I created this recipe for Banana Oatmeal Pancakes all the way back in 2016, and now they’re everywhere! My version, after testing over 20 times 😅, resulted in a vegan and gluten-free Banana Oatmeal Pancake recipe that uses ZERO bowls and mixes up right in a blender to make pancakes that are SOOOOO fluffy, tender, golden, and health-conscious to boot!

Eight years later, I still turn to this recipe constantly for banana oatmeal pancakes when I’m looking for a satiating, easy pancake recipe.

A pile of banana oatmeal pancakes with blueberries and sliced banana. They are drizzled with syrup and have a bite cut out and ready to eat, with a fork stuck in them.

Made with oats, bananas, and an entirely vegan and gluten-free list of ingredients, you might not expect banana oatmeal pancakes like these to taste so dang good. But they do!

Can I tell you possibly the best part about this Banana Oatmeal Blender Pancakes recipe? NO BOWLS. That’s right – the batter mixes up entirely in your blender. Add the ingredients to the pitcher of your blender, blend, and pour directly onto your griddle.

Banana pancakes might seem like a weekend morning thing, but with how easy these banana oatmeal pancakes are to make, they might just end up on your weekday rotation too.

A pile of banana oatmeal pancakes with blueberries and sliced bananas on a white plate and a drizzle of pure maple syrup being poured over the top. A yellow napkin is in the foreground.

Table of Contents

The Story Behind the Recipe

I wanted to create a healthy pancake that was vegan, gluten-free, and oil-free, but didn’t come out looking (and tasting) like a hockey puck. It took a lot of testing, but I finally got it right! Hurrah!

A pile of banana oatmeal pancakes with blackberries and sliced bananas on a white plate with a pitcher of pure maple syrup and a cup of tea.

Recipe Development & Testing Notes

Gotta say, my blender got a serious workout creating these vegan banana oatmeal blender pancakes (psst, they’re gluten free, too!) Because I probably tried about 20 variations of the recipe before I was finally happy with it.

The first attempts were definitely dense (and often fell pretty flat, too). So I worked hard on finding the right amount of leavening without the taste of leaveners (and the additional challenge of creating a Banana Oatmeal Pancake recipe without egg!) I persevered, and finally ended up with these tasty morsels with the perfect texture by using both baking soda and baking powder. The baking soda combines with the acids in the buttermilk mixture to help these pancakes raise and get fluffy, and the baking powder takes it the rest of the way without the unpleasant taste that can come from too much of either ingredient.

And then I made banana oat pancakes about 20 more times to make sure I got them right.

Okay, that last part was a little bit of a lie because mostly, I made them 20 more times because I LOVE them.

Why You’ll Love These Banana Oatmeal Pancakes

Readers say …
“These are so amazing! I gave up on gluten free pancakes about 3 years ago because they always tasted terrible and went all mushy… these smell just like the ones my mum used to make when I was a kid and taste even better… not to mention they’re healthy?? I’m amazed, 5 stars”


These banana blender pancakes:

  • ARE: Full of flavor – banana, vanilla, cinnamon, maybe even a little nutmeg if you like. Yum.
  • ARE NOT: Super light, fluffy, and kind of spongy like your restaurant-style buttermilk pancakes. I did the best I could, but with no butter and no eggs, well, it’s probably not going to happen.
  • ARE: Still unmistakably pancake-like and, quiet honestly, could probably be subbed in for your more standard pancakes and most people wouldn’t mind in the slightest.
  • ARE: Delicious with pure maple syrup, a handful of fresh fruit, or a generous smear of peanut butter and jam.

Ingredient Info

A collage image with the left image showing a peeled banana and rolled oats. The right image shows oats that have been blended into a light and fluffy flour.

The list of ingredients isn’t too weird, and consists of items probably already found in your fridge and pantry. Hoorah!

  • Almond milk & vinegar – This makes a buttermilk situation that helps the banana oat pancakes come out lighter and fluffier.
  • Oats – Using my high-powered blender, I grind oats into a nice, fluffy oat flour. No wheat necessary! (You leave the oat flour in the blender for the recipe, but I scooped it out for the pic above to show how white and fluffy it gets. Love!)
  • Banana – Got an extra ripe one? Perfect!
  • Baking powder and baking soda – for fluffiness!
  • Pure maple syrup – The banana adds sweetness all on its own, but pure maple syrup takes it to the level I love it (plus helps thin the batter). You can reduce the amount but might want to make up for it with more buttermilk.
  • Cinnamon – love the flavor cinnamon adds to the equation.

Additions & Substitutions

  • Make blueberry banana oat pancakes by stirring in fresh or frozen blueberries after you’ve blended the batter.
  • Or try mixing in another fresh fruit like raspberries or strawberries. Yum!
  • Drop in some chocolate chips after blending or onto the pancakes on the griddle for a sweet treat.
  • If you don’t have vinegar for the almond milk buttermilk, you can use lemon juice. Or, simply leave out the vinegar or lemon altogether. Your pancakes won’t be quite as fluffy but still delicious.
  • Add warming spices like nutmeg, cardamom, or a pinch of cloves. Pumpkin spice blend would even be nice!
  • Add an egg. A lot of Banana Oatmeal Pancake recipes out there have egg in them, and if you want to up the protein, go for it! Obviously they’ll no longer be vegan, though. I haven’t yet tried this recipe with egg yet but will update when I do.

How to Make Banana Oatmeal Pancakes in the Blender

Ingredients for banana oatmeal pancakes in the pitcher of a blender, ready to blend into batter.

No bowls here! Your entire pancake batter business is taken care of in the pitcher of your blender. And it’s glorious.

First, add the oats to your blender and pulverize them into a fine flour.

Then, add the remaining ingredients and blend until it’s a thick batter consistency.

Banana oatmeal pancake batter in the pitcher of a high-speed blender, ready to pour onto a griddle and cook.

After the batter’s made, just pour right out of your pitcher onto your griddle and cook those babies into little brown rounds of healthy deliciousness.

Four banana oat blender pancakes on a marble slab.

How Nutritious are Banana Oatmeal Pancakes without Egg?

A two-pancake serving gives you 8 grams of protein. And 6 grams of fiber. And a good amount of calcium and iron!

A pile of vegan banana oatmeal blender pancakes with syrup being poured over the top. They are garnished with blackberries and sliced bananas.

Can I Freeze Banana Oatmeal Pancakes?

Yes! I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.

More Banana Breakfast Goodness

4.74 from 30 votes

Banana Oatmeal Pancakes (Blender Recipe)

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Author: Kare
Yield: 4
Forget "one bowl" – this pancake recipe takes zero bowls! The batter mixes entirely in your blender. Pour it right out of the pitcher onto your griddle! These hearty banana pancakes make for a breakfast that feels comforting and decadent, but is really far from it.


  • 1 tablespoon white vinegar
  • 1 cup unsweetened almond milk
  • 2 cups old-fashioned rolled oats (be sure to use certified gluten-free oats if necessary)
  • 1 medium ripe banana (approx. 6 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (optional)
  • 1/2 teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract


  • Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
  • Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
  • Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
  • Let the batter rest for about 5 minutes.
  • Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
  • Serve with toppings of your choice such as vegan butter, pure maple syrup, fresh sliced bananas or another fruit, peanut butter, or jam.



I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.

Nutrition Facts

Calories: 211kcal, Carbohydrates: 39g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Sodium: 725mg, Potassium: 180mg, Fiber: 4g, Sugar: 10g, Calcium: 230mg, Iron: 2mg

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