Healthy Banana Oatmeal Pancakes
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.
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)