Banana Oatmeal Pancakes – easy and healthy

Who loves pancakes? I do and these Banana oatmeal pancakes make a really yummy breakfast. They’re also good for you as this recipe is refined sugar free and contains both oats and fruit. Make this pancake feast even healthier by adding extra fresh fruit when you serve them.

Breakfast pancakes can be easily fitted into your early morning routine if you use a batter like this one, just pop the ingredients into the blender, blend and it’s ready to go. Also, consider making a large batch when you have the time and freezing them. Then all you need to do is to warm them through in the morning and adorn them with fruit and yogurt, brilliant. Breakfast pancakes are a great way to start the day, aren’t they? And if I eat them for dessert sometimes… well… no harm done.

Overview of this healthy breakfast Pancake recipe

These pancakes contain oats, mashed banana for a natural sweetness boost, eggs and milk. The pancake recipe makes approximately 8 medium-sized light and fluffy pancakes. With Pancakes comes the perfect opportunity for toppings and as these are for a healthy breakfast, add extra fruit and a dollop of Greek yoghurt to make breakfast even better. An extra drizzle of maple syrup or fruit compote may just make it perfect.

All of these lovely ingredients are added to a blender, blended until it reaches a consistency you like and then cooked in a frying pan. It’s quick, it’s easy and doesn’t create a huge amount of cleaning up either.

These pancakes freeze really well too, so you could cook up a batch and freeze them for breakfasts yet to come.

Ingredients in Banana Oatmeal Pancakes

All the ingredients and their exact amounts are specified in the recipe below. This is just a short overview.

• milk – this can be any milk which you prefer to use. I generally use oat milk but this recipe works equally well with almond milk.
• oats – these are rolled oats the kind of oats that you would normally use for porridge. These are added to the blender with all the other ingredients so they are reduced to the kind of texture of flour before cooking.
• eggs – 2 medium sized eggs which make the pancakes light and airy.
• banana – a medium sized banana, adds a lovely natural sweetness and flavour to the finsihed pancakes.
• baking powder – this helps the airiness of the batter, resulting in gorgeous, fluffy and light pancakes.
• sweeteners – a little natural sweetness is added by the banana and an optional couple of tablespoons of maple syrup adds a little more.
• flavourings – a little vanilla extract and ground cinnamon is added to make these pancakes aromatic and flavourful.

Making Banana Oatmeal Pancakes

This is very simple and quick. Add all of the ingredients to a blender and blend for a minute, then all you need to do is to cook the batter in a non-stick frying pan. If you use approximately 1/3 cup of batter (6 tablespoon) amounts you should get between 8 or 9 pancakes. This should give you 2 medium sized pancakes per serving. Then you can go to town with the toppings… berries, bananas, creamy Greek yogurt and little more maple syrup perhaps?

Keeping the pancakes warm whilst you cook the rest

These pancakes need a little bit of space to expand whlst they’re cooking so you can will need to cook them in batches. How many you can cook at once depends on your pan… so how do you keep them warm in the meantime? The simple way to do this is to wrap them in a tea towel and put them in a warm oven whilst you finish off cooking all of the batter.

Serving Suggestions

If you’re a breakfast pancake lover then you probably already have a great many ideas about how to serve these beauties but these are a few of our favourites.

• with fresh fruit such as seasonal berries… strawberries, raspberries, blackberries are wonderful.
• fruit compotes – compotes are a delicious fruit sauce to pour over the pancakes. These can be simple compotes or ones that include a few spices to accent the fruity flavours.
• sliced bananas… with a drizzle of maple syrup.
• a sprinkle of a few seeds such as sunflower seeds or chopped nuts such as walnuts or pecans.
• what about yogurt? Greek yogurt adds a nice touch and coconut greek yogurt goes really well with these flavours.

If you’re any other ideas then why not drop us a comment and share… we’d love to hear from you.

How to store these breakfast pancakes

The uncooked batter itself will last in the fridge for a day, however, because it contains banana it will discolour a little by the time you come to use it. Give it a good stir and cook them as per the instructions below They will be delicious but I wouldn’t leave the batter any longer than that. The alternative to having the batter ready to go, is to cook the pancakes ahead of time and then warm them through either under the grill or in the microwave and serve in your favourite way. Use our suggestions to help you choose.

The cooked, light and fluffy pancakes will store for up to 2 days in the fridge. If you want to keep them longer than that, then they also freeze well, which makes them a great breakfast to prepare in advance.

To freeze the pancakes, lay them out on baking parchment and freeze them flat. Once they are frozen, layer them between small pancake sized pieces of baking parchment and store in a suitable container. The baking parchment prevents the pancakes from sticking together making it impossible to seperate them.

To re-heat, put them in the microwave from frozen for around 30 seconds. (Heat according to your microwave’s instructions.)

I hope that you like this recipe and if you do try it then please let us know how you got on. We always welcome questions…

If you like this recipe then you may also like these….

• Chocolate Chip Pancakes
• Eggs Piperade
• Apricot Almond Granola
• Blueberry Crumble

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