These pancakes are a simple, wholesome breakfast made with banana, oats, and eggs. They’re naturally gluten free if I use certified gluten-free oats, and they pack a good amount of protein without needing flour or added sugar. The texture is hearty, and the flavor is naturally sweet from the ripe banana.

Why I’ll Love This Recipe

I love how quick these pancakes are to whip up — just a few minutes of prep and cooking, with minimal cleanup. Because they rely on a few real ingredients, they feel both nourishing and indulgent. The banana brings a natural sweetness, the oats add texture and fiber, and the eggs hold everything together while adding a protein boost. They’re also great for kids, which makes mornings smoother in my house.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium ripe banana

• 2 large eggs

• ⅓ cup oats

• ¼ teaspoon cinnamon

Directions

1. Mash the banana in a mixing bowl using a fork until mostly smooth.

2. Add the eggs and mix well until fully combined.

3. Blend the oats in a blender until they become a fine flour for a smoother pancake texture.

4. Stir the blended oats and cinnamon into the banana-egg mixture.

5. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.

6. Pour about ¼ cup of batter per pancake into the skillet. Cook for about 1½ minutes or until golden on the bottom, then flip and cook for another minute.

7. Serve warm with your favorite toppings like berries, maple syrup, or nut butter.

Servings And Timing

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

• Makes: About 5 pancakes (1 serving)

Variations

• I sometimes add a scoop of protein powder to boost the protein content even more. If I do, I adjust with a splash of milk for balance.

• To make them egg-free, I’ve used a chia egg (1 tablespoon chia seeds + 3 tablespoons water per egg) with good results.

• For extra flavor, I like adding a dash of vanilla extract or a pinch of salt.

• When I want variety, I fold in blueberries, sliced strawberries, chocolate chips, or chopped nuts.

• The batter also works in a waffle iron if I’m in the mood for waffles instead of pancakes.

Storage/Reheating

I often make extra pancakes and freeze them for busy mornings. I let them cool, freeze them in a single layer, then store them in a freezer bag. To reheat, I pop them in the toaster or warm them on a skillet. They also store well in the fridge for up to 3 days.

FAQs

Can I make these without a blender?

Yes. I’ve used quick oats directly without blending, and while the texture is a little chunkier, the pancakes still turn out great.

Are these pancakes good for meal prep?

Definitely. I often make a double batch and store leftovers in the fridge or freezer for easy grab-and-go breakfasts.

Why are my pancakes too soft or mushy?

If the heat is too high or the pancakes are too thick, they might cook unevenly. I lower the heat slightly and make sure the skillet is evenly hot before pouring the batter.

How can I make them fluffier?

To make them fluffier, I add a pinch of baking powder. It gives them a light lift without changing the texture too much.

Can I double or triple this recipe?

Absolutely. I double the ingredients and make a full stack for the whole family. Just make sure to stir the batter well between batches, as the oats may settle.

Conclusion

These banana oatmeal protein pancakes are one of my favorite ways to start the day. They’re quick, healthy, and totally satisfying. Whether I keep them simple or add extra flavor and toppings, they never disappoint. Perfect for busy mornings, weekend brunch, or even an afternoon snack, this recipe always earns a spot in my meal rotation.