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Healthy Banana Oatmeal Pancakes

Wholesome and delicious pancakes made with ripe bananas and oats, perfect for breakfast or a cozy brunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 pieces ripe bananas, mashed The riper, the sweeter.
  • 1.5 cups rolled oats (or quick oats for a smoother texture)
  • 2 large eggs (or 2 flax eggs for a vegan option: 2 tablespoons ground flaxseed + 6 tablespoons water)
  • 0.5 cups milk of choice (dairy, almond, oat) Choose your healthy option.
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon Toast briefly for deeper aroma.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon melted coconut oil or butter for the batter Plus more for the pan.
Optional Mix-Ins
  • 1 handful dark chocolate chips
  • 1 handful blueberries
  • 1 handful chopped walnuts
  • 1 teaspoon chia seeds

Method
 

Preparation
  1. Blend the base. Place the rolled oats in a blender or food processor and pulse until they form a coarse flour. Add the mashed bananas, eggs, milk, baking powder, cinnamon, vanilla, salt, and melted coconut oil. Blend until just combined and smooth enough to pour. Let the batter rest for 2–3 minutes.
  2. Heat the pan. Warm a nonstick skillet or griddle over medium heat and add a small knob of butter or a teaspoon of coconut oil.
Cooking
  1. Spoon about 1/4 cup of batter per pancake into the skillet. Cook for 2–3 minutes until the edges set and the bottom is golden brown.
  2. Gently flip each pancake and cook for another 1–2 minutes until golden brown on the second side.
  3. Transfer to a warm plate and keep stacked loosely under foil if making a large batch.
Serving
  1. Serve with sliced bananas, a drizzle of maple syrup or yogurt, toasted nuts, or a sprinkle of cinnamon while the pancakes are warm.

Notes

These pancakes can be made gluten-free by using certified gluten-free oats. They can also be made vegan with flax eggs and plant-based milk. Store cooked pancakes in an airtight container for up to 4 days or freeze for up to 2 months.