Fuel Your Body: Oat Pancakes with Banana, Peanut Butter, and Flax

Oats are one of my favorite things to eat for breakfast.  I like finding different ways to eat oats, other than the standard bowl of oatmeal.  I also like finding ways to use up an overly ripe banana.  This recipe for oat pancakes with banana, peanut butter, and flax accomplishes both.

oat pancakes with pb, banana, and flax 1

It may sound like there’s a lot going on in these pancakes.  But, it’s actually an easy recipe that comes together pretty quickly.

Start by mashing some peanut butter and a banana together.  Stir in an egg, some oats, ground flax, cinnamon, vanilla, and salt.  That’s your batter.  Then, make them in a skillet like you would any other pancake.  Pretty easy!


If the idea of flax freaks you out, don’t worry.  You don’t have to add it.  You don’t really notice any flavor or consistency changes by adding ground flax.  I just like to add flax for it’s nutritional value.

Flaxseeds are high in fiber and antioxidants called lignans, which have been linked with cancer prevention.  Flax is also high in omega 3 fatty acids.  These are ”good” fats that have been shown to have heart-healthy benefits. Make sure to use ground flaxseed since whole flaxseeds are not easily digestible and may pass through the intestinal tract.  I use Bob’s Red Mill whole ground flaxseed meal, which can be found in most grocery stores.

oat pancakes with pb, banana, and flax 2

The egg and peanut butter make these pancakes high in protein, as far as pancakes go.  They are also gluten free for those people that have a gluten intolerance or celiac disease.

Note: Oats are naturally gluten free, but may be contaminated by the gluten of other grains and food products.  To ensure that your oats are not contaminated by gluten, buy oats that say gluten free on the label.

Oat Pancakes with Banana, Peanut Butter, and Flax Recipe
Recipe type: Breakfast
Makes: 3 pancakes
Prep time:5 mins
Cook time:8 mins 
  • 1 tbsp. peanut butter
  • 1 medium ripe banana
  • 1 large egg
  • ¼ cup quick cooking oats
  • 1 tbsp. ground flax (optional)
  • ⅛ tsp. ground cinnamon
  • ¼ tsp. vanilla extract
  • pinch of salt 
  1. Add the peanut butter to a medium bowl (microwave it a few seconds if you keep your peanut butter in the refrigerator). Break up the banana and add it to the bowl. Mash the peanut butter and banana together with the back of a fork.
  2. Beat in the egg.
  3. Stir in the remaining ingredients.
  4. Spray a skillet with cooking spray and set over medium-low heat. Pour the batter into the skillet with ¼ cup scoop, making 3 pancakes. Cook until the bottoms are deep brown, but not burnt (4-5 minutes). Flip the pancakes and cook until pancakes are cooked through. 
This recipe can easily be doubled. 
Nutrition Information
Serving size: 1 pancake Calories: 129 Fat: 5.6 Saturated fat: 1.1 Carbohydrates: 16 Fiber: 2.8 Protein: 5.1

Recent Posts by thewholesomedish


In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.