These 3 Ingredient Banana Oatmeal Pancakes are such a simple and wholesome breakfast treat! All you need are ripe bananas, oats, and eggs to whip up a batch of fluffy pancakes that are naturally sweet and filling. The oats give a nice texture, while the bananas add sweetness and moisture, making these pancakes super easy to make without any added sugar or flour.
I love how quick and fuss-free these pancakes are—perfect for busy mornings when you want something tasty but don’t feel like spending a lot of time in the kitchen. I usually mash the bananas right in the bowl, mix in the oats and eggs, and then cook them in a nonstick pan. It’s always fun to see how just three simple ingredients come together to make something so delicious and comforting.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and some fresh berries on top. Sometimes I like to add a sprinkle of cinnamon into the batter for a little extra flavor. These pancakes are great for kids too, and I find they’re a nice way to sneak some extra fiber into our breakfasts. Trust me, once you try this easy recipe, it might just become your go-to pancake fix!
Key Ingredients & Substitutions
Bananas: Ripe bananas bring natural sweetness and moisture, so use ones with brown spots for the best flavor and softness. If you don’t have bananas, applesauce or pumpkin puree can work but will change the texture slightly.
Rolled oats: Oats add bulk and a chewy texture. You can use quick oats to save time, but avoid instant oats as they might get too mushy. For a gluten-free option, make sure to use certified gluten-free oats.
Eggs: Eggs bind everything together and add some protein. If you need an egg-free alternative, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) but the pancakes may be a bit denser.
How Do I Get the Pancakes to Hold Together Without Flour?
The trick is to mash the bananas really well and mix the batter thoroughly. Letting the batter sit for a few minutes softens the oats, helping them stick together naturally. Cook on medium heat so the pancakes don’t burn before the inside cooks through.
- Use a non-stick pan or lightly grease the skillet to prevent sticking.
- Don’t flip too early—the edges should look set and bubbles will form on top.
- If batter feels too wet, add a spoonful of oats; if too dry, add a splash of milk or a little more mashed banana.
Equipment You’ll Need
- Non-stick skillet or griddle – makes flipping pancakes easy without sticking or breaking.
- Mixing bowl – you’ll mash bananas and stir the batter here; a medium size works best.
- Fork or potato masher – perfect for mashing bananas smooth.
- Measuring cup – helps keep the oats amount consistent for batter texture.
- Spatula – essential for flipping pancakes gently without tearing.
Flavor Variations & Add-Ins
- Add cinnamon or vanilla extract to the batter for extra warmth and aroma.
- Mix in fresh blueberries or chopped nuts for a fruity or crunchy twist.
- Swap eggs with flax or chia eggs to make the recipe vegan.
- Top pancakes with peanut butter or Greek yogurt to boost protein and creaminess.
3 Ingredient Banana Oatmeal Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
Optional for Serving:
- Maple syrup
- Banana slices
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. The batter requires just a 5-minute rest so the oats can soften, and then you’ll spend around 5 minutes cooking the pancakes on the stove. It’s a quick and easy breakfast option!
Step-by-Step Instructions:
1. Mix the Batter:
In a medium bowl, mash the ripe bananas with a fork until smooth. Add the eggs and whisk together until well combined. Stir in the rolled oats and mix until the batter is even. Let the batter rest for 5 minutes so the oats soften, making it easier to cook.
2. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or cooking spray if you like. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, until you see bubbles form on the surface and the edges start to look set.
3. Flip and Finish:
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through. Remove from the skillet and keep warm while cooking the rest.
4. Serve and Enjoy:
Stack the pancakes on a plate, top with banana slices, and drizzle with maple syrup if you like. Serve warm and enjoy a healthy, naturally sweet breakfast that’s gluten-free and filling!
Can I Use Frozen Bananas for These Pancakes?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid a runny batter.
Can I Make These Pancakes Vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and let the mixture sit for a few minutes before mixing with the bananas and oats.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a toaster or microwave until heated through.
Can I Add Other Ingredients to the Batter?
Sure! Feel free to mix in cinnamon, vanilla extract, blueberries, or chopped nuts to add more flavor and texture to your pancakes.
