These Healthy Banana Oat Pancakes are a great way to start your day and the perfect meal prep breakfast – all you need are five ingredients!
Ingredients and substitutions
- Bananas – use one cup of unsweetened apple sauce instead.
- Rolled oats – this recipe works well with rolled oats, large flake oats and quick oats. If you prefer to use purchased oat flour that’s fine too.
- Eggs – I haven't tried a vegan alternative yet, but you can use flax or chia seed eggs and see how it works!
- Baking powder – the baking powder is important for texture. If you don't have baking powder on hand, you can skip this but your pancakes won't be as fluffy.
- Almond milk – swap out for any non-dairy milk like oat milk, macadamia milk, coconut milk, etc.
How to make banana oat pancakes
- Mash the bananas.
- Mix in the eggs.
- Combine the dry ingredients.
- Fold the dry mixture into the wet mixture.
- Cook the pancakes.
- Serve with your favourite toppings!
The best add-ins and toppings
These banana oat pancakes are a delicious breakfast idea. Even though they only require five ingredients, the possibilities are endless when it comes to what you can add! Try using a variety of nuts, seeds, chocolate chips, coconut, blueberries and more.
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You can also add on tons of delicious toppings. Topping your pancakes with fresh fruit is always a delicious option and maple syrup is a classic go-to but here is a list of even more topping ideas:
- Peanut butter
- Nutella
- Greek yogurt, any flavour
- Honey
- Cacao nibs
- Walnuts, sliced almonds or other nuts
- Seeds of your choice
Frequently Asked Questions
This recipe has just 82 calories per serving/pancake without any toppings. They’re a delicious and low-calorie breakfast option!
I personally haven’t tried making this recipe without eggs, but if you have an egg allergy or are a vegan, you can definitely try swapping out the eggs for a chia or flax seed egg. To make one flax seed egg, combine one tablespoon of flax seed with three tablespoons of water and let it sit in the fridge for about 15 minutes. Since this recipe requires two eggs, you’ll need two flax seed eggs.
Yes! These banana oat pancakes are gluten-free since they don’t use flour. Just make sure that whatever rolled oats you’re buying don’t have any gluten in them.
Storing and reheating
The best part about these pancakes is that they are perfect for meal prep! Place your extra pancakes in meal prep containers or a large freezer bag with a sheet of parchment paper in between each layer of pancakes. Then place the pancakes in the fridge for up to 5 days – that's a whole week of breakfast ready for you!
When you're ready to eat your pancakes just place them in the toaster, serve them with your favourite toppings and enjoy.
Freezing this recipe
The real game-changer when it comes to these pancakes is that they can be frozen for 3 months. Following the same instructions above, you'll want to place your pancakes in a large freezer bag with a sheet of parchment paper separating each layer and stick them in the freezer. When you're ready to reheat them, all you have to do is pop them in a toaster from frozen.
More pancake recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing extra pancakes in the fridge.
- These reusable food bags are great for storing leftover pancakes in the freezer.
- If you are in need of baking powder, here's a popular one!
Healthy Banana Oat Pancakes {5 Ingredients!}
Ingredients
- 2 bananas, mashed
- 2 cups rolled oats make sure they are gluten free if necessary
- 2 eggs
- 1 tsp baking powder
- 1 cup almond milk
Instructions
- Mash bananas in a large bowl. Mix in eggs.
- Blend oats in a blender or food processor until a smooth flour forms. Mix baking powder in with oat flour.
- Mix banana-egg mixture with oat flour/baking powder mixture, stirring well to combine. Pour in almond milk and stir until well combined.
- Grease a large skillet with a little bit of cooking spray or butter over medium heat. Add pancake batter by the ladleful, cooking up to 3 or 4 pancakes at a time.
- Flip pancakes when the bottoms start to form and bubbles start to form in the batter, about 3-4 minutes. Cook another two minutes or so until the pancakes are browned on both sides. Repeat until all pancakes are cooked.
- Store pancakes in the fridge up to 5 days, and freeze up to 3 months.
Adrienne W. says
These pancakes are so delicious and super filling! I ate 3 with some maple syrup, and they were delightful! Thank you, Taylor, for a delicious and nutritious breakfast recipe!
Taylor Stinson says
I’m so happy you enjoyed them!! Thanks for leaving your review 🙂