Banana oatmeal pancakes are a total game-changer, especially when you’re looking for a healthy, easy, and delicious breakfast option. They’re gluten-free, have no added sugars, and are packed with natural goodness. Plus, they’re super simple to make because everything gets tossed into a blender. Whether you’re gearing up for a busy week or just want a satisfying meal, these pancakes will have you covered.
In this guide, I’ll walk you through how to make banana oatmeal pancakes step by step, show you how to store them for meal prep, and share a few tips to make sure you get perfect pancakes every time.
Why These Pancakes Are Perfect for You
These banana oatmeal pancakes are not just gluten-free but also naturally sweetened by ripe bananas, which makes them perfect for anyone trying to reduce their sugar intake. They’re ideal for busy mornings or back-to-school meal prep because you can make a big batch, freeze them, and then have pancakes ready to go anytime you want.
Plus, they’re versatile! You can enjoy them as they are, or add your favorite mix-ins like blueberries, nuts, or even chocolate chips. Whatever you choose, these pancakes will keep you full and satisfied for hours.
Quick and Easy Pancakes in a Blender
To make these pancakes, all you need is a blender. And don’t worry if you don’t have a high-powered one—any blender will do. If you don’t have a blender at all, I’ll also show you how to make these in a bowl.
Ingredients You’ll Need
- 2 ripe bananas : Make sure the bananas are nice and brown. Riper bananas make sweeter pancakes. This is key because we aren’t adding any extra sugar to this recipe.
- 1 cup of egg whites : Pre-separated egg whites from the grocery store are a convenient option here. They add a lot of protein to the pancakes. But if you’d rather use whole eggs, you can swap in 2 whole eggs.
- 1 cup of rolled oats : If you’re gluten-sensitive, double-check that your oats are certified gluten-free. Oats themselves are naturally gluten-free, but many are processed in facilities where they could be contaminated with gluten.
- ½ teaspoon ground cinnamon : This adds a warm, subtle spice that pairs perfectly with the bananas.
- 1 teaspoon baking powder : This gives the pancakes a nice lift, making them fluffy.
- A pinch of salt : Just a little bit to balance the sweetness.
Let’s Blend!
Now that you’ve got your ingredients ready, let’s get blending.
- Bananas First : Throw the two ripe bananas into your blender. Remember, the browner the bananas, the better the flavor. These natural sugars will make your pancakes sweet without any added sugar.
- Add the Egg Whites : Pour in 1 cup of egg whites (or 2 whole eggs if you’re using those instead). The egg whites will give the pancakes a nice protein boost, making them more filling.
- Oats, Cinnamon, and Baking Powder : Add in 1 cup of rolled oats, the cinnamon, baking powder, and a pinch of salt. These will help bind the pancakes and make them nice and fluffy.
- Blend It Up: Blend all the ingredients until you get a smooth batter. If the batter feels too thin, add a few more oats. If it’s too thick, add a splash of water or almond milk.
Cooking Your Pancakes to Perfection
Once your batter is ready, heat a non-stick pan over medium-low heat. Add a little bit of coconut oil to make sure your pancakes don’t stick.
Key to Cooking Pancakes
Pour the Batter : Use a small ladle to pour the batter into the pan. I like to make them medium to small in size since they’re easier to handle and flip.
Bubbles Are Your Signal : When you see bubbles forming on the top of the pancakes, that’s your cue to flip them over. Let them cook for another minute or two on the other side until they’re golden brown.
Adjusting the Heat
If you notice that your pancakes are browning too quickly, you can just lower the heat. If they’re taking too long to brown, raise it slightly. Every stove is different, so just play with the heat until you get that perfect golden-brown finish.
Storage: Making These Pancakes Work for Meal Prep
One of the best things about these banana oatmeal pancakes is that they are fantastic for meal prepping. Here’s how to store them, so you have a quick and healthy breakfast all week long.
In the Fridge : If you want to store them in the fridge, just let the pancakes cool completely after cooking. Then, stack them in an airtight container. They’ll last for up to a week.
In the Freezer : To make them last even longer, freeze them! First, let the pancakes cool down. Then, lay them out in a single layer on a parchment-lined baking sheet and freeze for about an hour. This ensures they don’t stick together.
Once they’re pre-frozen, transfer the pancakes to a freezer-safe bag. When you’re ready to eat them, you can pop them in the microwave for about a minute or throw them in the toaster for a quick reheat. They come out just as fluffy and delicious as when they were fresh.
Customize Your Pancakes
Now for the fun part—toppings and mix-ins! You can add just about anything to these pancakes.
- Nuts : Chopped, toasted walnuts or pecans add a nice crunch to your pancakes
- Fruit : Blueberries, strawberries, or even a handful of raisins work beautifully.
- Chocolate Chips : If you want to make them a bit more indulgent, toss in some dark chocolate chips.
And when it comes to toppings, I love drizzling mine with almond butter or peanut butter. A few extra banana slices and a sprinkle of walnuts never hurt either.
Why You’ll Love These Pancakes
These banana oatmeal pancakes are not only easy to make but also nutritious and delicious. They’re packed with fiber from the oats, protein from the egg whites, and natural sweetness from the bananas. Plus, they’re incredibly versatile and perfect for meal prep.
Whether you’re whipping them up on a lazy weekend or making a big batch for the week ahead, these pancakes will quickly become a staple in your breakfast rotation. Give them a try, and I promise, you’ll be hooked!
Let me know how yours turn out, and don’t forget to share your pancake creations on Instagram with the hashtag #cleananddelicious!