Easy and healthy Banana Oat pancakes
Easy, healthy banana oat pancakes is a healthy, filling breakfast served with fresh fruit and can be made in minutes.
Finding 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. They take minutes to knock together and they’re actually delicious.
I am not usually a fan of flourless, sugar free “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. (Make sure the oats you are using are gluten free.)
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Oats/Oatmeal. Rolled oats or old-fashioned oats. Instant oats and steel cut oats won’t work.
- Bananas. I like to use ripe but not mushy bananas.
- Eggs.
- Baking powder.
- Salt.
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!
How do you make healthy banana oatmeal pancakes?
- Make the batter: Combine rolled oats, ripe bananas, eggs, baking powder and a pinch of salt in a blender and blend until smooth and thick.
- Cook the pancakes: Cook spoonfuls of the batter in a a drop of oil in a non-stick frying pan set over medium-high heat until golden brown on both sides and cooked through. Serve with maple syrup/honey and fresh fruit.
Healthy breakfast recipes
Easy and healthy Banana Oat pancakes
Ingredients
- 2 bananas
- 2 eggs
- ½ cup rolled oats
- ½ teaspoon baking powder
- pinch of salt
- maple syrup to serve (optional)
- fresh fruit of your choice to serve
Instructions
- In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
- 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.
- Heat a non-stick frying pan over medium heat.
- Fry spoonfuls of the batter until golden brown on both sides.
- Serve with a drizzle of maple syrup and fresh fruit of your choice.
My stomach has a very low tolerance of bananas but this was a great way of incorporating them through pancakes. Not only were they easy to make but they taste great and my stomach loved them!!!
I’m so glad you liked these Caroline!
I loved the flavor and simple clean ingredients of this recipe however I’ve made them a handful of times now and can’t ever seem to get them to cook right. The pancakes always come out very wet and seemingly undercooked. I’ve tried cooking on medium for less time and on low for more time and either way the outside Browns fast but the inside never seems to fully cook. I’ve also let the batter sit awhile and hasn’t changed much. They don’t really bubble up and cook like regular pancakes. Maybe some more baking powder? Not sure. I really want to like them I just hope I don’t get salmonella from undercooked eggs. I love their taste especially topped with PB and maple syrup.
Kay, I’ve made them again and have amended the recipe. You definitely need to let them sit for around 10-15 minutes for the oats and baking powder to start thickening/reacting. They aren’t meant to bubble up like regular pancakes because they have no flour in them. They are definitely of a softer texture than thick, American-style pancakes. As long as they are not liquid within, the eggs would have cooked through.
Made these alongside regular ‘American fluffy style’ and crepes and these were the most popular! Going to be a staple in my diet now trying to eat more clean!
Oh, I am so chuffed! So glad you liked them.
These were great!! My kids loved them!…… the texture was a bit soft, I had a hard time flipping them but as the mixture sat it started to thicken a bit which then made them form better. delicious pancakes!!
So glad you liked them Cynthia.
Have tried these twice now, really delicious! I agree that a few minutes resting time seems to make for better pancakes. Today I added about a tablespoon of hemp seed hearts (before blending) to a half batch of this recipe and they still turned out great. Next time I think I’ll try making a peanut butter-maple syrup to drizzle over although plain maple syrup was very tasty with them.
Thanks for your comment Eden. I’m so glad you liked the pancakes. That peanut butter – maple syrup idea is awesome!
Folks,
I’ve got it! The thickness of the batter depends upon whether or not you make your oats into a flour…or just buy oat flour. Oat flour is simply finely ground up oats.
Then no need to sit. The batter is as thick as you want it Mine was too thick. My batter was just like regular pancake batter. I added soy vanilla creamer to thin it out. Also, I believe I used a tad more baking powder. I eyeballed the measurement for the powder. lol.
Also pecans!
Came out delish!!!!
Oat flour would definitely work great as well, if you can find it.
I’ll re-make these and will include the resting period if necessary. Thanks for the tip!
Tried these today and the texture wasn’t right. They were complete mush. My bananas may have been too ripe. I added another 1/2 cup of oats (that I ran through the blender first), and they were perfect.
It could be that too ripe bananas result in a mushy texture. Glad you got them sorted though. 🙂
This batter needs to sit! My first batch was thin and mushy and took forever to fry and never really rose or cooked through. Second batch was perfect and fried up just like a standard pancake! Maybe include a resting time in recipe?
Have you ever tried just egg whites – I wonder if they come out the same? Can’t wait to try them!
So glad they liked them!
Tried the banana oats pancakes today … my family loved them! Thank you 🙂
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?
Do you know approximately how many calories per serving?
Unfortunately not.
384 for 2 servings.
192 for 1.
Used the Myfitnesspal app 🙂
Great! Thanks Felicia!
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…
So glad you liked them Shelby! Love the idea of adding Agave!
I added dates to the mix and flax seeds. It tastes so delicious!
Love! Glad you liked them.
I also found mine to be much mushier than traditional pancakes. I’ll try more oats next time, but I suspect without gluten they’re always going to have a different texture.
My pancakes were really sweet. Suggest your bananas weren’t ripe enough?
I tried these today…I’m hooked, simple, healthy and only a few ingredients!!!
So glad you liked them Lisa!
Can these be frozen at all? Thanks.
I’ve never tried freezing them but if you do, let me know!
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.
That’s great to know. And love the substitution of pumpkin!!
How do you reheat after frozen? Stick them in a toaster?
I’ve never frozen these so not sure, I suppose a toaster will work. Otherwise just in a warm pan?
Do you freeze your batter after its blended, or make the pancakes and then freeze those?
Then how do u reheat after frozen. Thanks so much. Gonna try these for my baby too
Silly question Alida- do the rolled oats needed to be soaked/cooked first?
http://www.midlandsmusings.com
Nope, they go in raw. 🙂
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/
I hope you liked these Nicole!
Intrigued! I’m trying to shed some post-vacation pounds, but my husband loves his sweet breakfasts, I need to try these!
i usually don’t like sweet breakfast, but then I see this post, and i think “it’s pancake time” 🙂
Haha, I hope you try them Pang. Sure you’ll love them!
These didnt work out for me, no matter what I did they stuck…. 🙁
That’s strange. Did you use a non-stick pan? Perhaps try some non-stick spray the next time?
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!
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. 🙂
I just tried these they are amazing. I used a pancake griddle with just butter. worked perfectly
So glad you liked them Maggie.
great recipes alida. The batter itself tasted wonderful
Thanks Ivan!
I love this recipe. Perfect for Shrove Tuesday breakfast on a school day.