Wellness
Nutrition
Calories: 315
Protein: 13 g
Carbohydrates: 39 g
Fat: 11 g
Fibre: 6 g
Sodium: 180 mg
Breakfast
Healthy Banana Oat Pancakes
5 min read
Naturally sweet, fluffy banana oat pancakes made with wholesome rolled oats, ripe bananas, eggs, and cinnamon. A protein-rich breakfast that's satisfying, nutritious, and perfect for the whole family.
Prep—
Cook12 min
Serves4
DifficultyEasy
What you'll need
Ingredients
Ingredients 1 cup Rolled oats (certified gluten-free if needed) 1 large Ripe banana (the spottier, the sweeter) 2 large Eggs ⅓ cup Unsweetened almond milk (or milk of choice) 1 tsp Ground cinnamon 1 tsp Pure vanilla extract 1 tsp Baking powder 1 pinch Fine sea salt 1 tsp Coconut oil or butter (for greasing the pan)
Let's make it
Instructions
1
Blend the Batter: Add 1 cup of rolled oats, 1 ripe banana, 2 large eggs, 1/4 cup of milk (dairy or plant-based), 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1 teaspoon of pure vanilla extract, and a pinch of salt into a blender. Blend on high speed for 30–60 seconds until smooth and creamy. Let the batter rest in the blender for 5 minutes to thicken.
2
Preheat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Coat lightly with a small amount of butter, coconut oil, or cooking spray.
3
Pour the Batter: Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to gently spread the batter into a 4-inch circle if needed.
4
Cook & Flip: Cook for 2–3 minutes until small bubbles begin to form on the surface and the edges look set. Flip gently with a spatula and cook for another 1–2 minutes until golden brown and cooked through.
5
Garnish & Serve: Stack the warm pancakes on a plate and top with fresh banana slices, fresh berries, and a drizzle of pure maple syrup.
Step by step
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