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Healthy Banana Oatmeal Pancakes

Healthy Banana Oatmeal Pancakes for a Nutritious Breakfast

Delicious and nutritious pancakes made with ripe bananas and oats, perfect for a healthy breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pieces Ripe Bananas Use brown spots on the peel for maximum sweetness and moisture.
  • 2 pieces Eggs Flax eggs work as a vegan substitute.
  • 2 cups Rolled Oats Ground to a fine flour.
  • 1 cup Milk Dairy or plant-based milk.
  • 2 teaspoons Baking Powder Check expiration for best results.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1/4 teaspoon Salt Essential for balancing sweetness.
For Toppings
  • 1 cup Fresh Berries Add a burst of color and antioxidants.
  • 1/2 cup Greek Yogurt Adds creaminess and protein.
  • 1/4 cup Maple Syrup Drizzle for that sweet touch.

Equipment

  • blender
  • non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. Blend rolled oats in a high-speed blender or food processor until it reaches a fine flour consistency, about 30 seconds.
  2. Add the ripe bananas, eggs, milk, baking powder, vanilla extract, and salt to the oat flour. Blend until smooth and thick, approximately 30-45 seconds.
  3. Preheat a non-stick skillet over medium heat for about 2-3 minutes.
  4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges set.
  5. Flip pancakes gently using a spatula and cook for an additional 1-2 minutes or until golden brown.
  6. Serve the pancakes warm, topped with fresh berries, Greek yogurt, or maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

These pancakes can be stored in the fridge for up to 3 days or frozen for 1 month for quick breakfasts later on.

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