These single serve healthy banana oat pancakes are the perfect addition to your breakfast routine. Quick, easy, healthy and delicious! A perfect way to use up those ripe bananas!
When I was little I loved when my mom made me Aunt Jemima pancakes on the weekend for breakfast. She would shape them into snowmen or mickey mouse and I would devour them. As I got older, I still wanted to enjoy one of my favorite breakfasts. I wanted a pancake recipe that was not only nutritious but didn’t sacrifice the taste of the pancakes.
How I came up with this recipe
This recipe is inspired by the 2-ingredient pancake recipes that you may have tried or seen all over the internet. The two ingredients include just an egg and a banana. I tried making that version a few times, but didn’t love the consistency (to me it just tasted like a sweet omelet). So I added a few ingredients to that recipe, and experimented with measurements until I finally came up with this healthy banana oat pancake recipe. This recipe is a single serving, but it is easy to double or triple the ingredients if you’re cooking for the whole family.
So easy to make!
I make these a few times a week (…and have yet to get sick of them!) The batter is quick to whip up on busy mornings or can also be enjoyed on a lazy weekend.
Bananas are an incredible source of fiber and potassium. Many people fail to incorporate enough fiber into their diets. This recipe is a great way to start your morning with some extra fiber. I buy a bunch of bananas at the beginning of the week, knowing that I can always use the leftovers in this yummy recipe. The brown spotted ripe bananas at the end of the week are easier to mash. In addition, they release a natural sweetness that won’t have you missing the loads of sugar found in most pancake recipes.
Oat flour provides even more nutrients
I also used oat flour in these pancakes to bump up the nutrient content. The fiber in oats provides satiety that keeps me feeling full until lunchtime. Oats also provide protein and nutrients such as iron, B-vitamins, and magnesium. You can buy pre-packaged oat flour or make your own. Simply pulse rolled oats in a food processor or high-powered blender until it resemble a light, fluffy flour. (Just for your reference, it takes about 1 ¼ cup of oats to make 1 cup of flour.)
Is this recipe gluten free?
To anyone who is gluten free, this recipe is a great way to satisfy your pancake craving. Oats are safe for most people with a gluten intolerance. Just be mindful of the label. The problem arises when oats are processed in a factory with wheat or other gluten containing grains (barley, rye, etc) which can cause cross-contamination. Equally important, make sure the oats or oat flour you buy is 100% gluten free!
To further enhance the flavor I add vanilla extract and cinnamon. Feel free to play with different extracts to change the flavor. (I have substituted almond extract which came out really yummy!). I have also added chocolate chips to these pancakes on occasion in order to satisfy my sweet tooth. If you feel like chocolate is too rich for you in the morning then by all means skip it. These are every bit delicious plain. I also like to top mine with some pure maple syrup, fresh fruit, or a nut butter for added protein.
These healthy banana oat pancakes are sure to satisfy in the morning. They turn out light and fluffy and you also feel good knowing you are eating a balanced nutritious breakfast.
Healthy Banana Oat Pancakes
Ingredients
- 1 large ripe banana
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/3 cup oat flour
- 1/2 tsp baking powder
- 1 tbsp Chocolate chips chopped (optional)
- 1 tsp butter, coconut oil (or cooking spray)
Optional Toppings:
- Fruit banana, strawberries, blueberries…
- Nut butter
- Pure maple syrup
Instructions
- Peel the banana and break it into several big chunks. Place in a small bowl and mash banana with fork (or potato masher), until no large chunks remain and it resembles a paste.
- Whisk egg into the banana until well incorporated. Add cinnamon and vanilla extract, mix.
- Heat griddle pan on medium heat. Once it heats up grease the pan with butter, coconut oil or cooking spray.
- As the pan is heating, add oat flour and baking powder into the same bowl as the banana mixture and stir until well combined and no lumps remain.
- Pour about 1/4 of the batter for each pancake onto the pan, leaving space between them (should make 4 small-medium sized pancakes). If you are using any add-ins, sprinkle evenly on each pancake. Cook for about 4-6 minutes, until light golden brown. Flip the pancakes and cook for additional 3-5 minutes.
- Transfer pancake to a serving plate. Enjoy with desired toppings such as pure maple syrup, dollop of yogurt, drizzle of peanut butter, walnuts, sliced bananas or other fruit, or honey.
Nutrition Facts
(per 1 serving , or four pancakes):
345 Calories, 8 g fat, 13 g protein, 56.3g total carbohydrate, 7.5 g Fiber, 300mg sodium
Breakfast is served!
Are you a syrup dunker or drizzler? How do you top your pancakes? What’s your favorite pancake flavor? Comment below, xo
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