3-Ingredient Banana Oatmeal Pancakes

Posted OnFebruary 27, 2025

A Simple, Healthy, and Delicious Breakfast

If you’re looking for a quick and nutritious breakfast, these 3-ingredient banana oatmeal pancakes are perfect. They’re naturally sweetened, gluten-free, and packed with fiber. Whether you’re short on time or just want a wholesome meal, this recipe delivers both flavor and health benefits in just minutes.

Why You’ll Love This Recipe

Minimal Ingredients – Just three pantry staples: bananas, oats, and eggs.
Healthy and Nutritious – High in fiber, protein, and natural sweetness.
Quick and Easy – Ready in under 15 minutes, making it perfect for busy mornings.
Naturally Gluten-Free – No flour or processed ingredients.
Versatile – Easily customizable with add-ins like cinnamon, chocolate chips, or berries.

Ingredients

1 ripe banana
2 eggs
½ cup rolled oats

Instructions

Prepare the Batter
- Mash the banana in a mixing bowl until smooth.
- Add eggs and mix until well combined.
- Stir in the oats and mix until the batter is uniform. Let it sit for a couple of minutes to thicken slightly.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Pour small amounts of batter onto the skillet, forming pancakes.
- Cook for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Serve and Enjoy
- Serve warm with your favorite toppings, such as maple syrup, fresh fruit, yogurt, or nut butter.

Variations and Add-Ins

Spices & Flavoring – Add cinnamon, vanilla extract, or nutmeg for extra warmth.
Protein Boost – Mix in a tablespoon of protein powder or ground flaxseeds.
Crunchy Texture – Add chopped nuts, seeds, or a sprinkle of granola.
Sweetness & Fun – Mix in chocolate chips, blueberries, or raisins.

Servings and Timing

Servings: Makes 4-6 small pancakes
Prep Time: 5 minutes
Cook Time: 5-7 minutes
Total Time: 10-12 minutes

Storage and Reheating

Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
Reheating: Warm in a toaster, oven, or microwave until heated through.

FAQs

Can I use instant oats instead of rolled oats?

Yes! Instant oats work well, but the texture may be slightly softer.

Can I make these pancakes vegan?

You can substitute the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg). However, the texture will be different.

What if my batter is too thin?

Let it sit for a few minutes so the oats can absorb some moisture and thicken up.

Can I use a blender for the batter?

Absolutely! Blending creates a smoother texture and ensures even mixing.

Can I add baking powder for fluffier pancakes?

Yes, adding ½ teaspoon of baking powder will make the pancakes puffier.

How do I prevent the pancakes from sticking?

Use a good-quality non-stick pan and lightly grease it with butter, coconut oil, or spray oil.

What are the best toppings for these pancakes?

Fresh fruit, Greek yogurt, honey, nut butter, or even a drizzle of dark chocolate.

Can I double the recipe?

Yes, simply double all the ingredients to make a larger batch.

What’s the best way to mash the banana?

A fork works fine, but you can also use a potato masher or blend it for an ultra-smooth consistency.

Are these pancakes good for meal prep?

Definitely! Make a batch, store them in the fridge or freezer, and reheat as needed.

Conclusion

These 3-ingredient banana oatmeal pancakes are a perfect blend of simplicity, nutrition, and taste. Whether you enjoy them plain or dress them up with toppings, they make an excellent healthy breakfast option. Try them today for a delicious start to your day!