Healthy Pancakes Recipe (with Banana and Oats)

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Healthy pancakes recipe made with bananas & oats for a flourless & milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

A stack of banana pancakes on a plate topped with slices of banana and a line of honey being poured over from honey dipper.

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👩🏻‍🍳 Why make this recipe
🥘 Ingredients
🔪 Step by step instructions
💭 Expert tips
❓ Frequently asked questions
🥞 Other Pancake recipes
🍌 Other Banana recipes
📖 Recipe

👩🏻‍🍳 Why make this recipe

If you are looking for a flourless and milk free option for Pancake day then this is your recipe. These soft and naturally sweetened, healthy pancakes are packed with banana and oats and are held together with eggs. A lovely nutritious alternative to the usual stodgy pancake. Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

🥘 Ingredients

To make this healthy pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

🔪 Step by step instructions

Peel and roughly chop the bananas and place in a large bowl.
Use a fork or masher to mash up the bananas.
Add the eggs, oats, ground almonds and baking powder to the bowl.
Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
Leave the batter to stand for 5 minutes to allow the oats to completely soften.
Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

💭 Expert tips

During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
Handle these pancakes with care when flipping over as they can be quite delicate.
For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

❓ Frequently asked questions

What toppings to serve with banana pancakes?

The most simple topping for banana pancakes is more banana and a drizzle of honey. However, these healthy pancakes are great on their own. The banana ensures a moisture texture and naturally sweet flavour.

Other toppings you may want to use could include berries, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat these pancakes?

In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes or pop each pancake in the toaster until warm.

Are these healthy pancakes gluten free?

These healthy pancakes are gluten free but do contain oats and baking powder. In some instances oats and baking powder can contain gluten. Make sure to use gluten free baking powder and always check the labels of the oats and baking powder. Oats are naturally gluten free but can contain traces of gluten if they are produced in the same place as other gluten containing cereals.

Can these pancakes be frozen?

Once made, allow to fully cool then place in a sealed container and freeze for up to 3 months. Defrost and reheat all in one go in either the microwave or toaster until warmed through.