Banana and Oatmeal Pancakes

Keywords: breakfast, pancakes, quick, vegan

Serves: 1

Prep Time: 10 minutes

Total Time: 20 minutes

Equipment: blender, pan, measuring cups, measuring spoons


  • 1 medium ripe banana (best when they have brown spots)
  • 1 egg
  • ¼ cup almond milk 
  • ¾ cup rolled oats
  • 1 teaspoons baking powder
  • ¼ teaspoon ground cinnamon 
  • ¼ teaspoon salt
  • Cooking spray of choice (olive oil, avocado oil)


  1. Add all ingredients to a blender and blend on high until completely smooth. 
  2. Heat a pan on medium heat.
  3. Once the pan is hot, spray cooking spray and add ⅓ cup of the batter to the pan for each pancake.
  4. Cook pancakes for 2-4 minutes until the pancakes become slightly puffy and you see some bubbles on the edges.
  5. Flip the pancakes and cook until golden brown on the underside. 
  6. Once done, repeat with more cooking spray and remaining batter.
  7. Makes 4-5 pancakes total.


  • Once all ingredients have been blended, you can add chocolate chips or berries to the pancake batter.


  • Keeps for 5 days (refrigerated) or 2 months in the freezer (in a Ziplock bag).
  • Reheat in the microwave.

Nutrition Notes:

  • Oats make a great alternative for making pancakes. They are high in fiber and protein as well as complex carbohydrates. The banana can serve as a natural sweetener for the pancakes as well as being a good source of vitamin C, potassium, and fiber.

Savings Tip:

  • Oats and bananas are both affordable breakfast options.

Nutrition Facts:

Serving Size4-5 pancakes
Number of Servings1
Energy (kcal)430
Total Fat (g)10.2
Saturated (g)2.4
Cholesterol (mg)161.4
Sodium (mg)865
Total Carbs (g)70.5
Dietary Fiber (g)9.7
Total Sugar (g)15.5
Added Sugar (g)0
Protein (g)17.7
Vitamin D (mcg)2.3
Calcium (mg)587.1
Iron (mg)4
Potassium (mg)767.3