Looking for a cozy, wholesome breakfast that’s ready in under 15 minutes? These banana oatmeal pancakes are about to become your new favorite. Made with simple ingredients you probably already have, they’re hearty, lightly sweet, and full of comforting banana flavor. It's like banana bread and your go-to pancake batter had a very nutritious baby.
Love pancake? me too! Check out Fluffiest Buttermilk Pancakes too!
Made with oat flour, Greek yogurt, and ground flaxseed. They’re packed with healthy fats, whole grains, and just the right amount of sweetness. Perfect for busy mornings, meal prep, or your first time venturing into healthier pancake territory (spoiler: you won’t miss the boxed mix).
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Why You’ll Love This Recipe
Naturally sweetened – No added sugar, just honey and overripe bananas doing the heavy lifting.
Packed with nutrients – These pancakes are made with rolled oats, flax, banana, and other wholesome ingredients, yet they still taste amazing.
Easy to make – Stir, cook, flip, done. These are the kind of recipes that let you feel like a weekday breakfast wizard.
Freezer-friendly – Stack 'em in a freezer container or bag and reheat for an instant breakfast win later.
Banana Oatmeal Pancakes Video
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Key Ingredients & Tips
Oat flour: Use store-bought or blitz rolled oats in a food processor. Adds soft texture and whole grain goodness.
Ripe Banana: The best part is when your bananas are super spotty which equals flavor-packed.
Flax Meal: AKA ground flaxseed, a little scoop adds fiber, healthy fat, and helps bind the batter. I also used flaxseed in my Delicious Girl Scout Samoas Cookies But Better!
Greek Yogurt: Adds moisture, creaminess, and protein without weighing down the pancakes. Full-fat yogurt gives these pancakes the soft texture and slight tang that sets them apart from regular pancakes. Make sure it's at room temperature for the fluffiest results.
Egg + Milk of Choice: Bind the batter and loosen it just enough to pour batter easily into the pan. I often use almond milk or oat milk depending on what’s open.
Baking powder & Baking soda: Works alongside the Greek yogurt to create extra rise and tenderness.
💡 Pro Tip: You can use gluten free rolled oats for gluten free pancakes.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Add the rolled oats to a food processor. Blend on high for 30 seconds or until powdery.
Step 2: Add in the remainder of the ingredients. Mix just until combined.
Step 3: Let your pancake batter rest while you heat a non-stick pan, hot skillet, or electric griddle over medium low heat.
Step 4: Spray with cooking spray, then use a measuring cup to scoop out the perfect size pancakes (about ¼ cup batter).
5: Cook pancakes in a single layer, 3-4 minutes on the first side, flip, then cook the second time until golden brown.
6: Repeat process with remaining batter.
Substitutions & Variations
Make it dairy-free: Swap in non-dairy yogurt and use your favorite plant milk. (almond, oat, soy… whatever’s lurking in the fridge).
Add-ins – Toss in chocolate chips, fresh fruit, or berries for a little breakfast party. Great for kids, or adults who act like them.
Toppings – A spoonful of almond butter, peanut butter, or a drizzle of warm maple syrup is great. Takes these from “healthy pancakes” to “I’d eat this at brunch and pay $14 for it.”
FAQ
Absolutely. These freeze beautifully and are easy to reheat in a toaster or on a skillet the next morning.
Nope! A hot skillet or non-stick pan works perfectly.
Double-check your banana size (too much = too wet), add more oat flour 1 tablespoon at a time and let the batter rest.
⭐️ Recipe
Banana Oatmeal Pancakes
Ingredients
- 2 cups oat flour
- 1 tablespoon flax meal
- ¾ cup full fat Greek yogurt
- 1 ripe banana
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup milk of choice
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Rasberries and blueberries for topping
Instructions
- Add the oats to a blender or food processor and pulse until they resemble a fine, flour-like texture. This is your homemade oat flour, perfect for building structure without gluten.2 cups oat flour
- Add in the Greek yogurt, egg, banana, milk of choice, honey, and vanilla extract.¾ cup full fat Greek yogurt, 1 egg, ¼ cup milk of choice, 1 tablespoon honey, 1 teaspoon vanilla extract, 1 ripe banana
- Sprinkle in the ground flaxseed, baking powder, baking soda, cinnamon, and salt. Blend just until everything is incorporated—don’t overdo it or your pancakes may turn dense or gummy.1 tablespoon flax meal, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon
- Let the batter rest for 5–10 minutes to thicken slightly. If it feels too thick to scoop easily, add a splash more milk to loosen it up.
- Meanwhile, heat a non-stick pan, electric griddle, or hot skillet over medium low heat. You want to cook them on low since it is a thick batter.Lightly coat with olive oil or cooking spray.
- Using a measuring cup, scoop about ¼ cup of batter per pancake into the pan. Cook for 3–4 minutes on the first side, until bubbles form and the edges look set. Flip and cook the second time until the bottom is golden and the center is cooked through.
- Serve warm with your favorite toppings—fresh fruit, almond butter, real maple syrup, or even a dollop of yogurt and chocolate chips for a next-level breakfast. These are the healthy banana oatmeal pancakes you’ll want to make again and again.Rasberries and blueberries for topping
Harry says
WOW! These pancakes were amazing!! I was hesitant to try oatmeal pancakes (no idea why) but after seeing these I had to try and NO REGRETS!!
BB says
Tastes as good as regular pancakes