Strawberry Banana Oat Pancakes

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

  1. In a medium mixing bowl, combine the first 10 ingredients and blend until smooth. Let the batter sit for 2–4 minutes to thicken.
  2. Heat griddle on medium and lightly coat with cooking spray or butter.
  3. 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).
  4. Top with leftover banana and strawberry slices.
  5. Lightly drizzle with maple syrup and serve.

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