These blueberry banana oatmeal pancakes are my all-time favorite! They’re naturally sweetened, gluten-free and can be easily made dairy-free, as well. Plus, you can make them in under 10 minutes.
Growing up, my dad would whip up his special whole-grain banana blueberry pancakes almost every Saturday morning. He eventually taught me how to make them, so banana blueberry pancakes specifically have a special place in my heart.
I first shared this recipe as my take on my dad’s famous pancakes two years ago when I was in college. Now, as a grad student cooking for one, I still love this single-serving recipe of banana blueberry oatmeal pancakes. It’s become one of my family members’ favorite blog recipes, as well, and they regularly send me photos whenever they make these pancakes!
These pancakes have just oat flour, mashed banana, one egg, butter or coconut oil, milk, baking soda, and cinnamon.
I love that these pancakes use oat flour because it makes them friendly for any gluten-free eaters in your life (if you use certified gluten-free oats if they’re especially sensitive). Plus, oat flour is just delicious in general. It has great flavor and texture and makes these pancakes so hearty and filling.
You can quickly and easily make oat flour by just tossing oats into your blender or food processor.
These pancakes are naturally sweetened by the banana, which also makes them perfectly moist. but if you like, you can drizzle them with honey or pure maple syrup.
This recipe makes three giant pancakes or four smaller ones, so it’s the perfect single girl meal. You can also easily adjust the number of servings down below right in the recipe card to scale the recipe for a bigger crowd!
If you try these blueberry banana oatmeal pancakes for one, feel free to let me know in a comment and leave a star rating or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Blueberry Banana Oatmeal Pancakes for One (Gluten-Free & Dairy-Free)
- In a small bowl, stir together oat flour, baking soda, salt, and cinnamon.
- In a large measuring cup, microwave 1 tablespoon of butter or coconut oil until melted. To the measuring cup, add mashed banana (I mashed my banana right in the measuring cup to save dishes), 1 egg, and 1 tablespoon milk.
- Add wet ingredients to the dry ingredients and stir until just combined. Add blueberries and give one more gentle stir. Let batter rest for 10 minutes.
- While batter rests, turn a skillet or griddle on to medium-low heat. Spoon batter onto griddle and cook for 3-4 minutes, until the facedown side is lightly golden. Turn with a spatula and cook for 3-4 more minutes. Top with honey or maple syrup, if desired, and serve warm.
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Originally published in July 2017; photos and text updated July 2019