Banana Oat Pancakes or “Oaties”


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

  • Servings: Makes 1 Serving
  • Print

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!


Grain Serving

  • 1 oz dry instant oats (I have tried all types of oats and find that instant oats give the best texture)

Fruit Serving

  • 4 oz banana
  • 2 oz additional fruit (as a topping or cooked into the pancakes)

Protein SErving

  • 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
  • Cinnamon
  • Nutmeg

Maintenance Modifications

  • 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:

  • Berries
  • Bananas
  • Peaches
  • Yogurt
  • Nut butters
  • Nut butter sauce (I like to thin some peanut butter with almond milk or water and make a sauce)
  • Nuts


Rate This Recipe:


  1. I love my oatmeal pancake in the mornings when I have time because it takes a bit of time to make and cook. I have premade my oatmeal for the week so it is easy to mix things into the cold oatmeal. I like to add the flax, sunflower seeds and pumpkin seeds (total 0.5 oz) with my egg. nothing else. Good eating…

  2. I need to try these! I’ve been doing at breakfast cookie thing on the weekend but I botched the last batch so I’ve been looking for something else, thanks!

  3. Pingback: On-The-Go BLE Meal Ideas – Katie's Kitchen

  4. Thank you so much! These are so yummy, and the only change I made was not cooking the oats. I just mixed them in with everything else. I love your idea of adding water to the peanut butter to make a creamy spread.

  5. I add 1/4 tsp of baking powder and a tsp of apple cider vinegar. Much puffier and lighter if you wait a few minutes to cook while the pan is heating.

  6. Coralee Petersen

    Is there a receipe for pancakes without egg. Is there anything I can sub for eggs to bind the ingredients together.

  7. This was a life saver! Just started BLE and have been hungry after breakfast. This did the trick! Thanks for the recipe!

  8. Pingback: Bright Breakfast Baking – Katie's Bright Kitchen

  9. I milled my oats and will add vanilla next time. I put them in the toaster oven for a few minutes after they were cooked to dry them out a bit. Warm blueberries and chopped macadamia nuts on top.

  10. These were delicious!

  11. Has anyone tried making a batch and freezing them? I have 4 very ripe bananas…

  12. Have you ever baked up in a waffle iron?