clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

easy banana oat pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 25 minutes
  • Yield: 8-10 pancakes 1x


  • 1 cup (80 g) oats, gluten-free if needed
  • 1 medium-sized ripe banana (100 g or 1/2 cup mashed)
  • 2/3 cup (160 ml) unsweetened almond milk
  • 1 tsp baking powder
  • Optional: 1/2 tsp cinnamon, 1 tsp vanilla, 1 Tbsp coconut sugar


  1. Preheat a non-stick skillet over medium-low heat*. You want to make sure that it’s hot before you start cooking your pancakes.
  2. Add the oats to a blender and process on high until they’ve broken down into the consistency of a fine flour, about 10 seconds. Add the remaining ingredients and continue processing until a smooth batter forms, making sure to scrape down the sides and corners of your blender as necessary. When you’re done blending, let the batter sit for about 5 minutes so that the oats have more time to absorb some of the liquid.
  3. Pour the batter straight from the blender onto your skillet until desired size of pancakes is reached. Cover the skillet with a lid and cook until the edges of the pancakes have set and bubbles begin to form on the tops, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone. If you find the batter getting too thick as time goes on, add a few more tablespoons of milk.
  4. To keep your pancakes warm while you finish making them, turn your oven to 200°F (93°C) and put the pancakes in on a lined baking sheet until you’re ready to eat them.
  5. Pancakes can be refrigerated for a few days or wrapped and frozen for up to 2 months.


* Don’t cook your pancakes over high heat. This will burn the outsides while leaving the insides undercooked and gooey. Lower heat will ensure a thoroughly cooked pancake.

To make these gluten-free, make sure to use certified gluten-free oats.

To make these nut-free, replace the almond milk with another non-dairy milk like rice or soy.

Nutrition info is calculated for the entire recipe. Individual pancake nutrition facts will vary depending on how big you make them.

  • Prep Time: 10 mins
  • Cook Time: 15 mins