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stack of banana oat pancakes with syrup being poured on top.
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5 from 3 votes

3 Ingredient Banana Oat Pancakes

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Diabetic
Servings: 3 servings
Calories: 302kcal
Author: MaryAnne

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.
  • 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: 302kcal | Carbohydrates: 46g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 87mg | Potassium: 513mg | Fiber: 6g | Sugar: 10g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 3mg