Easy weekend pancakes: delicious and nutritious 

I came up with this easy weekend pancakes recipe because I love pancakes, but they’re not always made with the healthiest ingredients.

I knew I could improve on that, so I experimented a bit and came up with these beauties!

pancakes topped with strawberries and maple syrup

Feeling good about all of the the food I eat regularly is super important to me. My meals also have to be quick and easy to prepare, because I don’t like messing around for too long in the kitchen.

These pancakes are a perfect weekend indulgence. They’re quick to whip, they’re made with nutritious ingredients, and they taste fantastic!

You literally throw all of the ingredients in a blender, then cook and enjoy. It really is that easy, I promise.

There’s no sugar added to the pancake mix; the banana adds a lovely natural sweetness, without an overwhelming flavour.

pancakes topped with strawberries, banana, nectarine and kefir

I love to top my pancakes with whatever fresh fruit I have on hand, and then drizzle over some pure maple syrup.

Kefir, or plain Greek yoghurt are some other topping options that will give your breakfast a probiotic boost.

You might also like to try my POST WORKOUT PANCAKES for a tasty, nutritious  treat after your next workout.

Watch this quick video to see how to add raspberries to the batter to make pretty pink pancakes!

Here’s the recipe


pancakes with strawberries, peaches and banana 2
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Have you made this recipe?Tag me @wendyswaytohealth and #wendyswaytohealth


These pancakes are a tasty, healthy weekend breakfast or brunch indulgence. They're also really easy to make – just throw all of the ingredients in a blender, then cook your pancakes.
Course Breakfast
Cuisine American, Australian
Keyword healthy pancakes, pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 187


  • ½ cup rolled oats
  • cup Plain Greek Yoghurt
  • ¼ cup milk of your choice or use cream for extra creaminess and indulgence
  • 1 large egg
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ½ banana, chopped into chunks save the other half for topping


  • Pure maple syrup and your choice of fruit toppings
  • Kefir, plain yoghurt, or cream


  • Put all of the ingredients, (except the maple syrup and toppings), into a blender or food processor and blend until the mixture is smooth.
  • Heat a non-stick frying pan and spray evenly with an oil spray.
  • Pour spoonfuls of the batter into the pan and cook over a medium-high heat until the pancakes are golden brown on both sides.
  • Serve immediately, drizzled with maple syrup and topped with the leftover banana and any other fruit you like.

Watch the video

Recipe notes

This recipe will make 2-3 large pancakes, so adjust the quantities accordingly.
To keep the pancakes free from added sugars, instead of topping with maple syrup try warming some strawberries in the microwave until they become soft and syrupy.
You can substitute any flour you prefer for the oats, or combine half and half – buckwheat flour or ground flax seed work really well with oat flour.
Watch the video above to see how to add a handful of raspberries for pretty pink pancakes!
Serving: 1person | Calories: 187kcal | Carbohydrates: 23.9g | Protein: 10g | Fat: 5.5g
Love this recipe? Have you made it?Share your pics on my Facebook page @wendyswaytohealth



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pancakes topped with strawberries, banana and nectarine
collage with pancake batter, plain pancakes and pancakes topped with fruit
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