Healthy Oatmeal Banana Pancakes – Oat so tasty!
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We proudly present to you a healthy oatmeal banana pancake recipe, made with oatmeal and topped with a blueberry sauce!
I don’t know about you, but for me pancakes are the ultimate nostalgia food. They remind me of Tuesday evenings as a kid, when my mum would whip up a huge batch, and I would eat at least 6 in one sitting!
This healthy banana pancake recipe is a more ‘grown up’ take on pancakes (and one of our fave healthy banana dishes). We have focussed on making them as healthy as possible, while still being delicious.
How to make oatmeal pancakes
The oatmeal and banana part of these healthy oatmeal pancakes comes in the batter. Instead of making a normal batter with just flour, eggs and milk, you blend oats and a banana in with the rest of the ingredients!
This makes for a thicker, American style pancake, and adds all the health benefits of bananas and oats.
It’s important to stress the importance of using ripe bananas in this recipe, as that is where the sweetness comes from. Unripe bananas can cause the batter to taste bitter. If you only have unripe bananas, we recommend adding a teaspoon of sugar to the batter to compensate.
For the topping, blueberries, lemon and honey come together to create the perfect sweet, tart sauce, alongside a dollop of creamy cottage cheese.
All in 20 minutes! Now that’s what I call some easy banana pancakes!
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Weight loss wonders – have your (pan)cake and eat it!
We have made sure that these healthy oatmeal banana pancakes are optimised for a weight loss diet.
We have done this by making sure they are as healthy as possible, because we think that healthy eating is the key to healthy weight loss. No complicated restrictive diet plans, just making sure that everything you eat is giving you as much good stuff as possible.
It is far easier to maintain a slim calorie deficit when your body is being properly fuelled by healthy ingredients!
One serving of this easy healthy pancake recipe with oats contains 397 calories and 13g protein.
397 calories is a good amount for a hearty breakfast, any less than that and you are likely to get hungry soon after (for more breakfasts in this range, check out our 400 calorie breakfast ideas!)! In our vegetarian for weight loss meal plans, we recommend a daily calorie intake of 1500, which amounts to around 350-500 kcal per meal.
The reason we highlight protein is because not only is it super important for the healthy functioning of the body, protein also helps to regulate your appetite. If you eat protein-rich, filling foods, like these healthy banana pancakes, you will be less likely to get hungry between meals and snack on empty calories.
Going bananas!
Given that these are probably the BEST banana pancakes ever, we thought we should talk a bit about bananas and how awesome they are!
There is so much good stuff in bananas. For starters, they are rich in two types of fibre that help modulate blood sugar levels and support digestive health.
They also have high levels of potassium which contributes to heart health and blood pressure management.
In terms of weight loss, their fibre content makes them very filling, while also being relatively low in calories and fat!
If you want to incorporate bananas into your diet, try our chocolate banana overnight oats or easy spinach and banana smoothie! Or if you’re feeling adventurous, why not give our delicious banana curry a go!
And finally – you can of course add your personal favourite toppings to these pancakes! Nothing is stopping you from adding peanut butter, or cherries, maple syrup – the list is endless.
But for now, enjoy tucking into some healthy oatmeal banana pancakes!
Ingredients
Sauce
- 1 cup blueberries
- 1 tsp honey
- 2 tbsp lemon juice (or lime juice)
- ½ tsp cornstarch (dissolved in COLD water)
Pancakes
- ¾ cup rolled oats
- ¼ cup all purpose flour
- Salt to taste
- 1 tsp baking powder
- 1 medium banana (ripe)
- 2 eggs
- ¾ cup water
- 1 tsp vanilla extract
- 1 tsp vegetable oil (optional, for pan)
Topping
- 4 tbsp low fat cottage cheese (as topping)
- 1 tbsp pumpkin seeds
Instructions
For the sauce
- Add all the blueberries into a small pot along with the lemon (or lime) juice and the honey.1 cup blueberries, 1 tsp honey, 2 tbsp lemon juice
- Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.
- Dissolve the cornstarch in a tbsp of COLD water, mix and boil the liquid to activate the cornstarch. Immediately after, cool and rest until needed.½ tsp cornstarch
For the pancakes
- Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.1 medium banana, 2 eggs, ¾ cup rolled oats, ¾ cup water
- Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.¼ cup all purpose flour, 1 tsp vanilla extract, Salt to taste, 1 tsp baking powder
- Heat a non-stick pan with vegetable oil) and add about ⅙ of the batter (the recipe makes small 6 pancakes total). Turn the heat to low and cover with a lid.1 tsp vegetable oil
- Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.
- Repeat with the rest of the batter.
Serve
- Serve oatmeal banana pancakes with honey blueberry syrup and cottage cheese.4 tbsp low fat cottage cheese
NOTES
- Make-ahead? Yes, either just the batter or the pancakes themselves.
- Freezable? Yes! Again, either the batter or the pancakes.
Nutrition
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
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