Banana Oatmeal Pancakes (Healthy)
Healthy banana oatmeal pancakes that are fluffy, naturally sweetened, and made with just a few simple ingredients. No flour, no added sugar — just wholesome oats and ripe bananas coming together for a breakfast the whole family will love.
Ingredients
- 2 ripe medium bananas
- 2 large eggs
- 1 cup (100 g) rolled oats
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- Pinch of salt
- Coconut oil or butter for frying
Instructions
- Blend the batter: In a blender, combine bananas, eggs, rolled oats, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth, about 30 seconds. The batter should be thick but pourable — add a tablespoon of milk if too thick.
- Rest the batter: Let the batter rest for 5 minutes. This allows the oats to absorb moisture and creates fluffier pancakes.
- Heat the pan: Place a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
- Serve warm: Stack the pancakes and serve with fresh fruit, a drizzle of maple syrup, yogurt, or a dollop of nut butter.
Tips for Perfect Oat Pancakes
- Use ripe bananas: The riper the bananas, the sweeter and more flavourful your pancakes will be. Spotty bananas are ideal.
- Don’t over-blend: Blend until just smooth — a little texture from the oats is fine and adds nice rustic character.
- Keep warm: Place cooked pancakes on a baking sheet in a 100°C oven while you finish the batch.
Storage
Refrigerate leftover pancakes for up to 5 days. Reheat in a toaster, microwave, or oven. These also freeze beautifully — place parchment paper between layers and store in a freezer bag for up to 3 months. Toast straight from frozen.
Variations
- Chocolate Chip: Fold in 2 tablespoons dark chocolate chips after blending.
- Blueberry: Fold in ½ cup fresh or frozen blueberries before cooking.
- Protein Pancakes: Add 1 scoop vanilla protein powder and an extra tablespoon of milk.
- Vegan Option: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water).