3 Ingredient Banana Oatmeal Pancakes are a simple, tasty treat made with just ripe bananas, oats, and eggs. These little pancakes are naturally sweet, soft, and have a nice, hearty texture from the oats. They’re perfect when you want something quick but still healthy for breakfast or a snack.
I love how easy these pancakes are to whip up, especially on busy mornings when I don’t have much time to cook. All you need is to mash a banana, mix it with oats and eggs, and cook them like regular pancakes. No fuss, no extra ingredients – just pure goodness. I always feel like I’m making something special even though it’s so simple.
My favorite way to enjoy them is with a little drizzle of honey or maple syrup and fresh berries on top. They’re great on their own too, especially if you like a soft, sweet pancake that’s not too heavy. Plus, kids really seem to like them, which makes them a go-to in my house.
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots for natural sweetness and soft texture. Overripe works best because they mash easily and add moisture. If you want a different flavor, try mashed applesauce instead.
Eggs: Eggs help bind the pancakes together and add protein. If you’re vegan or allergic, try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as a substitute.
Rolled Oats: These give texture and bulk to the pancakes. You can use quick oats, but rolled oats work better for a nice bite. For gluten-free, make sure to use certified gluten-free oats.
How Do I Get Pancakes That Flip Easily Without Falling Apart?
Since this recipe has no flour, the batter can be fragile. Here are my tips to keep your pancakes intact:
- Let the batter sit for a few minutes before cooking—the oats soften and help hold things together.
- Use a good non-stick skillet or well-greased pan to prevent sticking.
- Cook on medium heat so the pancakes firm up slowly without burning.
- When flipping, use a thin spatula and go gently under the edges before flipping quickly but carefully.
- If the batter feels too runny, add a little more oats to thicken it up.
Equipment You’ll Need
- Blender or food processor – it makes mixing the banana, oats, and eggs super quick and smooth.
- Non-stick skillet or griddle – helps cook pancakes evenly without sticking, so flipping is easier.
- Spatula – a thin, flexible spatula works best for flipping delicate pancakes gently.
- Measuring cups – to get the oat quantity just right for perfect texture every time.
Flavor Variations & Add-Ins
- Add cinnamon or vanilla extract for a warm, sweet twist that pairs well with banana.
- Mix in a handful of chocolate chips or chopped nuts for extra texture and flavor.
- Try swapping oats for almond flour for a nutty flavor and gluten-free option.
- Stir in mashed pumpkin or sweet potato for a fall-themed version with more moisture.
How to Make 3 Ingredient Banana Oatmeal Pancakes?
Ingredients You’ll Need:
- 1 ripe banana
- 2 large eggs
- ½ cup rolled oats
- Optional toppings: maple syrup, banana slices, fresh blueberries
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 10 minutes to cook. In just 15 minutes, you can enjoy a warm stack of delicious banana oatmeal pancakes.
Step-by-Step Instructions:
1. Make the Batter:
Peel the ripe banana and place it in a blender or food processor. Add the eggs and rolled oats. Blend everything together until you get a smooth batter. If you don’t have a blender, you can mash the banana well with a fork, then mix in the eggs and oats until combined.
2. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or cooking spray if needed. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. Flip carefully and cook the other side for 1-2 minutes until golden brown.
3. Serve and Enjoy:
Place the pancakes on a plate and repeat with the remaining batter. Serve warm with your favorite toppings like banana slices, fresh blueberries, and a drizzle of maple syrup. Enjoy your simple, healthy breakfast!
Can I Use Frozen Bananas for These Pancakes?
Yes! Just make sure to thaw the frozen bananas completely and drain any excess liquid before using. This helps keep the batter from becoming too watery.
Can I Make These Pancakes Vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Let the mixture sit for a few minutes to thicken before blending with the banana and oats.
How Should I Store Leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat them gently in a toaster or microwave before serving.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to add cinnamon, vanilla extract, chocolate chips, or nuts to customize the flavor and texture to your liking.
