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In the early days of our marriage, my husband ran (and somehow enjoyed!) 14 marathons. During training season, pancakes were practically a daily breakfast.
These days, the marathons are long gone—but our love of pancakes is still going strong. Sunday mornings often mean a relaxed breakfast or brunch with a stack of these simple banana oat pancakes.
Naturally sweet (affiliate link), lightly spiced, and made with wholesome ingredients, they’re one of those recipes that feels a little indulgent while still being nourishing.
Very ripe bananas will give you the sweetest pancakes, but even medium-ripe bananas work well—especially if you top them with sliced bananas or fresh summer berries.
Table of Contents
Why I Love These Banana Oat Pancakes
- Easy healthy pancake recipe – Made in the blender (affiliate link) with simple ingredients for a quick, no-fuss breakfast.
- WW friendly and low in points – Just 1 WW Point per serving, so you can enjoy pancakes and stay on track.
- Naturally sweetened with banana – No need for much added sugar thanks to ripe bananas.
- Made with oats for a wholesome breakfast – A great alternative to traditional pancakes using pantry staples.
- Light, fluffy, and satisfying – A healthier pancake option that still feels like a treat.
- Perfect for meal prep or busy mornings – Make the batter ahead for an easy breakfast anytime.
Ingredients & Substitutions
Eggs – Provide structure and help bind everything together while adding protein. If you prefer an egg-free option, you can use flax eggs (1 tablespoon ground flax + 2½ tablespoons water per egg), though the pancakes will be a bit softer and more delicate.
Banana – Adds natural sweetness, moisture, and flavor—the riper the banana, the sweeter your pancakes will be. If you don’t have bananas, about ½ cup unsweetened applesauce can work, but the flavor will be milder.
Unsweetened Almond Milk – Keeps the batter smooth and light without adding extra calories. Any milk will work here, including dairy milk, oat milk, soy milk, or coconut milk.
Pure Vanilla Extract – Enhances the overall flavor with a subtle warmth. You can leave it out if needed, or swap in a small splash of almond extract for a slightly different twist.
Rolled Oats – Form the base of the pancakes—when blended, they act like flour while adding fiber and heartiness. Quick oats work just as well, and you can also substitute oat flour (affiliate link) if that’s what you have on hand.
All-Purpose Flour (Optional) – Adds a little extra structure, but since the oats do most of the work, this small amount isn’t essential. You can skip it entirely or replace it with whole wheat flour, oat flour (affiliate link), or a gluten-free blend.
Baking Powder – Helps the pancakes rise and become light and fluffy. If you’re out, you can make your own by combining about ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon needed.
Ground Cinnamon – Adds a warm, cozy flavor that pairs beautifully with banana. You can substitute with pumpkin pie spice, a pinch of nutmeg, or simply leave it out.
Pure Stevia Powder (Optional)
– dds extra sweetness without sugar, especially helpful if your bananas aren’t very ripe. You can swap in honey, maple syrup, agave, or your preferred sweetener—or skip it altogether if the banana is sweet enough.
How Many Calories and WW Points?
According to my calculations, each 3-pancake serving has 227 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
How to Make Healthy Banana Oat Pancakes
Step 1: Gather and prepare all ingredients.
Step 2: Place all ingredients in a food processor (affiliate link) and pulse to thoroughly blend and form a medium thick batter. Pour mixture into a medium-sized bowl. If you don’t have a food processor (affiliate link) you could use your blender (affiliate link) instead.
Step 3: Spray non-stick griddle or large frying pan with cooking spray and set over medium heat. When hot, add 1/4 cupfuls of batter to the pan.
Bubbles will form on top of the pancakes and in 1 to 2 minutes, it will be easy to flip.
Step 4: Cook until both sides are browned.
Step 5: Remove pancakes to serving plates.
Recipe Notes
A stovetop griddle is my go-to for pancakes—it heats quickly and gives you plenty of room to cook multiple pancakes at once. But any nonstick skillet works just fine.
A couple of helpful tips:
- Always heat and spray the pan before adding batter
- You should hear a gentle sizzle right away
- Flip when small bubbles form and the edges look set
Serving Suggestions
- Top with sliced bananas for extra sweetness
- Add fresh berries or melon on the side
- Serve with a hot cup of coffee, tea, or hot chocolate
What to Do with Leftover Batter
I usually make just 5–6 pancakes for the two of us and save the remaining batter in the refrigerator.
It keeps well for the next day and is perfect for:
- a quick snack
- or a single pancake in place of toast
The texture stays light and the flavor is just as good.
If you’ve made these low calorie Banana Oat Pancakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Friendly Banana Oat Pancakes (Easy Blender Recipe)
Equipment
Ingredients
- 2 eggs
- 1 banana, peeled
- 1/3 cup unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 1 cup rolled oats
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1-2 packets pure Stevia powder (optional)
Instructions
- Place all ingredients in a food processor (or blender) and pulse to thoroughly blend and form a medium thick batter. Pour mixture into a medium-sized bowl.
- Spray a non-stick griddle or large frying pan with cooking spray and heat over medium heat.
- When griddle is hot, add 1/4 cupfuls of batter to the pan. Bubbles will form on top of the pancakes and in 1 to 2 minutes, it will be easy to flip.
- Cook until both sides are browned.
- Remove to serving plates.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 6 PointsPlus (Old plan) A stovetop griddle is my pancake machine of choice. It’s easy, fits on the burner, heats quickly and I can move it around the stove if it gets too hot or cold. Any non-stick frying pan will work just as well, if you use a large one. In any case, remember to heat and spray the pan BEFORE adding the batter. You should hear the sizzle and small holes will form very quickly. When ready to flip, use a small spatula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Can I make these banana oat pancakes without a blender?
Yes. You can use oat flour instead of rolled oats and simply whisk everything together in a bowl. The texture will be slightly different but still delicious.
Can I skip the flour?
Yes. The small amount of flour adds a little structure, but these pancakes work well without it since the oats do most of the work.
Are these banana oat pancakes gluten-free?
They can be if you use certified gluten-free oats and either skip the flour or use a gluten-free flour substitute.
How ripe should the banana be?
The riper, the better. Brown, spotty bananas will give you the sweetest flavor and best texture.
Can I make these pancakes ahead of time?
Absolutely. You can refrigerate the batter for up to 24 hours or cook the pancakes and reheat them as needed.
How do I store leftovers?
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave (affiliate link), toaster, or skillet.
Can I freeze banana oat pancakes?
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen.
What toppings go well with banana oat pancakes?
Sliced bananas, fresh berries, a drizzle of maple syrup, yogurt, or a sprinkle of nuts all work beautifully.
More WW Friendly Breakfast Recipes
If you like easy healthy banana oat pancakes, you may also like:
Hello! Can these be frozen for breakfasts during the week?
Hi Holly, I haven’t tried freezing them but believe they would work well. ~Martha
These pancakes were so easy to make and so delicious!! I topped the cakes with small amount of vanilla low fat greek yogurt and blueberries. Will be making again!!
Simply. Comfort food. Low calorie.