These oat banana pancakes also happen to be one of my girls’ favorite breakfasts before school — and they’re my favorite because I can meal prep them ahead for them to grab and go. But, they are even better fresh! Let me show you how to make them in minutes.
Ingredients & Substitutions
Here I explain the best ingredients for banana egg oat pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Bananas – Use ripe bananas for the sweetest flavor. If you have extra bananas, make my banana ice cream (just one ingredient — bananas!), banana muffins, or healthy almond flour banana bread. Eggs – Use whole, large eggs. Milk Of Choice – I don’t usually choose oat milk, but I did for this recipe to go with the oats already in it. You can also use whatever milk you prefer, such as homemade almond milk, dairy milk, or hemp milk. Rolled Oats – Quick oats can also work for this recipe. Avoid using steel cut oats, which may be gritty. You can also use the same amount of oat flour instead. If you have extra oats to use up, my peanut butter overnight oats are a reader favorite. Baking Powder – Helps the banana oat pancakes bubble and rise. Don’t use baking soda, which needs an acid to react and will taste bitter if used on its own. Cinnamon – For a cozy flavor reminiscent of banana bread! You can also try other spices, or blends such as homemade pumpkin pie spice. Vanilla Extract – Use a high-quality vanilla for best results. Sea Salt – Balances the sweetness. Avocado Oil – For frying. You can substitute any neutral cooking oil you prefer.
How To Make Banana Oat Pancakes
This section shows how to make healthy banana oatmeal pancakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Recipe Variations
Mix-ins – Fold in berries, finely chopped nuts, or chocolate chips into the batter after blending. Vegan – Simply swap the eggs with flax eggs. They will be more fragile this way, so I recommend making them small when frying. Sweet – This banana oat pancakes recipe is mildly sweet as written. If you want it sweeter, you can add 2-3 tablespoons of maple syrup (or sugar-free maple syrup), or a granulated sweetener of your choice to the batter. I often make them with a few tablespoons of Besti when I want a sweeter version, which my girls prefer, but it’s not needed if you’ll serve them with syrup.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also make batter up to 1 day in advance and store in the fridge until it’s time to cook. Reheat: Reheat pancakes in a microwave or 350 degree F oven, until warm. To prevent drying out, you can spread a little butter or coconut oil on them before reheating. Freeze: Lay them out on a parchment paper lined baking sheet and freeze until solid, then transfer to a zip lock bag and store in the freezer for up to 3 months. You can reheat them from frozen, which is so convenient.
What To Serve With Banana Oat Pancakes
My favorite way to serve this banana oatmeal pancake recipe is simply with a pat of butter and a drizzle of sugar-free maple syrup (but you can use regular if it works for you). You can also spread peanut butter or even chocolate hummus on them. If you want something on the side, try healthy air fryer turkey bacon (or baked turkey bacon), creamy coconut yogurt, and eggs done however you like them. When I want to plan ahead, I like to make baked eggs in a muffin tin or a breakfast casserole.
More Healthy Pancake Recipes
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