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5.0 from 117 votes

Healthy Chunky Monkey Banana Pancakes

The fluffiest healthy chunky monkey banana pancakes that are flourless! Made in a blender with six simple ingredients, they’re naturally sweet and gluten-free. Best pancakes ever!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 306 kcal
Course: Breakfast
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. 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).
  2. Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
  3. Pour about ¼ – ⅓ 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.
  4. Gently flip and cook the other side for about 1 - 2 minutes. Don’t overcook them.
  5. 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:
  •  
  • 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.
  • Mash your banana in a mixing bowl.
  • Whisk in the egg, milk, vanilla, and cinnamon.
  • Add ½ cup of oat flour (store-bought or homemade) and baking powder.
  • Let the batter sit to thicken & cook the pancakes as directed in the instructions.

Nutrition Information

Calories 306kcal (15%) Carbohydrates 42g (14%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 5g (25%) Monounsaturated Fat 1g Cholesterol 93mg (31%) Sodium 375mg (16%) Potassium 349mg (10%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 174IU (3%) Vitamin C 5mg (6%) Calcium 231mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%
Carbohydrates 42g 14%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 5g 25%
Monounsaturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 375mg 16%
Potassium 349mg 7%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 174IU 3%
Vitamin C 5mg 6%
Calcium 231mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.