Banana Oatmeal Pancakes

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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Course: Breakfast

Cuisine: Mediterranean

Keyword: pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 210kcal

Author: Lola Jay

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

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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

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