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–+ servings
Stack of banana oatmeal pancakes topped with syrup, raspberries, and blueberries on a plate.

Banana Oatmeal Pancakes

Lola Jay
Looking for a cozy, wholesome breakfast that’s ready in under 15 minutes? These banana oatmeal pancakes are about to become your new favorite. Made with simple ingredients you probably already have, they’re hearty, lightly sweet, and full of comforting banana flavor. It's like banana bread and your go-to pancake batter had a very nutritious baby.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Mediterranean
Servings 5
Calories 210 kcal

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon flax meal
  • ¾ cup full fat Greek yogurt
  • 1 ripe banana
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup milk of choice
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Rasberries and blueberries for topping

Instructions
 

  • Add the oats to a blender or food processor and pulse until they resemble a fine, flour-like texture. This is your homemade oat flour, perfect for building structure without gluten.
    2 cups oat flour
  • Add in the Greek yogurt, egg, banana, milk of choice, honey, and vanilla extract.
    ¾ cup full fat Greek yogurt, 1 egg, ¼ cup milk of choice, 1 tablespoon honey, 1 teaspoon vanilla extract, 1 ripe banana
  • Sprinkle in the ground flaxseed, baking powder, baking soda, cinnamon, and salt. Blend just until everything is incorporated—don’t overdo it or your pancakes may turn dense or gummy.
    1 tablespoon flax meal, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon
  • Let the batter rest for 5–10 minutes to thicken slightly. If it feels too thick to scoop easily, add a splash more milk to loosen it up.
  • Meanwhile, heat a non-stick pan, electric griddle, or hot skillet over medium low heat. You want to cook them on low since it is a thick batter.Lightly coat with olive oil or cooking spray.
  • Using a measuring cup, scoop about ¼ cup of batter per pancake into the pan. Cook for 3–4 minutes on the first side, until bubbles form and the edges look set. Flip and cook the second time until the bottom is golden and the center is cooked through.
  • Serve warm with your favorite toppings—fresh fruit, almond butter, real maple syrup, or even a dollop of yogurt and chocolate chips for a next-level breakfast. These are the healthy banana oatmeal pancakes you’ll want to make again and again.
    Rasberries and blueberries for topping

Video

Nutrition Facts
Banana Oatmeal Pancakes
Amount per Serving
Calories
210
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
34
mg
11
%
Sodium
 
538
mg
23
%
Potassium
 
334
mg
10
%
Carbohydrates
 
43
g
14
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
15
g
30
%
Vitamin A
 
65
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
168
mg
17
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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