These banana oat pancakes are made from ripe bananas, rolled oats, eggs and milk blended into a thick batter, with no added sugar or flour. They’re soft and naturally sweet, take about 25 minutes, and make 8 small pancakes, enough for 2 people. With blueberries on top, each serving has about 15 g of protein and 8.6 g of fiber. They’re also easy to make gluten-free with certified gluten-free oats.
- Serves: 2 (8 small pancakes)
- Prep time: 5 minutes, plus 5 minutes resting
- Cook time: about 15 minutes
- Total time: about 25 minutes
Ingredients
- 2 large, very ripe bananas (about 240 g peeled)
- 80 g (about ¾ cup) rolled oats
- 2 large eggs
- 100 ml (a scant ½ cup) milk, any kind
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- A few drops of vanilla extract (optional)
- 10 g (2 teaspoons) butter or oil for the pan
- 100 g (⅔ cup) blueberries, plus sliced banana, to serve
- Plain yogurt, to serve (optional)
Method
- Put the oats in a blender and blend for about 30 seconds until they look like coarse flour.
- Add the bananas, eggs, milk, baking powder, cinnamon and vanilla. Blend until smooth.
- Leave the batter to rest for 5 minutes. The oats absorb some liquid and the batter thickens.
- Heat a large non-stick frying pan over medium-low heat and add a little butter.
- Pour in about 3 tablespoons of batter per pancake, leaving space between them.
- Cook for 2 to 3 minutes, until bubbles appear on top and the edges look set. Banana pancakes burn more easily than regular ones because of the natural sugar, so keep the heat moderate.
- Flip carefully with a thin spatula and cook for another 1 to 2 minutes, until golden and cooked through.
- Keep warm while you cook the rest, adding a little more butter to the pan as needed.
- Serve topped with blueberries, banana slices and a spoonful of yogurt.
Tips for fluffy banana pancakes
- Use very ripe bananas with brown speckles. They’re sweeter and blend more easily.
- Rest the batter. Without resting, the pancakes spread and are harder to flip.
- Keep them small. Banana pancakes are softer than regular ones, and small ones flip more easily.
- Cook low and slow. Too much heat browns the outside before the middle sets.
- Use a non-stick pan and a thin spatula.
Swaps and variations
- Gluten-free: use oats labeled gluten-free. Our article on whether oats are gluten-free explains why it matters.
- Lemon blueberry: add the finely grated zest of 1 lemon and fold a handful of blueberries into the batter.
- Higher protein: replace the milk with 100 g of Greek yogurt and serve with more yogurt on top.
- Dairy-free: use a plant milk and cook in oil.
- Nut butter: add 1 tablespoon of peanut or almond butter to the batter.
- Three-ingredient version: blend just 2 bananas, 2 eggs and 40 g of oats. The pancakes are thinner and more delicate.
Nutrition per serving (estimate)
One serving is 4 pancakes with half the blueberries. These figures were calculated from USDA FoodData Central values for raw bananas, rolled oats, whole eggs, 2% milk, baking powder, cinnamon, butter and blueberries.
| Nutrient | Per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Carbohydrate | 65 g |
| Fiber | 8.5 g |
| Sugars | 23 g (all from fruit and milk) |
| Fat | 13 g |
| Saturated fat | 5 g |
| Sodium | 255 mg |
The sugars in these pancakes come from the fruit and milk, not added sugar, and they come with fiber from the oats, bananas and blueberries. The WHO’s free sugars advice doesn’t count sugars naturally present in whole fruit and milk. If you add maple syrup or honey, though, that does count as free sugar; our guide on how much sugar per day explains the limits. Oats provide beta glucan, a soluble fiber, as our article on whether oats are healthy explains.
Contains: eggs, milk, and gluten unless you use certified gluten-free oats.
Storage and freezing
Cool leftover pancakes, then keep them covered in the fridge for up to 2 days. To freeze, layer them with baking paper in a container and freeze for up to 2 months. Reheat in a toaster, a dry pan or the microwave until hot.
What to serve with them
- Plain or Greek yogurt and extra berries.
- A spoonful of nut butter and a sprinkle of chopped nuts.
- Our Greek yogurt parfait or berry smoothie bowl for a bigger brunch.
Common questions
Can I make the batter ahead?
Yes, up to a day ahead, covered in the fridge. It will thicken overnight, so stir in a splash of milk before cooking. Bananas brown once they’re blended, but this doesn’t affect the taste.
Can I use quick oats?
Yes. Quick oats blend more easily and work the same way.
Are banana pancakes good for kids?
Yes, and they’re an easy finger food. Cut them into strips for little ones. Babies shouldn’t have honey before 12 months, so skip it as a topping.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
