Why You’ll Love This Recipe
Looking for a quick and healthy breakfast that’s both filling and delicious? These banana oatmeal pancakes are the perfect solution. Packed with natural sweetness from the banana, a dose of protein from the eggs, and heart-healthy oats, they’re a nutritious start to your day. Plus, the peanut butter adds richness, and the berries bring a refreshing burst of flavor. These pancakes are simple to make, gluten-free, and will keep you full and energized throughout the morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 banana
- 2 eggs
- 3 tablespoons rolled oats
- 1 tablespoon peanut butter
- ½ cup berries
Directions
- Mash the Banana
In a bowl, mash the banana until smooth. A few small lumps are fine, but you want a mostly creamy consistency. - Add Eggs and Peanut Butter
Crack the eggs into the bowl with the mashed banana and whisk them together. Stir in the peanut butter until fully combined. - Incorporate Oats
Add the rolled oats to the mixture and stir well. Let the mixture sit for a couple of minutes so the oats absorb some moisture. - Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter. Pour spoonfuls of the batter onto the pan, forming small pancakes. Cook for 2-3 minutes on each side, flipping once bubbles form on the surface. - Serve with Berries
Once the pancakes are golden and cooked through, plate them and top with fresh berries. Serve immediately while warm.
Servings and Timing
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Nut Butter Options: Try almond butter or cashew butter for a different flavor.
- Add-ins: Include chocolate chips, flaxseeds, or chia seeds to boost nutrition.
- Topping Ideas: In addition to berries, drizzle with honey or maple syrup, or sprinkle with chopped nuts for added texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the microwave for 20-30 seconds or in a skillet over low heat until warmed through.
FAQs
Can I use instant oats instead of rolled oats?
Yes, instant oats can be used, but they may result in a slightly softer pancake texture. Rolled oats give more texture and structure.
Can I make these pancakes dairy-free?
Absolutely! The recipe is already dairy-free, but if you prefer, you can use dairy-free peanut butter or plant-based butter to cook the pancakes.
Are these pancakes gluten-free?
Yes, they are naturally gluten-free because they only use oats, banana, and eggs, with no flour required.
Can I make the batter ahead of time?
You can prepare the batter and store it in the refrigerator for up to a day. Give it a good stir before cooking.
Can I freeze these pancakes?
Yes, these pancakes freeze well. Place a sheet of parchment paper between each pancake, then wrap and freeze for up to 3 months. Reheat in the toaster or microwave.
What can I use instead of peanut butter?
You can substitute any nut butter (such as almond, cashew, or sunflower butter) if you prefer or have allergies to peanuts.
How do I make the pancakes fluffier?
To make them fluffier, you can add a teaspoon of baking powder to the batter. This will give the pancakes a bit more rise.
How do I make this recipe sweeter?
If you prefer a sweeter pancake, you can add a touch of honey or maple syrup to the batter or drizzle it over the top.
Can I use a blender to mix the ingredients?
Yes, you can blend the ingredients together for an ultra-smooth batter. Just pulse a few times to avoid over-blending the oats.
Can I make these pancakes without eggs?
For an egg-free version, you can use flaxseed meal as an egg substitute. Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes before adding to the mixture.
Conclusion
These banana oatmeal pancakes are a delicious, healthy, and easy-to-make breakfast option that will satisfy your cravings while keeping you fueled for the day ahead. With the natural sweetness of the banana, creamy peanut butter, and the freshness of the berries, they’re perfect for anyone looking for a nutritious start to their morning. Customize with your favorite toppings or add-ins, and you’ll have a breakfast that’s as versatile as it is satisfying.
Print
Banana Oatmeal Pancakes
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Healthy and delicious banana oatmeal pancakes made with natural sweetness, protein-packed eggs, and heart-healthy oats, topped with fresh berries.
Ingredients
- 1 banana
- 2 eggs
- 3 tablespoons rolled oats
- 1 tablespoon peanut butter
- ½ cup berries
Instructions
- Mash the Banana: In a bowl, mash the banana until smooth. A few small lumps are fine, but you want a mostly creamy consistency.
- Add Eggs and Peanut Butter: Crack the eggs into the bowl with the mashed banana and whisk them together. Stir in the peanut butter until fully combined.
- Incorporate Oats: Add the rolled oats to the mixture and stir well. Let the mixture sit for a couple of minutes so the oats absorb some moisture.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter. Pour spoonfuls of the batter onto the pan, forming small pancakes. Cook for 2-3 minutes on each side, flipping once bubbles form on the surface.
- Serve with Berries: Once the pancakes are golden and cooked through, plate them and top with fresh berries. Serve immediately while warm.
Notes
- Try almond or cashew butter instead of peanut butter for a different flavor.
- For extra texture, sprinkle with chopped nuts or drizzle with honey or maple syrup.
- These pancakes freeze well—place parchment paper between pancakes and freeze for up to 3 months.
- For fluffier pancakes, add 1 teaspoon of baking powder to the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 pancakes)
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 180mg
