Naturally sweet, protein-rich healthy pancakes made with oats and ripe bananas. Perfect for meal prep or quick breakfasts.

Scale

1 cup rolled oats

2 ripe bananas

1 tsp baking powder

2 large eggs

1/2 tsp cinnamon

1/2 tsp alcohol-free vanilla extract

1/4 cup unsweetened almond milk

Grind oats in a blender until flour-like consistency.

Add bananas, eggs, almond milk, baking powder, cinnamon, and vanilla to the blender.

Blend until smooth. Add more milk if batter is too thick.

Heat a skillet over medium heat and lightly grease.

Pour batter in 1/4 cup portions onto hot skillet.

Cook until bubbles form (about 2–3 minutes), then flip and cook another 1–2 minutes.

Serve warm or allow to cool and freeze for later.

Make it vegan by replacing eggs with chia seeds.

Freeze between parchment layers and store for up to 2 months.

Keywords: healthy pancake recipes, oat banana pancakes, sugar-free pancakes