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+ servings
Stack of strawberry banana pancakes on a white plate topped with fresh fruit.
Course Breakfast

Healthy Strawberry Banana Pancakes {with Oats}

By: Elysia
Servings 10 pancakes
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}
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

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.

Nutrition

Calories: 78kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 33mgSodium: 116mgPotassium: 157mgFiber: 2gSugar: 4gVitamin A: 75IUVitamin C: 8mgCalcium: 51mgIron: 1mg
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