A Pancake Recipe You’ll Want Every Morning

Hello friend! Let me tell you—these banana and oats pancakes have become one of my absolute favorite breakfasts. They’re fluffy, naturally sweet, and filled with wholesome goodness. I love that they feel like a treat but are actually made with simple, healthy ingredients. Every time I make them, I feel like I’m starting the day on the right note. Plus, they’re so quick and easy that you don’t need to save them just for weekends—you can whip these up even on a busy weekday morning.

Why These Pancakes Are a Healthy Choice

Bananas bring natural sweetness and a boost of potassium, while oats give you fiber that keeps you full and energized. Eggs provide protein for long-lasting energy, and if you use just a touch of honey or maple syrup, you can skip the refined sugar completely. So, not only are these pancakes tasty, but they also fuel your body in the best way possible.

Simple Variations to Try

• Dairy-Free: Use almond milk or oat milk instead of regular milk.
• Extra Flavor: Add a dash of cinnamon, vanilla extract, or nutmeg to the batter.
• Protein Boost: Stir in a scoop of vanilla protein powder for an even more filling breakfast.
• Fun Toppings: Fresh berries, peanut butter drizzle, or a sprinkle of dark chocolate chips make these pancakes extra special.

The Recipe: Banana & Oats Pancakes

Ingredients

• 2 ripe bananas
• 2 large eggs
• 1 cup rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions

1. In a blender, add bananas, eggs, oats, baking powder, cinnamon, milk, vanilla, and salt. Blend until smooth.
2. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
3. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, then flip and cook the other side until golden.
4. Stack your pancakes high, add your favorite toppings, and enjoy warm!

Helpful Tips for Perfect Pancakes

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking—it allows the oats to thicken.
• If you don’t have a blender, you can mash the bananas by hand and mix everything in a bowl. The texture will just be slightly chunkier.
• Cook over medium heat to avoid burning. These pancakes are delicate, so patience pays off!
• Make a double batch and freeze leftovers—just reheat in the toaster or microwave for a quick breakfast.

Frequently Asked Questions

1. Can I make these pancakes ahead of time? Yes! They store well in the fridge for up to 3 days or in the freezer for a month.
2. Are these pancakes gluten-free? If you use certified gluten-free oats, then yes, they’re naturally gluten-free.
3. Can I add sweetener to the batter? Absolutely! If your bananas aren’t very ripe, add a tablespoon of honey or maple syrup.
4. What toppings go best with these pancakes? Fresh fruit, nut butter, a drizzle of syrup, or even Greek yogurt all pair beautifully.

Final Thoughts

These easy banana and oats pancakes are a breakfast dream—healthy, fluffy, and full of flavor. I can’t tell you how many times I’ve relied on them to brighten up my mornings. If you give them a try, I’d love to know how they turn out for you! Don’t forget to pin this recipe on Pinterest so you can find it again whenever pancake cravings strike. 🥞🍌