Healthy Banana Oat Pancakes

Ingredients

• 0.75 cup Milk (Any type (whole, skim, plant‑based))
• 2 unit Eggs (Large, at room temperature)
• 1 unit Ripe banana (Can be frozen, peeled and chopped)
• 2 cups Traditional rolled oats (Whole grain oats, no added flavor)
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt (A pinch)
• 1 teaspoon Spray oil or butter (To grease the pan)

Instructions

1. Prepare the liquid ingredients

   Pour 3/4 cup of milk into the blender, add the 2 eggs and the chopped banana. Mix lightly.

   Time: PT5M

2. Blend the batter

   Add 2 cups of oats, 1 tablespoon baking powder and the pinch of salt. Blend for about 1 minute until you get a smooth and slightly thick batter.

   Time: PT1M

3. Preheat the pan

   Heat a non‑stick pan over medium‑high heat until very hot.

   Time: PT2M

   Temperature: Medium-high

4. Grease the surface

   Lightly spray the pan with oil or spread a small amount of butter.

   Time: PT30S

5. Cook the first side

   Pour 1/4 cup of batter for each pancake. Cook 2 minutes or until the edges look defined and bubbles appear on the surface.

   Time: PT2M

   Temperature: Medium-high

6. Flip and cook the second side

   With a spatula, flip each pancake and cook 1 more minute until golden.

   Time: PT1M

   Temperature: Medium-high

7. Serve

   Stack the pancakes on a plate and serve with banana slices, Greek yogurt and a drizzle of maple syrup if desired.

   Time: PT1M

Nutrition Facts

Calories

73

Protein

3 g

Carbohydrates

12 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Milk: almond milk, soy milk, oat milk
• Instead of Eggs: 1 tablespoon ground flaxseed + 3 tablespoons water (for vegans), unsweetened applesauce (¼ cup) as binder
• Instead of Ripe banana: unsweetened applesauce (¼ cup), pear compote
• Instead of Traditional rolled oats: quick oats (changes texture), oat flour
• Instead of Baking powder: ¼ teaspoon baking soda + ½ teaspoon cream of tartar
• Instead of Salt: sea salt, kosher salt
• Instead of Spray oil or butter: vegetable oil, ghee

Equipment Needed

• Blender
• Measuring cups
• Non‑stick pan or griddle
• Spatula
• Small bowl (optional) (optional)

Critical Steps — Do Not Skip

• Add the liquid ingredients first so the oats blend without lumps.
• Blend until the batter is completely smooth.
• Preheat the pan well before pouring the batter.
• Do not press the pancakes with the spatula.

Chef Tips from the Video

• Add a pinch of cinnamon or a teaspoon of vanilla extract to the batter for extra flavor.
• Use a measuring spoon to pour the batter and get uniformly sized pancakes.
• If you want a gluten‑free version, use certified gluten‑free oats.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for up to 2 days.

Freezer: Freeze on a tray then transfer to a zip bag; they keep up to 1 month.

Room temperature: At room temperature they stay soft for 2‑3 hours.

Make-Ahead Tips

• You can prepare the batter ahead of time and refrigerate up to 24 hours; stir before using.
• Cooked pancakes can be frozen and reheated in the microwave or toaster.