These banana oat flour pancakes are light, fluffy, and moist — made quickly in a blender so the whole family can enjoy them. The recipe is gluten-free, dairy-free, and free of refined sugars.
What makes these oat flour pancakes great
This pancake recipe stands out because the texture is delicate yet sturdy. The pancakes stack well and handle toppings without collapsing, so you can pile them high with fruit, butter, or syrup.
Prep is simple: I often grind rolled oats in the blender the night before on busy mornings, then add the remaining ingredients and blend for a minute or two. The result is ready in minutes and cleanup is minimal.
You can cook these on a griddle or frying pan with a ladle, or use a specialty pancake pan for uniform results. Either way, they make a notably healthy and delicious breakfast.
This recipe uses a short list of whole-food ingredients and comes together quickly. I recommend making your own oat flour by blending rolled oats, but if you prefer store-bought oat flour, substitute the 1 ½ cups of rolled oats with about 1 ⅓ cups oat flour.
One-bowl banana oat flour pancakes recipe
A favorite feature of this recipe is that everything can be prepared in a blender pitcher. It’s low-fuss with minimal dishes, perfect for busy mornings when you don’t want to wash a stack of pans.
Why we love these oatmeal pancakes
This recipe yields about 10–12 pancakes that are roughly 4 inches each. An ice cream scoop or ¼-cup measure helps make them uniform. I make these often — they reheat well and are perfect as a snack or to take on-the-go.
- Made with wholesome ingredients like bananas, rolled oats, and canned coconut milk. The pancakes are gluten-free and dairy-free.
- They’re light and fluffy but filling and sturdy, so they don’t fall apart under toppings.
- Delicious on their own or topped with maple syrup, butter, fresh fruit, or whipped cream.
How to make banana oat flour pancakes
Blend: Place the rolled oats in a blender and grind for about 30 seconds until they form a coarse flour, using a spatula to push them down if necessary. Add the mashed bananas, canned coconut milk, lemon juice, eggs, maple syrup, baking powder, cinnamon, nutmeg, and salt. Blend until smooth, about 1–2 minutes. Let the batter rest for 10 minutes to thicken.
Cook: Heat and lightly grease a large frying pan or pancake pan over medium-low heat. When hot, use a ¼-cup measure or an ice cream scoop to portion batter for each pancake. The batter should make about 10 pancakes approximately 4 inches across.
Flip: Once bubbles form across the pancake surface and edges look set, flip and cook the other side. Each side will take about 2–3 minutes.
Toppings: Serve warm with grass-fed butter, pure maple syrup, fresh berries, or any toppings you prefer.
Expert Tips & Tricks
Be creative with toppings. These pancakes pair well with whipped cream, powdered sugar, fruit compote, or simply butter and maple syrup for a classic finish.
Measure mashed bananas. Banana sizes vary. Mash first and then measure 1 ¼ cups of mashed banana (about two very large bananas) before adding to the blender for consistent results.
How to Store, Reheat & Freeze Oat Flour Pancakes
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- To Reheat: Warm pancakes in a toaster oven on medium-low until heated through, or microwave for 30–60 seconds.
- To Freeze: Arrange pancakes in a single layer on a parchment-lined baking sheet and freeze. Once solid, transfer to a reusable bag and store for up to 2 months. Reheat directly from frozen.
More pancakes and waffle recipes you’ll love:
Paleo Blueberry Pancakes
Keto Coconut Flour Pancakes
Dairy Free Protein Waffles
Coconut Flour Pumpkin Pancakes
Healthy Buckwheat Banana Bread
Spinach Bone Broth Waffles
Banana Oat Flour Pancakes (Gluten Free & Dairy Free)
Pin Recipe
Add to Collection
Ingredients
- 1 ½ cups rolled oats
- 1 ¼ cups mashed bananas see notes
- ½ cup canned coconut milk
- 1 tablespoon fresh lemon juice
- 3 large eggs
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
Instructions
-
Blend: Grind the oats in a blender for about 30 seconds, then add the remaining ingredients and blend until smooth, about 1–2 minutes. Let the batter rest for 10 minutes.
-
Cook: Grease a pan and heat over medium-low. Scoop batter to form pancakes; this yields about 10 pancakes 4×4″.
-
Flip: When bubbles form and edges look set, flip and cook the other side for about 2–3 minutes.
-
Toppings: Top with butter, maple syrup, berries, or your favorite toppings.
Notes
- Bananas: 1 ¼ cups mashed banana is roughly two very large bananas. Mash and measure before adding to the blender so the batter is consistent.
- Nutrition: Nutrition facts are calculated per pancake.
Nutrition
Carbohydrates: 16g
Protein: 4g
Fat: 5g
Fiber: 2g
Sugar: 5g