If you’re on the hunt for wholesome, satisfying pancakes that don’t taste “healthy,” let me introduce you to these Banana-Oat Pancakes. Fluffy, hearty, and naturally gluten-free, they bring the comforting flavors of sweet ripe banana and warm cinnamon together in golden, stackable bliss—plus they’re packed with protein and ready in 15 minutes!
Why You’ll Love This Recipe
- Naturally Gluten-Free: Oats act as both the base and binder, so you get tender, fluffy pancakes—no need for special flours.
- Banana Bread Flavor, Pancake Form: Sweet, cozy banana notes and cinnamon give each pancake that classic, nostalgic warmth.
- Packed with Protein: An egg, seeds, and optional protein powder make these filling enough for busy mornings (and post-workout brunches!)
- Quick and One-Bowl: Everything stirs together in minutes for a lightning-fast, minimal-mess breakfast win.
Ingredients You’ll Need
You’ll fall in love with how simple and nourishing these ingredients are—the kind you probably already have in your pantry! Each one brings a little something special to the table, building flavor and creating the perfect Banana-Oat Pancakes texture.
- Quick-Cooking Oats: The hearty foundation, oats give structure, texture, and a pleasant chew while keeping things gluten-free.
- Egg: Acts as a binder and makes the pancakes light, fluffy, and protein-rich.
- Chia or Flax Seeds: Both options boost fiber and omega-3s, and help thicken the batter naturally.
- Cinnamon: Adds a gentle warm spice and pairs perfectly with the banana.
- Protein Powder (optional): Makes these extra satisfying and power-packed, especially for a post-gym breakfast.
- Small Banana: The star ingredient—naturally sweet, creamy, and adds incredible flavor and moisture.
- Kosher Salt: Just a pinch has a big impact, bringing the other flavors into focus.
- Extra-Virgin Olive Oil: Prevents sticking and creates gorgeous, crisp golden edges.
- Almond Butter (optional): Adds a nutty, creamy richness when spread on top.
- Maple Syrup: That classic, luscious finishing touch!
Variations
Think of these Banana-Oat Pancakes as your breakfast canvas—so versatile and ready for your personal touch! Whether you want a vegan swap, crave extra add-ins, or need to adapt for allergies, these variations make it easy to switch things up.
- Vegan Banana-Oat Pancakes: Swap the egg for a flax “egg” (1 tablespoon ground flax + 2.5 tablespoons water) or your favorite egg replacer to make them fully plant-based.
- Add-Ins Galore: Stir in a handful of blueberries, dark chocolate chips, or chopped nuts for even more flavor and texture with every bite.
- No Protein Powder: Just add a little less water (1/4 cup) and the pancakes turn out deliciously fluffy and tender without it.
- Dairy-Free Toppings: Top with coconut yogurt or a drizzle of tahini for a creamy, non-dairy finish.
How to Make Banana-Oat Pancakes
Step 1: Stir Together the Batter
In a medium mixing bowl, combine the oats, egg, salt, chia or flax seeds, cinnamon, and protein powder (if using). Add the correct amount of water—1/4 cup without protein powder, or 1/2 cup with—then use a fork to bring everything together. Slice in the banana, then mash and stir until a thick, cohesive batter forms. Let the batter rest for 5 minutes so the oats and seeds can soak up the liquid and thicken up.
Step 2: Preheat Your Pan
While the batter rests, get your skillet ready. Place a large nonstick pan over the lowest heat and let it gently warm up. This gentle preheat prevents the pancakes from sticking and allows for even browning when you’re ready to cook.
Step 3: Cook the Pancakes
Turn the heat to medium, then add the olive oil, swirling or brushing to coat the bottom of the pan. Scoop the batter into two generous mounds (or make 3-4 smaller pancakes if preferred), gently spreading each to shape. Let them cook undisturbed for 2 to 2.5 minutes, until the edges look set and the underside is golden-brown. Carefully flip (a thin spatula helps!) and cook for another 2 to 2.5 minutes to finish.
Step 4: Serve and Enjoy
Transfer the finished Banana-Oat Pancakes to a plate. While they’re hot, slather with almond butter (if using) and drizzle generously with maple syrup. Grab a fork, and get ready for a breakfast that tastes like a cozy hug!
Pro Tips for Making Banana-Oat Pancakes
- Banana-Ripeness Matters: Use a very ripe, spotty banana for maximum sweetness and a tender, cake-like pancake texture.
- Rest the Batter: Even five minutes makes a difference! Resting allows the oats and seeds to soften and thicken, helping the pancakes hold together beautifully.
- Watch Your Pan Temperature: Keep the heat on the lower side of medium; too hot, and the pancakes brown before the insides are cooked through.
- Customize the Add-ins: Feel free to fold in extras (like nuts or chocolate chips) at the last minute for a fun flavor spin without affecting the base recipe.
How to Serve Banana-Oat Pancakes
Garnishes
Dress up your Banana-Oat Pancakes with a generous drizzle of pure maple syrup, a dollop of almond butter, or a cloud of Greek yogurt. Fresh fruit like sliced strawberries or blueberries adds a burst of color and freshness that really makes these shine.
Side Dishes
Pair your stack with a fruity smoothie, crisp turkey bacon, or simple scrambled eggs for a breakfast that feels like a balanced brunch spread. A steaming mug of coffee or spiced chai is perfect on the side to round things out.
Creative Ways to Present
Turn your Banana-Oat Pancakes into a beautiful brunch centerpiece by stacking them tall, then layering with alternating spreads of almond butter and slices of banana. Or, make “mini stacks” for kids and serve with little skewers of fruit for a playful presentation!
Make Ahead and Storage
Storing Leftovers
Leftover Banana-Oat Pancakes keep beautifully! Let extras cool completely, then store them in an airtight container in the fridge for up to three days. They’ll stay tender and flavorful until you’re ready for round two.
Freezing
For longer storage, freeze your pancakes in a single layer on a tray, then transfer to a freezer bag with parchment between each one. They’ll keep well for up to two months—perfect for quick weekday breakfasts!
Reheating
To reheat, just pop pancakes in the toaster or microwave until warmed through. They come out soft and delicious (almost as good as fresh from the skillet—maybe even better with your favorite toppings!).
FAQs
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Can I use rolled oats instead of quick-cooking oats?
Yes! If using old-fashioned rolled oats, the texture will be a touch heartier. You can pulse them a few times in a food processor or blender to mimic the finer texture of quick oats, or simply let the batter rest an extra few minutes to allow the oats to soften more.
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Is the protein powder necessary for Banana-Oat Pancakes?
Not at all! The pancakes are delicious and filling without it—just remember to reduce the water to 1/4 cup if you skip the protein powder. Add it only if you want an extra protein boost.
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How can I make Banana-Oat Pancakes vegan?
Easy! Replace the egg with a flax or chia “egg” (mix 1 tablespoon ground flax or chia seeds with 2.5 tablespoons water, let it sit until gelled) and use a protein powder that’s plant-based and egg-free.
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What’s the secret to keeping Banana-Oat Pancakes fluffy?
Letting the batter rest before cooking is key! This gives the oats and chia/flax a chance to absorb liquid and thicken. Also, don’t rush the cooking—medium-low heat ensures your pancakes cook through without burning.
Final Thoughts
I hope you feel inspired to whip up a batch of these cozy Banana-Oat Pancakes. They’re proof that nourishing can also be truly crave-worthy, and I can’t wait for you to sink your fork into every naturally sweet, cinnamon-kissed bite. Happy pancake making, friends!
Print
Banana-Oat Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Description
These Banana-Oat Pancakes are not only gluten-free but also high in protein, making them a healthy and delicious breakfast option. With the natural sweetness of banana and a hint of cinnamon, these pancakes are a satisfying way to start your day.
Ingredients
Dry Ingredients:
- 1/2 cup quick-cooking oats
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon or more to taste
- 1 scoop (12-13 grams) protein powder, optional
Wet Ingredients:
- 1 egg
- 1 tablespoon chia seeds or flax seeds, see note
- 1 small banana
- 1 teaspoon extra-virgin olive oil
Instructions
- Mixing the Batter: In a medium bowl, combine oats, egg, salt, chia or flax seeds, cinnamon, protein powder, and water. Add sliced banana and let the batter rest for 5 minutes.
- Cooking the Pancakes: Heat a skillet, add olive oil, pour batter to make pancakes, and cook until golden brown on both sides, about 2-2.5 minutes per side.
- Serving: Transfer pancakes to a plate, top with almond butter and maple syrup.
Notes
- You can customize these pancakes by adding toppings like fresh fruits, nuts, or yogurt.
- For a vegan option, replace the egg with a flax egg or a mashed banana.
Nutrition
- Serving Size: Whole recipe
- Calories: Approx. 400
- Sugar: Approx. 15g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 8g
- Protein: Approx. 20g
- Cholesterol: Approx. 105mg
