These golden banana oat pancakes blend together in minutes with wholesome rolled oats, ripe banana, warm cinnamon, and an extra boost of protein. Soft and fluffy on the inside with lightly crisp edges, they’re a delicious, satisfying breakfast that’s easy to make ahead for busy mornings.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love them
No flour or mixing bowls needed! Whole-grain oats, flaxseed, and protein-rich ingredients make these pancakes a satisfying breakfast with a little more staying power than traditional pancakes.
What Makes Them So Flavorful?
Ripe banana brings natural sweetness and moisture, while cinnamon, vanilla, and a touch of maple syrup give the pancakes a warm, comforting flavor.
Helpful Tips
Let the batter rest for 5 minutes so the oats and flaxseed can absorb the liquid. Cook over medium-low heat to prevent the outside from browning before the center is cooked.
Fluffy Banana Oat Pancakes
GOLDEN · FLUFFY · SWEET
ABOUT 4 SERVINGS | PREP 10 MINUTES | COOK 15-20 MINUTES
Ingredients:
2 cups gluten-free rolled oats
1 large ripe banana
1 large egg
1 cup milk of choice
1 tablespoon ground flaxseed
1 tablespoon unflavored collagen peptides
1 tablespoon protein powder
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Avocado oil, coconut oil, or butter, for cooking
Method:
Add the oats, banana, egg, milk, flaxseed, collagen, protein powder, maple syrup, vanilla, cinnamon, baking powder, and baking soda to a high-speed blender. Blend until smooth and creamy.
Allow the batter to sit for 5 minutes so the oats and flaxseed absorb some of the liquid and the batter thickens slightly.
Lightly grease a nonstick skillet or griddle with oil or butter and heat over medium-low heat.
Pour approximately ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes, until small bubbles appear and the edges begin to set.
Gently flip and cook for another 1–2 minutes, until golden and cooked through.
Top with fresh berries, Greek yogurt, almond butter, or a drizzle of pure maple syrup.
Recipe Notes
Ripe Bananas: Choose a banana with brown spots for the best natural sweetness. The riper the banana, the less additional sweetener you'll need.
Protein Options: Plain or vanilla whey protein works well. Different protein powders absorb moisture differently, so adjust the milk as needed.
Collagen: Unflavored collagen peptides blend easily into the batter without changing the taste. They can also be omitted.
Batter Consistency: The batter naturally thickens as it sits. Add milk, 1 tablespoon at a time, if it becomes too thick to pour.
Favorite Mix-Ins: Add fresh blueberries, chopped walnuts, or a few dark chocolate chips after blending for a little variety.
Meal Prep: Make a double batch and refrigerate or freeze the extras. Place parchment paper between pancakes so they're easy to separate and reheat.
Storage: Refrigerate cooled pancakes in an airtight container for up to 3–4 days.
Freezer-Friendly: Freeze in a freezer-safe container for up to 2 months for best quality. Reheat in a toaster or skillet until warmed through.
