Healthy Blender Banana Oatmeal Pancakes

I don’t know about you but I have kids and, in case you didn’t know, kids like pancakes. It’s one of those breakfast things that aren’t incredibly difficult or elaborate but to watch them bee-bop and get all excited about pancakes for breakfast hardly gets old.

Okay, let’s be real.

I’m the one bee-bopping.

But only because they’re good!

…and healthy.

It’s legit.

Okay, so, to be fair, I think I get more excited about all the toppings I can hit them with but, either way, these healthy pancakes make for a delicious breakfast the whole family can appreciate before heading to school, work, or the gym.

What are you topping yours with?

Healthy Blender Banana Oatmeal Pancakes

Print Recipe
Stupid easy banana oatmeal pancakes made straight in the blender! These fluffy healthy pancakes are flour free, naturally gluten free, dairy free and contain no added sugar. Simple, delicious and totally easy to justify seconds
Course Breakfast
Cuisine American, Breakfast, Vegetarian
Keyword Clean Eating, Healthy Vegetarian, Preworkout, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3 3 Stacks
Author Coach LT


  • High Speed Blender
  • Griddle or non-stick pan


  • 2 medium ripe bananas best when they have lots of brown spots
  • 2 eggs
  • 1/2 cup unsweetened almond 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

For My Peanut Butter Drizzle

  • 2 tbsp Organic PB Fit peanut butter powder
  • 4 tsp Almond Milk or to desired consistency (just add the almond milk slow so it doesn't get too runny)

Other toppings

  • fresh fruit
  • nuts or seeds
  • dried fruit
  • almond butter or other nut butter of choice
  • raw honey
  • maple (of course)
  • cinnamon


  • Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
  • Lightly coat a griddle with coconut oil, vegan butter or olive oil, as needed to prevent sticking, and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
  • Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is too hot.
  • Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total.

For My Peanut Butter Drizzle

  • Place the powder and almond milk in a small bowl and mix until smooth.
  • Dump that yummy goodness right on your pancakes.
  • *Special note – this is really good on sweet potatoes too. You're welcome. 😉

Hey! Before you go…

Don’t forget to share this recipe (or the whole dang site) with people you love and want to see walkin’ in some rockin’ wellness!

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