A tall stack of golden-brown oat pancakes on a white plate beside a yellow banana, with jars of oats behind on a checked cloth. — Photo: ArsAdAstra · Pixabay Content License · Pixabay

American · Breakfast · Snack

Banana Oat Pancakes

Name: Banana Oat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium ripe bananas, peeled; 1 cup rolled oats; 2 large eggs; 1/4 cup unsweetened almond milk; 1 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1 pinch salt; 1 tsp rapeseed (canola) oil; 1/2 cup fresh blueberries, to serve; 1 tbsp maple syrup, to serve

Banana pancakes

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Soft, naturally sweet pancakes made from ripe banana, oats and eggs blended into a smooth batter, then cooked in a barely oiled pan. They are fluffy, filling and need no added sugar.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2

Easy
Vegetarian
Dairy Free

18%

Per serving358kcal18% of a 2,000 kcal day

13gProtein

56gCarbs

10gFat

8gFiber

Calories come from: Carbs 60% · Fat 25% · Protein 15%

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Ingredients

For 2 servings

2 medium236 gripe bananas, peeled
1 cup80 grolled oats
2 large100 geggs
1/4 cup60 gunsweetened almond milk
1 tsp5 gbaking powder
1/2 tspground cinnamon
1/2 tspvanilla extract
1 pinchsalt
1 tsp5 grapeseed (canola) oil
1/2 cup74 gfresh blueberries, to serve (optional)
1 tbsp20 gmaple syrup, to serve (optional)

Steps

1
Put the oats in a blender and blitz to a coarse flour.
2
Add the bananas, eggs, almond milk, baking powder, cinnamon, vanilla and salt.
3
Blend until smooth, then let the batter rest for 5 minutes to thicken.
4
Heat a non-stick frying pan over medium-low heat and wipe it with a little of the oil on kitchen paper.
5
Pour in about 3 tablespoons of batter per pancake, leaving space between them.
6
Cook for 2–3 minutes, until bubbles appear on top and the edges look set.
7
Flip carefully and cook for another 1–2 minutes, until golden and cooked through in the centre.
8
Repeat with the remaining batter, re-wiping the pan with oil between batches.
9
Serve warm topped with blueberries and a drizzle of maple syrup, if using.

Swaps, storage and make-ahead

Swaps

For a vegan version, replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested 5 minutes), expecting slightly denser, more delicate pancakes.
For gluten-free pancakes, use rolled oats labelled gluten-free and choose a baking powder labelled gluten-free.
For a nut-free option, swap the almond milk for oat milk or any dairy milk, if dairy is fine for you.
For a lighter topping, skip the maple syrup and add extra blueberries or sliced banana instead.

Storage

Cool leftover pancakes and refrigerate in an airtight container within 2 hours for up to 3 to 4 days, or freeze them separated by baking paper for up to 2 months. Reheat in a toaster, pan or microwave until steaming hot all the way through.

Make ahead

Cook a full batch ahead, cool, and refrigerate or freeze for quick breakfasts. The batter is best cooked soon after blending, since the banana browns and the baking powder loses lift if it sits for long.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsTree nutsGluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (244 g)	Per 100 g
Calories	358 kcal	147 kcal
Protein	13.1 g	5.4 g
Carbohydrates	55.7 g	22.8 g
of which sugars	15.1 g	6.2 g
Fiber	7.5 g	3.1 g
Fat	10.4 g	4.3 g
of which saturated	2.3 g	0.9 g
Sodium	433 mg	177 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.