These healthy strawberry banana pancakes are packed with goodness and are so simple to make! The flourless banana oatmeal batter is made from scratch in a blender and then combined with fresh strawberries for the ultimate tasty and fluffy pancakes. A great healthy breakfast for the whole family! {Gluten-free, vegetarian & dairy-free-friendly}
Strawberry Oatmeal Pancakes – So Healthy & Fluffy!
In our house, we’re constantly testing out new healthy pancake recipes because the kids always devour them and I love how they make such a great quick and easy breakfast for the week. These strawberry banana pancakes are no exception and have quickly become a new breakfast favourite!
Filled with fresh strawberries, bananas, and oats, these no-flour pancakes are more nutritious and way tastier then the pre-made pancake mix you buy at the store.
Not to mention, you can toss all of the ingredients in the blender, so the batter can be prepped in just a few minutes and they’re super quick to cook up too. The perfect make ahead option for those busy mornings!
With their delicious flavour and fluffy texture, these healthy strawberry pancakes are a must-try for your breakfast menu!
For more healthy banana pancakes, be sure to try out these Banana Protein Pancakes and Chocolate Banana Protein Pancakes! Or if you prefer your pancakes without bananas, try these No Banana Protein Pancakes.
Why We Love These Blender Pancakes
- Healthy: These strawberry banana pancakes are loaded with nutrients and are naturally sweetened with fruit. Rich in fibre, protein, healthy fats, vitamin C and potassium, these pancakes will provide you with long lasting energy and keep you feeling satisfied until lunchtime.
- Make ahead: Once made, these pancakes have a good shelf life and are easy to reheat and are also freezer friendly. Cook up a big batch for effortless breakfasts throughout the week.
- Perfect for the whole family: This pancake recipe is a great delicious and balanced breakfast option for both kids and adults. The soft and fluffy texture makes them an especially perfect option for little ones. Plus, they contain no added sugar!
Ingredient Notes
- Oats: Oats replace the flour typically used in regular pancakes for a fibre-rich alternative. You can use old fashioned or quick oats.
- Chia seeds: Chia seeds are a good source of healthy fats, fibre and antioxidants, so they incorporate some extra nutrients for additional staying power. They also help to thicken the batter for thicker and fluffier pancakes.
- Milk: Helps thin out the batter slightly, making it easier to blend. You can use regular dairy-based milk or sub in a milk alternative such as almond milk.
- Eggs: Two eggs are needed for this recipe. They help to bind the dry ingredients together while adding some extra protein.
- Bananas: Naturally sweeten the pancakes. Use overripe bananas which will be naturally sweeter and easier to combine with the other ingredients.
- Seasonings: Vanilla extract, cinnamon and salt add some extra flavour to the pancakes.
- Baking powder: Added so that the pancakes get light and fluffy when they’re cooked.
- Sweetener: This is optional, but honey or maple syrup help to sweeten the batter. Vanilla protein powder can also be used.
- Strawberries: For some juicy flavour and natural sweetness. Use fresh strawberries chopped into small pieces for best results.
How to Make Strawberry Banana Pancakes with Oats
- In a blender, mix together all of the ingredients, other than the strawberries until combined and smooth.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Carefully stir in the diced strawberries until evenly distributed.
- Preheat griddle or large skillet to medium heat. Spray with cooking spray. Using a tablespoon, scoop pancake mix onto the hot griddle so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
- Cook for 2-3 minutes on the first side or until edges start to harden and small bubbles start to form on surface. Flip and cook the second side for an additional 2-3 minutes, or until pancakes are lightly golden on the surface. If you find that pancakes are browning too quickly and the middle is not fully cooked, lower the heat. Repeat until remaining batter has been used up.
- Top pancakes with sliced banana, fresh sliced strawberries, and maple syrup, if desired.
Keep scrolling to the recipe card below for the full strawberry pancake recipe!
Tips for the Best Pancakes
- Use overripe bananas: For best results, use very ripe bananas to incorporate more sweetness into the pancakes.
- Evenly distribute strawberries: Make sure that the chopped strawberries are evenly distributed into the batter so that the pancakes have roughly equal amounts. If some of the pancakes end up with more strawberries, it may affect the texture since more juices will be released into those pancakes.
- Keep an eye on the pancakes so that they don’t brown too quickly and the strawberries on the surface don’t burn. They tend to burn faster than the rest of the pancake. If your pan or griddle starts to smoke, it means your pan is too hot.
- Use a griddle if possible: I tend to prefer using a griddle over a frying pan to make pancakes since it distributes the heat more evenly, resulting in pancakes that cook and brown more equally. A frying pan still works well, but I recommend opting for the griddle if you have one.
- Allow pancakes to cool for several minutes: You may notice that the pancakes seem a bit soft when you first remove them from the heat. They will firm up after cooling for a few minutes.
Recipe FAQs
It’s best to use fresh strawberries for this recipe. Frozen strawberries contain quite a bit of water that can leak into your batter when cooked, which may result in pancakes with a more soggy texture.
If your pancakes are too mushy, it’s likely that your griddle or skillet was on too high of a heat when you cooked them. If the heat is too high, the middles won’t cook and get firm. Do a test pancake first and lower the heat if it comes out gooey.
These strawberry banana pancakes are a great healthy option for breakfast. This recipe is made without refined flour and contains a good amount of fibre and protein, while also being low in sugar and calories. Plus, you get lots of vitamins and minerals from the fresh fruits for a nutritious and balanced breakfast.
For best results, use quick or old fashioned oats in this recipe. Oats are full of solube fibre and once blended, make for a great replacement for flour in pancakes.
I haven’t personally tried it, but I’ve made a similar recipe in the waffle maker and it turns out great! If you try this batter for waffles, let me know how it turns out in the comments below.
Storage and Reheating Guidelines
Refrigerator: Once made, these strawberry pancakes can be stored in an airtight container or covered in the fridge for up to 4 days.
To freeze: The cooked pancakes can be frozen for up to a month in a single layer in a freezer-safe container or bag. If stacking them, separate the pancakes with parchment or wax paper so that they don’t stick together.
To reheat: You can reheat them by either placing them in the microwave for a couple of minutes or popping them in the toaster or toaster oven until heated through.
Pancake Toppings
This strawberry banana pancake recipe is especially delicious served up with some fresh banana slices and diced strawberries, and other favourite toppings like:
- Maple syrup
- Drizzle of peanut butter
- Chocolate chips
- Coconut flakes
- Strawberry chia jam
- Whipped cream
Recipe Variations
- Add chocolate: Stir in some chocolate chips when you add the strawberries. Chocolate for breakfast is never a bad idea!
- Use different fruit combinations: Swap the strawberries for other fresh berries like blueberries or blackberries.
- To make protein pancakes: Add 2 tablespoons of vanilla protein powder to the pancake batter. You may need to add a bit of extra milk if the protein powder causes your batter to thicken too much.
- To make vegan: Use a flax egg or chia egg to replace the regular eggs and sub in a plant-based milk alternative for regular dairy milk.
More Delicious Breakfast Recipes
- Healthy Pumpkin Pancakes
- Baby-Led Weaning Banana Pancakes
- Crepes with Almond Milk
- Healthy Banana Oatmeal Waffles
- Blueberry Banana Oatmeal Muffins
- Healthy Oatmeal Bars
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Strawberry Banana Pancakes {with Oats}
Ingredients
- 1 cup oats
- 1/4 cup milk (or milk alternative)
- 1 tablespoon chia seeds
- 2 eggs
- 2 ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons honey or maple syrup (optional – or sub in 2 tablespoons vanilla protein powder)
- 3/4 cup diced strawberries
Instructions
- In a blender, mix together all of the ingredients, other than the strawberries until combined and smooth.
- Carefully stir in the diced strawberries until evenly distributed.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Preheat griddle or frying pan to medium high. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the hot pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
- Cook for 2-3 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 2-3 minutes on the other side, or until pancakes are lightly golden on the surface.
- Top with sliced banana, fresh sliced strawberries, and maple syrup, if desired.
Notes
- Use overripe bananas: For best results, use very ripe bananas to incorporate more sweetness into the pancakes.
- Evenly distribute strawberries: Make sure that the chopped strawberries are evenly distributed into the batter so that the pancakes have roughly equal amounts. If some of the pancakes end up with more strawberries, it may affect the texture since more juices will be released into those pancakes.
- Keep an eye on the pancakes so that they don’t brown too quickly and the strawberries on the surface don’t burn. They tend to burn faster than the rest of the pancake. If your pan or griddle starts to smoke, it means your pan is too hot.
- Use a griddle if possible: I tend to prefer using a griddle over a frying pan to make pancakes since it distributes the heat more evenly, resulting in pancakes that cook and brown more equally. A frying pan still works well, but I recommend opting for the griddle if you have one.
- Allow pancakes to cool for several minutes: You may notice that the pancakes seem a bit soft when you first remove them from the heat. They will firm up after cooling for a few minutes.
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