If you’re looking for a nutritious yet delicious breakfast, these Healthy Banana Oatmeal Pancakes are a perfect choice. They are naturally sweetened with ripe bananas, made with fiber-rich oats, and packed with essential nutrients. Unlike traditional pancakes that rely on refined flour and sugar, this version is wholesome, gluten-free (if using certified gluten-free oats), and incredibly satisfying. Plus, they’re quick to prepare, making them an excellent option for busy mornings.
Ingredients for Healthy Banana Oatmeal Pancakes
To make these nutritious pancakes, you’ll need:
Core Ingredients:
- 2 ripe bananas – The riper, the sweeter!
- 2 large eggs – Adds protein and helps bind the batter.
- 1 cup rolled oats – Provides fiber and a hearty texture.
- 1/2 cup milk of choice – Dairy or non-dairy options work well.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1 teaspoon baking powder – Helps the pancakes rise and become fluffy.
- 1/2 teaspoon cinnamon (optional) – Adds warmth and depth to the flavor.
- Pinch of salt – Balances the sweetness.
Optional Add-Ins:
- 1 tablespoon honey or maple syrup – For extra sweetness.
- 1 tablespoon ground flaxseed or chia seeds – Boosts fiber and omega-3s.
- 1/4 cup chopped nuts (e.g., walnuts, almonds) – Adds crunch and healthy fats.
- 1/4 cup chocolate chips or blueberries – A fun twist for added sweetness.
Step-by-Step Preparation Guide
1. Blend the Batter
For a smooth and fluffy texture, follow these steps:
- Place the ripe bananas, eggs, oats, milk, vanilla extract, baking powder, cinnamon, and salt in a blender.
- Blend until smooth and well combined. Let the batter rest for 5 minutes to thicken slightly.
2. Heat the Pan
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease the surface with coconut oil, butter, or cooking spray.
3. Cook the Pancakes
- Pour 1/4 cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown.
4. Serve and Enjoy
- Stack the pancakes and top them with fresh fruit, nut butter, yogurt, or a drizzle of maple syrup.
Pro Tips for Perfect Pancakes
- Use very ripe bananas – They add natural sweetness and improve texture.
- Adjust the batter consistency – If too thick, add a splash of milk; if too thin, blend in more oats.
- Avoid overcooking – Cook on medium heat to prevent burning while ensuring they cook through.
- Make them vegan – Substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Meal prep friendly – Make a batch ahead and store in the fridge for up to 4 days or freeze for longer storage.
Delicious Variations
1. Protein-Packed Version
- Add 1 scoop of vanilla or unflavored protein powder to the batter.
2. Chocolate Lover’s Twist
- Stir in cocoa powder and dark chocolate chips for a richer taste.
3. Tropical Delight
- Mix in shredded coconut and top with mango or pineapple slices.
4. Apple Cinnamon Pancakes
- Swap bananas for applesauce and add extra cinnamon for a cozy fall flavor.
Serving Suggestions
Pair these Healthy Banana Oatmeal Pancakes with:
- Greek yogurt and honey – For a protein boost.
- Fresh berries and nut butter – For a balance of fiber and healthy fats.
- Scrambled eggs and avocado – For a more filling meal.
- Smoothie or coffee – For a refreshing and energizing start to your day.
Frequently Asked Questions
Are these pancakes gluten-free?
Yes! As long as you use certified gluten-free oats, this recipe is completely gluten-free.
Can I make these pancakes without a blender?
Absolutely. You can mash the bananas well with a fork and mix all the ingredients in a bowl.
How do I store and reheat leftovers?
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in layers with parchment paper in between for up to 3 months.
- Reheat: Warm in a toaster, oven, or skillet until heated through.
Final Thoughts
Healthy Banana Oatmeal Pancakes are a fantastic way to start your day with a nourishing, easy-to-make breakfast. Whether you enjoy them plain or customize them with your favorite toppings, they are sure to become a staple in your morning routine. Give this recipe a try and share your favorite pancake variations in the comments!
Healthy Banana Oatmeal Pancakes
Description
These Healthy Banana Oatmeal Pancakes are fluffy, naturally sweet, and packed with fiber and nutrients. Made with ripe bananas, oats, and eggs, they’re a wholesome breakfast option that’s gluten-free and refined sugar-free. Perfect for a quick morning meal or a nutritious weekend brunch, these pancakes are easy to make and incredibly satisfying.
Ingredients
For the Pancakes:
For the Toppings (Optional):
Instructions
Prepare the Batter
- In a blender, combine the mashed bananas, oats, eggs, milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth. Let the batter rest for 5 minutes to thicken slightly.
Heat the Pan
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
Cook the Pancakes
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Serve
- Stack the pancakes on a plate and top with sliced bananas, fresh berries, Greek yogurt, and a drizzle of maple syrup or honey.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 414kcal
- % Daily Value *
- Total Fat 12.11g19%
- Saturated Fat 5.13g26%
- Trans Fat 0.01g
- Cholesterol 192.1mg65%
- Sodium 573.43mg24%
- Potassium 740.89mg22%
- Total Carbohydrate 65.38g22%
- Dietary Fiber 7.17g29%
- Sugars 24.42g
- Protein 15.02g31%
- Vitamin A 111.69 IU
- Vitamin C 10.29 mg
- Calcium 307.92 mg
- Iron 3.38 mg
- Vitamin D 1.79 IU
- Vitamin E 0.87 IU
- Vitamin K 1.93 mcg
- Thiamin 0.3 mg
- Riboflavin 0.59 mg
- Niacin 1.22 mg
- Vitamin B6 0.58 mg
- Folate 62.98 mcg
- Vitamin B12 0.71 mcg
- Phosphorus 588.23 mg
- Magnesium 155.48 mg
- Zinc 2.48 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- To make the pancakes vegan, replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, let sit for 5 minutes).
- For extra protein, add 1 scoop of vanilla protein powder.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
