Healthy Banana Pancakes

These healthy banana pancakes are a weekly breakfast staple in my household. They use wholesome ingredients and yield thick and fluffy pancakes every time! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 64kcal

Author Arman Liew

Ingredients

1 cup rolled oats gluten free, if needed
1/4 cup milk I used almond milk
1 large banana
2 teaspoon baking powder
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon vanilla extract

Instructions

Combine the oats, milk, banana, baking powder, vinegar, maple syrup, and vanilla in a blender and blend until smooth.
Allow the batter to rest for five minutes, giving the oats time to absorb liquid and thicken.
Preheat a nonstick pan over medium-high heat. Once hot, pour in about ¼ cup of batter.
Cook for 1-2 minutes covered. Flip and Cook for another 1-2 minutes on the second side.
Repeat until all the batter is used up.

Video

Notes

Variations & Storage

Mix-ins. Add ¼ cup of chocolate chips or a few tablespoons of peanut butter or almond butter.
Don’t blend the bananas. I prefer having the banana flavor blended into the batter, but if you prefer chunks of banana slices, reserve half to gently whisk into the batter.
Spices. Add a dash of cinnamon or nutmeg to bring out the warming banana flavor.
Garnish. Top the pancakes with fresh berries or a dollop of Greek yogurt for a more satisfying breakfast.
To store: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
To freeze: Let the pancakes cool completely, then freeze them in a freezer bag for 3 months. I like to separate the pancakes with squares of parchment paper to keep them from sticking.
To reheat: Microwave 1-2 pancakes for 15-20 seconds, or reheat multiple in a toaster oven at 350F for 8-10 minutes.

Nutrition