Recipe description
June 18, 2026
Banana egg pancakes with oats
Gentle, fiber-rich banana oat pancakes for balanced digestion.
Fiber Rich
Easy Recipe
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from oats and banana, supporting digestion.
- Balanced with protein from eggs and slow-release carbohydrates.
- Simple, quick breakfast with minimal ingredients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Banana
2
piece
Egg
2
piece
Oatmeal
1
cup
Cinnamon
1
teaspoon
Oil, olive
1
tablespoon
Salt
1
pinch
Instructions
1
In a mixing bowl, mash the bananas until smooth.
2
Add the eggs, oatmeal, cinnamon, salt, and mix until well combined.
3
Heat a non-stick skillet over medium heat and add oil.
4
Pour small amounts of the batter onto the skillet and cook for 2-3 minutes on each side, or until golden brown.
5
Serve warm with your favorite toppings.
Nutrition
320 kcal
Calories
12 g
Protein
42 g
Carbohydrates
6 g
Fiber
12 g
Sugar
9 g
Fat
2 g
Saturated fat
0.4 g
Salt
FAQ
Are these pancakes gluten-free?
Use certified gluten-free oats and check the other ingredients. Oats are naturally gluten-free but can be contaminated during processing.
Can I make this vegan or dairy-free?
Yes. Replace eggs with a vegan binder like flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) or use mashed banana with a splash of plant-based milk. Texture may vary.
How ripe should the banana be?
Very ripe bananas with brown spots work best for sweetness and easy mashing.
How long do I cook them and how many pancakes will it make?
Cook on medium heat until bubbles form and edges look set, about 2–3 minutes per side. This recipe makes about 2–3 pancakes, depending on size.
How should I store leftovers?
Store in an airtight container in the fridge for 2–3 days. You can freeze for longer storage.
What toppings work well?
Try fresh fruit, yogurt, nut butter, or a small amount of maple syrup or honey. Keep portions modest if watching sugar.
Can I boost protein or fiber?
Yes. Add chia seeds, ground flaxseed, or a scoop of protein powder. You may need to adjust the liquid to keep the batter from getting too thick.
Can I substitute ingredients?
If you don’t have oats, blend them into oat flour. You can use plant-based milk. For egg-free, use flax eggs as above; bananas help moisture and sweetness.
Is this recipe kid-friendly?
Yes, it’s simple and mild. Let kids help with mashing banana and mixing.
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