Banana Pancakes

By: Sara Zargham

(Servings 2)

Prep Time: 10 minutes

Not only do these banana pancakes taste phenomenal, but they are also packed with nutritional value. The oats are filled with both soluble and insoluble fiber. The main form of insoluble fiber contained in oats is beta-glucan, which has been shown to slow digestion and as a result, increases feelings of fullness (Othman, Moghadasian, & Jones, 2011). Oats also contain antioxidants, which have a wide range of health benefits, including reducing damage caused by chronic inflammation (Bernstein et al., 2013). This recipe is the perfect way to start both an action-packed weekday and a lazy Sunday.  


  • 1 cup vanilla almond milk
  • 1 cup old fashioned rolled oats 
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ cup chocolate chips
  • Coconut oil or vegetable oil for cooking


  1. Place all the ingredients, except the chocolate chips, in a blender and blend until the mixture is smooth.
  2. Add coconut oil or vegetable oil to a nonstick pan on medium heat.
  3. Add the batter using ⅓ cup. Wait a minute or two for tiny bubbles to form, and then add a few chocolate chips.
  4. Once the chocolate has begun to melt, flip the pancake.
  5. Top the pancakes with anything, personally I add strawberries.
  6. Serve and enjoy!

Reference List:

Bernstein AM, Titgemeier B, Kirkpatrick K, Golubic M, Roizen MF. (2013) Major cereal grain fibers and psyllium in relation to cardiovascular health. Nutrients, 5(5):1471-87 (here is the link for title Nutrients)

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