Healthy banana oat pancakes that are not only good for you but also delicious and extremely easy to make. Just put all of the ingredients into a blender or food processor and hey-presto that’s you ready to cook them in just 20 minutes!
So where did this quick healthy banana oat pancakes recipe idea come from?
Well you folks know I love to re-create excellent foods that I’ve had the privilege to eat.
And no more so than these delicious banana oat pancakes!
These were what Lady Lynne had for her breakfast when we were in Uganda, and she just couldn’t stop enthusing about them!
A hearty breakfast was called for prior to our Gorilla trek.
Lynne choose the banana oat pancakes option from the menu. Whilst I had a veggie omelette.
My veggie omelette was delicious. But Lynne’s choice was by far the better one – I had food envy!
I only got to try a little bite, but those pancakes were excellent.
Light and fluffy and topped with lots of honey I couldn’t stop thinking about them! And how I was going to recreate them as soon as we got back!
So these are my take on those amazing holiday pancakes (albeit healthier)!
There are of course many different kinds of pancake recipes out there. You can use butter, you can use flour etc. etc.
But, I prefer to keep ours healthier. Like my Scottish porridge oat pancakes by not using butter.
And using healthy oats and ground almonds, instead of flour for an added protein boost.
Tips for making these Banana Oat Pancakes
- If you have time make the batter and then let it rest in your refrigerator for a few minutes, or better still overnight. This makes the pancakes more fluffy.
- Prior to pre-heating your non-stick pan/griddle/skillet lightly coat it with a little vegetable oil or cooking spray.
- Test a little of the batter first to see how it cooks. If your pancake is burnt on the outside and raw on the inside, reduce the cooking heat.
- If cooking several pancakes in the pan at the same time, make sure you leave enough room for flipping.
- When cooking, only press down lightly on the pancake or it will lose its “fluffiness.”
- Once cooked, remove each pancake to a flat baking tray and keep warm, but not covered in your oven. If you cover, or stack them, the steam will make them soggy.
I hope you enjoy these breakfast pancakes. 😉
And watch the short video I made to show you how to make these delicious banana oat panckes! It shows you how easy it really is!
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Banana Oat Pancakes Recipe
These banana oat pancakes are just great as a weekend brunch option. Which is when Lynne and I prefer them. Have them when you like though and enjoy!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 4 eggs
- 2 ripe bananas peeled and chopped
- ½ tsp Cinnamon
- 45 g porridge / rolled oats
- 3 tbsp Ground almonds
- 2 tsp Vanilla essence
- ½ tsp Baking powder
- 2 tbsp runny honey to drizzle over the top
- Place the eggs, banana, cinnamon, oats, almonds, vanilla essence and baking powder into a blender or food processor and blitz for a few seconds until a smooth and thick consistency is obtained.
- Over a medium heat, heat a non-stick frying pan and drop 2 tbsp. of the batter to the pan for each pancake.
- Cook each pancake until you see air bubbles appearing, then carefully flip them over with a spatula and once cooked remove each pancake to a flat baking tray and keep warm, but not covered, in your oven.
- Repeat steps 2 and 3 to cook the other pancakes.
- Pile the pancakes onto 2 plates, and serve with a tbsp. of runny honey drizzled over the top of each pile.