Banana Oat Pancakes

Sweetened with banana and made with oats instead of flour, these tasty pancakes have a light and fluffy texture.

Prep Time:
10 min
Cook Time:
10 min


Nutrition Facts
  • 1 cup (250 mL) rolled oats
  • 2 eggs
  • 1 ripe banana
  • 1/2 cup (125 mL) almond milk
  • 1/4 cup (60 mL) canola oil, divided
  • 1 1/2 tsp (7.5 mL) baking powder
  • 1/2 tsp (2.5 mL) vanilla extract
  • 1/4 tsp (1.25 mL) ground cinnamon

Toppings (optional)

  • Plain Greek yogurt
  • Almond butter
  • Honey
  • Raspberry or strawberry jam
  • Diced apple
  • Diced pear


  1. Place oats, eggs, banana, almond milk, 1 tbsp (15 mL) oil, the baking powder, vanilla and cinnamon in blender; purée until smooth. Let stand for 10 minutes.

  2. Preheat large non-stick skillet or griddle over medium heat; brush with some of remaining oil. In batches, pour about 1/4 cup (60 mL) batter per pancake into skillet, spacing well apart; cook, turning once, for 3 to 5 minutes or until golden brown. Wipe skillet between batches and brush with more oil as needed. 

  3. Serve pancakes with choice of toppings, if desired.


• Substitute regular milk for almond milk.
• Keep first batch in a warm oven until all pancakes are cooked.