This is a variation of our whole grain pancakes base recipe. Pre-made pancake mixes can be enticing for their simplicity, but homemade pancakes are super easy AND you get to control the ingredients that go into your body! These banana oat pancakes are made with oat flour, making them both whole grain and gluten-free.
Oats have a different structure and make-up than wheat, so expect the texture to be slightly different from traditional buttermilk pancakes. However, if you need a healthy and easy gluten-free pancake recipe, then this is the one to use!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for Banana Oat Pancakes
Be sure to measure the flour correctly. Fluff, spoon, and level! Packing it into the cup creates dense pancakes. If you don’t have oat flour, blend 1 cup old fashioned or rolled oats in a blender or food processor until finely ground; no need to measure afterwards, it will be about right.
Be sure to use a ripe banana; it should have lots of dark spots. If you want to make this recipe but your bananas aren’t quite ripe, you can always roast them! Don’t worry if you have slightly more or less than ½ cup mashed banana; the recipe will still work.
Oats don’t naturally contain gluten, so you can’t over-stir the batter like you can with other quick bread recipes.
Be sure to let the batter rest for 10-15 minutes after mixing to allow the oat flour time to absorb the liquid and thicken. You may also find that the last few pancakes you make are slightly fluffier than the first few.
Have you ever noticed how the first pancake or batch looks splotchy? It is all about the pan! It takes time to distribute heat evenly across the pan’s surface. Oftentimes, you need to adjust the heat as you cook multiple batches. Also, be sure not to coat the pan with too much butter – excess will lead to splotches! Use as little as possible.
If you have kids, have them help you make these easy banana oat pancakes. It keeps them distracted from their hunger while they help cook, and they have fun mashing, measuring, and mixing! Older kids can even help flip the pancakes!
Many banana oatmeal pancake recipes found online are made in a blender. We tested and compared blender banana oat pancakes to our version, and we preferred the texture of pancakes made in the traditional way. However, we understand the convenience of using the blender! Use 1 ½ cups of whole oats instead of 1 if using a blender, and blend the oats first before adding other ingredients for a better texture.
- Oat Flour: substitute 1 cup old fashioned or rolled oats. Blend the oats in a blender or processor until finely ground. Purchase oats that are certified gluten-free if you want gluten-free banana oat pancakes.
- Sugar: substitute honey, maple syrup, or agave. Mix liquid sweeteners in with the wet ingredients.
- Cinnamon: substitute pumpkin pie spice or apple pie spice.
- Buttermilk: substitute kefir or homemade buttermilk. To make your own buttermilk, combine 1 cup milk with 1 Tablespoon white vinegar or lemon juice and let sit for 10 minutes to allow the milk to curdle. If you want to make these banana oat pancakes vegan, use soy milk.
- Egg: substitute a flax egg to make banana oat pancakes without eggs. To make a flax egg, mix 1 Tablespoon ground flaxseeds with 3 Tablespoons water. Let sit for 10 minutes until thickened.
- Butter: substitute coconut oil or canola oil. However, there’s just no replacing the flavor of butter!
- Vanilla: substitute or add ¼ teaspoon of any other flavor extract – almond, coconut, lemon, etc.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Add any toppings of your choice – blueberries, diced strawberries, chocolate chips, toasted nuts, etc. Feel free to mix into the batter, add during cooking, or garnish at the end.
Want to make whole grain protein pancakes? Give this recipe an added protein boost by replacing half of the buttermilk with plain Greek yogurt. If necessary, add more buttermilk or water to adjust the batter thickness to your preference.
Need some pancake recipe inspiration?
Use our whole grain pancakes base recipe as a guide, or check out some of our favorite variations!
Use these kitchen tools for recipe success!
- Mixing Bowls
- Dry Measuring Cups & Spoons
- Liquid Measuring Cup
- ¼ cup Portion Scoop
- Wide Turner/Spatula
Are these healthy banana pancakes?
Yes! Banana oatmeal pancakes are full of nutritious ingredients that will keep you satisfied and energized for hours: oats, low-fat buttermilk, low added sugar, and bananas.
Oats of any variety are a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Complex carbohydrates are important for steady energy and focus. (1, 2) Oats are naturally gluten-free, but some varieties may undergo cross contamination during processing, so if you have a diagnosed gluten sensitivity, choose varieties labeled “gluten-free”. What is gluten? Read all about it in our gluten article!
The words butter and milk imply that this liquid is a high-fat, creamy beverage, but actually, buttermilk doesn’t contain any butter! It was traditionally the liquid left behind after churning butter, but nowadays, food manufacturers have altered the process by culturing and fermenting milk to create a sour-tasting dairy product. Therefore, buttermilk contains many of the healthy nutrients found in milk: calcium, protein, and B vitamins.
Less Added Sugar than Leading Pancake Brands
High sugar consumption is not good for health, and in general, most Americans eat way too much! Men should aim to consume less than 9 teaspoons (~36 grams) of sugar per day, and women and children should aim to consume less than 6 teaspoons (~24 grams) of sugar per day. (3) This entire recipe only contains 1 Tablespoon of added sugar, which is just over 1 gram per pancake!
Learn more about hidden sugars in this article.
Bananas contain fiber and potassium. The natural sugar in bananas (and all fruit) does not count against your daily sugar budget. Aim to include fruit in all of your meals so that you fill up on beneficial vitamins, minerals, fiber, water, and phytochemicals!
Hold the pancakes in a warm oven (170 ºF) or the warm setting in a microwave until ready to eat. Serve with Greek yogurt, nuts or nut butter, or a side of scrambled eggs for a balanced breakfast full of healthy carbohydrates, protein, and fat.
How to Store Leftover Banana Oat Pancakes
Want oatmeal pancakes from scratch every morning? Cook once, and eat all week! Multiply the recipe by your desired final yield, cook, and cool. Place cooled pancakes in an airtight container in the refrigerator.
Frozen banana oat pancakes are great for a quick “reheat and eat” breakfast. For best quality, place cooled pancakes in a single layer on a baking sheet, freeze for 1-2 hours, then place in a freezer-safe container. This helps prevent the pancakes from sticking to each other. Reheat in the microwave or a toaster until warmed through and enjoy banana pancakes for one!
Want the convenience of a pre-made pancake mix so that you can make healthy pancakes whenever you want? Make your own high fiber pancake mix recipe at home by whisking together the first 6 ingredients. Store in an airtight container in the pantry.
Want more oat recipes?
Check out these other delicious breakfast recipes!
Baked Oatmeal Cups Base Recipe
Banana Oat Pancakes
- 1 cup finely ground oats or oat flour
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Dash salt
- 1 ripe medium banana (~½ cup mashed)
- 1 cup buttermilk
- 2 Tablespoons butter, melted
- 1 large egg
- 1 teaspoon vanilla
- In a large bowl, gently whisk oat flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, mash the banana. Add the buttermilk, butter, egg, and vanilla and whisk to combine.
- Add the buttermilk mixture to oat mixture. Whisk until combined. Allow batter to rest 10-15 minutes before cooking.
- Heat a griddle or large non-stick pan over medium-low heat. Lightly grease with non-stick spray or a little butter. Pour ~¼ cup batter onto the griddle to create pancakes. Immediately sprinkle any desired toppings on pancakes, and gently press toppings down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
- Flip and cook for ~2 more minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting (~170° F) until ready to eat. Enjoy!