Easy 3-Ingredient Banana Oat Pancakes (No Flour & Gluten-Free) 10 Minutes
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Easy 3-Ingredient Banana Oat Pancakes (No Flour & Gluten-Free)
These Banana Oat Pancakes prove that a nourishing, delicious breakfast requires just three simple ingredients and about 10 minutes of your time. By blending a ripe banana with eggs and oats, you create a batter that cooks into naturally sweet, protein-packed pancakes. This recipe is the ultimate solution for busy mornings, using up overripe bananas, or serving a gluten-free and dairy-free breakfast that everyone will love.
These 3-Ingredient Banana Oat Pancakes are not only simple to make but also a hit with the whole family.
Adding to the versatility, these 3-Ingredient Banana Oat Pancakes can be served with various toppings.
The core formula is brilliantly simple: 1 banana, 2 eggs, and ¼ cup of oats. From this base, you can customize endlessly with a pinch of cinnamon, a swirl of nut butter, or a handful of berries. They’re kid-friendly, perfect for weekend brunch or weekday meal prep, and come together in one bowl.
Why You’ll Love This Recipe
- Just 3 Core Ingredients: Banana, eggs, and oats are all you absolutely need.
- Allergen-Friendly: Naturally gluten-free (use certified GF oats) and dairy-free.
- No Food Waste: Perfect for using up spotty, overripe bananas.
- Quick & Simple: One bowl, no complicated steps, ready in 10 minutes.
- Meal-Prep Friendly: Cook a batch ahead for easy grab-and-go breakfasts all week.
Ingredients & Substitutions
Core Ingredients:
- 1 large ripe banana (the spottier, the sweeter)
- 2 large eggs
- ¼ cup rolled oats (certified gluten-free if needed)
- Pinch of salt
- Coconut oil, butter, or avocado oil for cooking
Popular Optional Add-Ins:
For an extra nutritional boost, top your 3-Ingredient Banana Oat Pancakes with fresh fruit.
- Pinch of ground cinnamon or ½ tsp vanilla extract
- 1 tablespoon almond butter, peanut butter, or sunflower seed butter
- Handful of dark chocolate chips or blueberries
Substitutions: Use quick oats for a finer texture. For a nut-free version, skip the nut butter or use sunflower seed butter.
Step-by-Step Instructions
- Mash the Banana: In a medium bowl, thoroughly mash the ripe banana with a fork until mostly smooth.
- Mix the Batter: Add the eggs, oats, and a pinch of salt to the mashed banana. Whisk everything together until you have a uniform, slightly lumpy batter. Stir in any optional add-ins like cinnamon now.
- Customize: For added flavor, gently swirl a spoonful of nut butter into the batter.
- Cook: Heat a lightly oiled non-stick skillet or griddle over medium-low heat. For each pancake, pour or scoop about ¼ cup of batter. Cook for 2-3 minutes, until the edges look set and bubbles form on the surface.
- Flip & Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
- Serve: Enjoy immediately with fresh banana slices, a drizzle of pure maple syrup, or a dollop of yogurt.
Expert Tips for Perfect Pancakes
- Control the Heat: This is the most important tip. Cook over medium-low heat. If the pan is too hot, the egg-rich batter will brown too quickly before the inside sets.
- Batter Consistency: The batter will be looser than traditional pancake batter. Let it sit for 2-3 minutes after mixing; the oats will absorb some liquid and thicken it slightly.
- Make Them Fluffier: For slightly fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Storage & Reheating: Let cooked pancakes cool completely. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster, oven, or microwave for a quick breakfast.
Making these 3-Ingredient Banana Oat Pancakes is a great way to start a healthy day.
Nutrition (Per Serving, recipe makes 2 servings): Approximately 210 calories | 15g Protein | 27g Carbohydrates | 5g Fiber | 6g Fat
You can whip up a batch of these 3-Ingredient Banana Oat Pancakes in a flash.
3-Ingredient Banana Oat Pancakes
Equipment
- Medium Mixing Bowl
- Fork or Whisk For mashing and mixing.
- Non-Stick Skillet or Griddle
- Spatula
Ingredients
- 1 large ripe banana
- 2 large eggs
- 0.25 cup rolled oats (gluten-free if needed)
- 1 pinch salt
- 1 tsp coconut oil or butter (for cooking)
Instructions
- In a medium bowl, mash the ripe banana with a fork until smooth. Add the eggs, oats, and a pinch of salt. Whisk until a uniform batter forms.
- Heat a non-stick skillet over medium-low heat and lightly grease with oil or butter. Pour ¼ cup of batter for each pancake.
- Cook for 2-3 minutes until edges are set and bubbles form on the surface. Carefully flip with a spatula.
- Cook for an additional 1-2 minutes on the second side until golden brown and cooked through.
- Serve immediately with fresh banana slices, maple syrup, nut butter, or your favorite toppings.
Notes
For more easy and healthy make-ahead breakfasts, try our 5-Ingredient Blueberry Chia Pudding, which is also perfect for meal prep. This pancake recipe was inspired by the simple, wholesome approach of Banana Oat Egg Pancakes from Meaningful Eats.
Follow these tips to make the best 3-Ingredient Banana Oat Pancakes every time.
Enjoy these delicious 3-Ingredient Banana Oat Pancakes for breakfast or as a healthy snack.
These 3-Ingredient Banana Oat Pancakes pair wonderfully with yogurt or nut butter.
Store leftover 3-Ingredient Banana Oat Pancakes in the fridge for easy snacking later.
Try making variations of these 3-Ingredient Banana Oat Pancakes with different flavors.
These 3-Ingredient Banana Oat Pancakes are a great choice for meal prep and quick breakfasts.
Don’t forget to share your experience with these 3-Ingredient Banana Oat Pancakes!
