Healthy Banana Oat Pancakes
These healthy banana oat pancakes are made with just 3 main ingredients — bananas, eggs, and oats. Naturally sweet, gluten-free, and packed with fibre, they are the perfect quick breakfast for busy mornings. Under 250 calories per serving.
Ingredients
Method
Make the Batter
- Peel bananas and break into chunks. Place in a blender.
- Add eggs, oats, cinnamon, vanilla, and salt. Blend until smooth, 30-45 seconds.
- Let batter rest for 2-3 minutes until slightly thickened.
Cook the Pancakes
- Heat a non-stick pan over medium-low heat. Lightly grease.
- Pour about 2 tbsp batter per pancake. Cook 2-3 minutes until bubbles form.
- Flip carefully and cook 1-2 minutes until golden brown.
- Serve with honey, fresh berries, or Greek yogurt.
Notes
Ripeness matters: Riper bananas = sweeter pancakes.
Vegan option: Substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
Storage: Refrigerate 3 days or freeze 3 months.
Helpful Tips
- Use ripe bananas with brown spots for maximum sweetness
- Blend the batter until smooth for the best texture
- Cook on medium-low heat — these brown faster than regular pancakes
- Makes about 6 small pancakes (serves 2)
Variations
- Chocolate: Add 1 tbsp cocoa powder to the batter
- Berry: Fold in ¼ cup fresh blueberries after blending
- Protein: Add 1 scoop vanilla protein powder (add a splash of milk if too thick)
Storage Instructions
Fridge: Store in an airtight container for up to 3 days. Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat: Toast or microwave for 30 seconds.
More breakfast ideas: The Complete Guide to Healthy Breakfasts | Easy Fluffy Pancakes | Overnight Oats (3 Ways)