This is one of my favourite healthy breakfast, ever! The one I would make over and over again because it feels like a treat but it is actually pretty healthy! Made with just five wholesome ingredients, they’re naturally sweet, high in protein, and so easy to make. Perfect for busy mornings or a cozy weekend brunch.
Mash a ripe banana, mix with oat flour, egg, soya milk, and baking powder, then cook to golden perfection. Each bite is soft, thick, and full of comforting banana flavour.
Top with fresh fruit, a drizzle of honey, or your favourite spreads for a balanced and satisfying meal. A breakfast classic that never gets old—simple, nutritious, and absolutely buonissimo!
How To Serve
I love a balanced meal, so I always top my pancakes with Greek yogurt and cacao nibs for a boost of protein and antioxidants. I don’t add any honey or sweetener to my pancakes as I always use very ripe bananas. Feel free to get creative and add any topping you like—here are a few ideas:
Fresh fruit: Top with berries or banana slices and a drizzle of maple syrup.
Extra protein: Add a dollop of Greek yogurt or nut butter.
Crunchy twist: Sprinkle with granola, chia seeds, or shredded coconut.
Indulgent: Top with dark chocolate chips or a drizzle of melted chocolate.
How to Make Ground Oats from Scratch
Making your own oat flour is super easy! Simply take rolled oats (about 1 cup for this recipe) and place them in a blender or food processor. Blend on high for about 30 seconds, or until the oats are finely ground and resemble a flour-like texture. I love to make a huge batch and store it in an airtight jar since a lot of my recipes use ground oats. This saves both time and money, as you’ll always have it ready when needed!
Tips
- Use ripe bananas: The more brown spots, the sweeter and softer your pancakes will be.
- Mash well: Make sure the banana is mashed into a smooth purée to avoid lumps in the batter.
- Let the batter sit (optional): Rest for 5 minutes to let the oat flour absorb some liquid—this helps thicken the batter.
- Preheat your pan properly: Heat the pan over high heat first, then reduce to low to cook. This helps pancakes brown without burning.
- Use a good non-stick pan: Essential for easy flipping—no oil needed if the pan is truly non-stick.
- Stick to small pancakes: Around 10cm wide is ideal. Smaller pancakes cook more evenly and are easier to flip.
- Don’t flip too soon: Wait until bubbles form and the edges look set before flipping for the fluffiest result.
- Serve straight away: These pancakes are best enjoyed fresh and warm.
- Freezing tip: Place baking paper between pancakes before freezing to stop them sticking together.
Swaps
Soya milk: Any unsweetened plant-based milk works—almond, oat, or coconut drink.
Ground oats: You can use plain flour or buckwheat flour instead.
Storage
These pancakes are best enjoyed warm, I always make one portion, enough for
Fridge: Store in an airtight container for up to 3 days. Reheat in a dry pan or toaster for best texture.
Freezer: Freeze in a single layer, then transfer to a container or bag. Keeps well for up to 2 months.
More Healthy Breakfast
- Healthy Apple & Blueberry Breakfast Crumble
- 5-Ingredient Healthy Almond & Banana Muffins
- Baked Sheet Pan Omelette
- Healthy Carrot Cake Overnight Oats
Healthy 5-Ingredient Banana Pancakes
Ingredients
- 1 banana, best when it has lots of brown spots
- 1 eggs
- 50 ml unsweetened soya milk
- 60 g ground oats, simply blend rolled oats
- 1 tsp baking
Instructions
- Mash the banana to create a purée.
- Add the rest of the ingredients and mix until well combined.
- On a non- stick pan add ~ 2 tbsp of the pancake batter to create a small pancake, I fit 2 pancakes at the time. (Make sure the pan is really hot and good quality non stick, I usually turn the heat at the max to heat it up and then keep it in low heat while the pancakes are cooking)
- Cook the first side for ~1 min then
- 30 secs the other side.