These healthy banana oat pancakes are soft, fluffy and naturally sweetened with ripe banana. Made with simple pantry ingredients and topped with creamy Greek yoghurt, banana, nuts and seeds, they make a satisfying breakfast that’s perfect for both busy mornings and chilled weekends.

Why This Recipe Works

➡️ Oats provide complex carbohydrates and fibre, helping to release energy more gradually and support fullness after eating. Oats also contain beta-glucan, a type of soluble fibre that can help support heart health as part of a balanced diet.

➡️ Bananas naturally sweeten the pancakes whilst also providing fibre, potassium, and vitamin B6. Potassium helps support normal muscle and nerve function, while vitamin B6 contributes to normal energy-yielding metabolism.

➡️ Eggs provide a source of high-quality protein, containing all nine essential amino acids needed for growth, maintenance, and repair throughout the body. Protein also helps make meals more satisfying and filling.

➡️ Full-fat Greek yoghurt adds protein and calcium to the meal. Calcium is needed for the maintenance of normal bones and teeth, whilst the creamy texture makes the pancakes feel more indulgent and satisfying.

➡️ Walnuts, almonds, and sunflower seeds provide unsaturated fats, fibre, and a range of vitamins and minerals. Walnuts are a source of omega-3 fats, almonds contribute vitamin E, and sunflower seeds provide minerals such as magnesium and selenium.

➡️ Naturally sweetened with fruit and made from simple pantry ingredients, these pancakes offer a delicious alternative to traditional pancakes that often rely on refined flour and added sugar.

➡️ Topped with creamy yoghurt, fresh banana, and crunchy nuts and seeds, making pancakes packed with flavour, texture, and colour, an easy and enjoyable breakfast that feels both comforting and nourishing.

Fluffy Banana Oat Pancakes

Soft and fluffy banana oat pancakes naturally sweetened with banana and served with Greek yoghurt, nuts and seeds for an easy, satisfying breakfast.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 2 servings (3 small pancakes each)

Course: Breakfast

Cuisine: British

Ingredients Equipment Method

Ingredients

  

For the pancakes

• 125 ml oat milk
• 2 medium eggs separated
• 1 small ripe banana
• 100 g rolled oats
• 2 tsp baking powder
• Olive oil spray for cooking

For serving

• 4 tbsp full-fat Greek yoghurt
• 1 small banana sliced
• 1 tbsp walnuts roughly chopped
• 1 tbsp flaked almonds
• 1 tbsp sunflower seeds

Equipment

• Blender or chopper
• Mixing bowls
• Fork
• Non-stick frying pan
• Spatula
• Measuring jug and spoons
• Knife and chopping board

Method

 

1. Separate the eggs, placing the yolks in one bowl and the whites in another.
2. Add the oat milk, egg yolks, banana, rolled oats, baking powder and vanilla extract to a blender. Blend until smooth.
3. Using a fork, whisk the egg whites until frothy and slightly airy.
4. Pour the pancake batter into a mixing bowl and gently fold in the whisked egg whites until just combined.
5. Lightly coat a non-stick frying pan with olive oil spray and place over a medium heat.
6. Spoon portions of batter into the pan to make small pancakes. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.
7. Divide the pancakes between two plates and top with full-fat Greek yoghurt, sliced banana, walnuts, flaked almonds and sunflower seeds. Serve immediately.