3-Ingredient Banana Oat Pancakes
Make these fluffy, healthy pancakes with just banana, eggs, and oats! This easy 3-ingredient recipe is naturally gluten-free, dairy-free, and ready in 10 minutes. Perfect for a quick breakfast, snack, or using up ripe bananas.
Servings: 2 servings
Calories: 210kcal
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
Pro Tips: For the best results, use a very ripe banana with brown spots for maximum natural sweetness and easy mashing. The single most important step is to cook the pancakes over medium-low heat to prevent burning, as the egg-rich batter can brown quickly. Letting the batter sit for 5 minutes after mixing allows the oats to absorb liquid for a better texture. These pancakes are ideal for meal prep—cool completely and freeze in a single layer between sheets of parchment paper for up to 2 months. Reheat in a toaster for a fast, healthy breakfast any day of the week.