I have often seen these pancakes affectionately referred to as “Oaties.” They are all the rage in our community.
I don’t eat eggs often, but a friend just brought me a dozen beautiful fresh eggs from her backyard, so I thought it was time to see what all the fuss was about!
I’ve also seen this concept elsewhere online, like here on this blog.
The photo below is a collage of all the pancake photos and variations that I could find in my facebook circles. It is a popular breakfast! Some of the rockstars involved in adapting and sharing this recipe are: Cathy Fernie, Mary VanHoy, Shara Salmon, Marlies Casbay, Susan Cook, Valerie Proctor Conner, Miriam Soto-Gonzalez, Josie Colicchia, Laurie Lay, and Pam Fox. If you do Bright Line Eating, You can search in the online communities for each of their variations on these pancakes.
Hover over each photo to see photo credit
Every Oatie fan seems to have a slightly different take on these. I have to say that I struggled with this recipe for quite a while and almost gave up. Every time I tried to make them they came out strange. First they didn’t hold together, then they were too eggy, then they were gooey inside, then they tasted too banana-y.
I kept tinkering with it though, and after several weird and disappointing breakfasts, I finally landed on my favorite version. They make a wonderful weekend BLE breakfast treat.
Banana Oat Pancakes or Oaties
Each Serving Contains:
- 1 Grain Serving
- 1 Protein Serving
- 1 Fruit Serving
Below are some of the ways that people modify these pancakes:
- 1 egg vs. 2 eggs in the batter
- addition of flax or chia seeds into the batter
- blending the batter vs. not blending the batter
- varied amounts of banana added to the batter (some people use a full 6 oz)
- cooked oats vs. dry oats
- rolled oats vs. steel cut oats
- instant oats (I’ve found these to be the best)
- cooked potato or sweet potato instead of oats
- more protein additions for maintenance food plan
After much experimentation, I have provided a recipe for what I’ve found to be the pancakes with the best texture and flavor so far, but many do it differently with a great deal of success and enthusiasm. Feel free to mess around with the recipe until you like it using the modifications above.
This recipe makes about 2-3 pancakes, and the whole recipe makes a complete breakfast containing a grain, fruit, and protein serving. This meal is really filling.
This recipe is great for the weight-loss plan, and even better on the maintenance plan because you have some extra protein for adding more yummy toppings!
- 1 oz dry instant oats (I have tried all types of oats and find that instant oats give the best texture)
- 4 oz banana
- 2 oz additional fruit (as a topping or cooked into the pancakes)
- 1 egg (1/2 protein serving)
- 1/4 oz flax, chia, or hemp seeds (I use a mix of all three) (1/8 protein serving)
- 1/4 oz nuts for topping (1/8 protein serving)
- 2 oz yogurt for topping (1/4 protein serving)
Condiments & Freebies
- 2 tsp water
- Grain Additions: Increase amount of oats to 1.5 oz, and add a little more water to compensate.
- Protein Additions: Add nuts or seeds into the pancakes, increase yogurt, or nuts for toppings. This is a great maintenance meal because you can have more toppings!
- Fat Additions: More nuts!
- Combine oats, banana, egg, 2 tsp of water, and spices.
- Mash well. Thin with water if it is too thick.
- Cook on a griddle on medium-low heat, (I do a light oil spray) letting them cook for a while before flipping. Wait till they have puffed up. It’s easy to undercook these.
- Add toppings.
- Be well-fed, happy, and full until lunch!
Pancake Topping Ideas:
- Nut butters
- Nut butter sauce (I like to thin some peanut butter with almond milk or water and make a sauce)