banana.) and follow the rest recipe..i took a bit, it wasn’t so bad. I really enjoying and would make some again when college day begins. Thank for share this recipe. šŸ™‚

    Reply
    • Alida Ryder

      August 17, 2015 at 8:16 AM

      So glad you liked them Cassandra!

      Reply
  129. Lauren

    July 9, 2015 at 5:31 PM

    I tried these this morning and I was actually surprised on how tasty they were!! I’m really into healthy foods and I made my skeptical sister try them and she loved them as well (:
    I’m going to be making pancakes a lot more often now! thank you!

    Reply
    • Alida Ryder

      July 14, 2015 at 8:47 AM

      I’m so glad you liked them Lauren!

      Reply
  130. Amanda

    July 4, 2015 at 10:29 PM

    I LOVED your recipe! they were so good! I can’t wait to make them again.

    Reply
    • Alida Ryder

      July 5, 2015 at 8:15 AM

      Thanks Amanda! I’m so glad you liked them.

      Reply
  131. Sarai

    July 4, 2015 at 4:51 PM

    I loved these pancakes but mine weren’t fluffy nor looked anything like yours at all! They were flat. I followed your recipe and added a tsp of chia seeds and cinnamon. Could it have been the frying ‘non stick’ pan that I used? Either way they were delicious and yielded 11 mini pancakes!

    Reply
    • Alida Ryder

      July 5, 2015 at 8:17 AM

      Hi Sarai. Oh goodness, I have no idea. It could be the combination of a lot of things. I don’t know how chia seeds influence the effect of baking powder but perhaps that was the issue?

      Reply
  132. Ellen

    June 10, 2015 at 7:34 AM

    Can’t wait to try this in the morning! Anyone know if it will work well to add avocado and spinach? I’ve got a picky eater and am trying to find any way possible to add veggies and healthy fats to things!

    Reply
    • Alida Ryder

      June 17, 2015 at 3:10 PM

      Ellen, I have no idea if the avocado and spinach would work but you could definitely give it a go!

      Reply
    • Monique

      January 29, 2016 at 10:45 AM

      @Ellen, have you tried a chocolate smoothie with spinach and avocado in? I use whatever kind of milk I have, plain unsweetened cocoa powder, a frozen banana, 1/2 an avocado which you can’t see or taste but makes it super creamy. I often throw in a handful of spinach or kale too – similarly hidden!

      Reply
  133. Evie

    June 6, 2015 at 6:53 PM

    Ah thanks so much for this recipe, and it turned great! I halved the recipe and added a teaspoon of chia seeds into the batter. They taste nice and fluffy, especially since my wisdom teeth hurt from a dentist I had a while back. Thank you!

    Reply
    • Alida Ryder

      June 17, 2015 at 3:14 PM

      Love the idea of adding chia seeds Evie! So glad you like them. Hope your teeth are better! šŸ™‚

      Reply
  134. shapingyourhealth

    June 1, 2015 at 2:42 AM

    This recipe is great! I just made it for my family this morning and they loved it. I added some dark chocolate chips + blueberries to make these extra special šŸ™‚

    Reply
    • Alida Ryder

      June 2, 2015 at 7:56 AM

      Ooh, love the sound of the chocolate chips and blueberries! So glad you and your family liked them!

      Reply
  135. Nic

    May 31, 2015 at 4:33 AM

    Ohmyy just made this and it was delicious !! I ate it plain without sauce or toppings and it was still super sweet and flavourful šŸ˜€ and knowing that its healthy is all the more satisfying hehe thanks for the recipe! Will make this many many more times

    Reply
    • Alida Ryder

      June 2, 2015 at 7:56 AM

      So glad you liked them Nic!

      Reply
  136. Lisa

    April 21, 2015 at 5:27 PM

    I added some walnuts and YUM!

    Reply
    • Alida Ryder

      April 28, 2015 at 8:40 AM

      Awesome idea! So glad you liked them Lisa.

      Reply
  137. Kelly

    April 20, 2015 at 1:05 PM

    I’ve not tried these yet but they look really good, would they work if they were made at night for the following morning?

    Reply
    • Alida Ryder

      April 28, 2015 at 8:42 AM

      Kelly, I would imagine the banana would discolor if you made them the night before and would result in a dark brown batter which might be a little unappetizing.

      Reply
  138. Charlotte

    March 26, 2015 at 2:13 PM

    Made these this morning for my housemates birthday, she absolutely loved them (and so did I). Very tasty and healthy too, thanks for sharing

    Reply
    • Alida Ryder

      March 30, 2015 at 1:52 PM

      So glad you liked them Charlotte!

      Reply
  139. Luisa Nathalie

    March 13, 2015 at 4:49 PM

    Simply love it!!! Thanks šŸ˜€

    Reply
    • Alida Ryder

      March 17, 2015 at 7:49 AM

      Thanks Luisa!

      Reply
  140. Anna

    March 12, 2015 at 7:12 PM

    Is there anything I could substitute for the eggs? Would something like applesauce work?

    Reply
    • Alida Ryder

      March 17, 2015 at 7:50 AM

      Anna, because this recipe contains no flour, the eggs are really the only thing keeping them together when they cook as they coagulate. Unfortunately I don’t think apple sauce will work in this.

      Reply
      • Kam Bola

        October 2, 2015 at 8:27 PM

        A chia or flax ‘egg’ will work instead of eggs. Mix 1 tablespoon of flax or chia seeds with 3 tablespoons of water. Let sit for about 15 min to get “eggy” Than mix in all your other ingredients. Works wonderfully.

        Reply
  141. Caroline Nderitu

    March 7, 2015 at 7:10 PM

    My stomach has a very low tolerance of bananas but this was a great way of incorporating them through pancakes. Not only were they easy to make but they taste great and my stomach loved them!!!

    Reply
    • Alida Ryder

      March 10, 2015 at 8:42 AM

      I’m so glad you liked these Caroline!

      Reply
  142. Kay

    February 18, 2015 at 7:42 PM

    I loved the flavor and simple clean ingredients of this recipe however I’ve made them a handful of times now and can’t ever seem to get them to cook right. The pancakes always come out very wet and seemingly undercooked. I’ve tried cooking on medium for less time and on low for more time and either way the outside Browns fast but the inside never seems to fully cook. I’ve also let the batter sit awhile and hasn’t changed much. They don’t really bubble up and cook like regular pancakes. Maybe some more baking powder? Not sure. I really want to like them I just hope I don’t get salmonella from undercooked eggs. I love their taste especially topped with PB and maple syrup.

    Reply
    • Alida Ryder

      February 19, 2015 at 11:04 AM

      Kay, I’ve made them again and have amended the recipe. You definitely need to let them sit for around 10-15 minutes for the oats and baking powder to start thickening/reacting. They aren’t meant to bubble up like regular pancakes because they have no flour in them. They are definitely of a softer texture than thick, American-style pancakes. As long as they are not liquid within, the eggs would have cooked through.

      Reply
  143. Catherine

    February 18, 2015 at 12:11 AM

    Made these alongside regular ‘American fluffy style’ and crepes and these were the most popular! Going to be a staple in my diet now trying to eat more clean!

    Reply
    • Alida Ryder

      February 18, 2015 at 9:16 AM

      Oh, I am so chuffed! So glad you liked them.

      Reply
  144. Cynthia

    February 15, 2015 at 4:05 PM

    These were great!! My kids loved them!…… the texture was a bit soft, I had a hard time flipping them but as the mixture sat it started to thicken a bit which then made them form better. delicious pancakes!!

    Reply
    • Alida Ryder

      February 16, 2015 at 7:48 AM

      So glad you liked them Cynthia.

      Reply
  145. Eden

    January 31, 2015 at 7:53 PM

    Have tried these twice now, really delicious! I agree that a few minutes resting time seems to make for better pancakes. Today I added about a tablespoon of hemp seed hearts (before blending) to a half batch of this recipe and they still turned out great. Next time I think I’ll try making a peanut butter-maple syrup to drizzle over although plain maple syrup was very tasty with them.

    Reply
    • Alida Ryder

      February 3, 2015 at 8:17 AM

      Thanks for your comment Eden. I’m so glad you liked the pancakes. That peanut butter – maple syrup idea is awesome!

      Reply
      • Marcia Phillips

        September 11, 2015 at 12:26 AM

        Folks,

        I’ve got it! The thickness of the batter depends upon whether or not you make your oats into a flour…or just buy oat flour. Oat flour is simply finely ground up oats.

        Then no need to sit. The batter is as thick as you want it Mine was too thick. My batter was just like regular pancake batter. I added soy vanilla creamer to thin it out. Also, I believe I used a tad more baking powder. I eyeballed the measurement for the powder. lol.

        Also pecans!

        Came out delish!!!!

        Reply
        • Alida Ryder

          September 12, 2015 at 7:46 PM

          Oat flour would definitely work great as well, if you can find it.

          Reply
  146. Alida Ryder

    January 17, 2015 at 9:10 AM

    I’ll re-make these and will include the resting period if necessary. Thanks for the tip!

    Reply
  147. Sharla

    January 12, 2015 at 12:06 AM

    Tried these today and the texture wasn’t right. They were complete mush. My bananas may have been too ripe. I added another 1/2 cup of oats (that I ran through the blender first), and they were perfect.

    Reply
    • Alida Ryder

      January 17, 2015 at 9:02 AM

      It could be that too ripe bananas result in a mushy texture. Glad you got them sorted though. šŸ™‚

      Reply
  148. christina

    January 3, 2015 at 3:40 PM

    This batter needs to sit! My first batch was thin and mushy and took forever to fry and never really rose or cooked through. Second batch was perfect and fried up just like a standard pancake! Maybe include a resting time in recipe?

    Reply
  149. Rebecca

    December 26, 2014 at 2:59 AM

    Have you ever tried just egg whites – I wonder if they come out the same? Can’t wait to try them!

    Reply
  150. Alida Ryder

    December 9, 2014 at 11:24 AM

    So glad they liked them!

    Reply
  151. Urmi

    December 7, 2014 at 5:17 PM

    Tried the banana oats pancakes today … my family loved them! Thank you šŸ™‚

    Reply
  152. Alida Ryder

    November 5, 2014 at 8:28 AM

    Oh, that’s a shame! I wonder if perhaps your bananas were more watery than mine (although I seriously doubt that)? What was the texture like of the batter before frying?

    Reply
    • Nicole

      March 12, 2016 at 4:51 PM

      Do you know approximately how many calories per serving?

      Reply
      • Alida Ryder

        March 17, 2016 at 3:08 PM

        Unfortunately not.

        Reply
      • Felicia

        May 25, 2016 at 11:38 AM

        384 for 2 servings.
        192 for 1.
        Used the Myfitnesspal app šŸ™‚

        Reply
        • Alida Ryder

          May 25, 2016 at 2:38 PM

          Great! Thanks Felicia!

          Reply
  153. Shelley

    November 1, 2014 at 8:47 PM

    I made these this morning for my kids and they turned out extremely mushy and tasteless. I followed the recipe and I tried several times to see if the method I was using was wrong, but nothing worked. I am a renowned cook in my city so it was a bit disheartening…

    Reply
    • Alida Ryder

      September 29, 2015 at 7:35 AM

      So glad you liked them Shelby! Love the idea of adding Agave!

      Reply
      • Loli

        March 15, 2016 at 3:19 PM

        I added dates to the mix and flax seeds. It tastes so delicious!

        Reply
        • Alida Ryder

          March 17, 2016 at 3:05 PM

          Love! Glad you liked them.

          Reply
    • James D

      January 5, 2019 at 2:14 PM

      I also found mine to be much mushier than traditional pancakes. I’ll try more oats next time, but I suspect without gluten they’re always going to have a different texture.

      My pancakes were really sweet. Suggest your bananas weren’t ripe enough?

      Reply
  154. Lisa

    October 13, 2014 at 9:43 PM

    I tried these today…I’m hooked, simple, healthy and only a few ingredients!!!

    Reply
    • Alida Ryder

      October 14, 2014 at 8:00 AM

      So glad you liked them Lisa!

      Reply
  155. Marree

    September 28, 2014 at 7:36 AM

    Can these be frozen at all? Thanks.

    Reply
    • Alida Ryder

      September 28, 2014 at 1:13 PM

      I’ve never tried freezing them but if you do, let me know!

      Reply
      • Kat

        February 13, 2016 at 8:44 AM

        They freeze really well! I make a double batch at a time and freeze them. They’re my baby’s favourite breakfast topped with yogurt! I also substitute pumpkin purĆ©e for 2 of the bananas in a double batch.

        Reply
        • Alida Ryder

          February 14, 2016 at 7:34 AM

          That’s great to know. And love the substitution of pumpkin!!

          Reply
          • Mary

            November 6, 2017 at 10:06 PM

            How do you reheat after frozen? Stick them in a toaster?

          • Alida Ryder

            November 7, 2017 at 7:12 PM

            I’ve never frozen these so not sure, I suppose a toaster will work. Otherwise just in a warm pan?

        • jenna

          December 12, 2018 at 9:59 PM

          Do you freeze your batter after its blended, or make the pancakes and then freeze those?
          Then how do u reheat after frozen. Thanks so much. Gonna try these for my baby too

          Reply
  156. Keri Bainborough

    July 20, 2014 at 10:19 AM

    Silly question Alida- do the rolled oats needed to be soaked/cooked first?
    http://www.midlandsmusings.com

    Reply
    • Alida Ryder

      July 20, 2014 at 12:45 PM

      Nope, they go in raw. šŸ™‚

      Reply
  157. Tammela

    June 7, 2014 at 12:39 PM

    Yum! I almost always make pancakes using mashed bananas. It means I don’t have to add sugar and get a health boost. Here’s my go-to recipe:
    http://taplatt.wordpress.com/2013/06/03/recipe-flourless-nutty-banana-pancakes/

    Reply
  158. Alida Ryder

    June 5, 2014 at 9:00 AM

    I hope you liked these Nicole!

    Reply
  159. Nicole ~ Cooking for Keeps

    June 5, 2014 at 4:21 AM

    Intrigued! I’m trying to shed some post-vacation pounds, but my husband loves his sweet breakfasts, I need to try these!

    Reply
  160. Pang

    June 3, 2014 at 4:21 PM

    i usually don’t like sweet breakfast, but then I see this post, and i think “it’s pancake time” šŸ™‚

    Reply
    • Alida Ryder

      June 4, 2014 at 11:18 AM

      Haha, I hope you try them Pang. Sure you’ll love them!

      Reply
    • Chantal Coulter

      November 24, 2015 at 4:47 PM

      These didnt work out for me, no matter what I did they stuck…. šŸ™

      Reply
      • Alida Ryder

        December 4, 2015 at 9:54 AM

        That’s strange. Did you use a non-stick pan? Perhaps try some non-stick spray the next time?

        Reply
      • Phia

        November 22, 2016 at 5:32 PM

        I used a cast iron skillet because it’s the only one my mom has and I used a tiny bit of olive oil to keep it from sticking. It took about 3 minutes per side and you have to lift the edges up carefully. Otherwise, they worked out great!

        Reply
        • Alida Ryder

          November 28, 2016 at 6:46 AM

          I’m so glad you liked them. They are very delicate as there is no flour to give them stability and especially if you’re not using a non-stick pan. šŸ™‚

          Reply
    • Maggie

      December 29, 2015 at 6:30 PM

      I just tried these they are amazing. I used a pancake griddle with just butter. worked perfectly

      Reply
      • Alida Ryder

        December 30, 2015 at 7:50 PM

        So glad you liked them Maggie.

        Reply
        • Ivan Tang

          December 19, 2017 at 12:45 PM

          great recipes alida. The batter itself tasted wonderful

          Reply
          • Alida Ryder

            January 2, 2018 at 8:44 AM

            Thanks Ivan!

    • Monica

      February 9, 2016 at 12:25 AM

      I love this recipe. Perfect for Shrove Tuesday breakfast on a school day.

      Reply

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