How to make Strawberry Banana Oat Pancakes
Breakfast is our favorite meal of the day—and I’m so excited to share a nutrient-dense pancake recipe with you! These Strawberry Banana Oat Pancakes are packed with oats, chia seeds, and flax meal—boosting protein, fiber, and omega-3s in every bite. They’re delicious with just syrup, or take them up a notch with a spread of peanut butter for extra protein. Some even stir in cottage cheese—totally optional depending on your texture preferences! Make a batch and store extras in the fridge for up to 3 days or freeze for up to 2 weeks for an easy, nutritious breakfast anytime.
Ingredients
4 servings
- ½ c whole-wheat flour or gluten-free flour
- ¾ c old fashioned oats
- 1 tablespoon dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ c milk
- 2 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon chia seeds (optional)
- 1 teaspoon flax meal (optional)
- 4-5 fresh strawberries, sliced
- 1 medium banana, sliced
- 100% real maple syrup, to taste
Directions
- In a medium mixing bowl, combine the first 10 ingredients and blend until smooth. Let the batter sit for 2–4 minutes to thicken.
- Heat griddle on medium and lightly coat with cooking spray or butter.
- Pour ¼ c of batter per pancake onto griddle. Add a few slices of bananas and strawberries prior to flipping (cook 2-3 minutes on each side).
- Top with leftover banana and strawberry slices.
- Lightly drizzle with maple syrup and serve.
