Looking for a quick-and-easy breakfast? Make these healthy banana oatmeal pancakes in 10 minutes!
- 2 Minutes Read
Homemade and delicious, these healthy banana oatmeal pancakes can be whipped up in no time! Who can resist 10-minute tasty-and good-for-you pancakes? Eat them for breakfast, after a hike, or an "on-the-go" afternoon snack. Follow these steps to make nutritious pancakes at a moment's notice.
After returning from a beautiful hike in Colorado, all my husband and I could think about were pancakes. However, we only had 10 minutes before work started. That is how this recipe evolved. Whether you are looking for a quick-and-easy breakfast, brunch, or afternoon snack, follow these steps to create pancakes that are tasty, filling, and good for you.
Preheat skillet or griddle over medium heat. Lightly coat with canola oil or cooking spray.
To decrease clean-up time, mix the batter in a container with a pour spout, like a large measuring cup, so that you can pour the batter directly into the pan.
Using your favorite pancake mix, prepare the basic batter following package instructions. For example, Kodiak Cakes Protein-Packed Flapjack and Waffle Mix recommends whisking 1 cup of mix with 3/4 cup of water. Some mixes also call for adding an egg and a small amount of oil. If you prefer a vegan recipe, use one tablespoon of ground flaxseed soaked in 3 tablespoons of water to substitute for one egg. If you choose gluten-free, look for Bob's Red Mill Gluten-Free Pancake Mix, among several others.
To increase your pancakes' nutritional value, add the hearty ingredients shown below, including the essential banana and oatmeal. Here's why they work so well.
As bananas ripen, the starch in the banana breaks down into glucose, giving a sweet taste. In addition to naturally sweetening your pancakes, bananas are an excellent potassium source, supporting blood pressure control and muscle function.
Pro Tip: Peel and freeze overripe bananas, so you always have some ready to add.
Oats are heart-healthy whole grains packed with cholesterol-lowering soluble fiber. I like to use old-fashioned rolled oats for a hearty texture! If you prefer a smoother texture, run the oats through a blender to form a basic oat flour.
Pecans rank highest among nuts in their antioxidant capacity due to their vitamin E content. However, any type of nut or seed is heart-protective due to its healthy fat and nutrient profile. To me, pancakes feel more like a meal with the added protein, flavor, and texture that nuts provide.
This extra liquid helps maintain a proper batter consistency when you add oatmeal and nuts and increases the protein, calcium, and vitamin D in your pancakes for bone health.
Antioxidant and polyphenol-rich cinnamon offers health benefits such as lowering blood sugar and cholesterol. Cinnamon tastes great, too! Add more if you like.
Pour about 1/4 cup pancake batter onto preheated prepared skillet or griddle for each pancake. After bubbles form on the top of the pancakes, flip them gently. Cook about 2-3 minutes per side.
Remove cooked pancakes from the skillet and set on a paper towel on a plate to remove any excess oil. Before cooking the next batch, use a paper towel to remove any remaining oil and small batter pieces from the pan to prevent burning. Add a small amount of oil or cooking spray, bring to heat, and pour the batter for your next pancakes. Repeat until the batter is gone.
My dad was famous for making his silver dollar pancakes for Sunday supper. At only 1.5 inches in diameter, the pancakes naturally encouraged portion control.
These pancakes are so flavorful and delicious that you won't miss butter or syrup. We often just eat them plain. However, if you want to dress them up, serve with a dollop of low-fat yogurt and fresh berries.
Store leftover pancakes in the freezer for a quick breakfast anytime.
Nutrition analysis will vary depending on the pancake mix used. Here is the information for one pancake for my custom recipe using Kodiak Cakes Power-Packed Flapjack and Waffle Mix, 1/2 cup milk, and one medium banana:
This blog was reviewed and updated by: Sue Heikkinen, RDN, CDCES on December 7, 2020
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