If you’ve ever craved a stack of thick, fluffy pancakes but wanted something a tad more nutritious, let me introduce you to banana oatmeal pancakes—a breakfast dream come true!
They’re naturally gluten-free, dairy-free, and plant-based, yet still taste like the ultimate weekend treat.
(Yep, we love a pancake that checks all the boxes!)
Not only do these pancakes bring serious comfort-food vibes, but they’re also fiber-rich, packed with plant-based protein, and ridiculously easy to make.
Whether you’re fully committed to a vegan or vegetarian lifestyle or just looking for a healthy way to satisfy those morning munchies, this recipe will have you flipping with joy!
What You’ll Need
Grab these simple, wholesome ingredients, and let’s whip up some oatmeal breakfast magic:
- 2 ripe bananas (the riper, the better!)
- 1 1/2 cups rolled oats (gluten-free if needed)
- 3/4 cup almond milk (or any dairy-free milk of choice)
- 1 tablespoon ground flaxseed (for that egg-free binding power!)
- 1 teaspoon vanilla extract (because yum)
- 1 teaspoon baking powder (fluff factor engaged!)
- 1/2 teaspoon cinnamon (warm, cozy vibes)
- Pinch of salt (balances the sweetness)
- Coconut oil or vegan butter (for cooking)
Optional add-ins: A handful of chopped nuts, a sprinkle of chocolate chips, or a scoop of plant-based protein powder for extra protein pancake goodness!
Why You’ll Love These Banana Oatmeal Pancakes
If you’re wondering why these pancakes deserve a spot in your healthy lifestyle, let’s talk perks:
- Gluten-Free & Dairy-Free: Perfect for sensitive tummies!
- Naturally Sweetened: Bananas = nature’s candy.
- Protein & Fiber-Packed: Oats + flaxseed = fuel that lasts. Looking for more fiber-packed vegan breakfast ideas? Try these recipes!
- Super Easy: One blender, one pan, minimal mess. YES PLEASE!
- Versatile: Make them mini for a snack, or go big for a full-on brunch situation.
How to Make Banana Oatmeal Pancakes
These pancakes are ridiculously easy—so much so that you’ll be whipping them up on autopilot before you know it! Here’s the lowdown:
1. Blend It Up
Toss the bananas, oats, almond milk, flaxseed, vanilla, baking powder, cinnamon, and salt into a blender. Blend until smooth and thick. (It should look like pancake batter—because, well, it is.)
2. Let It Rest
Give the batter a few minutes to sit so the oats absorb some liquid. This makes the pancakes even fluffier!
3. Cook to Perfection
Heat a little coconut oil in a non-stick pan over medium-low heat. Pour in about 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
4. Stack & Serve
Pile ’em high and go wild with toppings! Think sliced bananas, a drizzle of maple syrup, nut butter, fresh berries, or even a dollop of coconut yogurt for extra indulgence.
If you’re looking for more healthy breakfast ideas, check out these 50 vegetarian recipes.
Storage Tips & Meal Prep Ideas
These pancakes store beautifully, so if you want to prep ahead, you totally can! Here’s how:
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Stack pancakes with parchment paper between them and freeze for up to 2 months. Reheat in a toaster or microwave for a quick and easy oatmeal breakfast!
- Make Ahead: Blend the batter the night before and refrigerate. Just give it a stir before cooking in the morning.
Nutritional Information
Each serving (about 3 pancakes) provides approximately:
- Calories: 250-280
- Protein: 7g
- Fiber: 6g
- Carbohydrates: 45g
- Healthy Fats: 6g
- Sugar: 10g (naturally from bananas)
Nutritional values may vary based on add-ins and toppings.
Want more protein? Add a scoop of plant-based protein powder for an extra boost!
FAQ
Can I make these without a blender?
Yes! Just mash the bananas super well and mix everything in a bowl. The texture will be a little heartier, but still delicious.
Are these pancakes good for a high-protein diet?
Absolutely!
Oats, flaxseed, and bananas already bring some protein, but you can add a scoop of plant-based protein powder or top with nut butter for even more protein pancake power.
Can I use a different plant-based milk?
Of course! Any dairy-free milk works—try oat, soy, or coconut milk for a twist.
Are these kid-friendly?
100%! They’re naturally sweet, soft, and perfect for little hands. (Bonus: no added sugar!)
Tips & Variations
- Extra Fluffy Pancakes: Add 1/2 teaspoon of apple cider vinegar to the batter—it helps activate the baking powder!
- Crunch Factor: Toss in chopped nuts or cacao nibs.
- Chocolate Lovers: Stir in dairy-free chocolate chips because why not?
- More Protein: Blend in 1-2 tablespoons of almond butter or protein powder.
Stack Up the Goodness!
These banana oatmeal pancakes are proof that a healthy, gluten-free, and dairy-free breakfast doesn’t have to be boring.
Whether you’re making them for a lazy weekend brunch, a quick weekday meal, or even a late-night snack (hey, munchies happen!), they deliver on both taste and nutrition.
So, grab those bananas and start flipping—your plant-based, fiber-rich breakfast goals are about to be met!
If you’re craving more banana and oatmeal combos inspiration, take a peek at these delicious banana oatmeal raisin cookies.
Banana Oatmeal Pancakes
Indulge in delicious banana oatmeal pancakes.
This gluten-free, vegan, and plant-based recipe delivers fluffy pancakes bursting with flavor.
Ideal for a nutritious breakfast or snack.
Ingredients
- 2 ripe bananas
- 1 1/2 cups rolled oats
- 3/4 cup almond milk
- 1 tablespoon ground flaxseed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- Coconut oil or vegan butter (for cooking)
Instructions
Blend It Up
- Toss the bananas, oats, almond milk, flaxseed, vanilla, baking powder, cinnamon, and salt into a blender.
- Blend until smooth and thick. (It should look like pancake batter—because, well, it is.)
Let It Rest
- Give the batter a few minutes to sit so the oats absorb some liquid. This makes the pancakes even fluffier!
Cook to Perfection
- Heat a little coconut oil in a non-stick pan over medium-low heat.
- Pour in about 1/4 cup of batter per pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Stack & Serve
- Pile ’em high and go wild with toppings! Think sliced bananas, a drizzle of maple syrup, nut butter, fresh berries, or even a dollop of coconut yogurt for extra indulgence.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 53mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 2g
This data was provided and calculated by Nutritionix
