Banana Oat Pancakes
Prep Time: 5 min
Cook Time: 15 min
Serves: 3 (makes about 9 pancakes)
Serving Size: 3 pancakes
Gluten-free, dairy-free, no added sugar
A little backstory
These pancakes are a go-to for me—soft, subtly sweet, and packed with fiber and fuel. They’re made with simple, whole ingredients and come together in one blender. No fancy flours, no sugar crash. Just real food that keeps you going.
Ingredients
2 ripe bananas
2 eggs
½ cup unsweetened almond milk
1 teaspoon vanilla extract
1½ cups old-fashioned rolled oats (gluten-free if needed)
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Olive oil or coconut oil, for cooking
Directions
Add all ingredients to a high-speed blender. Blend until smooth and well combined.
Lightly coat a non-stick skillet or pan with olive or coconut oil. Once hot, pour about ⅓ cup of batter per pancake into the pan.
Cook until the surface starts to bubble and the pancake puffs slightly. Flip and cook the other side until golden brown.
Remove from pan and repeat until all batter is used, wiping the pan between batches as needed.
Tips + Variations
Add a scoop of protein powder to make them more post-workout focused
Stir in blueberries, chocolate chips, or chopped nuts after blending
Top with almond butter, sliced banana, or a drizzle of maple syrup
Freeze extras between parchment layers for easy reheating
Estimated Macros (per serving, 3 pancakes)
Calories: ~290 kcal
Protein: 9g
Carbohydrates: 38g
Fat: 11g
Macros are estimates and may vary depending on brands and portion sizes.