Healthy Easy Oatmeal and Banana Pancakes Recipe
Looking for a quick, wholesome breakfast? These oatmeal and banana pancakes are a simple and satisfying choice. These healthy oatmeal banana pancakes come together in minutes, make good use of leftovers, and freeze beautifully for busy mornings.
How to Make Oatmeal and Banana Pancakes
These banana oat pancakes are light, fluffy, and packed with flavor. They’re a great way to use up a ripe banana sitting on the counter and leftover oats from baking or meal prep. You can also customize them with simple substitutions and add-ins to suit your taste.
Ingredients
Here’s what you’ll need. Don’t forget that you can always freeze bananas or use a leftover banana from your other favorite recipes, like these sourdough discard banana muffins.
- 1 ripe banana
- milk (dairy or non-dairy)
- old-fashioned oats or rolled oats
- baking powder
- baking soda
- cinnamon
- Dash of salt
- 1 egg (or two egg whites)
- vanilla
Directions
Start by blending the base ingredients for a smooth, consistent batter. This makes it easy to pour and ensures your banana oat pancakes cook evenly.
- Add milk, banana, oats, baking powder, baking soda, cinnamon, and salt to a blender. Blend until smooth or until you reach your preferred consistency.
- Add egg and vanilla to the mixture and blend again until fully combined.
- Preheat a nonstick pan over medium heat. Lightly coat with cooking spray if needed.
- Pour about ¼ cup of batter onto the hot pan for each pancake.
- Cook until bubbles form on top, about 2 to 3 minutes. Flip and cook another 2 to 3 minutes until golden brown.
- Serve warm with your favorite toppings.
Why This Recipe Works for Leftovers
This recipe is a smart way to use food you already have. That last ripe banana on the counter that’s too soft for snacking becomes the perfect base for pancakes. Leftover oats from baking blueberry oatmeal cookies or meal prep also blend smoothly into the batter, giving these healthy oatmeal banana pancakes a hearty texture.
How to Add More Protein
If you want to turn these into high-protein banana oat pancakes, it’s easy. Swap in egg whites for part of the whole egg, or add cottage cheese (leftover from cottage cheese pancakes) or Greek yogurt (leftover from raspberry lemon cheesecake) to the blender for extra creaminess and protein.
A scoop of (affiliate link) protein powder also blends in seamlessly without changing the flavor much. With these substitutions, your pancakes become more filling and keep you energized longer.
Freezing Pancakes for Later
These pancakes are freezer-friendly and make a great meal-prep option. Let them cool completely before storing in an airtight bag or container. You can keep them in the freezer for up to two months. Reheat in the toaster or microwave for a quick, healthy breakfast.
Add-Ins and Substitutions
This recipe is versatile. You can stir in blueberries, chopped nuts, or chocolate chips for more flavor and texture. Use almond milk, soy milk, or low-fat dairy milk depending on what you have on hand. For a lighter option, stick to egg whites, or try cottage cheese or Greek yogurt in the batter. With these easy substitutions and add-ins, you can make a new variation every time.
Banana Pancakes with Oatmeal FAQs
Do you have questions about these oatmeal and banana pancakes? Here are answers to the most common ones. Leave your own questions in the comments if you don’t see yours here.
Can I make these pancakes without a blender?
Yes. You can mash the banana well with a fork and stir everything together by hand. The texture will be a bit chunkier, but the flavor is still delicious.
What are the best toppings for banana oat pancakes?
Fresh fruit, nut butter, and a drizzle of maple syrup pair nicely with the hearty texture. You could also use Greek yogurt for extra protein and creaminess.
How do I store leftover pancakes?
Refrigerate cooled pancakes in an airtight container for up to a week. For longer storage, follow the freezing pancakes method mentioned above.
Filling and Frugal Pancakes
Oatmeal and banana pancakes are a healthy, easy recipe that makes the most of leftovers and simple pantry staples. With plenty of options for add-ins, substitutions, and protein boosts, these pancakes are as flexible as they are tasty—and they fit perfectly into a busy morning routine.
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Easy Healthy Banana Oatmeal Pancakes
Equipment
Ingredients
Pancakes:
- 1 ripe banana
- ½ cup milk
- 1 cup old-fashioned oats or rolled oats
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp ground cinnamon
- Dash of salt
- 1 egg
- 1 tsp vanilla extract
Instructions
Directions:
- Add milk, sliced banana, old fashioned oats, baking powder, baking soda, cinnamon, and salt to a blender and blend until well mixed or until a consistency of your liking.
- Add egg and vanilla to mixture and blend until well combined.
- Preheat a nonstick pan on medium heat (spray with nonstick spray if needed).
- Scoop pancake batter with a ¼ cup measuring cup for uniformed size pancakes onto the preheated pan.
- Cook until the pancakes start to rise and bubbles form on top. (about 2 and ½ mins)
- Flip pancakes and cook for another 2-3 mins or until pancakes are golden brown.
- Serve right away with your favorite toppings!
