Healthy Pancakes Recipe


  • 1 cup rolled oats (use gluten-free if needed)
  • 1 ripe banana (mashed)
  • 2 large eggs
  • 1/2 cup milk (plant-based or regular)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • Toppings (optional): fresh fruit, maple syrup, honey, nuts, nut butter


  • Make oat flour: In a blender or food processor, pulse the oats until a fine flour forms. You should have about a cup of oat flour.
  • Mix dry ingredients: In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
  • Mix wet ingredients: In a separate bowl, mash the banana. Whisk in the eggs, milk, and vanilla extract.
  • Combine: Gently fold the wet ingredients into the dry ingredients and mix until just combined (don’t overmix). The batter will be quite thick.
  • Cook: Heat a large skillet or griddle over medium heat. Grease lightly with cooking spray or a tiny bit of butter or oil.
  • Scoop: Pour approximately 1/4 cup of batter per pancake onto the hot skillet.
  • Watch for bubbles: Cook for 2-3 minutes per side, or until bubbles form on the surface of the pancakes, and the edges start to look set. Flip and cook the other side until golden brown.
  • Serve and enjoy: Serve immediately with your favorite toppings like fresh berries, maple syrup, a dollop of yogurt, or a drizzle of nut butter.


  • Adjust the sweetness: Add a tablespoon or two of maple syrup or honey to the batter if you prefer a sweeter pancake.
  • Make them fluffier: For even fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
  • Mix-ins: Get creative! Stir in chocolate chips, blueberries, chopped nuts, or even shredded coconut.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in toaster or microwave.


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