So, you want pancakes. But you also want to be healthy. The struggle is real.
I get it. Most “healthy” pancakes taste like sad, chewy cardboard. You make them hoping for that fluffy, warm goodness, but you end up with something that makes you wish you just ate the oatmeal straight from the canister. It’s a bummer.
But what if I told you that you can have amazing, fluffy, delicious pancakes that are actually good for you? And they are so easy to make you’ll wonder why you haven’t been doing this all along. These banana oatmeal pancakes are the real deal.
Let’s get you set up to make a breakfast you can actually feel good about.
What You’ll Need
This recipe is simple, and you probably have most of this stuff in your kitchen already. No weird, hard-to-find ingredients here.
| Ingredient | Amount | Notes |
|---|---|---|
| Rolled Oats | 1 cup | Don’t use steel-cut oats, they won’t work. |
| Banana | 1 large, ripe one | The spottier and browner, the better! |
| Eggs | 2 large | These hold everything together. |
| Baking Powder | 1/2 teaspoon | This is the secret to getting some fluff. |
| Pinch of Salt | 1/4 teaspoon | Just a little bit makes the flavors pop. |
| Cinnamon | 1/2 teaspoon | You can add more or less if you want. |
| Vanilla Extract | 1/2 teaspoon | Adds that warm, cozy flavor. |
Tools You’ll Need
You don’t need any fancy kitchen gadgets. Just the basics will do the job perfectly.
- A blender
- Measuring cups and spoons
- A non-stick skillet or griddle
- A spatula
Step-by-Step Instructions
This is the easy part. Seriously, it’s almost foolproof.
Step 1: Put all the ingredients into your blender. The oats, the ripe banana, the eggs, baking powder, salt, cinnamon, and vanilla. All of it.
Step 2: Blend everything on high for about 30 to 60 seconds. You want the batter to be smooth. Scrape down the sides if you need to, just to make sure you get all the bits of oats.
Step 3: Let the batter sit for a couple of minutes. This lets the oats absorb some liquid and helps make the pancakes a little thicker.
Step 4: Heat your non-stick skillet or griddle over medium heat. You can use a little bit of coconut oil or cooking spray if your pan isn’t great.
Step 5: Pour about 1/4 cup of batter onto the hot skillet for each pancake.
Step 6: Cook for about 2-3 minutes on the first side. You’ll see little bubbles start to form around the edges. That’s your sign to flip.
Step 7: Flip the pancake carefully with your spatula and cook for another 1-2 minutes on the other side until it’s golden brown.
Step 8: Repeat with the rest of the batter. Serve them warm with your favorite toppings.
Pro Tips
After making thousands of pancakes in my life, from fancy restaurants to my own kitchen, I’ve learned a few things. Here are some tips to make sure yours turn out great every time.
- Use a RIPE Banana. I can’t say this enough. A green or perfectly yellow banana won’t cut it. You want one that’s covered in brown spots. It’s way sweeter and blends into a smoother batter.
- Don’t Skip the Resting Step. Letting the batter sit for a few minutes is a game-changer. It really helps the texture. If you skip it, your pancakes might be a little thin and runny.
- Keep the Heat at Medium. It’s easy to get impatient and turn the heat up to high. Don’t do it. The pancakes will burn on the outside before they’re cooked in the middle. Medium heat is your friend for that perfect golden-brown color.
Substitutions and Variations
Want to mix things up? No problem. This recipe is pretty forgiving.
- For a protein boost: Add a scoop of your favorite protein powder to the blender. You might need to add a splash of milk if the batter gets too thick.
- Add mix-ins: After blending, stir in some chocolate chips, blueberries, or chopped nuts. Just be gentle.
- Make it dairy-free: This recipe is already dairy-free! Just make sure your toppings are too.
- Egg-free? You can try using a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5 minutes before adding it to the blender. The texture will be a little different, though.
Make-Ahead Tips
If you’re like me and hate doing anything complicated in the morning, you can totally prep this ahead of time.
You can mix the dry ingredients (oats, baking powder, salt, cinnamon) and store them in an airtight container. In the morning, just add the wet ingredients to the blender, dump in the dry mix, and you’re good to go.
Leftovers and Storage
Got leftovers? They store really well.
Just let the pancakes cool down completely. Then, you can stack them in an airtight container in the fridge for up to 3 days.
You can also freeze them. Place them on a baking sheet in a single layer and freeze for an hour. Once they’re solid, you can toss them all into a freezer bag. They’ll last for a couple of months. To reheat, just pop them in the toaster or microwave.
Nutrition and Meal Pairing
This is the good part. These pancakes are not just skinny, they’re actually full of good stuff.
| Nutrition Info (Approximate) | Per Serving (whole recipe) |
|---|---|
| Calories | 450-500 kcal |
| Protein | 20g |
| Fiber | 10g |
| Sugar | 20g (all natural!) |
These pancakes are great because the oats give you fiber that keeps you full for a long time. The banana adds natural sweetness and potassium, and the eggs provide protein.
For toppings, try fresh berries, a little bit of pure maple syrup, or a spoonful of Greek yogurt for even more protein.
FAQs
Q1. Why are my pancakes falling apart when I try to flip them?
Ans: This usually happens for two reasons. Either the heat is too high, so the outside cooks too fast, or you’re trying to flip them too soon. Wait for those bubbles to appear on the surface before you even think about flipping.
Q2. Can I use quick oats instead of rolled oats?
Ans: Yes, you can. Quick oats will work just fine. Just don’t use steel-cut oats, as they are too tough and won’t blend properly.
Q3. My batter seems really thin. What did I do wrong?
Ans: You probably didn’t do anything wrong! It could be that your banana was extra large or your eggs were huge. Let the batter rest for an extra 5 minutes. If it’s still too thin, you can add another tablespoon or two of oats and blend again quickly.
Wrapping Up
So there you have it. A super simple recipe for pancakes that won’t make you feel like you need a nap an hour later. It’s healthy, easy, and actually tastes good.
Now it’s your turn. Give this recipe a try this weekend. I promise it’s worth it.
Come back and leave a comment to let me know how they turned out for you. Or if you have any questions, just ask. I’m happy to help.
