Name: Healthy Pancake Recipe With Banana & Oats (No Flour) - Easy, Wholesome, and Delicious
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 ripe bananas (spotty is best); 1 1/2 cups rolled oats (or quick oats); 2 large eggs; 1/2 cup milk (dairy or unsweetened almond/oat milk); 1 teaspoon baking powder; 1/2 teaspoon cinnamon (optional but recommended); 1 teaspoon vanilla extract; Pinch of salt; 1–2 teaspoons honey or maple syrup (optional, for extra sweetness); Butter, coconut oil, or avocado oil for the pan; Optional add-ins: 1–2 tablespoons chocolate chips, blueberries, or chopped nuts

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These banana oat pancakes are a quick, feel-good breakfast you can make with simple pantry staples. They’re naturally sweet, hearty, and fluffy—without using any flour. If you’ve got ripe bananas and oats, you’re halfway there.

Blend, pour, and cook in minutes. Perfect for busy mornings, meal prep, or a weekend stack that won’t weigh you down.

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Why This Recipe Works

Cooking process close-up: A trio of banana oat pancakes mid-cook on a nonstick skillet, golden edges

Simple ingredients: Ripe bananas and rolled oats form the base, so you don’t need flour or added sugar.
Great texture: Blending oats creates an easy oat “flour,” giving pancakes a tender, satisfying bite.
Naturally sweet: Bananas add sweetness and moisture, so only a touch of honey or none at all is needed.
Filling and nutritious: Oats and eggs bring fiber and protein, keeping you full longer.
Quick to make: The batter blends in under a minute and cooks fast on the skillet.

What You’ll Need

2 ripe bananas (spotty is best)
1 1/2 cups rolled oats (or quick oats)
2 large eggs
1/2 cup milk (dairy or unsweetened almond/oat milk)
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional but recommended)
1 teaspoon vanilla extract
Pinch of salt
1–2 teaspoons honey or maple syrup (optional, for extra sweetness)
Butter, coconut oil, or avocado oil for the pan
Optional add-ins: 1–2 tablespoons chocolate chips, blueberries, or chopped nuts

How to Make It

Final dish top view: Overhead shot of a stacked plate of flourless banana oat pancakes, fluffy and t

Blend the dry base: Add oats to a blender and pulse until they resemble a fine flour.
Add the wet ingredients: Toss in bananas, eggs, milk, vanilla, baking powder, cinnamon, salt, and sweetener if using. Blend until smooth and pourable.
Let it rest 2–3 minutes to thicken slightly.
Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with butter or oil.
Cook the pancakes: Pour about 1/4 cup batter per pancake. If using add-ins, sprinkle them on top now.
Cook 2–3 minutes, until bubbles form and edges look set.
Flip gently: Turn and cook another 1–2 minutes, until golden and cooked through. Reduce heat if they brown too fast.
Serve warm: Top with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: Layer pancakes with parchment in between and freeze up to 2 months. Reheat in a toaster or skillet.
Reheat: Microwave 20–30 seconds per pancake or warm in a low oven until heated through.

Benefits of This Recipe

No refined flour: Uses whole oats for fiber and slow-release energy.
Lower in added sugar: Sweetness comes primarily from bananas.
Protein-packed: Eggs and milk help balance carbs and keep you full.
Gluten-free friendly: Use certified gluten-free oats if needed.
Kid-approved: Tastes like classic pancakes with better ingredients.

Common Mistakes to Avoid

Using underripe bananas: Green or firm bananas won’t blend well and aren’t sweet enough.
Over-blending with add-ins: Blend the base first.
Stir in chips or berries after to avoid streaky or broken fruit.
High heat: Too hot and they brown outside before cooking through. Medium heat is best.
Flipping too early: Wait for bubbles and set edges. A rushed flip can cause tearing.
Batter too thick or thin: If thick, add a splash of milk.
If thin, blend in a tablespoon of oats and rest 1 minute.

Variations You Can Try

Blueberry Burst: Fold in fresh or frozen blueberries before cooking.
Chocolate Chip Treat: Add mini dark chocolate chips for a dessert-like twist.
Nutty Crunch: Stir in chopped walnuts or pecans and top with almond butter.
Protein Boost: Blend in 1 scoop vanilla protein powder and a splash more milk.
Spiced Apple: Add grated apple, extra cinnamon, and a pinch of nutmeg.

FAQ

Can I make these without eggs?

Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes). The texture will be a bit denser but still tasty.

Do I need a blender?

A blender makes it easy, but you can use oat flour and mash bananas very well by hand.

Whisk everything together until mostly smooth.

Can I use steel-cut oats?

Not recommended for this batter. Use rolled or quick oats. Steel-cut oats won’t blend as fine and can stay gritty.

Why are my pancakes gummy?

They may be undercooked or the batter too wet.

Cook slightly longer on medium heat, and if needed, blend in more oats and rest the batter briefly.

How do I keep them from sticking?

Use a good nonstick pan, preheat properly, and lightly grease between batches. Avoid flipping too soon.

Are these suitable for kids?

Absolutely. They’re soft, lightly sweet, and easy to hold.

Skip added sweeteners for toddlers and serve with fruit or yogurt.

Wrapping Up

These banana oat pancakes are a simple, wholesome swap for traditional stacks. With basic ingredients and minimal effort, you’ll get a satisfying breakfast that feels special any day of the week. Keep a few ripe bananas on hand, and you’re always one blend away from a cozy, healthy plate.

Enjoy them plain or dress them up with your favorite toppings.