Breakfast gets a healthy and delicious twist with these 3-Ingredient Banana Oatmeal Pancakes. This simple recipe transforms everyday ingredients into a hearty and satisfying meal. It’s proof that you don’t need a lot of ingredients to make something special.
These pancakes are naturally sweetened with ripe bananas, making them a wholesome option for busy mornings or weekend brunch. They’re also gluten-free and packed with fiber, thanks to the oats. Whether you’re feeding a family or making breakfast for one, this dish is quick to prepare and sure to please.
Kitchen Equipment Needed
- Blender or food processor
- Nonstick skillet or griddle
- Measuring cups
- Spatula
Ingredients Overview
- Bananas: Naturally sweet and flavorful, they serve as both a sweetener and a binder.
- Oats: Provide structure and fiber to the pancakes.
- Eggs: Add protein and help the pancakes hold together.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/2 cup old-fashioned oats
Directions
- Blend the ingredients
In a blender or food processor, combine the bananas, eggs, and oats. Blend until smooth. Let the batter rest for 2–3 minutes to thicken slightly. - Heat the skillet
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter. - Cook the pancakes
Pour small amounts of batter (about 2 tablespoons) onto the skillet to form pancakes. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown. - Serve
Stack the pancakes on a plate and serve warm. Top with your favorite toppings like fresh fruit, honey, nut butter, or a drizzle of maple syrup.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Nutrition (per pancake, ~6 small pancakes)
- Calories: ~60
- Fat: ~2g
- Carbohydrates: ~10g
- Protein: ~3g
Expert Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Keep them small: Smaller pancakes are easier to flip and cook more evenly.
- Add mix-ins: Stir in a handful of chocolate chips, blueberries, or a dash of cinnamon for extra flavor.
FAQs
Can I make these pancakes ahead of time?
Yes, you can make a batch and refrigerate or freeze them for quick breakfasts during the week.
What if I don’t have a blender?
You can mash the bananas with a fork and mix everything by hand for a slightly chunkier batter.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the microwave for 15–20 seconds or on a skillet over low heat.
Substitutions & Variations
- Vegan option: Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
- Spiced-up: Add a pinch of cinnamon, nutmeg, or vanilla extract to the batter.
- Toppings: Try yogurt, nut butter, or shredded coconut for a delicious twist.
3-Ingredient Banana Oatmeal Pancakes
Equipment
- - Blender or food processor
- - Nonstick skillet or griddle
- - Measuring cups
- Spatula
Ingredients
- - 2 ripe bananas
- - 2 large eggs
- - 1/2 cup old-fashioned oats
Instructions
- **Blend the ingredients**
- In a blender or food processor, combine the bananas, eggs, and oats. Blend until smooth. Let the batter rest for 2–3 minutes to thicken slightly.
- **Heat the skillet**
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- **Cook the pancakes**
- Pour small amounts of batter (about 2 tablespoons) onto the skillet to form pancakes. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown.
- **Serve**
- Stack the pancakes on a plate and serve warm. Top with your favorite toppings like fresh fruit, honey, nut butter, or a drizzle of maple syrup.
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