These healthy oatmeal banana pancakes are a delicious, nutritious way to start your day. Made with simple, wholesome ingredients, they are naturally sweetened, gluten-free, and packed with fiber. Plus, they’re quick to whip up in a blender, making them perfect for busy mornings!
Why You’ll Love This Recipe
- Naturally sweetened – No refined sugar, just ripe bananas for sweetness.
- Gluten-free – Made with oats instead of flour.
- High in fiber – Oats and bananas provide a nutritious boost.
- Easy to make – Blend, pour, and cook in just minutes.
- Great for meal prep – Make ahead and freeze for quick breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- Rolled oats (or oat flour)
- Eggs
- Milk (dairy or non-dairy)
- Baking powder
- Cinnamon
- Vanilla extract
- Salt
- Optional add-ins: Chia seeds, flaxseeds, chocolate chips, or nuts
Directions
- Blend the Batter: In a blender, combine bananas, oats, eggs, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
- Heat a Pan: Lightly grease a non-stick pan or griddle and heat over medium heat.
- Cook the Pancakes: Pour small amounts of batter onto the pan, cooking for 2-3 minutes until bubbles form. Flip and cook another 1-2 minutes until golden brown.
- Serve: Stack and top with fresh fruit, nut butter, or a drizzle of honey.
Servings and Timing
- Servings: 2-3 (makes about 8 pancakes)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Vegan: Replace eggs with flax eggs and use plant-based milk.
- Protein-Packed: Add a scoop of protein powder or Greek yogurt.
- Nutty Flavor: Blend in almond butter or peanut butter.
- Berry Boost: Stir in fresh or frozen blueberries before cooking.
- Spiced Up: Add nutmeg, ginger, or a dash of cardamom for extra warmth.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a toaster, oven, or microwave.
- Freezing: Freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat straight from frozen.
FAQs
Can I make these pancakes without a blender?
Yes! Mash the bananas well and mix all ingredients by hand until smooth.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats.
How do I make the pancakes fluffier?
Use an extra ½ teaspoon of baking powder and let the batter sit for a few minutes before cooking.
Can I use instant oats instead of rolled oats?
Yes, but the texture will be slightly softer.
What can I use instead of eggs?
Flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) work well as a substitute.
Can I make this batter ahead of time?
Yes, but the oats may absorb liquid, so you may need to thin it with extra milk before cooking.
Do I need to add sweetener?
No, the bananas naturally sweeten the pancakes, but you can add a little honey or maple syrup if desired.
Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats won’t blend smoothly and will make the batter too thick.
How do I keep the pancakes warm while cooking?
Keep them in a low-temperature oven (200°F/95°C) until ready to serve.
What toppings go well with these pancakes?
Fresh fruit, nut butter, Greek yogurt, maple syrup, or a sprinkle of nuts and seeds.
Conclusion
Healthy oatmeal banana pancakes are a quick, easy, and wholesome way to enjoy a nutritious breakfast. They’re naturally sweet, filling, and customizable to fit your taste. Whether you make them fresh or prep them ahead, these pancakes will become a go-to favorite for busy mornings!
PrintHealthy Oatmeal Banana Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These flourless oatmeal banana pancakes are made with simple, nutritious ingredients like oats, bananas, and eggs. They’re naturally sweetened, gluten-free, and perfect for a healthy breakfast or snack. Plus, they come together in just 10 minutes!
Ingredients
- 1 ripe banana, mashed
- 2 eggs
- 1/2 cup rolled oats (or oat flour)
- 1/4 teaspoon baking powder (optional, for extra fluffiness)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk (dairy or non-dairy, as needed)
- Butter or coconut oil, for cooking
Optional Mix-Ins:
- 1 tablespoon chocolate chips or chopped nuts
- 1 teaspoon chia seeds or flaxseeds
- 1/4 cup blueberries
Instructions
-
Blend the Batter:
- In a blender, combine banana, eggs, oats, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
- If the batter is too thick, add 1-2 tablespoons of milk to thin it slightly.
-
Preheat & Cook:
- Heat a non-stick skillet or griddle over medium-low heat. Grease with butter or coconut oil.
- Pour small circles of batter (about 2 tablespoons each) onto the skillet.
- Cook for 2-3 minutes, until bubbles appear and edges start to set.
- Flip and cook for another 1-2 minutes, until golden brown.
-
Serve & Enjoy:
- Top with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Notes
- For a vegan option, replace eggs with 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
- For a protein boost, add 1 tablespoon protein powder or Greek yogurt.
- Store in the fridge for 3 days or freeze for up to 2 months. Reheat in the toaster!
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