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.
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.
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⭐️ 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
- 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.
🥞 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.
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.
👩🏼🍳 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.
💬 Frequently Asked Questions
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.
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.
Yes, it can be stored in the refrigerator for up to 2 days before ready to use.
Yes, it can be covered and chilled in the refrigerator for up to 2 days before using.
☕️ More Healthy Breakfast Recipes
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3 Ingredient Banana Oat Pancakes
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.
Barbara Haner
Pics look great!
MaryAnne
thank you! 😍