I make these easy banana-oatmeal pancakes whenever I want a healthy breakfast in minutes

Chloe PantaziJun 18, 2023, 16:42 IST

These banana-oatmeal pancakes may be healthy, but they don't taste it.Chloé Pantazi-Wolber/Insider

When I want a healthy but sweet breakfast, I make Ambitious Kitchen's easy banana-oatmeal pancakes.
You just dump the ingredients into a blender to make the batter, then pour them into a hot griddle.

On a recent trip to Hawaii, I stopped into Cafe Haleiwa on Oahu's North Shore on my way to a surfing lesson (a first for me).

While ordering my coffee — I wasn't about to eat a heavy breakfast before such an athletic activity — I noticed a waitress carrying plates heaped with thick, golden pancakes to multiple tables.

Later, I found out they're apparently the banana pancakes Jack Johnson wrote a song about.

Sadly, I didn't have time to get back to the North Shore to try them, but I had the song lodged in my head for the rest of the trip. And since getting home, I've had banana pancakes on my brain.

So I turned to what's become a go-to recipe to fulfill my craving: Ambitious Kitchen's healthy banana-oatmeal pancakes.

They're almost effortless to make, since all the ingredients are poured into a blender, and they're delicious while still being healthy. I make them whenever I want a sweet, but light, breakfast in a pinch.

Whenever the bananas in my fruit bowl look sad, or I want a healthy but sweet breakfast, I like to make these banana-oatmeal pancakes from Ambitious Kitchen.

Ambitious Kitchen's banana-oatmeal pancakes with a generous drizzle of maple syrup.Chloé Pantazi-Wolber/Insider

Most of the ingredients are pantry staples, and there are barely any steps to the recipe because everything goes in the blender.

You probably have most of the ingredients in your kitchen already.Chloé Pantazi-Wolber/Insider

Step one: Literally, throw everything into a blender.

This is not a science.Chloé Pantazi-Wolber/Insider

Then, blitz the ingredients in the blender for 30 seconds to a minute to create your batter. Let it sit while you heat your griddle or pan.

The batter should be smooth.Chloé Pantazi-Wolber/Insider

Once your griddle is hot, switch to medium heat and add a thin coating of oil. Let the oil heat up, then carefully pour 1/3-cup servings of your batter to make your pancakes.

Use a 1/3 cup to keep the pancakes an even size.Chloé Pantazi-Wolber/Insider

Once your griddle is hot, switch to medium heat and add a thin coating of oil. Let the oil heat up, then carefully pour 1/3-cup servings of your batter to make your pancakes.

Cook each pancake for 2-4 minutes before flipping it over.

When bubbles start to form, it means they're likely ready for a flip.Chloé Pantazi-Wolber/Insider

Flip your pancakes over with a spatula to let them cook on the other side. Repeat with the rest of the batter.

As you can see, it was time to flip.Chloé Pantazi-Wolber/Insider

As I made the pancakes, I kept them warm on a plate under foil. Then I piled four pancakes on a plate — the recipe suggests three per serving, but I was hungry — and topped them with banana and maple syrup.

A plate of pancakes just isn't complete without maple syrup.Chloé Pantazi-Wolber/Insider

As I made the pancakes, I kept them warm on a plate under foil. Then I piled four pancakes on a plate — the recipe suggests three per serving, but I was hungry — and topped them with banana and maple syrup.

The pancakes have a nice thickness and fluffiness to them, and just the right amount of sweetness.

They don't taste healthy, but they are!Chloé Pantazi-Wolber/Insider

I'm a big believer in leftovers, and always thinking about tomorrow's breakfast. I found these pancakes keep well overnight in the refrigerator under foil. You can also freeze them.

I kept a stack of pancakes in the fridge under foil and they tasted great the next day.Chloé Pantazi-Wolber/Insider

I'm a big believer in leftovers, and always thinking about tomorrow's breakfast. I found these pancakes keep well overnight in the refrigerator under foil. You can also freeze them.

I live more than 10,000 miles away from my family. We decided to all cook my mom's chicken piccata on the same night to feel closer.

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I make these easy banana-oatmeal pancakes whenever I want a healthy breakfast in minutes

Whenever the bananas in my fruit bowl look sad, or I want a healthy but sweet breakfast, I like to make these banana-oatmeal pancakes from Ambitious Kitchen.

Most of the ingredients are pantry staples, and there are barely any steps to the recipe because everything goes in the blender.

Step one: Literally, throw everything into a blender.

Then, blitz the ingredients in the blender for 30 seconds to a minute to create your batter. Let it sit while you heat your griddle or pan.

Once your griddle is hot, switch to medium heat and add a thin coating of oil. Let the oil heat up, then carefully pour 1/3-cup servings of your batter to make your pancakes.

Cook each pancake for 2-4 minutes before flipping it over.

Flip your pancakes over with a spatula to let them cook on the other side. Repeat with the rest of the batter.

As I made the pancakes, I kept them warm on a plate under foil. Then I piled four pancakes on a plate — the recipe suggests three per serving, but I was hungry — and topped them with banana and maple syrup.

The pancakes have a nice thickness and fluffiness to them, and just the right amount of sweetness.

I'm a big believer in leftovers, and always thinking about tomorrow's breakfast. I found these pancakes keep well overnight in the refrigerator under foil. You can also freeze them.