Why You’ll Love This Recipe
These pancakes are a simple, healthy breakfast that you can make in no time. With just three ingredients—bananas, oats, and eggs—this recipe is packed with natural sweetness, fiber, and protein. Not only are they gluten-free and dairy-free, but they are also a customizable base that you can personalize with spices, mix-ins, or toppings of your choice. Whether you’re busy in the morning or cooking for the whole family, these pancakes are an easy, nutritious option.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats or quick oats
- 2 large eggs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Ingredients: Peel the bananas and mash them in a large mixing bowl until smooth. For a smoother texture, blend them in a blender.
- Mix the Ingredients: Add the oats and eggs to the mashed bananas. Stir until well combined, creating a batter-like consistency.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil. Scoop 2-3 tablespoons of the batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- Serve and Enjoy: Stack the pancakes and add your favorite toppings such as maple syrup, nut butter, or fresh berries.
Servings and Timing
- Servings: 6 pancakes
- Total Time: 15 minutes
Variations
- Spices: Add cinnamon or nutmeg for a warm, aromatic flavor.
- Mix-ins: Stir in chocolate chips, fresh blueberries, or chopped nuts to make the pancakes more exciting.
- Toppings: Top with Greek yogurt, maple syrup, coconut flakes, or almond butter.
Storage/Reheating
- Refrigerate: Store cooked pancakes in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze cooled pancakes in a single layer for 1-2 hours, then transfer them to a freezer bag. Reheat in the microwave or toaster.
FAQs
How can I make the pancakes fluffier?
For fluffier pancakes, add ½ teaspoon of baking powder to the batter to help them rise more.
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats for a smoother batter, while rolled oats provide a chunkier texture.
Can I freeze these pancakes?
Absolutely! Once cooled, freeze the pancakes in a single layer, then transfer to a freezer bag for storage. Reheat in the microwave or toaster.
Can I make these pancakes vegan?
Yes! Simply replace the eggs with a flaxseed or chia egg for a vegan-friendly version.
Why are my pancakes falling apart?
Make sure your bananas are ripe and that the eggs are well-mixed. Also, cooking at a low heat helps the pancakes hold together better.
How should I store leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Can I use other types of oats?
Yes, you can use either rolled oats or quick oats. Rolled oats will give a heartier texture, while quick oats create a smoother batter.
How do I know when the pancakes are ready to flip?
Wait until you see bubbles forming on the surface of the pancake and the edges set. This means it’s time to flip.
Can I make these pancakes ahead of time?
Yes, these pancakes can be made ahead and stored in the fridge or freezer. Just reheat when you’re ready to serve.
What toppings go well with these pancakes?
Toppings like maple syrup, fresh berries, peanut butter, or a dollop of yogurt are great options!
Conclusion
3-ingredient banana oatmeal pancakes are the perfect healthy and easy breakfast option. With just a few simple ingredients, you can enjoy a protein-packed, gluten-free meal that will keep you full and satisfied. Customize with your favorite toppings and mix-ins for a breakfast that’s as delicious as it is nutritious!
Banana Oatmeal Pancakes
These 3-ingredient banana oatmeal pancakes are a quick, healthy, and gluten-free breakfast option. Made with ripe bananas, oats, and eggs, they are naturally sweet, packed with protein, and easy to customize with your favorite toppings or mix-ins. A perfect start to your day!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 ripe bananas
- 1 cup rolled oats or quick oats
- 2 large eggs
Instructions
- Prepare the Ingredients: Peel the bananas and mash them in a large mixing bowl until smooth. For a smoother texture, blend them in a blender.
- Mix the Ingredients: Add the oats and eggs to the mashed bananas. Stir until well combined, creating a batter-like consistency.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil. Scoop 2-3 tablespoons of the batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- Serve and Enjoy: Stack the pancakes and add your favorite toppings such as maple syrup, nut butter, or fresh berries.
Notes
- Storage: Store cooked pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooled pancakes in a single layer for 1-2 hours, then transfer them to a freezer bag. Reheat in the microwave or toaster.
