Healthy Oatmeal Banana Pancakes | The Picky Eater

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These Healthy Oatmeal Banana Pancakes are fluffy, slightly sweet, and nourishing. I love how the mix of whole grain flours keeps me full much longer than white flour, thanks to the extra fiber and protein. They are completely kid friendly and definitely parent approved, and I can have them ready in about 15 minutes.

My whole family loves pancakes, but they usually stay in the treat category rather than a regular breakfast for us. Traditional pancakes are often full of refined carbs and sugar, and they do not offer much in terms of steady energy. When I order pancakes at a restaurant, I enjoy them in the moment, but I end up hungry again just a couple of hours later from the quick carb spike and crash.

That is why I decided to create this healthy pancake recipe that tastes just like traditional pancakes, so no one even notices how nourishing it is. The best part is that I can make it in just 16 minutes, which is perfect for busy mornings or a quick brunch. Much like my vegan protein waffles or Nutella waffles, giving the same fluffy and crispy satisfaction every time.

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🥘 Ingredients

These are the wholesome ingredients I use to make my Healthy Oatmeal Banana Pancakes.

Flour: I use a mix of oat flour and whole wheat flour to make these pancakes healthier while keeping them light and fluffy. White whole wheat flour works too if you want a lighter texture.

Regular Milk: I usually go with low-fat milk for a balance of creaminess and health, but whole milk adds a touch of decadence. Plant-based milks like almond, soy, oat, or coconut also work for a dairy-free version.

Whole Eggs: I use whole eggs, but flax eggs work perfectly for an egg-free option.

Baking Powder, Baking Soda: I use baking powder and baking soda to help the pancakes rise perfectly.

Olive Oil: I use olive oil for healthy fats and as my go-to butter substitute. I also sometimes use melted coconut oil.

Honey, Salt and Vanilla Extract: I add a little honey and vanilla to give the pancakes flavor and mild sweetness. I sometimes swap the honey for pure maple syrup or coconut sugar.

🔪 How To Make

These Healthy Oatmeal Banana Pancakes are pretty easy to make with my step by step directions below:

Mix Dry Ingredients: In a large bowl, I sift together the flour, baking powder, baking soda, and salt.

Mix Wet Ingredients: In a separate bowl, I combine the milk, honey, vanilla, eggs, and oil, mixing until smooth.

Combine Wet and Dry: I fold the wet ingredients into the flour mixture just until combined.

Start Making Pancakes: I spray a hot griddle or nonstick pan with olive oil cooking spray and heat it over medium-low. Then I pour or scoop 1/4 cup of batter for each pancake and cook until bubbles form on top and the bottom turns golden, about 4 minutes.

Cook and Serve: I flip the pancakes and cook them until the bottoms are golden, about two more minutes, then serve them hot.

📖 Variations

These pancakes are easy to customize, and I enjoy changing them up to match what my family wants. Here are a few of my favorite variations to mix things up.

Rolled Oats: For a simple variation, use 1 1/4 cups of oat flour and 1/4 cup of rolled oats. I like to mix in 2–3 tablespoons of mashed banana into the batter and top the pancakes with extra banana slices for a naturally sweet twist.

Add Protein: For a protein boost, I like to add one scoop of my favorite protein powder directly into the batter.

Make it Sweeter: For a naturally sweeter version that stays healthy, I like to add a bit of unsweetened applesauce or some mashed ripe banana. It gives a little extra batter and adds gentle sweetness without changing the texture of the pancakes too much.

🍽 Serving Suggestions

I love piling these pancakes high with my favorite toppings since the options are endless. If something sounds good, it usually tastes even better on a warm stack of pancakes. My usual choices are my pear compote and a spoonful of my vegan whipped cream. I also enjoy serving them for my kids with vegan nutella or strawberry simple syrup for a rich, sweet, bright finish.

🧊 Storage Directions

Refrigeration: I place the pancakes in an airtight container and keep them in the fridge for up to 4 days.

Freezing: I freeze the pancakes in a single layer, then move them to a container once they are firm. They stay fresh for up to 3 months.

Reheating: I warm the pancakes in a skillet or in the oven until they are heated through. A few seconds in the microwave also works when I need a quick option.

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