Cinnamon-banana oat pancakes with coconut oil: a healthy breakfast!

Start your morning with a delicious and nutritious twist! These Cinnamon-Banana Oat Pancakes made with multi-grain oatmeal, egg whites, and coconut oil offer a healthy breakfast option that's packed with flavor and wholesome ingredients. Perfect for a balanced diet without compromising on taste!

  • 12 May 2025
  • Cook time 3 min
  • Prep time 5 min
  • 1 Servings
  • 5 Ingredients

Cinnamon-banana oat pancakes with coconut oil: a healthy breakfast!
(Image via: pexels.com)

Start your day with a nutritious and delicious breakfast by making these Cinnamon-Banana Oat Pancakes with Coconut Oil. This recipe is a perfect combination of wholesome ingredients that offer a boost of energy and essential nutrients to kickstart your morning.

Ingredients:

1/2 banana
72g
1/2 cup multi-grain oatmeal
40g
1/4 cup egg whites
60g
1 tsp cinnamon
2.60g
1 tsp coconut oil
4.50g

Instructions:

2. Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat.
- Once hot, add 1 teaspoon of coconut oil and let it melt, spreading it evenly over the surface of the pan.
3. Cook the Pancakes:
- Spoon the batter onto the skillet, forming small to medium-sized pancakes. Use about 2-3 tablespoons of batter per pancake.
- Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges begin to set.
- Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
4. Serve:
- Remove the pancakes from the skillet and place them on a plate.
- Optionally, you can drizzle with a little extra coconut oil or top with a bit of fresh fruit, honey, or yogurt for added flavor and nutrition.

Tips:

- Make sure to use a ripe banana for easier mashing and a sweeter flavor.

- Blend the oatmeal into a finer powder if you prefer a smoother pancake texture.

- Preheat the skillet well and ensure the coconut oil is melted before adding the batter to prevent sticking.

- Use a non-stick skillet or a well-seasoned cast-iron pan for better results.

- Cook the pancakes on medium-low heat to ensure they are cooked through without burning.

- Let the batter rest for a few minutes before cooking to allow the oats to absorb some moisture, resulting in fluffier pancakes.

- Add a pinch of salt or a splash of vanilla extract to enhance the flavor.

Enjoy your Cinnamon-Banana Oat Pancakes warm, with your favorite toppings such as fresh fruit, a drizzle of honey, or a dollop of Greek yogurt. These pancakes are not just a healthy breakfast option but also a delightful treat that will keep you full and satisfied.

Nutrition Facts
Serving Size180 grams
Energy
Calories 290kcal14%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 50g14%
Fiber 7g20%
Sugar 13g13%
Fat
Fat 6g7%
Saturated 3.99g13%
Cholesterol 0.00mg-
Vitamins
Vitamin A 1.14ug0%
Choline 20mg4%
Vitamin B1 0.18mg15%
Vitamin B2 0.31mg24%
Vitamin B3 2.19mg14%
Vitamin B6 0.28mg16%
Vitamin B9 24ug6%
Vitamin B12 0.05ug2%
Vitamin C 9mg10%
Vitamin E 0.40mg3%
Vitamin K 2.39ug2%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.24mg27%
Iron, Fe 1.42mg13%
Magnesium, Mg 72mg18%
Phosphorus, P 170mg13%
Potassium, K 480mg14%
Selenium, Se 24ug43%
Sodium, Na 100mg7%
Zinc, Zn 1.47mg13%
Water
Water 110g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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