Description

These Fruity Fresh Strawberry Pancakes are a wholesome and fruity twist on a classic breakfast favorite. Made with oat flour, mashed bananas, and fresh strawberries, they’re fluffy and filling, packed with natural sweetness. The addition of Greek yogurt provides extra protein, and the chia and oat flour give each serving about 6 g of fiber! This breakfast only has a few simple mixing steps for a deliciously nutritious start to your day!

Whole Grain Base: Oat flour adds extra fiber and makes these pancakes gluten-free (if using certified oats).

Sweet & Fruity: Ripe banana and blended strawberries naturally sweeten the batter—no refined sugar needed.

Protein-Packed: Eggs and milk provide lasting energy and help build a soft, fluffy texture.

Fresh Flavor: Diced strawberries folded in after blending add bright bursts of flavor and color.

Customizable: Top with more strawberries, yogurt, nut butter, or a drizzle of maple syrup.

Ingredients

Scale

1 cup oat flour

1 tablespoon chia seeds

1 teaspoon baking powder

1/2 teaspoon cinnamon (optional)

1/4 teaspoon salt

1 ripe banana, mashed

1/2 cup Greek yogurt

1/4 cup milk (or non-dairy milk of choice)

1 large egg

1 teaspoon vanilla extract

1 cup fresh strawberries, hulled and chopped (half mashed, half for topping)

Optional toppings: extra strawberries, honey, or maple syrup

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Instructions

In a small bowl, mash the ripe banana with a fork until smooth. In another small bowl, mash half of the strawberries (about ½ cup) with a fork or potato masher.
In a large bowl, whisk together the mashed banana, Greek yogurt, milk, egg, and vanilla extract until well combined.
In a separate bowl, combine the oat flour, chia seeds, baking powder, cinnamon (if using), and salt.
Add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. If the batter seems too thick, you can add a little more milk to reach your desired consistency.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes on the first side, or until bubbles form on top. Flip and cook for another 1–2 minutes on the other side until golden brown and cooked through.
Top with the remaining chopped strawberries and drizzle with honey or maple syrup for extra sweetness. Enjoy!

Notes

Fresh or Frozen: You can use frozen strawberries—just thaw and pat dry before blending to prevent watery batter.
Let Batter Rest: The 5-minute rest helps the chia seeds gel and gives the batter a fluffier texture.
Make Ahead: Store extra pancakes in the fridge for up to 4 days or freeze with parchment in between for grab-and-go mornings.
Healthier syrup alternative: For a healthier option, try drizzling your pancakes with honey instead of syrup.

Prep Time: 15
Cook Time: 10