When pancakes are this good for you, there’s no reason not to make them for breakfast!
Healthy Banana Oatmeal Pancakes
These pancakes truly taste as good as they look, and each serving is just like eating a bowl of oatmeal in the morning (½ cup), without any added sugars.
To make them naturally sweet, I added a banana to the recipe. And thanks to the blender, the pancake batter is nice and smooth without any mashed banana tidbits –something my son doesn’t like from my other banana pancakes so I add chocolate chips.
Healthy Benefits of Oat Pancakes with Banana
With this pancake recipe, I’ve taken all the benefits of oatmeal and put them into pancake form and then some! Each pancake has 3g of protein- and that’s with non-dairy milk- so one serving provides 12g of protein and 6g of fiber. I’d say that’s a healthy way to start the day with a fiber-rich generously filled protein breakfast!
Before you scroll down to the recipe card for the measurements and before you make any swaps, check why each ingredient goes into these banana oat pancakes:
- Milk: the liquid needed to make the batter. You can use regular dairy milk or non-dairy milk.
- Eggs: are necessary in this recipe to bind the batter ingredients and provide structure to the pancake. I don’t recommend omitting them.
- Banana: use a fresh banana or a frozen one you meant to use in a smoothie recipe.
- Oats: old-fashioned or rolled oats will give the batter a hearty texture. Don’t use quick/instant oats.
- Baking powder: gives pancakes a fluffy texture and helps them rise when exposed to heat. It’s a must-have ingredient.
- Salt: just a little to enhance the flavor of these pancakes.
Other than the ingredients above, you’ll need cooking spray, butter, or oil to grease your non-stick pan or griddle plus pancake syrup!
How to Make Banana Oat Pancakes
There’s a quick recipe video showing you how to make these banana oat pancakes below, in addition, some additional tips for each step to ensure success are:
- Make the batter in the blender
Pour the ingredients in the order listed, with the milk first, at the bottom of the blender to ensure that the oats blend smoothly into the batter.
- Cook the pancakes
Heat the pan first over medium-high heat. Once hot, grease it with oil or butter. Then, immediately pour about ¼ cup of batter for each pancake and cook them long enough on the first side to see the edges defined and bubbles forming throughout. Flip them, and cook the second side for an additional minute.
Stack as many as you can handle and enjoy a healthy breakfast.
I usually store uncooked pancake batter in the blender with the lid on for a day, cooked pancakes for up to 3 days or in the freezer for up to 3 months.
Watch this video to see how these pancakes are made:
Do You Need a Special Blender for Oat Pancakes?
You don’t need an expensive or special blender to make oat pancakes, in fact, your cheap smoothie blender will work just fine!
Making Fluffy Oatmeal Pancakes
Classic fluffy pancakes are made with all-purpose flour, and oatmeal pancakes are made with oats so they’re a bit denser and yield a heartier stack. Nonetheless, this recipe has enough baking powder to help them lift when the batter is exposed to heat, so make sure not to omit this crucial ingredient.
Another way to ensure a fluffy stack and avoid chewy, flat cakes is to not over-blend the ingredients in the blender. Just long enough to incorporate the oats, not a second longer.
Pancake Batter Texture
The first time I made this oatmeal pancake batter I was shocked at how thick it was! Don’t be alarmed, while the texture is a bit thicker, your pancakes will spread on the pan and rise to form a gorgeous stack!
This isn’t a smoothie so blend the batter just until the oats are incorporated into a thick, yet smooth, batter.
In the success tips below, you’ll learn how to avoid some classic pancake mistakes and ensure that making these oatmeal pancakes is a success.
Keeping Banana Oat Pancakes from Getting Mushy
Mushy banana oat pancakes usually mean that the batter is undercooked. This can happen because the heat was too hot, the first side browned too quickly, and the pancakes were flipped before the heat could reach the middle.
Making Sure They Don’t Fall Apart
Oat pancakes sometimes fall apart if the oats do not absorb enough liquid when making the batter, or they’re undercooked, and they were flipped when the middles were too runny or the heat is too low.
Keeping them from Sticking to the Pan
To prevent pancakes from sticking to a pan, it’s crucial that you first heat the pan. Once the pan is hot, then grease it with oil or butter and immediately pour the pancake batter. When butter browns or the oil spray is evaporated, because you put these on the ban before it was hot they will no longer prevent the pancakes from sticking.
How to Freeze Banana Oat Pancakes
Since making banana oat pancakes is so easy, it’s a great idea to make a large batch and freeze them for later! After cooking them, freeze the pancakes flat on a baking sheet, and once frozen, transfer the pancakes inside a zip bag, where they can stay frozen for up to 3 months. To reheat, toast them in the toaster or microwave them for 30 seconds to 1 minute.
Healthy Pancake Toppings & Syrups
These banana oat pancakes are the perfect sturdy base for any of your favorite pancake topping ideas. Their neutral flavor is also perfect for incredible pancake syrups some of my favorite combinations include topping them with blueberry syrup, sliced peaches or peach syrup, banana slices and cinnamon syrup, or sliced bananas and strawberry syrup.
To avoid chewy, flat cakes simply blend the ingredients until the oats are broken down and make a smooth batter, not a second longer.
Banana Oatmeal Pancakes Recipe
- ¾ cup milk, any
- 2 eggs
- 1 large banana
- 2 cups old-fashioned oats
- 1 tablespoon baking powder
- ¼ teaspoon salt
Make the pancake batter:
- Place the ingredients in the blender in the order listed, making sure the milk is first to ensure a smoother batter.
Cook the pancakes:
- Heat a large non-stick pan (or griddle) over medium-high heat -I set my griddle around 350F. Once hot, grease the surface with oil, spray, or butter.
- Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the oatmeal pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter.
- Build a stack of warm oatmeal pancakes on a plate and top them with your favorite toppings and syrup if desired.
- Refrigerate unused batter in the blender covered for up to 2 days. Let it come to room temperature for 10 minutes before cooking. Refrigerate leftover pancakes for up to 3 days. Or, freeze for up to 3 months.