These Banana Oatmeal Pancakes are the most healthy pancakes to start the day, packed with protein, fiber, and vitamins. Plus, they are egg-free and dairy-free, and a gluten-free option is provided so everyone can enjoy them.
I’m a huge fan of healthy pancakes, it’s the kind of breakfast I make every single week on the weekend for the kids. It gives them a good amount of vitamins and minerals compared to regular vegan pancakes. I have many options for you looking for these healthier options, like my Quinoa Pancakes, Chickpea Flour Pancakes, or Vegan Coconut Flour Pancakes.
Oatmeal banana pancakes are healthy blender banana pancakes where old-fashioned rolled oats are blended with banana, milk, and most of the time, eggs. They are not naturally plant-based. Here I am sharing a healthy banana oatmeal pancake recipe without eggs and plant-based approved.
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Banana Oatmeal Pancakes
Ingredients
Dry ingredients
- 2 ½ cups Old-Fashioned Rolled Oats - Note 1
- 1 tablespoon Baking Powder
- ½ teaspoon Cinnamon
Wet ingredients
- 1 cup Mashed Banana - about 3 medium bananas or 4 small bananas (260g)
- 1 ⅓ cup Almond Milk - not cold, at room temperature
- ¼ cup Melted Coconut Oil - or canola oil or avocado oil
- 1 teaspoon Vanilla Extract
- 1 tablespoon Maple Syrup - or agave syrup
Instructions
- In a blender add old-fashioned oats, cinnamon, baking powder, bananas, almond milk, melted coconut oil, vanilla, and process on high speed until smooth – about 30 seconds.
- Pour the liquid ingredients in a mixing bowl – it makes it easier to scoop into the pan or keep in the blender jug if preferred.
- Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
- Cook for 2 minutes on one side, until sides dry out then flip and cook for 1-2 minutes on the other side.
- Repeat until no more batter is left, you should form about 14 banana oatmeal pancakes.
- Serve plain or with banana slices and maple syrup.
Storage
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for later and thaw in the fridge the day before.
Notes
Nutrition
Ingredients and Substitutions
All you need to make a batch of these healthy banana pancakes are:
- Old-Fashioned Rolled Oats – you can also use homemade oat flour. If so, you don’t need a blender as you can mash bananas with a fork and stir everything together in a mixing bowl.
- Unsweetened Almond Milk or oat milk or any milk you love.
- Melted Coconut Oil or light olive oil, or canola oil.
- Vanilla Extract for taste.
- Maple Syrup or any sweetener you like including agave syrup, coconut nectar, date syrup, or even a granulated sweetener, will work well here, like coconut sugar or sugar.
- Ripe Bananas or yellow bananas both options provide fantastic results, but the riper the bananas, the sweeter the pancakes will be.
- Baking Powder
- Cinnamon
Step-By-Step Video
Serving Suggestions
These pancakes are not as fluffy as regular pancakes. Because of the banana and oats, they are a little bit heavier and very fulfilling.
Some toppings are always welcome and delicious, and my favorite vegan toppings for vegan banana pancakes are:
- Maple Syrup
- Banana Slices
- Berries like raspberries, blueberries, strawberries, fresh or frozen
- A dollop of yogurt you love – we enjoy coconut yogurt on pancakes
- Sliced almonds
- Crushed peanuts
- Peanut butter
- Baby jam
- Date caramel
More Pancake Recipes
Below I listed more healthy pancake recipes for you to try:
Made for my non vegan grand children they said they were sweet. I used applesauce instead of coconut oil. I do not agree with oil being good for you. I cooked them on my non stick griddle and they turned out perfect
Swapping oil for applesauce clearly increase the sweetness, maybe try vegan yogurt next time to decrease sweetness and avoid oil
I’m thinking Dash mini waffle maker?
Yes it should work
These are the best pancakes I’ve ever had, period.