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    Gastronotherapy » Recipes » Breakfast

    3 Ingredient Banana Oat Pancakes

    Modified: Mar 27, 2024 · Published: Aug 11, 2022 · by MaryAnne · 4 Comments

    Jump to Recipe Jump to Video Print Recipe

    3 ingredient banana oat pancakes are light and fluffy, flour-less pancakes that are naturally sweetened with banana. Protein-rich, dairy-free, and ready in just 15 minutes, these kid-friendly pancakes are freezer-friendly so you can enjoy anytime.

    stack of banana oat pancakes with syrup being poured on top.

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    Made with ground oats, eggs, and ripe bananas, this healthy pancake recipe is full of flavor and the perfect accompaniment to your morning coffee or dairy free smoothie.

    The addition of eggs adds richness and protein, and because there's no added sugar, 3 ingredient banana oat pancakes are diabetic friendly.

    All you need are 5 minutes to mix the ingredients in a blender or food processor, and you've got a warm stack of rich and fluffy pancakes. For more pancake recipes, try my lemon pancakes and zucchini pancakes!

    Jump to:
    • ⭐️ Why These Pancakes are the Best
    • 💬 Are Oat Banana Pancakes Healthy?
    • 🍌 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🥞 How To Make 3 Ingredient Pancakes
    • 👩🏼‍🍳 Expert Tips
    • 🍓Pancake Topping Ideas
    • 💬 Frequently Asked Questions
    • ☕️ More Healthy Breakfast Recipes
    • 3 Ingredient Banana Oat Pancakes

    ⭐️ Why These Pancakes are the Best

    • Naturally sweetened with bananas so you can enjoy with your favorite toppings, like fresh fruit, maple syrup, raspberry jam, or whipped cream.
    • Quick & easy with just 5 minutes of prep time
    • Light & fluffy flour-less pancakes
    • Kid-friendly breakfast option
    • Healthy pancakes that are dairy-free, protein-rich, high in fiber & potassium, and low-calorie
    • Freezer-friendly so you can enjoy whenever that craving hits

    💬 Are Oat Banana Pancakes Healthy?

    Made with just 3 simple ingredients - bananas, oats, and eggs - these flour-less pancakes are very healthy. Protein-rich, high in fiber & potassium, dairy-free, and diabetic friendly, banana oat pancakes are a fantastic option when you want a healthy breakfast or brunch.

    🍌 Ingredient Notes

    pancake ingredients laid out on a table.
    • Bananas - Make sure your bananas are ripe (spotted and soft) for optimal sweetness and texture. More ripe bananas to use? Try my banana French toast.
    • Eggs - I recommend using room temperature eggs for a light and fluffy texture.
    • Rolled oats - Old-fashioned rolled oats and quick-cooking oats will both work well for this recipe. Do not use steel-cut oats, as they need to be cooked (and softened) before using.

    📝 Variations & Substitutions

    • Gluten-free version: Substitute with certified gluten-free rolled oats
    • Make vegan: Substitute 4 flax eggs for the eggs. To make 4 flax eggs: combine ¼ cup of ground flax seed with ¾ cup of water. Let it sit for 10 minutes until a gel-like consistency is created.
    • Make pancakes for one: Cut the recipe in half for a single serving of pancakes.
    • Mix-ins: After pouring batter into pan, sprinkle on a handful of berries, chocolate chips, shredded coconut, or chopped nuts and press down lightly before flipping.
    • Maple syrup. Out of maple syrup? See my list of the best homemade maple syrup substitutes.
    fork pulling at a large bite of pancakes from plate.

    🥞 How To Make 3 Ingredient Pancakes

    Add all of the ingredients into a blender or food processor and mix on high for 1 minute, until well-combined. Let the batter sit for 5 minutes to thicken.

    pancake batter resting in a blender.

    Meanwhile, heat a large non-stick skillet pan over medium heat. Lightly butter or oil the pan.

    Using a ⅓ cup measuring cup, pour batter onto the hot pan. Cook for about 2 minutes, until the edges firm up a bit (you won't see bubbles appear on top). Use a spatula to gently lift the edges and check for a golden brown color before flipping.

    pancakes cooking in a non-stick pan.

    Gently flip and cook the other side for about 1 minute. Serve immediately with your favorite toppings.

    flipped golden brown pancakes in a skillet.

    👩🏼‍🍳 Expert Tips

    • Storage: Cover and store in the refrigerator for up to 4 days.
    • How to freeze: Wrap pancakes in foil and transfer to a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
    • How to reheat: Preheat oven to 350 degrees F. Place pancakes (in a single layer) on a baking sheet, cover with foil, and heat until thoroughly warmed, about 10 minutes.
    • Make ahead: Blend pancake batter, then cover and chill in the refrigerator for up to 2 days before using.
    • Make sure pan is hot before cooking.This ensures golden brown pancakes. If you find that they're cooking too quickly and/or are starting to burn, turn down your heat.
    • Use room temperature eggs. This allows you to whip more air into the eggs, creating a lighter and fluffier texture.
    • Feed a crowd: You can easily double this recipe to feed a large group of folks. Serve pancakes paired with spinach quiche or asparagus frittata.
    • Keep pancakes warm. Prep a baking sheet with two pieces of foil to store and keep cooked pancakes covered and warm while continuing to cook additional pancakes.

    🍓Pancake Topping Ideas

    Enjoy banana oat pancakes with your favorite toppings. Here are some suggestions:

    • fresh fruit
    • maple syrup
    • raspberry jam
    • whipped cream
    • a dusting of powdered sugar.
    stack of pancakes that have been cut into with a fork resting on the plate.

    💬 Frequently Asked Questions

    Why are my banana oat pancakes mushy?

    The most likely cause is undercooked pancakes. Make sure your heat setting is no higher than medium, and don't flip your pancakes before they turn golden brown on the bottom.

    How do you make fluffy oatmeal pancakes?

    A fluffy texture is created by using room temperature eggs, which allows you to whip more air into the batter when mixing. Blend for a full minute to ensure light and fluffy pancakes.

    Does banana pancake batter keep?

    Yes, it can be stored in the refrigerator for up to 2 days before ready to use.

    Can I leave banana pancake batter overnight?

    Yes, it can be covered and chilled in the refrigerator for up to 2 days before using.

    ☕️ More Healthy Breakfast Recipes

    • oat milk smoothie in a glass jar with a straw
      Easy Oat Milk Smoothie (3 ingredients)
    • Creamy mango overnight oats arranged in two glass cups.
      Creamy Mango Overnight Oats
    • coconut almond granola spilling out of a tipped over mason jar
      Homemade Coconut Almond Granola
    • glass of creamy flaxseed pudding topped with blueberries and shredded coconut.
      Easy Flaxseed Pudding

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    stack of banana oat pancakes with syrup being poured on top.

    3 Ingredient Banana Oat Pancakes

    Author: MaryAnne
    3-ingredient banana oat pancakes are light and fluffy flour-less pancakes that are naturally sweetened with banana. Protein-rich, dairy-free, and ready in just 15 minutes, these kid-friendly pancakes are freezer-friendly so you can enjoy anytime.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Breakfast
    Cuisine American
    Servings 3 servings
    Calories 302 kcal

    Equipment

    • 1 blender or food processor

    Ingredients
      

    • 2 large spotted (ripe) bananas
    • 4 eggs, room temperature
    • 1 ½ cups rolled oats
    • pinch of salt

    Optional:

    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Add all of the ingredients into a blender or food processor and mix on high for 1 minute, until well-combined. Let the batter sit for 5 minutes to thicken.
    • Meanwhile, heat a large non-stick skillet pan over medium heat. Lightly butter or oil the pan.
    • Using a ⅓ cup measuring cup, pour batter onto the hot pan. Cook for about 2 minutes, until the edges firm up a bit (you won't see bubbles appear on top). Use a spatula to gently lift the edges and check for a golden brown color before flipping.
    • Gently flip and cook the other side for about 1 minute.
    • Serve immediately with your favorite toppings.

    Video

    Notes

    • Storage: Cover and store in the refrigerator for up to 4 days.
    • How to freeze: Wrap pancakes in foil and transfer to a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
    • Make sure pan is hot before cooking.This ensures golden brown pancakes. If you find that they're cooking too quickly and/or are starting to burn, turn down your heat.
    • Use room temperature eggs. This allows you to whip more air into the eggs, creating a lighter and fluffier texture.
    • Keep pancakes warm. Prep a baking sheet with two pieces of foil to store and keep cooked pancakes covered and warm while continuing to cook additional pancakes.

    Nutrition

    Calories: 302kcalCarbohydrates: 46gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 218mgSodium: 87mgPotassium: 513mgFiber: 6gSugar: 10gVitamin A: 368IUVitamin C: 7mgCalcium: 61mgIron: 3mg
    Tried this recipe?Let us know how it was!

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      Healthy Chocolate Cookies (vegan & gluten free)
    • Creamy tofu scramble with toast.
      The Best Tofu Scramble
    • Sliced cherry coffee cake arranged on a platter.
      Epic Cherry Coffee Cake with Streusel Topping
    • Stack of fluffy blueberry muffins on a pan.
      The Ultimate Sour Cream Blueberry Muffins

    Reader Interactions

    Comments

    1. Barbara Haner

      August 11, 2022 at 3:39 pm

      5 stars
      Pics look great!

      Reply
      • MaryAnne

        August 11, 2022 at 5:12 pm

        thank you! 😍

        Reply
    2. Paige

      January 01, 2024 at 3:36 pm

      5 stars
      I can't get over how delicious (and easy) these pancakes were! My family is requesting that I make them every weekend now. I wonder if they would freeze well?

      Reply
      • MaryAnne

        January 01, 2024 at 3:40 pm

        Thanks so much, Paige! Yes, you can totally freeze them for up to 3 months. I recommend wrapping them in foil and placing in a large freezer bag. 🙂

        Reply
    5 from 3 votes (1 rating without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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