This healthy banana oat pancake has been turned into a fruity pancake pizza with a selection of delicious toppings. Not only is this a healthy breakfast and snack, but this recipe is also naturally gluten-free, dairy-free, with no added sugar. Plus, this recipe can easily be adapted to vegan, and with additional protein!
If you don’t have a pancake recipe for all occasions and moods, then are you really even living life right? This healthy banana pancake is just one in a long list of pancake recipes I have in my arsenal. This time, I’ve combined bananas and oats for healthy, wholesome banana oatmeal pancakes that can be served with your favorite toppings or as a filling, delicious breakfast pizza.
For this recipe, I’ve decided to go down the route of a fluffy banana pancake that lies somewhere between a crepe and traditional thicker pancakes. While ‘regular pancakes’ are great, crepe style pancakes are more common here in the UK, and I’ve become obsessed over the last few years with the slightly thinner variety. Though the size pan you use can help determine how thick or thin the pancake pizza becomes.
The use of oat flour and banana makes these banana protein pancakes super wholesome and filling, though, for a healthy breakfast/brunch option that feels like a treat. Not only are these gluten-free banana pancakes incredibly easy to make, but they also contain just 6 ingredients. Plus, the recipe is super customizable to fit everyone’s needs: egg-free, vegan, higher protein, etc.
Oats: You can use any oats for making oat flour. I used rolled oats, though oat groats, steel-cut oats, and even instant oats would work. Choose the best option for you, depending on how unprocessed/processed you don’t mind the oats being.
Banana: Adds natural sweetness and flavor to the pancakes without leading to rubbery, stodgy pancakes.
Baking Powder: If you wanted to make traditional thin crepes, then the baking powder isn’t necessary. However, as I wanted some lift and fluffiness, I’ve added some to help achieve the correct consistency.
Egg: Read below for an egg-free version.
For Vegan Pancakes
It couldn’t be much simpler to adapt this recipe to a vegan version of banana protein pancakes. Remove the egg from the recipe. If you find the batter too thick/thin, add either a little extra oat flour or plant-based milk.
For High Protein Crepes
The easiest way to adapt this recipe to healthy protein pancakes (although it’s already high protein!) is through the use of your favorite plant/vanilla protein powder. Just 1-2 tablespoons are more than enough for this batter amount.
As above, if you find that the batter becomes too thick, add an extra splash of milk.
You can also easily add extra protein by adding one tablespoon of ground chia seeds to the batter mixture. This will not only add protein but also act as a vegan egg replacement (you could also make a flax egg with flax seeds) within the mixture.
The Step By Step Instructions
Step 1. If you don’t have oat flour prepared, then first place the oats in a blender/food processor and process into fine oat flour.
Step 2. Then, add the remainder of the batter ingredients in the blender and blend till combined.
Step 3. Allow the batter to sit in the fridge for 15-20 minutes before using.
Step 4. Heat up a non-stick pan with a little coconut oil, butter, or cooking spray. If you use a very large pan, you can use the entire batter in one go. Alternatively, cook half at a time. Lightly cook over medium heat for a few minutes on each side until golden and cooked through.
Step 5. It’s time to assemble the pizza – top with your favorite spread and fruits and enjoy!
How To Serve
There are tons of ways to serve these healthy banana oat pancakes. For this particular recipe, I turned them into a pancake pizza, topped with homemade Vegan Nutella, and a selection of different fruits.
You could also top with the usual classic toppings like sugar and lemon juice or maple syrup.
Other topping options you may like include:
Yogurt: I love topping pancakes with a dollop (or five) of my favorite yogurt. You can use Natural Yogurt/ Greek Yogurt or use a dairy-free option like Homemade Dairy-Free Almond Yogurt or Homemade Dairy-free Coconut Yogurt.
How To Store
If you have leftover pancakes (before topping them), then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 3 months.
You may also be able to prepare the batter in advance and keep it covered in the fridge for a couple of days – though I haven’t tried this, so I can’t guarantee the outcome.
Recipe Notes & FAQs
Traditionally, pancake batter is better once rested as it allows the gluten within the batter to ‘relax’ after it’s been mixed. That way, you avoid tough or rubbery pancakes.
In the cake of gluten-free pancakes, this isn’t an issue. However, the oat flour (and most gluten-free flours) tend to work better when given extra time to hydrate in their batter/dough.
Without going into too much detail about the chemical science of pancake making, baking powder is added as a leavening agent to the pancakes and provide lift and fluffy texture when it reacts to the liquid in the recipe.
If you omit this, then you’ll end up with a batter more like English pancakes/crepes.
If you’re not serving the pancakes immediately, then you can keep them warm in the oven at 90ºC/200ºF until serving. This will keep them warm without cooking them.
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If you give this banana oat protein pancake recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Protein Banana Pancake Pizza Recipe with fruit
- 1/2 cup rolled oats or oats of your choice
- 1 banana
- 1/2 cup almond milk or your choice of milk
- 1 egg for a vegan option check the notes
- 1/2 tsp baking power
- 1/2 tsp vanilla extract or powder
- If you don't have oat flour prepared, then first place the oats in a blender/food processor and process into fine oat flour.
- Then, add the remainder of the batter ingredients in the blender and blend till combined.
- Allow the batter to sit in the fridge for 15-20 minutes before using.
- Heat up a non-stick pan with a little coconut oil, butter, or cooking spray. If you use a very large pan, you can use the entire batter in one go. Alternatively, cook half at a time. Lightly cook over medium heat for a few minutes on each side until golden and cooked through.
- Step 5. It's time to assemble the pizza – top with your favorite spread and fruits and enjoy!
How To Store
- If you have leftover pancakes (before topping them), then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 3 months.You may also be able to prepare the batter in advance and keep it covered in the fridge for a couple of days – though I haven't tried this, so I can't guarantee the outcome.
- You can easily add extra flavor to the pancake batter by experimenting with different spices. cinnamon, pumpkin spice, gingerbread spice, etc. would all work.
- You can keep the pancakes warm by placing them in the oven at 200F until serving.