If you’re on the lookout for a delicious breakfast that’s both nourishing and easy to whip up, this Healthy Banana Oatmeal Pancakes Recipe is going to become your new best friend. Packed with natural sweetness from ripe bananas and wholesome oats, these pancakes bring a warm, comforting flavor to your plate without any guilt. Whether you’re after a protein boost, fiber, or just a naturally sweet start to your day, this recipe blends simple ingredients into fluffy, golden pancakes that everyone will love. Trust me, one bite and you’ll be hooked!
Ingredients You’ll Need
These ingredients are straightforward but each one plays a key role in making this pancake recipe taste incredible and stay naturally healthy. From the creamy bananas to the hearty oats and a hint of cinnamon, every bite will be perfectly balanced in texture and flavor.
- 2 ripe bananas, mashed: They add natural sweetness and moisture, eliminating the need for refined sugar.
- 1 cup rolled oats (use gluten-free oats if needed): Provides fiber and structure when ground into oat flour.
- 2 large eggs: Give the pancakes that fluffy texture and bind everything together.
- 1/2 cup milk (dairy or plant-based): Adds moisture and helps create a smooth batter.
- 1 teaspoon vanilla extract: Enhances the sweetness and overall aroma with a warm note.
- 1 teaspoon baking powder: Makes the pancakes rise and become light and airy.
- 1/2 teaspoon cinnamon: Brings an inviting, cozy flavor that pairs beautifully with banana.
- 1/4 teaspoon salt: Balances sweetness and deepens the flavors.
- 1/4 cup almond flour (optional): Adds a slight nuttiness and extra texture if you want a richer pancake.
- 1 tablespoon honey or maple syrup (optional): For a touch of extra sweetness if your bananas aren’t quite ripe enough.
- Coconut oil or butter for cooking: Keeps your pancakes golden and adds a subtle richness when frying.
How to Make Healthy Banana Oatmeal Pancakes Recipe
Step 1: Prepare the Oat Flour
If you don’t have oat flour ready, no worries at all! Just pop the rolled oats into a blender or food processor and pulse until the oats transform into a fine, powdery flour. This homemade oat flour is the secret that gives the pancakes that perfect hearty texture without any fuss.
Step 2: Mix the Wet Ingredients
Grab a large bowl and mash your ripe bananas with a fork until they’re smooth and luscious. Then add the eggs, milk, vanilla extract, and that optional honey or maple syrup if you love a touch of extra sweetness. Mix everything together so the flavors start to blend beautifully and the mixture looks silky.
Step 3: Add the Dry Ingredients
Now it’s time to bring in the oat flour, baking powder, cinnamon, and salt. Stir all the dry ingredients into your wet banana mixture until the batter is smooth, thick, and ready for the pan. If you want your pancakes a bit thicker, sprinkle in a little more oat flour and stir gently.
Step 4: Cook the Pancakes
Heat up a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter – this helps create those golden edges and adds flavor. Pour about a 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes until you see bubbles forming on top, then flip and cook for another 1 to 2 minutes until both sides are perfectly golden and cooked through.
Step 5: Serve
Serve your Healthy Banana Oatmeal Pancakes Recipe warm from the pan with your favorite toppings. Whether it’s fresh berries, chopped nuts, or a drizzle of maple syrup or honey, the toppings bring another layer of deliciousness.
How to Serve Healthy Banana Oatmeal Pancakes Recipe
Garnishes
Think fresh and vibrant when it comes to garnishing. Sliced bananas, fresh berries like blueberries or strawberries, a sprinkle of chia seeds, or a handful of chopped walnuts add great color, texture, and a nutritious punch to your breakfast stack.
Side Dishes
This recipe pairs wonderfully with a side of Greek yogurt or a dollop of nut butter on the side. Adding a small bowl of mixed fruit salad or some crispy turkey bacon can also round out the meal for a balance of protein and freshness.
Creative Ways to Present
For a fun twist, stack these banana oatmeal pancakes in a tall tower drizzled with almond butter and topped with toasted coconut flakes. Or turn them into a breakfast sandwich by layering with yogurt and fruit between two pancakes. These little ideas elevate a simple dish to a memorable brunch highlight.
Make Ahead and Storage
Storing Leftovers
Got pancakes left over? No problem! Store them in an airtight container in the fridge for up to 3 days. To keep pancakes from sticking together, place a piece of parchment paper between each one.
Freezing
You can freeze these pancakes for quick breakfasts on busy mornings. Just freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
Reheating
When you’re ready to enjoy the frozen pancakes, simply reheat in a toaster, oven, or microwave until warm. They quickly regain their soft, fluffy texture without losing any of that homemade charm.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just be sure to use certified gluten-free rolled oats as your base, and everything else is naturally gluten-free, making this recipe easy to customize.
Do I have to add the almond flour?
Nope! The almond flour is optional and adds a bit of texture and richness, but the pancakes are fantastic without it as well.
What’s the best way to ensure pancakes cook evenly?
Use medium heat and wait until bubbles appear on the surface before flipping. This ensures the pancake sets properly and cooks through without burning.
Can I substitute the eggs in this recipe?
Yes, you can try flax eggs or chia eggs as vegan alternatives. Just mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water for each egg and let sit before adding.
How ripe should the bananas be?
The riper, the better! Overripe bananas with plenty of brown spots are sweeter and mash more easily, which enhances the flavor and natural sweetness of the pancakes.
Final Thoughts
This Healthy Banana Oatmeal Pancakes Recipe is such a lovely way to start any morning with wholesome ingredients that make both your body and taste buds happy. It’s simple, flexible, and irresistibly tasty—perfect for weekdays or lazy weekend brunches. I can’t wait for you to try it and enjoy all the comforting warmth in every bite. Happy cooking and even happier eating!
Print
Healthy Banana Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Healthy Banana Oatmeal Pancakes are a delicious and nutritious breakfast option made with simple ingredients like ripe bananas, rolled oats, and eggs. Naturally sweetened and gluten-free when using gluten-free oats, they are perfect for a wholesome start to your day. The pancakes are easy to make with a quick step of blending oats into flour and cooking them on a skillet until golden brown.
Ingredients
Dry Ingredients
- 1 cup rolled oats (use gluten-free oats if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup almond flour (optional, for extra texture)
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
For Cooking
- Coconut oil or butter for cooking
Instructions
- Prepare the Oat Flour: If you don’t have oat flour, place the rolled oats in a blender or food processor and pulse until they form a fine flour. This is an easy way to make oat flour at home!
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until smooth. Add the eggs, milk, vanilla extract, and honey or maple syrup (if using) and mix until well combined.
- Add Dry Ingredients: To the wet ingredient mixture, add the oat flour (or finely ground rolled oats), baking powder, cinnamon, and salt. Stir until the batter is smooth and thick. If you want thicker pancakes, add a bit more oat flour.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter. Once hot, pour about 1/4 cup of the batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with your favorite fruits, nuts, or a drizzle of maple syrup or honey.
Notes
- You can substitute almond flour with more oats if preferred or omit it for a lighter texture.
- Use gluten-free oats to make the recipe gluten-free.
- Plant-based milk like almond or oat milk works well for a dairy-free version.
- Adjust sweetness by adding or removing honey or maple syrup according to taste.
- Ensure the skillet is properly heated before cooking to prevent sticking.
- The batter can be thick; add a splash more milk if needed to reach desired consistency.
