Healthy Banana Pancakes - Easy Oatmeal Batter

These healthy banana pancakes come together in just one bowl using five basic ingredients from your pantry.

Ripe bananas provide natural sweetness, so there is no need for added sugar. The quick-cook oats absorb the liquid as the batter sits, creating a thick structure that holds up nicely in the pan.

Step-by-Step Instructions

1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.

2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.

3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.

4. *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.

5. Enjoy!

Tips & Tricks

• Let the batter rest for two minutes so the oats absorb moisture before scooping.
• Keep the pan at medium heat so the center cooks through without burning the outer edges.

Variations

• Fold a tablespoon of mini dark chocolate chips into the batter before cooking.
• Stir a tablespoon of creamy peanut butter into the egg mixture for extra richness.

How to Store Healthy Banana Pancakes

Frequently Asked Questions

Healthy Banana Pancakes – Easy Oatmeal Batter

Make healthy banana pancakes in one bowl using ripe bananas, eggs, oats, and cinnamon. Quick, naturally sweet breakfast ready in under 15 minutes.

5 minPrep time10 minCook time17 minTotal4Servings

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Ingredients

• 2 ripe bananas
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup quick-cook oats
• 1 teaspoon cinnamon

Instructions

1. 1Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
2. 2Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
3. 3Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
4. 4*Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
5. 5Enjoy!

Cook's note: If your pancakes break apart during flipping, wait until surface bubbles pop completely before sliding the spatula underneath.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker5 minutes10 minutes17 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.