Healthy Oatmeal Banana Pancakes

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

this Recipe

(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

1. Blend the Batter: In a blender, combine bananas, oats, eggs, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
2. Heat a Pan: Lightly grease a non-stick pan or griddle and heat over medium heat.
3. 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.
4. 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!

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