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These banana-oat pancakes are super easy to make and very quick. Make yourself a healthy breakfast or a gourmet snack with these delicious, fluffy pancakes. A complete recipe for using up your (over)ripe bananas!
Table des matières
💙 Why you'll love them
- They're super-quick to prepare: perfect for an on-the-go breakfast or a lazy snack.
- They're healthier than the traditional version of pancakes.
- They are original with their light banana fragrance.
- They are vegetarian and can easily be made gluten-free and dairy-free.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Bananas: they must be ripe. And they can even be "too" ripe (ideal when you don't know what to do with your extra bananas).
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Maple syrup: to sweeten the pastry and even for topping if you like.
- Baking powder: not to be confused with baker's yeast. Make sure it hasn't expired.
- Vanilla extract: to lightly flavour the pancakes.
- A little butter: mild, for cooking.
- The toppings of your choice: chocolate chips, maple syrup, agave syrup, honey, banana slices or other fruits (strawberries, blueberries, kiwis, etc.), lemon or orange zest...
✅ Gluten-free and dairy-free version
- To make this recipe gluten-free, buy gluten-free baking powder.
- To make this recipe dairy-free, replace cow's milk with vegetable milk (almond, soy, hazelnut, spelt, etc.) and butter with vegetable margarine.
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- For a more aesthetically pleasing result, use a cookie cutter when baking to make pretty pancakes. Of course, if you don't have any, that won't stop you from having delicious pancakes.
💡 Frequently Asked Questions
You can try, but the texture of the pancakes will probably be grittier.
I don't recommend making the dough in advance , but rather at the last minute for the best possible result.
❄️Storage / freezing
Once they're out of the pan, eat them straight away, as they won't keep!
If you've made too many, you can freeze them. To do this, let them cool, then place them in a freezer bag with baking paper between each pancake. Remove as much air as possible from the bag, then close it and write the date and name of the recipe.
To defrost, pop them in the oven at 300°F/150°C for a few minutes, or pop them in the toaster. If they're too hard, pop them in the microwave for a few extra seconds.
😋 More breakfast gems
If you make these banana pancakes, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Easy healthy banana oat pancakes (with blender)
- 2 cups ripe bananas (300g)
- 2 large eggs
- 2 cups rolled oats (160g)
- 2 tablespoons maple syrup plus more for topping, if desired
- ⅓ cup milk (90g)
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon unsalted butter
- Coarsely slice your bananas and place in a blender with all the ingredients except the butter.
- Blend and place a knob of butter in a frying pan over medium heat. Add a ladleful of the mixture and cook for 1-2 minutes on each side.
- Transfer to a plate and repeat until all ingredients are used up. Serve piping hot with seasonal fruit.