I love this recipe because it requires only a handful of simple ingredients that I usually already have in my kitchen. The bananas provide natural sweetness, which means I do not need to add extra sugar.
These pancakes are also packed with wholesome ingredients that help keep me satisfied throughout the morning. I can easily customize them with berries, nuts, cinnamon, or chocolate chips, making them perfect for both adults and kids.
Another reason I enjoy these pancakes is that they freeze beautifully, allowing me to prepare a batch ahead of time for busy mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas
2 eggs
1 cup oats
Mix-ins and toppings of choice such as vanilla extract, cinnamon, berries, nuts, raisins, shredded coconut, or chocolate chips
Directions
I begin by preheating a skillet over low heat.
Next, I place the bananas, eggs, and oats into a blender and blend on low speed until the mixture is smooth and well combined. I find that using a blender creates a fluffier pancake because the bananas and eggs become thoroughly whipped.
I lightly grease the skillet with cooking spray, oil, or butter. Then I pour about one-sixth of the batter onto the skillet for each pancake. I prefer making smaller pancakes because they are easier to flip and hold together better.
I allow the pancakes to cook completely on one side before flipping. If I want to add blueberries, walnuts, or other mix-ins, I gently press them into the uncooked side before turning the pancake over.
Once flipped, I cook the second side until golden and fully cooked. I repeat the process until all of the batter is used.
Finally, I serve the pancakes with my favorite toppings such as maple syrup, peanut butter, fresh fruit, or a little butter.
Servings and timing
Servings: 6 small pancakes
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
I like adding a pinch of cinnamon for a warm, comforting flavor.
Sometimes I mix in a little vanilla extract to enhance the sweetness of the bananas.
For extra texture, I add chopped walnuts, pecans, or shredded coconut.
When I want a fruity version, I press fresh blueberries or sliced strawberries into the pancakes while they cook.
For a more indulgent treat, I occasionally add a few chocolate chips.
storage/reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them in a skillet over low heat for a few minutes per side. I can also microwave them for about 20 to 30 seconds until heated through.
For longer storage, I allow the pancakes to cool completely before freezing them. I place a piece of parchment or wax paper between each pancake and store them in a freezer-safe bag or container. They keep well for up to 3 months.
When ready to enjoy, I reheat them directly from frozen in the microwave, toaster oven, or skillet.
FAQs
Can I make these pancakes without a blender?
Yes, I can mash the bananas by hand and whisk everything together. However, I find that using a blender creates a smoother batter and fluffier pancakes.
Why are my pancakes falling apart?
These pancakes are softer than traditional pancakes because they do not contain flour. I make them smaller and wait until the first side is fully cooked before flipping.
Can I use quick oats instead of rolled oats?
Yes, I can use either quick oats or rolled oats. Both work well in this recipe.
Are these pancakes gluten-free?
They can be gluten-free if I use certified gluten-free oats.
Can I make these pancakes ahead of time?
Yes, I often make a batch ahead and store them in the refrigerator or freezer for quick breakfasts throughout the week.
Conclusion
These healthy banana oatmeal pancakes are a simple and delicious breakfast that combines wholesome ingredients with great flavor. I love how easy they are to prepare, and I appreciate that they can be customized with countless mix-ins and toppings. Whether I enjoy them fresh from the skillet or reheat them for a busy morning, they are always a satisfying way to start the day.
Healthy Banana Oatmeal Pancakes made with simple ingredients for a wholesome breakfast. Naturally sweet, filling, and perfect for busy mornings.
Author:Sarah
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:6 small pancakes
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
2 ripe bananas
2 eggs
1 cup oats
Optional Mix-Ins & Toppings
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
Fresh blueberries
Chopped walnuts or pecans
Raisins
Shredded coconut
Chocolate chips
Maple syrup
Butter
Peanut butter
Instructions
Preheat a non-stick skillet or griddle over low heat.
Add the bananas, eggs, and oats to a blender.
Blend on low speed until the batter is smooth and well combined.
Lightly grease the skillet with cooking spray, oil, or butter.
Pour about 1/6 of the batter onto the skillet for each pancake. Keep the pancakes small for easier flipping.
Allow the pancakes to cook completely on one side before flipping.
If using mix-ins such as blueberries or nuts, gently press them into the uncooked side of the pancake before flipping.
Flip carefully and cook until the second side is golden and fully cooked.
Repeat with the remaining batter.
Serve warm with your favorite toppings.
Notes
Using a blender creates a smoother batter and fluffier pancakes.
Add vanilla extract, cinnamon, or a pinch of salt for extra flavor.
Mix-ins work best when added directly to each pancake while cooking rather than blending into the batter.
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, allow pancakes to cool completely and place parchment paper between each pancake before storing in a freezer-safe container or bag.
Frozen pancakes can be stored for up to 3 months and reheated in the microwave, toaster, or oven.
