Easy and healthy Banana Oat pancakes

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 free so if you are struggling with gluten intolerance or Coeliac disease these are perfect. (Make sure the oats you are using are gluten free.)


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. 
  • Baking powder. 
  • Salt. 
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. 

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 crêpes
  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.
4.69 from 1106 votes
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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
Calories: 245kcal
Author: Alida Ryder
Servings: 2


  • 2 bananas
  • 2 eggs
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • pinch of salt
  • maple syrup to serve (optional)
  • fresh fruit of your choice to serve


  • 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.



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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  1. 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.

    1. 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.

  2. 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!

  3. 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 ?

    1. 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

  4. 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.

  5. 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.


  6. 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.

  7. 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!

  8. 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!

  9. 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.

    1. 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!

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

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

  10. 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!

  11. 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!

  12. 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.

    1. 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.

  13. 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


    1. 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.

  14. 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.