Banana Oatmeal Pancakes – A Healthy Breakfast for Everyday
Banana Oatmeal Pancakes are the kind of breakfast you can come back to again and again. They’re simple, nourishing, and made with ingredients most people already have on hand. Ripe bananas provide natural sweetness, oats add fiber and staying power, and eggs bring structure and protein. The result is a pancake that feels comforting but light, hearty without being heavy, and wholesome enough for everyday mornings.
These pancakes are especially great if you’re trying to eat more balanced breakfasts without giving up familiar flavors. They work well for busy weekdays, relaxed weekends, and even meal prep. You can keep them basic or customize them endlessly, depending on what you have and what you’re craving.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3 servings (about 8 to 10 pancakes)
Ingredients
Ripe bananas: 1 to 2 medium
Eggs: 1 to 2 large
Rolled oats: ½ to 1½ cups
Milk (dairy or plant-based, optional): ¼ to ½ cup, as needed for consistency
Baking powder (optional): ½ to 1 tsp
Ground cinnamon (optional): ½ tsp
Vanilla extract (optional): ½ tsp
Salt: a small pinch
Oil or butter: for cooking
Instructions
Add rolled oats to a blender and blend until they form a coarse flour.
Peel bananas and add them to the blender with the oats.
Add eggs, baking powder if using, cinnamon, vanilla, and salt.
Blend until smooth and thick, scraping down sides as needed.
Add a little milk if the batter feels too thick, blending briefly after each addition.
Let the batter rest for 5 minutes to allow the oats to absorb liquid.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour about 2 tablespoons of batter per pancake onto the hot pan.
Cook for 2 to 3 minutes until bubbles form and edges look set, then flip.
Cook another 1 to 2 minutes until golden and cooked through. Serve warm.
Tips
Use very ripe bananas for the best natural sweetness.
Resting the batter improves texture and thickness.
Keep heat medium to prevent burning.
Smaller pancakes flip more easily.
Add milk gradually to avoid overly thin batter.
A good nonstick pan makes cooking easier.
Stir batter gently if it thickens while sitting.
Use a thin spatula for cleaner flips.
Cook the first pancake as a test for heat.
Serve immediately or keep warm in a low oven.
Variations
Add blueberries or chopped strawberries to the batter.
Stir in chocolate chips for a treat-style breakfast.
Add peanut butter or almond butter for richness.
Use egg whites only for a lighter version.
Make them dairy-free with plant-based milk.
Add grated apple for extra moisture and fiber.
Mix in protein powder for a post-workout meal.
Add cocoa powder for chocolate banana pancakes.
Use gluten-free oats if needed.
Top with yogurt and fruit instead of syrup.
Q&A
Are these pancakes healthy?
Yes. They’re made with whole foods and no refined flour.
Do I need a blender?
A blender works best, but oat flour can be used instead.
Can I make them vegan?
Yes, replace eggs with flax eggs or mashed banana.
Are they good for kids?
Yes, they’re soft, mildly sweet, and filling.
Can I store leftovers?
Yes, refrigerate for up to 3 days.
Can I freeze them?
Yes, freeze with parchment between pancakes.
How do I reheat them?
Warm in a pan or toaster for best texture.
Can I skip baking powder?
Yes, they’ll just be slightly denser.
Are they suitable for weight control?
Yes, they’re filling and balanced.
What toppings work best?
Fresh fruit, nut butter, yogurt, or a drizzle of honey.
Nutrition
(Approximate Per Serving)
Calories: 280
Protein: 10 g
Carbohydrates: 38 g
Fiber: 6 g
Fat: 9 g
Sugar: Naturally occurring from banana
Conclusion
Banana Oatmeal Pancakes prove that healthy breakfasts don’t have to be complicated or boring. With just a few ingredients and minimal prep, you get a warm, satisfying meal that fuels your day and keeps you full. Whether you enjoy them plain, topped with fruit, or customized to your taste, these pancakes are an easy habit worth keeping in your everyday routine.