Ces Crêpes à l'avoine et à la banane are the most healthy pancakes to start the day, packed with protein, fiber, and vitamins. Plus, they are egg-free and dairy-free, and a gluten-free option is provided so everyone can enjoy them.

Banana Oatmeal Pancakes stacked on a plate.

I’m a huge fan of healthy pancakes, it’s the kind of breakfast I make every single week on the weekend for the kids. It gives them a good amount of vitamins and minerals compared to regular crêpes végétaliennes. I have many options for you looking for these healthier options, like my Crêpes au quinoa, Crêpes à la farine de pois chiches, ou Crêpes végétaliennes à la farine de noix de coco.

Oatmeal banana pancakes are healthy blender banana pancakes where old-fashioned rolled oats are blended with banana, milk, and most of the time, eggs. They are not naturally plant-based. Here I am sharing a healthy banana oatmeal pancake recipe without eggs and plant-based approved.

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Crêpes à l'avoine et à la banane

These easy Banana Oatmeal Pancakes are the most healthy banana pancakes to start the day, packed with proteins, fiber and no eggs needed.

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Temps de préparation: 10

Temps de cuisson: 5

Temps total: 15

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 14 crêpes

Calories: 117 kcal

Auteur : Carine Claudepierre

Ingrédients

US coutumier - Métrique

Ingrédients secs

▢ 2 ½ tasses Flocons d'avoine à l'ancienne - Remarques 1
▢ 1 cuillerée à soupe La levure chimique
▢ ½ cuillère à café La cannelle

Ingrédients humides

▢ 1 tasse Banane écrasée - about 3 medium bananas or 4 small bananas (260g)
▢ 1 tasse Lait d'amande - not cold, at room temperature
▢ ¼ tasse Huile de coco fondue - or canola oil or avocado oil
▢ 1 cuillère à café Extrait de vanille
▢ 1 cuillerée à soupe de sirop d'érable - ou du sirop d'agave

Instructions de Pose et d'Entretien

In a blender add old-fashioned oats, cinnamon, baking powder, bananas, almond milk, melted coconut oil, vanilla, and process on high speed until smooth – about 30 seconds.
Pour the liquid ingredients in a mixing bowl – it makes it easier to scoop into the pan or keep in the blender jug if preferred.
Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
Cook for 2 minutes on one side, until sides dry out then flip and cook for 1-2 minutes on the other side.
Repeat until no more batter is left, you should form about 14 banana oatmeal pancakes.
Serve plain or with banana slices and maple syrup.

Stockage

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for later and thaw in the fridge the day before.

Remarques

Remarque 1: you can alternatively use 2 cups of farine d'avoine faite maison.

Équipement

Poêle à crêpes et à pancakes

Mixeur Vitamix Ascent A2500

Tasses et cuillères à mesurer

Bol

Recette Pin

Alimentation

Ingrédients et substitutions

Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète

All you need to make a batch of these healthy banana pancakes are:

Flocons d'avoine à l'ancienne – you can also use homemade oat flour. If so, you don’t need a blender as you can mash bananas with a fork and stir everything together in a mixing bowl.
Lait d'amande non sucré or oat milk or any milk you love.
Huile de coco fondue or light olive oil, or canola oil.
Extrait de vanille pour le goût.
de sirop d'érable or any sweetener you like including agave syrup, coconut nectar, date syrup, or even a granulated sweetener, will work well here, like coconut sugar or sugar.
Bananes mûres or yellow bananas both options provide fantastic results, but the riper the bananas, the sweeter the pancakes will be.
La levure chimique
La cannelle