healthy banana pancakes with oats

HEALTHY BANANA PANCAKES WITH OATS

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Ella here! These healthy banana pancakes are the best! I have been making them every Saturday morning for as long as I can remember. These pancakes are super easy to make, packed with delicious flavors, and are the perfect healthy breakfast. I always add blueberries to my mom’s pancakes and some chocolate chips to mine. Also, they are great for meal prep – that’s if there are any left! 

In addition, these banana pancakes are gluten-free, dairy-free, and have no added sugar. But, it gets even better! That’s because there’s no oil or butter in this recipe and everything goes in the blender. These pancakes are truly the best and we hope you enjoy them as much as we do.

How To Make Healthy Banana Pancakes

To make these healthy banana pancakes, add the rolled oats, baking powder, ground cinnamon, and salt to a blender. Then, blend until you have a flour-like consistency. After that, add the unsweetened vanilla almond milk, vanilla extract, and bananas to the blender. Blend until all of the wet and dry ingredients are thoroughly combined. Then, lightly pulse the egg into the batter.

Next, lightly spray a pan with coconut oil over medium heat. After that, pour the batter into the pan and form pancakes. Optional: Add blueberries or chocolate chips on top. Then, cook the pancakes on both sides and enjoy!

Notes & Tips For Banana Pancakes With Oats

These Healthy Banana Pancakes Are Perfect For Meal Prep

I love making these pancakes and saving some for later. Also, I like to make individual foil packets for the pancakes so they are ready to go when I want them. If I plan on having them in the next few days, I keep them in the refrigerator. Then, I reheat them at 350 degrees F for about 10-15 minutes and enjoy them for breakfast.

Another option is to freeze them. These pancakes will last in the freezer for up to 1 month. For the freezer, I put the pancakes in parchment paper and then a stasher bag. Both are great options!

How To Make These Pancakes The Perfect Consistency

We used 1/2 cup of unsweetened vanilla almond milk in this recipe. If you use 1/2 cup, the batter will be ready to use. However, if you let the batter rest it will start to thicken. So, if you would like your batter to be a little thinner, you can use 2/3 CUP of unsweetened vanilla almond milk instead. If you accidentally make the batter too thin, just let it sit for 15 minutes and it will thicken.

Other Banana Recipes You Will Love!

Helpful Tools & Ingredients For Healthy Banana Pancakes

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HEALTHY BANANA PANCAKES WITH OATS

Recipe by Shawna
5.0 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

175

kcal

These healthy banana pancakes are the best! They are super easy to make, packed with delicious flavors, and are the perfect healthy breakfast. In addition, these pancakes are gluten-free, dairy-free, and have no added sugar.

Cook Mode

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Ingredients

  • 1 ¼ CUPS rolled oats

  • 1/2 TSP baking powder

  • 1/2 TSP ground cinnamon

  • 1/4 TSP salt

  • 1/2 CUP unsweetened vanilla almond milk

  • 1 TSP vanilla extract

  • 2 bananas

  • 1 egg

Directions

  • Add the rolled oats, baking powder, ground cinnamon, and salt to a blender. Blend until you have a flour-like consistency.
  • Add the unsweetened vanilla almond milk, vanilla extract, and bananas to the blender. Blend until all of the wet and dry ingredients are thoroughly combined. Use a spatula to scrape down the sides of the blender to make sure everything gets mixed.
  • Once all of the other ingredients are combined, add the egg to the blender and lightly pulse it into the batter.
  • Lightly spray a pan with coconut oil over medium heat. Pour the batter into the pan and form pancakes. Optional: Add blueberries or chocolate chips on top.
  • Flip the pancakes once they start bubbling. Cook the pancakes on both sides and enjoy!

Recipe Video

YouTube video

Notes

  • The WW points are per serving and this recipe serves 4. One serving is 2-3 banana pancakes, depending on size.
  • WW Points™: 2 points
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories175
  • % Daily Value *
  • Total Fat 3.3g 5%
    • Saturated Fat 0.7g 0%
  • Cholesterol 41mg 14%
  • Sodium 188mg 8%
  • Total Carbohydrate 31.8g 11%
    • Dietary Fiber 4.4g 16%
    • Sugars 7.8g
  • Protein 5.5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    2 Comments

    1. These pancakes were super quick and easy to make. I’ve always had a problem using boxed pancake mix because they were too tough so when i found this recipe I tried it. I added a dollop of sour cream and a dribble of vanilla extract and they turned out super fluffy and just a little bit sweet – perfect!

      • Thank you so much for letting us know! We make them every weekend because we love them too. I am so glad you enjoyed them!! 🙂

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