Strawberry Banana Oat Pancakes

How to make Strawberry Banana Oat Pancakes

Breakfast is our favorite meal of the day. Therefore, I’m super excited to share a nutrient-dense pancake recipe with you.  I was inspired by a restaurant in Los Angeles to create a recipe for nutritious pancakes.  I couldn’t resist adding my usual go-to heart-healthy ingredients.  I included oats, chia seeds, and flax meal for additional protein, fiber, and omega-3’s.  Our scrumptious pancakes can be stored in the refrigerator for up to 3 days or in the freezer for 2 weeks.

Gluten Free Dairy Free Vegan


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 almond milk, unsweetened vanilla
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon chia seeds
  • 1 teaspoon flax meal
  • 4-5 fresh strawberries, sliced
  • 1 medium banana, sliced
  • 100% real maple syrup, to taste


  1. In a medium-size mixing bowl, add the first 10 ingredients and blend until smooth.
  2. Heat griddle on medium and lightly coat with cooking spray.
  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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Professional Nutrition Consulting provides professional advice by educating clients on their individual nutritional needs. We believe fueling our body with the proper variety and portion of foods at consistent times of the day will lead to a healthier life.