We’ve been making these incredibly simple banana oat pancakes for years. They are loaded with protein, healthy carbs, and are quick and easy.
These pancakes started off as the popular 3 ingredient banana oat pancakes that became a hit a few years ago. I’m not sure where that recipe originated, but it consisted of just oats, banana, and egg. However, over the years we’ve made our own tweaks by adding a few ingredients here and there. These pancakes are made in the blender so making the batter is literally as easy as tossing in the ingredients and blending.
My husband and I also love making an easy blueberry syrup to top them. The syrup is simply blueberries, a dab of honey, and chia seeds mixed together and warmed in a skillet.
I’ve craved simple recipes long before I had a baby. These pancakes, along with my a variation of my 5 minute egg bake (new variation coming soon!), are some of our family’s favorite breakfast meal prep recipes right now. Best of all, you can easily reheat them by popping them in the toaster. And if you’re looking for a more complicated, lighter pancake recipe 100 Days of Real Food Whole-Wheat Banana Pancakes are amazing!
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This banana oat pancake recipe is naturally gluten-free (if you have a gluten intolerance) since the grain is simply oats. Plus, the banana is the only sweetener in the recipe, so they are also free of added sugars. However, they will definitely leave you feeling satisfied since they are packed with extra protein (1.5 eggs per serving!)
Enjoy these tasty banana oat pancakes today!
Banana Oat Pancakes
- 2 cups oats
- 2 bananas
- 6 eggs
- 1/4 cup milk any variety (coconut, almond, dairy)
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- 1 tsp baking soda
- pinch salt
- Mix all ingredients in together in a blender until smooth.
- Preheat a greased skillet or griddle over medium heat (approx 375°F.)
- Pour 1/4 cup batter into skillet and cook until small bubble begin to form. Flip and cook until golden brown.