Busy mornings call for simple, nourishing breakfasts that you can prep ahead without sacrificing flavor. These banana oatmeal collagen pancakes are one of those recipes I make on repeat. They are naturally sweetened from ripe bananas, boosted with protein from egg and unflavored collagen, and freeze beautifully for quick breakfasts throughout the week!
I love making a batch ahead of time, freezing them, and pulling them out as needed. They reheat perfectly in the microwave and taste just as good as freshly made. This is one of my go-to breakfasts for busy mornings and a great option for toddlers too.
Why I Love These Pancakes
- Naturally sweetened with banana
- High in protein from egg and collagen
- Freezer-friendly and ideal for meal prep
- Soft, fluffy, and toddler-friendly
- Quick to reheat on busy mornings
How I Freeze and Reheat Them
Let the pancakes cool completely. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
To reheat, place one or two pancakes on a plate, cover with a damp paper towel, and microwave for 45 seconds. They come out warm, soft, and delicious every time.
Love These For Meal Prep
In the mornings after my workouts, I come home, quickly shower, and grab my two kids from their beds. Having these pancakes already made makes our mornings so much smoother. It is one less thing to think about when everyone is waking up hungry, and it feels good knowing I am starting the day with a post-workout meal that is filling, nourishing, and already taken care of.
Each small pancake has about 4–6 grams of protein, making this a great post-workout and make-ahead breakfast!
Banana Oatmeal Collagen Pancakes (Freezer-Friendly)
Ingredients
- 3 ripe bananas mashed
- 1 1/2 cups flour all-purpose or oat flour
- 1/3 cup rolled oats
- 3 eggs
- 4 tablespoons unflavored collagen peptides I use Vital Proteins
- 1/2 cup almond milk
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder optional for extra fluff
Instructions
- Mash the bananas in a large bowl until smooth. Whisk in the eggs.
- Stir in the flour, oats, collagen, cinnamon, and baking powder if using. Add almond milk a little at a time until the batter is thick but scoopable. If using rolled oats, let the batter rest for a few minutes so the oats can soften.
- Heat a lightly greased pan over medium heat. Scoop about 2 tablespoons of batter per pancake to make small pancakes.
- Cook for about 2 to 3 minutes per side, flipping once bubbles form and the edges are set.
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