Go Back
–+ servings
A stack of three delicious Banana Oat Pancakes, filled with creamy peanut butter and topped with fresh banana slices.

Banana Oat Pancakes

These banana oat pancakes are a healthy and delicious breakfast option. They are naturally sweetened by the banana and can be made gluten-free.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Make-Ahead/Freeze Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Breakfast
Calories: 313
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ripe banana
  • 2 eggs
  • 1/4 cup gluten-free oats
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 spoonful peanut butter or almond butter optional
  • 1 tablespoon coconut oil/butter for cooking

Equipment

  • non-stick skillet
  • Fork
  • Whisk

Method
 

  1. Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
  2. Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. Make sure the heat isn’t too high so they don’t burn. Cook on the other side for another 30 seconds.
  3. Serve with bananas and maple syrup. Enjoy!

Nutrition

Calories: 313kcalCarbohydrates: 41gProtein: 15gFat: 11gSaturated Fat: 3gCholesterol: 327mgSodium: 132mgPotassium: 617mgFiber: 5gSugar: 15gVitamin A: 551IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh, microwave the pancakes individually for 5-10 seconds. The cooked banana pancakes can be cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.

Tried this recipe?

Let us know how it was!