Healthy Banana Oat Pancake Pizza (Banana Crepes)

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. 

The Ingredients

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. 

Almond Milk: Or your favorite dairy-free milk. Feel free to use dairy milk if preferred, too. 

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. 

Vanilla Extract: You could also use vanilla powder or paste. While this ingredient is technically optional, I love adding that ‘dessert’-like flavor. 

Egg: Read below for an egg-free version. 

Recipe Adaptations

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:

Nut Butter: choose your favorite nut or seed butter for additional protein and nutrients. I love to combine almond butter or peanut butter with jams/jellies. 

Jam: alone or combined with nut butter for PB&J style pancakes. You may like this Easy Homemade Strawberry Jam, Blackberry Jam, Raspberry Jam,  Rose Petal Jam, or Simple Ginger Marmalade (Ginger Jam).

Chocolate: If you want a bit more a treat, you can add your favorite chocolate chips or chocolate – such as this dark chocolate, Milk chocolate, or white chocolate. 

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

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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.