3-Ingredient Banana Oatmeal Pancakes

There’s something so comforting about a warm, golden pancake fresh off the griddle, especially when it’s made with just a few wholesome ingredients. These 3-Ingredient Banana Oatmeal Pancakes are a perfect choice when you’re craving a delicious breakfast but want to keep things simple, healthy, and quick.

This recipe is perfect for busy mornings, lazy weekend brunches, or even a quick snack. It’s naturally gluten-free (as long as you use certified gluten-free oats) and free of refined sugar. Plus, it’s a fantastic way to use up those overripe bananas sitting on your counter.

If you love pancakes but want a healthier option without sacrificing flavor, these banana oatmeal pancakes will become your go-to!

Why You’ll Love This Recipe

• Simple & Quick – Just three ingredients and a blender or mixing bowl, and you’re good to go!
• Healthy & Wholesome – No refined sugar, flour, or dairy—just natural goodness.
• Great for All Ages – These pancakes are soft, slightly sweet, and perfect for kids and adults alike.
• Customizable – Add in cinnamon, vanilla, or even chocolate chips for extra flavor.
• No Waste – A perfect way to use overripe bananas instead of tossing them.

Ingredients You’ll Need

• 2 ripe bananas
• 2 eggs
• ½ cup oats (rolled or quick oats)

That’s it! Just three simple ingredients, and you’re ready to make some delicious pancakes.

How to Make 3-Ingredient Banana Oatmeal Pancakes

Making these pancakes is incredibly easy, and you don’t even need a mixer—just a fork and a pan! Here’s how to do it:

Step 1: Mash the Bananas

Start by peeling the ripe bananas and placing them in a mixing bowl. Using a fork, mash them until they are smooth with minimal lumps. The riper the bananas, the sweeter and softer your pancakes will be. If you prefer a smoother batter, you can blend everything in a blender.

Step 2: Add the Eggs

Crack the eggs into the mashed bananas and whisk everything together until fully combined. The eggs will act as the binding agent, holding the pancakes together as they cook.

Step 3: Mix in the Oats

Stir in the oats until evenly distributed. If you want a smoother texture, blend the batter in a blender until smooth. Otherwise, keeping the oats whole will give the pancakes a heartier, slightly chewy texture. Let the batter sit for a few minutes so the oats can absorb some moisture.

Step 4: Preheat the Pan

Heat a non-stick pan or griddle over medium heat. Lightly grease it with a little oil or butter.

Step 5: Cook the Pancakes

Pour small circles of batter (about 2 tablespoons per pancake) onto the hot pan. Cook for about 2-3 minutes on one side, until bubbles form on the surface and the edges look set. Then, carefully flip and cook for another 1-2 minutes on the other side until golden brown.

Step 6: Serve & Enjoy

Once all your pancakes are cooked, stack them high and serve with your favorite toppings. Drizzle with honey, top with fresh berries, or add a sprinkle of cinnamon for extra flavor.

Helpful Tips

• Use Ripe Bananas – The riper, the better! Brown spots mean natural sweetness and a softer texture.
• Blender Trick – If you want a smooth batter, blend everything together instead of mashing and mixing by hand.
• Grease the Pan Lightly – Too much oil can make the pancakes greasy, while too little might cause sticking. A light coating works best.
• Flip Gently – These pancakes are a bit more delicate than traditional ones, so flip carefully using a thin spatula.
• Customize It – Add a dash of cinnamon, vanilla extract, or even a handful of blueberries or chocolate chips for extra flavor.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 6 small pancakes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free (if using GF oats)

Notes

• If the batter seems too thin, add a tablespoon of oats to thicken it slightly.
• If you like crispier pancakes, cook them a bit longer over low heat to let them brown more.
• Want extra protein? Add a scoop of protein powder or some nut butter to the batter.

Nutritional Information (Per Serving)

Approximate values per pancake:

• Calories: 80
• Protein: 3g
• Carbohydrates: 12g
• Fat: 2g
• Fiber: 1.5g
• Sugar: 5g

(These values can vary depending on the size of your pancakes and additional toppings.)

Frequently Asked Questions

Can I Make These Pancakes Vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and let it sit for a few minutes before mixing into the batter.

Can I Make a Big Batch and Store Them?

Absolutely! Store cooked pancakes in an airtight container in the fridge for 3-4 days. Reheat in the microwave or toaster.

Can I Freeze These Pancakes?

Yes! Place a piece of parchment paper between each pancake and store them in a freezer-safe bag for up to 2 months. Just pop them in the toaster or microwave to reheat.

Do I Have to Blend the Oats?

No, blending is optional. If you like a chunkier texture, leave the oats whole. If you prefer a smoother pancake, blend everything together.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or skillet.
• Freezer: Freeze for up to 2 months with parchment paper between pancakes.
• Reheating: Warm them up in the microwave (30 seconds) or in a pan over low heat.

Related Recipes

If you love these pancakes, try these other healthy breakfast ideas:

• Poffertjes (Dutch Mini Pancakes) – A Delightful Treat for Any Occasion
• Fluffy Japanese Soufflé Pancakes
• Fluffy Japanese Soufflé Pancakes
• Easy Homemade Pancakes

Conclusion

These 3-Ingredient Banana Oatmeal Pancakes are proof that you don’t need a long list of ingredients to make something delicious. Whether you’re looking for a healthy breakfast option or just want a quick and easy meal, these pancakes are a perfect choice. They’re naturally sweet, satisfying, and packed with nutrients to start your day right.

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