If you’re trying to lose weight but still want a breakfast that feels comforting, these mini oat and banana pancakes are a smart option. They’re made with simple ingredients, give you steady energy, and feel satisfying without being heavy. I like them because they work for real life: quick to make, easy to portion, and great when you want something sweet tasting without turning breakfast into a sugar hit.

These mini oat and banana pancakes are also great for families. Kids love the mini size, and you can keep your own portion controlled and balanced. I usually pair them with fruit and, when I want extra fullness, a spoon of Greek yogurt.

Watch the video

• 2 eggs
• 1 banana
• 120 g oat flour
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 180 ml milk

1. Using a hand blender, mix the 2 eggs in a bowl until the mixture is smooth.

2. Add the remaining ingredients, except for the banana.

3. Peel the banana and slice it.

4. Grease a pancake pan with olive oil.

5. Add the banana slices, one by one, to the pancake batter and place onto the pan. Cook over medium low heat. Tip: when bubbles start to appear, it’s time to flip the pancakes.

6. Flip, cook for a bit longer, and done.

7. Serve and enjoy.

• Calories: 270
• Protein: 6 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Fats: 12 g

• Naturally sweet thanks to the banana slices inside
• Wholesome ingredients with oats, eggs, and banana
• Kid friendly as a fun healthy breakfast or snack
• Quick and easy, ready in minutes
• Perfect for batch cooking, freezing, and reheating

• Use medium low heat. These are small pancakes and brown quickly if the pan is too hot.
• Let bubbles form before flipping. That is your best timing signal.
• If your batter feels thick, add a small splash of milk until it pours easily. Oat flour varies a lot by brand.
• Grease the pan lightly between batches so they do not stick.

• Fresh blueberries, strawberries, or sliced banana
• Greek yogurt for extra protein
• A little maple syrup or honey
• Nut butter if you want a more filling breakfast

Fridge: store in an airtight container for up to 3 days.
Freezer: freeze in a single layer, then move to a bag or container. They keep well for up to 2 months.
Reheat: microwave for 20 to 40 seconds, or warm in a pan on low heat.

Milk: any milk works, including lactose free or plant milk.
Maple syrup: honey also works, or reduce the amount if your banana is very ripe.
Olive oil: you can use melted butter or a neutral oil if you prefer.

• Silicone kitchen utensils
• 24 cm non stick frying pan
• BPA free cutting board
• 4 in 1 hand blender

Looking for a low carb pancake recipe?
Try my Low Carb Bacalhau com Natas | Creamy Portuguese Classic.

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Get my 7 Day Low Carb Reset eBook with meal plans, recipes, and my best tips for staying consistent.

Tried this recipe?
Leave your feedback in the comments below. If you made these mini oat and banana pancakes, tell me what you served them with.

Can I make mini oat and banana pancakes without a blender?

Yes. Whisk the eggs well, then mix the batter until smooth. A blender just makes it faster.

Can I make these without maple syrup?

Yes. If your banana is ripe, you can reduce it or skip it. Taste your batter and adjust.

Are these good for meal prep?

Yes. They freeze very well and reheat quickly, which is why I keep them as a backup breakfast.

If you pay attention to what you eat, it’s worth paying attention to what you drink too.

Drink With Purpose is a 25-recipe functional drink guide for women over 40 — low carb friendly, no sugar spikes, organized by goal: digestion, recovery, energy, hormones.

→ Get the guide here: Drink With Purpose