Banana Oat Pancakes


I’ve seen a lot of requests for pancake recipes lately, and feel like we don’t have enough variety featured here on Go Dairy Free. So I dug up this wonderful Banana Oat Pancakes recipe originally shared with us about seven years ago. It’s a family favorite from the household of Erika Waz. She says the oats give these pancakes a “nutty” taste.

Banana Oat Pancakes Recipe (dairy-free, nut-free and soy-free)

Special Diet Notes: Banana Oat Pancakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan banana oat pancakes, you can substitute 2 powdered egg replacers for the eggs. Alternatively, you can use 2 flax or chia eggs or aquafaba and add another 1/4 teaspoon of baking powder.

For gluten-free banana oat pancakes, I recommend using 1 cup of your favorite gluten-free flour blend in place of the all-purpose and whole wheat flours. For the wheat germ, substitute 1/4 cup oat bran, rice bran, or flaxmeal (spooned and leveled, not packed). Gluten-free banana oat pancakes will work best with eggs. Also use certified gluten-free oats, if needed.

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Banana Oat Pancakes
Prep time
Cook time
Total time
Make sure you allow plenty of time for the oats to soak. We like these hearty stacks served with extra sliced bananas and warm maple syrup.
Serves: 4 servings
  1. Place the oats in a medium bowl. Add the milk beverage and let stand for 5 to 10 minutes.
  2. Place the flours, wheat germ, sugar, baking powder, and salt in a medium bowl and whisk to combine.
  3. Place the eggs, oil, and banana in a large mixing bowl and beat with a hand mixer until relatively smooth. Add the dry ingredients and the oat mixture and stir until combined.
  4. Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF.
  5. Pour in about ¼ cup batter for each pancake and cook for about 3 minutes, or until bubbles on top break but do not fill in and the bottoms are golden. Flip and cook for about 1 minute, or until nicely set and golden brown.
  6. Keep the pancakes warm in a 200ºF oven until ready to serve.

More Perfect Pancake Recipes

Homestyle Pancakes with Blueberry Butter (vegan, nut-free & optionally soy-free)

Cheater Peanut Butter Pancakes (optionally vegan, gluten-free & allergy-friendly)

Cheater Peanut Butter Pancakes Recipe - PB and J inspired stack using pancake mix, PB powder, and fresh grapes!

Orange Spice Vegan Pancakes (vegan, nut-free & soy-free)

Orange Spice Vegan Pancakes (also nut-free, soy-free - recipe by Susan of Fat Free Vegan)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Fluffy Whole Wheat Pancakes Recipe: Dairy-free, Nut-free & High-protein

  2. Mouth-watering post Alisa!! We like doing breakfast for dinner in my household and I think that’s exactly what we’ll be having tonight! Never thought to add oats to make pancakes – it sounds really good. 🙂

  3. I don’t think we’ve had pancakes with banana before? I’ve just made some for the kids this morning, they’re really loving pancakes at the minute! Makes a change from scrambled egg anyway, which is all they seem to eat these days. Kids eh!? Thanks for this great recipe.

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