These delicious 3-ingredient Banana Oat Pancakes are simple, wholesome, and ready in minutes. With just oats, banana and milk you can make a healthy stack that the whole family will enjoy.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Banana Oat Pancakes
- Substitutions
- Variations
- How to make Banana Oat Pancakes
- Leftovers
- Recipe FAQs
- More Pancake Recipes
- Banana Oat Pancakes Recipe
Why this recipe works
These pancakes are ideal when you want a quick, healthy breakfast with minimal ingredients and effort. The banana adds natural sweetness and moisture, while oats provide structure and fibre. Blending the ingredients creates a smooth batter without the need for eggs or flour.
They’re perfect for Pancake Day, weekends, or any morning you want something nourishing and comforting. Using certified gluten-free oats keeps the recipe suitable for gluten-free diets, and choosing plant-based milk keeps it vegan-friendly.
Riper bananas give more sweetness and a smoother texture, so use ripe or very ripe bananas when you can.
Ingredients to make Banana Oat Pancakes
- Oats – Rolled/porridge oats. Gluten-free oats work if you need the pancakes to be gluten free.
- Banana – One large ripe banana for sweetness and texture.
- Milk – About 160ml. Unsweetened almond milk keeps this vegan, but any milk works.
- Oil – Optional for frying. Coconut or a neutral oil is fine.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Oat flour: Swap blended oats for oat flour for a finer texture.
- Add-ins: Cinnamon, vanilla extract, chocolate chips, blueberries or sliced strawberries can be folded into the batter.
Variations
- Deluxe: Top with maple syrup, Greek yogurt, fruit compote or nut butter for extra flavour and richness.
- Kid friendly: Serve mini pancakes with syrup, jam, Nutella or whipped cream. Cut larger pancakes into bite-sized pieces for toddlers or combine with a smoothie for a balanced breakfast.
For another oat-based treat try the 5 Ingredient Chocolate Flapjack recipe featured in the blog.
How to make Banana Oat Pancakes
Step 1: Place the oats, banana and milk in a blender and blend until smooth, about 30–60 seconds.
Step 2: Preheat a nonstick pan over medium heat and add a little oil if using. Pour the batter from a height to help form round pancakes.
Step 3: Cook for about 2 minutes on the first side, flip, then cook another 2 minutes or until golden and set through. Lower the heat if the pancakes are browning too fast but still mushy inside.
Hint: Riper bananas give sweeter pancakes. Waiting for bubbles to form and pop before flipping helps ensure they are cooked through.
Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in a toaster to keep them from going soggy.
Recipe FAQs
If they’re cooked on the outside but soft inside, reduce the heat and cook a little longer. Flip once bubbles form and start to pop.
Yes. Reheat in the toaster or microwave — the toaster helps avoid sogginess.
Very ripe bananas are ideal for sweetness and texture. Avoid fruit that is rotting or fermented.
Yes — you can prepare the mix a day ahead. It may thicken in the fridge, so add extra milk before cooking.
More Pancake Recipes
- Gluten Free Pancakes
- Banana Pancakes
- Chocolate Pancakes
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Banana Oat Pancakes
Ingredients
- 160 g rolled/porridge oats, (roughly 1 1/2 cups) I use gluten-free
- 1 large ripe banana
- 160 ml milk, (I use unsweetened almond)
- oil for frying, (I use coconut)
Instructions
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Place the oats, banana and milk into a blender and blend into pancake batter (roughly 30-60 seconds).
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Pre-heat a non stick pan/skillet on a medium heat with coconut oil (optional).
-
Pour directly from the blender from a height (this helps to make them round) into the heated pan.
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Fry for 2 minutes, flip and fry again for 2 minutes until going golden brown.
Video
Notes
Substitutions & Variations: See the substitution and variation suggestions in the post above.
To Store: Keep leftover pancakes in an airtight container in the fridge for up to 5 days. Reheat in the toaster to avoid sogginess.
To Freeze: Freeze in an airtight container for up to 3 months. Reheat in the toaster.
Tip 1: Pour batter from a height for round pancakes.
Tip 2: Riper bananas equal sweeter pancakes.
Tip 3: Add berries or chocolate chips for extra flavour.