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–+ servings
healthy oat flour chunky monkey banana pancakes

Healthy Chunky Monkey Banana Pancakes

These are the fluffiest and easiest healthy oat flour chunky monkey banana pancakes! They are naturally sweet, made in a blender, and call for 6 simple ingredients like rolled oats, banana, almond milk, and cinnamon. The perfect healthy and gluten-free breakfast!
5 from 37 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving 2 servings

Ingredients
 

  • 1 large egg
  • 1 medium spotty banana, with lots of brown spots = sweeter
  • 2 tbsp almond milk or oat milk
  • 1 tsp vanilla extract
  • ⅔ cup rolled oats
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon, optional but I LOVE it
  • ¼ cup chocolate chips, or chunks
  • ¼ cup chopped walnuts, leave off if you are nut-free

Instructions

  • Add all the ingredients into a blender and blend on high for 20 - 30 seconds until fully combined. Let the batter sit for 3 - 5 minutes (to thicken).
  • Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
  • Pour about 1/4 – 1/3 cup of batter onto the hot pan. Top each pancake with a sprinkle of chocolate chips and/or walnuts. Cook for about 2 – 3 minutes until the pancakes puff up and the edges are crispy and firm up. Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift them with a spatula to see if the bottoms are browning. If you find that pancakes are browning too quickly, then you need to lower the heat.
  • Gently flip and cook the other side for about 1 - 2 minutes. Don’t overcook them.
  • Serve immediately with banana slices, extra chocolate chips, walnuts, maple syrup, or honey!

Notes

Almond Milk: Substitute almond milk for any nut milk or regular milk; cashew, oat, and 2% work well.
Rolled Oats: You can substitute with quick oats but don't substitute with steal-cut oats.
Make them Vegan: You can make these healthy banana pancakes vegan by substituting the egg with one flax egg. Make sure to let the batter sit for 5 minutes to thicken as directed in the original instructions.
No Blender Instructions:
  1. Mash your banana in a mixing bowl.
  2. Whisk in the egg, milk, vanilla, and cinnamon.
  3. Add 1/2 cup of oat flour (store-bought or homemade) and baking powder.
  4. Let the batter sit to thicken & cook the pancakes as directed in the instructions.
 
Storing: If you have leftovers, store the oat flour pancakes in an airtight container in the fridge for up to 4 days.
Freezing: Simply make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.
Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
The nutritional information below is calculated with all the ingredients except walnuts. It includes regular milk chocolate chips.

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 375mg | Potassium: 349mg | Fiber: 6g | Sugar: 8g | Vitamin A: 174IU | Vitamin C: 5mg | Calcium: 231mg | Iron: 3mg
Course Breakfast
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!