Description
Start your day with these nutrient-packed Banana Porridge Pancakes, made with wholesome oats and naturally sweet bananas. These pancakes are high in fiber, protein, and potassium, making them the perfect fuel for a busy morning or pre-workout meal. The recipe is gluten-free, dairy-free, and can easily be made vegan with simple swaps. Top them with fresh berries, nut butter, or a drizzle of honey for a delicious and satisfying breakfast.
Ingredients
Dry Ingredients:
- 1 cup rolled oats (or oat flour)
- 1 tsp baking powder (for fluffiness)
- ½ tsp cinnamon (optional, for warmth)
Wet Ingredients:
- 2 ripe bananas (mashed)
- 2 large eggs (or flax eggs for vegan option)
- ½ cup milk (or almond, oat, or coconut milk)
- ½ tsp vanilla extract (for added flavor)
For Cooking:
- 1 tbsp coconut oil or butter (for greasing the pan)
Optional Add-ins:
- 1 tbsp chia seeds (for extra fiber and Omega-3s)
- ¼ cup chopped nuts (almonds, walnuts, or pecans)
- ¼ cup blueberries (for natural sweetness)
- 1 tbsp maple syrup (if you like sweeter pancakes)
Instructions
Step 1: Prepare the Batter
- In a large bowl, mash the bananas until smooth.
- Add the eggs, milk, and vanilla extract. Mix well.
- Stir in the rolled oats, baking powder, and cinnamon. Mix until just combined.
- Let the batter sit for 5 minutes to allow the oats to absorb the liquid and thicken slightly.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium-low heat.
- Lightly grease with coconut oil or butter.
Step 3: Cook the Pancakes
- Scoop ¼ cup of batter onto the heated pan for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
Step 4: Serve & Enjoy
- Stack the pancakes on a plate and add your favorite toppings.
- Enjoy warm with fresh fruit, honey, yogurt, or nut butter.
Notes
✅ For a Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, let sit for 5 minutes).
✅ For a Gluten-Free Version: Use certified gluten-free oats.
✅ For Extra Protein: Add 1 scoop of protein powder (vanilla or unflavored).
✅ For Extra Sweetness: Add a splash of maple syrup to the batter.
✅ Storage Tip: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Cuisine: Healthy / Breakfast
Nutrition
- Serving Size: 2 pancakes
- Calories: ~180
- Fat: ~5g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~6g