These 3 Ingredient Banana Oatmeal Pancakes are a simple and tasty breakfast treat made with just ripe bananas, oats, and eggs. They’re soft, naturally sweet, and have a nice chewy texture from the oats that makes them feel a little more special than your average pancake. It’s a perfect way to enjoy something quick and wholesome first thing in the morning.
I love making these pancakes when I’m short on time or don’t want to fuss with a long recipe. The best part is you probably already have all the ingredients on hand! I mash the banana, mix everything together, and cook them up in just a few minutes. Sometimes I add a pinch of cinnamon or vanilla if I’m feeling fancy, but they’re delicious just as they are.
My favorite way to eat these pancakes is with a drizzle of maple syrup and some fresh fruit on top, like blueberries or sliced strawberries. They’re great for a lazy weekend brunch or when you need a quick snack that feels like a little treat. These pancakes always bring back cozy mornings and happy moments around the table for me.
Key Ingredients & Substitutions
Bananas: Ripe bananas are perfect because they add natural sweetness and help bind the pancakes. If you want, you can mash them by hand or blend them for a smoother batter. Overripe bananas work best—they’re sweeter and softer.
Rolled Oats: Using rolled oats gives a nice texture and structure. If you don’t have rolled oats, quick oats can work but the texture will be softer. For a gluten-free option, make sure your oats are certified gluten-free.
Eggs: Eggs help hold the batter together and add protein. For a vegan swap, you can try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) but the texture may differ slightly.
How Do I Make These Pancakes Fluffy and Not Too Sticky?
Getting the right texture can be tricky with just three ingredients, but here’s how I do it:
- Blend the oats and eggs first to create a smooth base. This helps the batter thicken and hold together well.
- Mash the bananas until almost smooth to avoid lumps that can cause uneven cooking.
- Cook the pancakes on medium heat, not too hot, so they cook through gently without burning the outside.
- Wait till you see bubbles form on the surface before flipping. This means the bottom is set.
- Use a non-stick pan or lightly grease your pan to prevent sticking without adding too much oil.
Following these tips helps keep your pancakes soft, fluffy, and easy to flip every time!
Equipment You’ll Need
- Blender or food processor – makes the batter smooth and helps the oats blend well with eggs.
- Mixing bowl – for mashing bananas and combining all ingredients if you prefer not to blend.
- Fork – great for mashing bananas quickly and easily.
- Non-stick skillet or griddle – cooks pancakes evenly and prevents sticking without much oil.
- Spatula – helps flip pancakes gently so they don’t break apart.
Flavor Variations & Add-Ins
- Add a sprinkle of cinnamon or nutmeg to give a warm, cozy flavor—perfect in fall or winter mornings.
- Mix in a handful of chocolate chips for a sweet treat that melts inside the pancakes.
- Stir chopped nuts like walnuts or pecans for crunch and extra protein.
- Try swapping bananas with pumpkin puree and add a pinch of pumpkin spice for a seasonal twist.
3 Ingredient Banana Oatmeal Pancakes
Ingredients You’ll Need:
- 2 ripe bananas
- 1 cup rolled oats
- 2 large eggs
- Optional toppings: sliced banana, maple syrup
How Much Time Will You Need?
This recipe takes about 5 minutes of preparation and 10 minutes of cooking time, so you can have delicious pancakes ready in around 15 minutes total. It’s quick, easy, and perfect for busy mornings!
Step-by-Step Instructions:
1. Blend Oats and Eggs:
Place the rolled oats and eggs in a blender or food processor. Blend until the oats are finely ground and the mixture looks smooth and consistent.
2. Add and Mash Bananas:
In a separate bowl, mash the ripe bananas thoroughly with a fork. Then, stir the mashed bananas into the oat and egg mixture until everything is well combined.
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it if needed. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until you see bubbles forming on the surface and the bottom turns golden brown. Flip and cook the other side for 1-2 more minutes.
4. Serve and Enjoy:
Stack your pancakes on a plate. Top with sliced bananas and drizzle with maple syrup or your favorite toppings. Serve warm and enjoy a healthy, simple breakfast!
Equipment You’ll Need
- Blender or food processor
- Mixing bowl
- Fork
- Non-stick skillet or griddle
- Spatula
Flavor Variations & Add-Ins
- Add cinnamon or nutmeg for cozy warmth.
- Mix in chocolate chips for a sweeter touch.
- Stir chopped nuts for some crunch.
- Try pumpkin puree and pumpkin spice as a seasonal switch-up.
Can I Use Frozen Bananas for These Pancakes?
Yes! Just thaw the frozen bananas completely and mash them well before mixing. They might add a little extra moisture, so cook pancakes a bit longer if needed.
Can I Make These Pancakes Ahead of Time?
You can prepare the batter and refrigerate it for up to 24 hours. When ready to cook, give the batter a quick stir before pouring onto the skillet.
How Should I Store Leftover Pancakes?
Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Substitute the Rolled Oats?
Quick oats work as a substitute but will make the pancakes softer. Avoid steel-cut oats as they won’t blend well and will create a gritty texture.
