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Banana-oat pancakes on a plate with almond butter and maple syrup.

Banana-Oat Pancakes (Gluten-Free, High Protein)

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4.9 from 12 reviews


I learned this recipe from my friend Stacy, and I’ve been making them every morning. They are loaded with all good things, and the recipe is easily customizable to what you have on hand or to your tastes and preferences. 

Oats: I have only ever used quick-cooking oats. If you wish to use rolled oats, I might consider letting the batter rest for longer than the suggested 5 minutes. Or pulse the oats quickly in a food processor.

Seeds: Stacy always used ground flax seed, which she grinds herself and stores in the fridge.

Protein Powder: When you use the protein powder, the pancakes cook up more like pancakes. When you don’t use the powder, the pancakes are thinner and crisper. I prefer the flavor and texture of the pancakes without the powder, but I find the pancakes keep me fuller for longer when I do add the protein powder. If you are trying to decide if you should add the powder or not, I suggest trying it both ways: make them once with the powder and once without.


  • 1/2 cup quick-cooking oats
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chia seeds or flax seeds, see note
  • 1/4 teaspoon cinnamon or more to taste
  • 1 scoop (12-13 grams) protein powder, optional
  • 1 small banana
  • 1 teaspoon extra-virgin olive oil
  • Almond butter for serving, optional
  • Maple syrup, for serving


  1. In a medium bowl, use a fork to stir together the oats, egg, salt, chia or flax, cinnamon, protein powder (if using), and water as follows: 1/4 cup if you are not using the protein powder or 1/2 cup if you are using the protein powder.  Slice the banana into the bowl, then stir to combine. Let the batter sit for 5 minutes.
  2. Place a large skillet (preferably nonstick) over low heat. I let my skillet warm up over the lowest heat for the 5 minutes while the batter rests.
  3. Turn the heat to medium. Add the 1 teaspoon of olive oil to the skillet and tilt the skillet or use a brush to spread. Pour the batter into the skillet in two large mounds (or 3 or 4 smaller mounds if that is easier for you), spreading to form pancakes. Let cook for 2 to 2.5 minutes or until the underside is lightly golden brown, flip, then cook for another 2 to 2.5 minutes.
  4. Transfer the pancakes to a plate. Spread with almond butter, if you wish, and drizzle with maple syrup to taste.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American