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–+ servings
Banana Oat Pancakes served on a plate.
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5 from 9 votes

Banana Oat Pancakes

A quick 3 ingredient Banana Oat Pancake recipe which will become your new favourite healthy pancakes.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Breakfast, Dessert
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 pancakes
Author: James Wythe

Ingredients

  • 160 g rolled/porridge oats (roughly 1 1/2 cups) I use gluten-free
  • 1 large ripe banana
  • 160 ml milk (I use unsweetened almond)
  • oil for frying (I use coconut)
Metric - US Customary

Instructions

  • Place the oats, banana and milk into a blender and blend into pancake batter (roughly 30-60 seconds).
  • Pre-heat a non stick pan/skillet on a medium heat with coconut oil (optional).
  • Pour directly from the blender from a height (this helps to make them round) into the heated pan.
  • Fry for 2 minutes, flip and fry again for 2 minutes until going golden brown.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Keep leftover oatmeal pancakes in an airtight container or bag for up to 5 days in the fridge. Reheat in the toaster to avoid soggy pancakes.
To Freeze: Freeze these healthy banana pancakes in an airtight container or bag for up to 3 months in the freezer. Reheat in the toaster to avoid soggy pancakes.
Tip 1: Pouring the batter from a height will help you to achieve round pancakes.
Tip 2: Riper bananas lead to a sweeter taste in these 3 ingredient banana oat pancakes.
Tip 3: Try adding other fruit like blueberry or strawberry for fun bursts of flavour.

Nutrition

Calories: 119kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Fiber: 3g | Sugar: 3g