These super fluffy Banana Oatmeal Pancakes are made with oat flour, eggs and yogurt– three healthy breakfast ingredients, lightly fried in coconut oil, for a delicious family friendly breakfast. My son has begun to refuse all three of these ingredients on their own, but happily eats these pancakes!
I wrote recently about my high hopes of being able to raise a naturally healthy eater, and how becoming a parent has humbled me. I am seriously hoping my little one is just going through a “bread and watermelon” phase, but until he gets out of it, I have to come up with creative ways to make sure he is getting all he needs.
These Fluffy Banana Oatmeal Pancakes have been a great trick. Eggs, yogurt, and oatmeal– very healthy breakfast ingredients he no longer wants to eat on their own, create magically fluffy pancakes when combined.
We started making these in the summer, based off Cookie & Kate’s Caramelized Peach Oatmeal Pancakes. Over the past few months, we have made variations and tweaked them until they were just a perfect fit for us.
The other recipe my son has been gobbling up like no tomorrow? Green Pumpkin Pie Smoothies— I make his without the protein powder, and add 1/2 tablespoon coconut oil for some extra healthy fats.
Between those two meals, he’s getting green and orange veggies, whole grains, eggs, yogurt, and healthy fats. I can relax the rest of the day and not worry too much about what he does or doesn’t eat.
And even if you aren’t trying to feed a picky toddler, these make a simple and wonderfully healthy breakfast.
We don’t even top these with anything but fruit and sometimes a little real butter. To keep things less-messy for Xander, I fry his in a little extra coconut oil, which is naturally sweet and makes it crispy around the edge. I use a bit less coconut oil for myself, because I like to add extra fruit and some butter.
Tips for Our Favorite Fluffy Banana Oatmeal Pancakes
- Make it Ahead: I make a double batch of this batter, and then make pancakes for my son for 3 mornings (plus I have them myself on one or more of those mornings!). I haven’t tried making them and reheating them, but I can’t see why they wouldn’t toast well.
- Make it Gluten Free: If necessary, be sure to buy a certified gluten free oat flour.
- Make it Dairy Free: Substitute a non-dairy soy or coconut yogurt for the dairy yogurt.
- Lower the Calories/Increase the Protein: If you’d like to make a higher protein, lower calorie breakfast, substitute 4 egg whites for the 2 eggs, and use a non-fat yogurt. This will save 50-70 calories and add 3-5 grams of protein per serving, depending on which yogurt is used (in place of the low fat yogurt I used in the nutrition analysis). Swapping berries in place of the banana will also lower the calories and sugar content.
- Mix it Up: We’ve made these pancakes with peaches, blueberries, and mangoes, and I’m pretty sure my nephew threw some chocolate chips in one morning. Any fruit you’d typically add to pancakes will work in here!
Nutritional data for Our Favorite Fluffy Banana Oatmeal Pancakes and nutrition fact image courtesy of www.NutritionData.com.
Other Gluten Free Pancake Recipes:
- Vegan Pumpkin Pancakes, by Strength and Sunshine
- Flourless Plantain Pancakes, by Living Loving Paleo
- Almond Flour Pancakes, by Mommypotamus
- Strawberry Shortcake Protein Pancakes, by Vitamin Sunshine
- Buckwheat Protein Pancakes, by Vitamin Sunshine