These healthy banana oatmeal pancakes are perfect for everything from a weekday breakfast to a weekend brunch. Not only are they easy to make but they freeze incredibly well, so you can make a double or triple batch and store leftovers in the freezer for days and weeks to come.
These oatmeal pancakes are made with rolled oats and naturally sweetened with ripe bananas for a high-fibre, flavour-packed breakfast that works for adults and kids alike. In fact, these pancakes are filled with so much flavour they are equally delicious on their own or topped with a drizzle of syrup.
More Healthy Pancake Recipes:
Banana Oatmeal Pancakes
These healthy banana oatmeal pancakes are gluten-free, vegetarian and high in fibre. This recipe is made with rolled oats, however, you can swap them quick-cooking oats if needed.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 8 pancakes 1x
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Category: Breakfast
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Method: Stovetop
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Cuisine: Gluten-Free
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- 3 small bananas, very ripe
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon lemon juice
- 2 eggs
- 1 cup rolled oats
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
Instructions
- Place oats in a blender or food processor and pulse until they are ground into a fine meal or flour-like consistency.
- In a large bowl, using a fork, mash the bananas until well combined. Add melted butter or coconut oil, lemon juice and eggs, and whisk until well combined.
- Add ground oats, salt, baking soda, cinnamon and nutmeg and mix until well combined. Once mixed, allow the batter to sit for at least 10 minutes. Depending on the size of your bananas, you may need to thin out the batter a bit with a splash of milk.
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of batter onto the pan. Allow to cook for about 3 minutes or until bubbles begin to form on the surface, then carefully flip with a spatula and cook for another 1-2 minutes or until golden.
- Serve pancakes immediately or keep warm in the oven at 200°F until ready to serve.
Nutrition
- Serving Size: 1 pancake
- Calories: 116 calories
- Sugar: 5 grams
- Fat: 4 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 3 grams
Keywords: healthy, easy, gluten-free
Love these pancakes! They are very simple to make and very filling.
★★★★★
Can I use frozen bananas or should I stay with fresh ones?
I wouldn’t recommend using frozen bananas, they will not provide the necessary and same texture as ripe ones.
Can I use quick oats for this?
Quick oats, yes, but not instant oats. 🙂
Hi made oatmeal banana pancakes today. Sorry no photos. They are delicious . Probably put to much mixture in the pan . 3 pancakes were enough.Had Greek yogurt with them. Have put rest of mixture in fridge . How long can I keep it in there or should I cook than and freeze them ? Many thanks
I’m so happy you liked them, thank you so much for sharing! The pancakes can be stored in an airtight in the fridge for up to 5 days or in the freezer for 2 months.
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★★★★★