• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • My Favorite Recipes
  • Recipe Index
  • About
  • Subscribe
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • My Favorite Recipes
    • Recipe Index
    • About
    • Subscribe
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Gastronotherapy » Recipes » Breakfast

    3 Ingredient Banana Oat Pancakes

    Published: Aug 11, 2022 · Modified: Aug 20, 2022 by MaryAnne · 2 Comments

    Jump to Recipe 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.

    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 oat milk 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 is 5 minutes to mix the ingredients in a blender or food processor, and you've got a warm stack of rich and fluffy pancakes.

    Jump to:
    • ⭐️ Why These Pancakes are the Best
    • 💬 Are Oat Banana Pancakes Healthy?
    • 🍌 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🥞 How To Make Them
    • 👩🏼‍🍳 Expert Tips
    • 💬 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, whipped cream, or vegan nutella.
    • 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 for optimal sweetness and texture. More ripe bananas to use? Try french toast with caramelized bananas, healthy banana peanut butter cookies, banana gingerbread muffins, and vegan peanut butter banana cookies.
    • 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. For more recipes using oats, try mango overnight oats, healthy peach crisp, and rustic vegan blueberry cobbler.

    📝 Variations & Substitutions

    • Gluten-free version: Substitute with certified gluten-free rolled oats
    • Make vegan: Substitute 4 flax eggs for the eggs. To make: 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 Them

    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 paired with cheesy spinach and mushroom quiche or goat cheese frittata with asparagus and tomatoes.
    • 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.
    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

    • stack of buttermilk pancakes being covered in maple syrup.
      Healthy Buttermilk Pancakes with Zucchini
    • oat milk smoothie in a glass jar with a straw
      Oat Milk Smoothie
    • two glasses of mango overnight oats resting on a wooden cutting board.
      Creamy Mango Overnight Oats (Dairy-Free)
    • coconut almond granola spilling out of a tipped over mason jar
      Homemade Coconut Almond Granola

    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, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    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 2 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.

    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.
    • 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.
    • 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!

    More Vegan & Vegetarian Breakfast Recipes

    • Bowl of healthy baked beans resting on a cutting board with a spoon.
      Healthy Baked Beans (no refined sugar)
    • Puff pastry quiche arranged with a pie server.
      Puff Pastry Quiche with Spinach and Feta
    • Strawberry turnovers arranged on parchment paper with fresh strawberries.
      Strawberry Turnovers with Puff Pastry
    • Zucchini and corn fritters arranged on parchment paper with a cup of sauce.
      Crispy Zucchini and Corn Fritters

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    MaryAnne from Gastronotherapy

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

    More about me →

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    Summer Recipes

    • bowl of tuscan bean salad with a spoon, fresh basil, and a napkin.
      Easy Tuscan Bean Salad
    • plate of purple cabbage coleslaw garnished with fresh parsley.
      Quick Purple Cabbage Slaw
    • tortellini salad in a white bowl with a wooden spoon and tomatoes on the side.
      Summer Tortellini Salad
    • three vegan smores bars stacked on top of each other.
      Vegan S'mores Bars
    • apple cucumber salad assembled in a bowl with two forks and napkin on the side.
      Cucumber Apple Salad
    • Bowl of healthy baked beans resting on a cutting board with a spoon.
      Healthy Baked Beans (no refined sugar)

    Popular Recipes

    • french tomato tart with puff pastry on a white countertop
      French Tomato Tart
    • Spaghetti with green pasta sauce on a large platter garnished with fresh basil.
      Creamy Green Pasta Sauce (Quick & Healthy)
    • stack of three old fashioned chocolate donuts with more donuts in the background.
      Chocolate Old Fashioned Donuts
    • pan of cinnamon rolls with cup of coffee on the side.
      Gooey Cinnamon Rolls
    • buttered corn on the cob resting on a white platter with tongs.
      How to Cook Frozen Corn on the Cob (5 easy methods)
    • Blueberry turnovers arranged on parchment paper with one torn open.
      Easy Blueberry Turnovers
    collage of publications that maryanne is featured in.

    follow me

    • Facebook
    • Instagram
    • Pinterest

    How To Support Gastronotherapy:

    There are a lot of expenses involved in running a food blog. If you love my recipes, you can help support what I do in several ways!

    • Follow along on Instagram, Facebook, or Pinterest.
    • Leave a ⭐️⭐️⭐️⭐️⭐️ star rating & review on the recipes you love.
    • Share my blog with friends and family who would also love it!
    • Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!
    • Leave a tip in the "tip jar" for Gastronotherapy via Venmo at @MaryAnne-Hoekstra.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2023 Foodie Pro Theme