Banana Oat Pancakes for Smart, Strong Breakfast Makers
These banana oat pancakes are a healthy and flavorful way to start the day—and they’re super easy to make with a blender! Made from bananas, eggs, oats, and almond milk, this recipe is naturally gluten-free and packed with ingredients that keep you full and energized. Whether it’s breakfast, brunch, or even breakfast-for-dinner, these pancakes will become a fast favorite.
Skill Level: Intermediate (Ages 10+ with experience)
Time: 20 minutes
Supervision: Light (for stovetop use and blender handling)
Why You’ll Love Making This
These pancakes feel like a treat but are made with wholesome ingredients—no sugar, no flour, and no fuss. You’ll get to use a blender, pour batter onto a hot pan, and flip your own stacks like a pro. Plus, they’re freezer-friendly, so you can make a batch now and save extras for later.
What You’ll Need
Equipment
- Blender
- Nonstick skillet or griddle
- Spatula
- Measuring cups
- Mixing bowl (optional, if not pouring directly from blender)
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/2 cup unsweetened almond milk (or regular milk)
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- Butter or oil for the pan
Let’s Get Cooking!
- Blend Your Batter
Add the bananas, eggs, almond milk, oats, baking powder, and any optional spices or flavorings to a blender. Blend until smooth—about 30–60 seconds.
🍽️ Chef Tip: Let the batter sit for 5 minutes to thicken slightly before cooking. - Heat the Pan
Place a nonstick skillet or griddle over medium heat and add a little butter or oil to coat the surface. - Pour and Cook
Pour batter into the pan, using about 1/4 cup per pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. - Flip and Finish
Flip the pancakes gently and cook another 1–2 minutes until golden brown on both sides. Transfer to a plate and keep warm while you finish the rest of the batter. - Serve and Stack
Serve your pancakes with fresh fruit, nut butter, yogurt, or a drizzle of maple syrup!
Pro Tips for Success
- Use very ripe bananas for the sweetest flavor and smoothest texture.
- Don’t over-blend or the batter may get too thin—just until smooth is perfect.
- Cook on medium heat so they don’t burn before cooking through.
- Store leftovers in the fridge or freezer for busy mornings!
Make It Your Own
- Add-ins: Stir in mini chocolate chips, blueberries, or chopped nuts after blending.
- Boost protein: Add a tablespoon of peanut butter or a scoop of protein powder to the batter.
- Try toppings: Greek yogurt, fruit compote, or honey all work great!
- Swap the milk: Use oat, soy, or dairy milk—whatever you have on hand.
Tips for Grown-Ups Assisting
- Supervise blender use, especially when younger children are helping. Let them press the button (with guidance) for a fun, safe job.
- Encourage kids to help peel the bananas, measure oats, and pour the milk—these are great beginner tasks for fine motor skills.
- Use a griddle if possible so multiple pancakes can cook at once (and it’s easier for you to help with flipping).
- Handle the hot pan and flipping unless your child has solid stovetop experience. Let them use a spatula to slide pancakes onto a plate instead.
- Make a “mini pancake station” where kids can add toppings to their own stack—this boosts autonomy and creativity.
- If cooking with toddlers or preschoolers, consider making silver dollar-sized pancakes for easier flipping and faster cooking.
- Store leftovers in the freezer between sheets of parchment for easy school-day breakfasts—let kids pop them in the toaster with supervision.
FAQ from Chefs-In-Training
Can I make the batter ahead of time?
Not really—oats soak up liquid and the batter gets too thick. It's best to blend fresh when you're ready to cook.
What if I don’t have a blender?
You can mash the bananas really well with a fork, then mix everything by hand—it just won’t be quite as smooth.
Can I use quick oats instead of rolled oats?
Yes! The texture will be slightly softer, but it still works.
My pancakes didn’t flip well—what went wrong?
They probably needed another minute to set. Wait for bubbles and slightly dry edges before flipping.
Browse our other Pancakes & Waffles:
What Makes These Pancakes a Winner
These banana oat pancakes are a fun and filling way to learn real cooking skills while making something the whole family will love. They're flexible, freezer-friendly, and endlessly customizable—and once you’ve made them once, you’ll feel confident making them again and again.
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Banana Oat Pancakes
Equipment
- Blender
- Griddle or non-stick pan
- Spatula
- Measuring cups and spoons
Ingredients
- 2 medium ripe bananas best when they have lots of brown spots
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned rolled oats gluten-free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to a blender and blend on high until completely smooth.
- Let the batter rest in the blender while you heat up your pan.
- Lightly coat a griddle with olive oil spray and heat over medium heat.
- Once the pan is hot, add 1/3 cup of pancake batter to the heated pan or griddle.
- Cook for 2-4 minutes or until the pancake begins to bubble and the edges brown.
- Flip the pancake over and cook for an additional 2-3 minutes.
- Be sure to spray the pan with olive oil spray between each batch.
- Rinse the pan with cold water to cool it off every other batch.
Notes
If the pan is smoky, the heat is too high.
For best results, wipe the pan out every other batch.
For a vegan version of this recipe, swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).
To make these pancakes even more nutrient-dense, add in some chia seeds, hemp seeds, or chopped nuts.
You can make a big batch of these pancakes and freeze them for later. To reheat, simply pop them in the toaster or microwave. These pancakes are delicious on their own, but you can also top them with some fresh fruit, nut butter, or maple syrup.
