Easy and healthy Banana Oat pancakes

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Easy, healthy banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.

Easy and healthy banana oat pancakesFinding healthy, easy and satisfying breakfasts are always a mission for me. I am a big fan of eggs for breakfast but I get tired of it and so I often look for other ideas, but the other ideas aren’t exactly healthy. Pancakes, French Toast, waffles, Eggs Benedict…Not really ideal. So when I stumbled upon this easy healthy banana oat pancakes recipe, I was incredibly chuffed. Not only does it take minutes to knock together but they’re actually delicious.

Now look, I am not a fan of flourless, sugar free or what would normally be described as “healthy pancakes”. I tried making a ground almond version a while ago and was left with what tasted like a gritty egg patty. Not my idea of pleasant.

What is so great about this healthy banana pancake recipe is that they have great texture from the finely ground oatmeal and they are packed with goodness. The oats make them gluten free so if you are struggling with gluten intolerance or Coeliac disease these are perfect.

A stack of healthy banana oat pancakes topped with fresh banana and raspberries

Is oatmeal gluten free?

In short, yes. The problem comes when the oats are processed in a factory or plant with wheat or other gluten-containing grains which can cause cross-contamination so just make 100% sure your oatmeal is gluten free before proceeding.

These healthy blender pancakes also get a good boost of protein from the eggs (be sure to use free-range/organic eggs) and of course the bananas are little health bombs themselves. Packed full of fiber, potassium and many other essential vitamins and minerals. 

All in all, a fantastic alternative to regular old pancakes filled with all the good stuff and a great easy healthy breakfast. Yum!

Easy blender banana oat pancakes topped with fresh fruit and honey

4.55 from 180 votes
Easy and healthy banana oat pancakes
Easy and healthy Banana Oat pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Easy, flourless and sugar free banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.
Course: Breakfast, Healthy, Low Fat, Low GI, Pancakes
Cuisine: American
Servings: 2
Calories: 245 kcal
Author: Alida Ryder
Ingredients
  • 2 bananas
  • 2 eggs
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • pinch of salt
  • maple syrup to serve (optional)
  • fresh fruit of your choice to serve
Instructions
  1. In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
  2. Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
  3. Heat a non-stick frying pan over medium heat.
  4. Fry spoonfuls of the batter until golden brown on both sides.
  5. Serve with a drizzle of maple syrup and fresh fruit of your choice.
Nutrition Facts
Easy and healthy Banana Oat pancakes
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 65mg 3%
Potassium 657mg 19%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 14g
Protein 9g 18%
Vitamin A 6.3%
Vitamin C 12.4%
Calcium 8.4%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

More healthy breakfast recipes you will love:

Easy healthy banana oat waffles 

Easy healthy banana oat waffles

Easy and healthy chocolate banana oat pancakes Easy and healthy chocolate banana oat pancakes


 

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Showing 287 comments
  • Alida Ryder
    Reply

    Oh, that’s a shame! I wonder if perhaps your bananas were more watery than mine (although I seriously doubt that)? What was the texture like of the batter before frying?

    • Nicole
      Reply

      Do you know approximately how many calories per serving?

      • Alida Ryder
        Reply

        Unfortunately not.

      • Felicia
        Reply

        384 for 2 servings.
        192 for 1.
        Used the Myfitnesspal app 🙂

  • Shelley
    Reply

    I made these this morning for my kids and they turned out extremely mushy and tasteless. I followed the recipe and I tried several times to see if the method I was using was wrong, but nothing worked. I am a renowned cook in my city so it was a bit disheartening…

    • Shelby
      Reply

      I’m not sure why they were mushy and tasteless…? Perhaps you messed up somewhere along the way. In regard to the consistency I did find my batter to be a bit too runny so i just added more ground oats. I also added some vanilla and about a tablespoon of agave syrup to sweeten. Mine turned out better than i could have imagined!!! These will now be a breakfast staple in my home.

      • Alida Ryder
        Reply

        So glad you liked them Shelby! Love the idea of adding Agave!

        • Loli
          Reply

          I added dates to the mix and flax seeds. It tastes so delicious!

          • Alida Ryder

            Love! Glad you liked them.

  • Lisa
    Reply

    I tried these today…I’m hooked, simple, healthy and only a few ingredients!!!

  • Marree
    Reply

    Can these be frozen at all? Thanks.

    • Alida Ryder
      Reply

      I’ve never tried freezing them but if you do, let me know!

      • Kat
        Reply

        They freeze really well! I make a double batch at a time and freeze them. They’re my baby’s favourite breakfast topped with yogurt! I also substitute pumpkin purée for 2 of the bananas in a double batch.

        • Alida Ryder
          Reply

          That’s great to know. And love the substitution of pumpkin!!

          • Mary

            How do you reheat after frozen? Stick them in a toaster?

          • Alida Ryder

            I’ve never frozen these so not sure, I suppose a toaster will work. Otherwise just in a warm pan?

  • Keri Bainborough
    Reply

    Silly question Alida- do the rolled oats needed to be soaked/cooked first?
    http://www.midlandsmusings.com

  • Tammela
    Reply

    Yum! I almost always make pancakes using mashed bananas. It means I don’t have to add sugar and get a health boost. Here’s my go-to recipe:
    http://taplatt.wordpress.com/2013/06/03/recipe-flourless-nutty-banana-pancakes/

  • Alida Ryder
    Reply

    I hope you liked these Nicole!

  • Nicole ~ Cooking for Keeps
    Reply

    Intrigued! I’m trying to shed some post-vacation pounds, but my husband loves his sweet breakfasts, I need to try these!

  • Pang
    Reply

    i usually don’t like sweet breakfast, but then I see this post, and i think “it’s pancake time” 🙂

    • Alida Ryder
      Reply

      Haha, I hope you try them Pang. Sure you’ll love them!

    • Chantal Coulter
      Reply

      These didnt work out for me, no matter what I did they stuck…. 🙁

      • Alida Ryder
        Reply

        That’s strange. Did you use a non-stick pan? Perhaps try some non-stick spray the next time?

      • Phia
        Reply

        I used a cast iron skillet because it’s the only one my mom has and I used a tiny bit of olive oil to keep it from sticking. It took about 3 minutes per side and you have to lift the edges up carefully. Otherwise, they worked out great!

        • Alida Ryder
          Reply

          I’m so glad you liked them. They are very delicate as there is no flour to give them stability and especially if you’re not using a non-stick pan. 🙂

    • Maggie
      Reply

      I just tried these they are amazing. I used a pancake griddle with just butter. worked perfectly

      • Alida Ryder
        Reply

        So glad you liked them Maggie.

        • Ivan Tang
          Reply

          great recipes alida. The batter itself tasted wonderful

    • Monica
      Reply

      I love this recipe. Perfect for Shrove Tuesday breakfast on a school day.

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