Best Banana Oatmeal Pancakes | Easy and Healthy
These banana oatmeal pancakes are easy, healthy, and fluffy, perfect for a quick breakfast or snack the whole family will enjoy.
Servings: 7 pancakes
Calories: 98kcal
Ingredients
- 2 Bananas ripe (about 220g)
- 2 eggs
- ⅔ cup Oat flour read notes
- 1 teaspoon baking powder
- ¼ tsp Cinnamon read notes
- ½ tsp Vanilla extract
- Pinch salt
- 1-2 teaspoons coconut oil or other oil for cooking (read notes)
- Maple syrup for serving (optional)
Instructions
- Mix the batter: In a large bowl, mash the bananas until smooth. Whisk in the eggs, then add vanilla, cinnamon, and salt. Stir in the oat flour and baking powder until fully combined.
- Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour small rounds of batter onto the skillet. Cook for 1–2 minutes, or until bubbles form on top. Flip and cook for another 1–2 minutes until golden and set.
- Serve: Stack the pancakes and drizzle with maple syrup or your favorite toppings. Enjoy warm!
Video
Notes
- Bananas: The riper the bananas, the sweeter and softer the pancakes. Spotty bananas work best.
- Texture: If you prefer chunkier pancakes, mash the bananas lightly; for smoother pancakes, mash until creamy.
- Oats: You can use quick oats if you don’t want to blend rolled oats. For a heartier texture, keep a few oats whole instead of grinding them completely.
- Batter thickness: Start with ⅔ cup oats and add up to ¾ cup depending on how thick you like your batter.
- Cooking tip: Keep the heat at medium. Too high, and the outside will brown before the inside cooks through.
- Oil substitutes: Instead of coconut oil, use butter, ghee, avocado oil, or a non-stick spray.
- Toppings: Try Greek yogurt, nut butter, fresh berries, sliced fruit, chopped nuts, or a drizzle of honey instead of maple syrup.
- Add-ins: Mix in chocolate chips, blueberries, or chopped nuts for extra flavor and texture.
- Spices: Swap cinnamon with pumpkin spice or add a pinch of nutmeg for a cozy twist.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or skillet. They also freeze well, layer pancakes with parchment, freeze, then reheat straight from the freezer.
Nutrition
Calories: 98kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 92mg | Potassium: 195mg | Fiber: 2g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg