Start your day with these Healthy Banana Oatmeal Pancakes made from just three wholesome ingredients. They’re a great option when you need a quick, nourishing breakfast without a lot of prep work.
Made with simple pantry staples and customizable with extras like vanilla, cinnamon, or your favorite add-ins, these pancakes are naturally flourless, refined sugar-free, vegetarian, and light yet satisfying.
They’re perfect for busy mornings and can be adapted to suit everyone’s tastes. Try adding fresh blueberries, chopped nuts, shredded coconut, or even a handful of chocolate chips for a special treat. They’re a family-friendly breakfast that both kids and adults will happily enjoy.
Table of Contents
Why We Love These Healthy Banana Oatmeal Pancakes
- Faster than a drive-through — genuinely done in 15 minutes
- Ripe bananas bring natural sweetness without any added sugar
- Endlessly customisable — swap mix-ins to match your mood
- Whole ingredients you can actually recognise and pronounce
Healthy Banana Pancakes Made With 3 Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup oats
- Optional flavorings and mix-ins of your choice (vanilla extract, cinnamon, berries, raisins, nuts, shredded coconut, chocolate chips, etc.)
Step-By-Step Instructions
Step 1: Warm a nonstick skillet over low heat.
Step 2: Add the bananas, eggs, and oats to a blender and blend until the mixture is smooth and well combined.
Step 3: Lightly coat the skillet with cooking spray, butter, or a drizzle of oil. Pour small portions of batter onto the skillet, using about one-sixth of the mixture for each pancake. Keeping the pancakes small makes them easier to flip and helps them stay intact.
Step 4: Cook until the bottoms are set and golden before carefully turning them over. If you’d like to add extras such as blueberries or chopped walnuts, gently press them into the top of each pancake while the batter is still uncooked. Adding mix-ins directly to the batter can make the pancakes more delicate and harder to handle.
Step 5: Flip and cook the second side until lightly browned and cooked through. Continue with the remaining batter.
Step 6: Serve warm with your favorite toppings, such as maple syrup, butter, peanut butter, fresh fruit, or yogurt.
A few things that help
The riper the banana, the sweeter and more flavorful your pancakes will be. Brown-spotted is ideal.
Don’t rush the flip — if it sticks, it’s not ready yet.
Smaller pancakes (think silver-dollar size) are much easier to handle than large ones.
Watching your sugar intake? Skip the syrup and try a spoonful of blended strawberries on top.
Storage
Fridge: Stack cooled pancakes in an airtight container and refrigerate for up to 3 days. Reheat in a dry skillet over low heat or pop them in the toaster.
Freezer: Layer them between sheets of parchment paper, seal in a zip bag, and freeze for up to 2 months. Reheat straight from frozen — no thawing needed.
Healthy Banana Oatmeal Pancakes
Ingredients
- 2 whole Ripe bananas The spottier the better — overripe bananas are sweeter and blend smoother
- 2 large Eggs Room temperature works best
- 1 cup Rolled oats Old-fashioned oats; use certified GF oats for gluten-free
- ½ tsp Vanilla extract Optional but recommended
- ¼ tsp Ground cinnamon Optional — adds warmth
- ½ cup Blueberries Optional mix-in — press into batter before flipping
- ¼ cup Chopped walnuts Optional mix-in — adds crunch and healthy fats
- 2 tbsp Dark chocolate chips Optional — for an indulgent touch
Notes
- The riper your bananas, the sweeter your pancakes. Brown-spotted bananas are ideal — never waste them.
- Keep pancakes small (silver-dollar size). They hold together far better than large ones.
- Do not mix add-ins into the blender batter — press them onto the cooking surface just before flipping to prevent the pancakes from falling apart.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or toaster — avoid the microwave as it makes them soggy.
- To freeze: layer cooled pancakes between sheets of parchment paper and seal in a freezer bag. Keeps for up to 2 months. Reheat straight from frozen in the toaster.
Nutrition (per serving — approx.)
- Calories: 180 kcal
- Protein: 6g
- Carbohydrates: 28g
- Fat: 5g
- Fibre: 3g
- Sugar: 8g (natural, from banana)
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