Healthy Banana Oatmeal Pancakes made with oats, bananas, eggs, cinnamon,
We all love starting our day with a healthy breakfast to get us moving for the day ahead. I’ve got your covered with this delicious blender banana oatmeal pancakes recipe that has everything you need and want in a hearty pancake breakfast.
These healthier Banana Oatmeal Pancakes are your new bestie in the realm of pancake recipes. They contain NO FLOUR, NO Sugar and have tons of fiber and protein. Yes! Really! On top of all of that goodness, the batter is made in the blender!
These Gluten Free Simple Almond Flour Pancakes are also crazy good and so good for you!
Since these are so easy to make I make them weekly and keep them in the fridge all week long. Ingredients? Ground oats, mashed banana, applesauce, baking powder (gives them fluff), eggs, vanilla and cinnamon. Yum!!! Super fast to make and they are so delicious and kid-Approved!
What makes these banana pancakes healthier than traditional pancakes?
The combination of the eggs, banana and oats gives these gold star nutrition. And for pancakes that’s not half bad. If I can have pancakes for breakfast everyday I would, haha.
- Vitamin C
Not to mention the fact that they are made from only a few real, whole food ingredients. All of that nutrition in PANCAKES!!! I would say that is just simply marvelous!
What to expect from these banana oatmeal pancakes
- Light and fluffy
- Packed full of nutrients
- Perfectly browned on the outside and soft on the inside
- Lower in carbs and calories than tradition pancakes
- Pair great with fruit and warm maple syrup
How to make healthy Banana Pancakes
Step 1 – Place all ingredients into a blender and blend until a smooth, slightly thick batter is formed. Make sure not to blend the batter too much or you will get “gummy” tasting pancakes.
Step 2 – Fold in some chocolate chips or blueberries. Yum!
Step 3 – Heat a skillet to medium-high heat and spray with cooking spray.
Step 5 – Pour the pancake batter onto the hot skillet using a 1/3 cup measuring cup (this yields exactly eight pancakes).
Once the tops start to bubble a little, flip and cook the other side until nice and brown, takes about 1-2 minutes per side based on how hot your pan is and how large you make the pancakes.
Top with fresh fruit, more chocolate chips, and warm maple syrup.
Expert Tips for making healthy homemade pancakes
- Don’t over-mix the batter – This will result in “gummy” tasting pancakes and nobody wants that. We want fluffy, pancake deliciousness, right? If you want extra fluffy pancakes from this recipe then, blend only the banana and oats and then add them to a mixing bowl with the remaining ingredients and lightly stir to combine.
- Use quality ingredients – Good, ripe bananas, quick-cooking oats, unsweetened applesauce, and good vanilla extract really make these pancakes shine without any butter or flour.
- Cook the pancakes in even size’s by using a measuring cup to pour the batter. This will help yield even cooking times.
- Use a countertop griddle or cast iron pan to cook the pancakes. Using a griddle or cast-iron pan will result in a nice crisp outer crust and a soft, fluffy center. YUM!!!
- Mix in some extras like chocolate chips or blueberries for added flavor.
Check out these Simple Chunky Monkey Baked Oatmeal Cups. Similar ingredients and these are also great for meal prep!
You may also like these Healthy Banana Waffles from Bless This Mess. They are also super easy and so good!Print
Healthy Banana Oatmeal Pancakes: Oats, bananas, eggs, cinnamon, and vanilla blended perfectly and then poured onto a hot skillet. Pancake heaven! Soft and fluffy, full of fiber, protein, and vitamins, comes together in minutes. Paired perfectly with fruit and warm maple syrup. Lower in carbs and calories and super easy to make!!!!
- 2 large ripe bananas
- 2 cups quick-cooking oats
- 2 large eggs
- 1/2 cup applesauce (sweetened or unsweetened both work)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- Place all ingredients into a blender and blend until smooth like pancake batter. Pour into a mixing bowl and fold in extras like chocolate chips or blueberries.
- Heat up a medium-size skillet or griddle to medium-high heat and spray with cooking spray. Once hot, pour the batter into the pan in even-sized pancakes. I used a 1/3 cup measuring cup to pour the batter.
- Once the tops of the pancakes start to bubble a little, flip and cook until light brown. About 1-2 minutes per side. Continue until you have made all of the pancakes. Makes about 12-15 pancakes.
- Plate and top with your favorite fruit and warm maple syrup.
These pancakes can be stored in the fridge in an airtight container for up to a week. Just make sure they are fully cooled before putting them in the fridge.
To reheat: Place in the microwave for 30 seconds or toast in a warm pan.
- Category: Breakfast
- Method: Skillet
- Cuisine: American