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

4.52 from 203 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.

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Easy healthy banana oat waffles

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


 

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Showing 291 comments
  • Kay
    Reply

    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.

    • Alida Ryder
      Reply

      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.

  • Catherine
    Reply

    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!

    • Alida Ryder
      Reply

      Oh, I am so chuffed! So glad you liked them.

  • Cynthia
    Reply

    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!!

  • Eden
    Reply

    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.

    • Alida Ryder
      Reply

      Thanks for your comment Eden. I’m so glad you liked the pancakes. That peanut butter – maple syrup idea is awesome!

      • Marcia Phillips
        Reply

        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!!!!

        • Alida Ryder
          Reply

          Oat flour would definitely work great as well, if you can find it.

  • Alida Ryder
    Reply

    I’ll re-make these and will include the resting period if necessary. Thanks for the tip!

  • Sharla
    Reply

    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.

    • Alida Ryder
      Reply

      It could be that too ripe bananas result in a mushy texture. Glad you got them sorted though. 🙂

  • christina
    Reply

    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?

  • Rebecca
    Reply

    Have you ever tried just egg whites – I wonder if they come out the same? Can’t wait to try them!

  • Alida Ryder
    Reply

    So glad they liked them!

  • Urmi
    Reply

    Tried the banana oats pancakes today … my family loved them! Thank you 🙂

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