These 3 Ingredient Banana Oatmeal Pancakes are a simple and wholesome treat that you can whip up in no time. Made with just ripe bananas, oats, and eggs, they have a naturally sweet flavor with a soft and fluffy texture. They’re perfect for a quick breakfast or a healthy snack any day of the week.
I love how easy these pancakes are to make—you don’t need a long list of ingredients or fancy kitchen tools. I usually mash the bananas with a fork, mix everything together, and cook them right away. It’s a great way to use up ripe bananas, and the oats add a nice touch of heartiness that keeps me full longer.
When I serve these, I like to add fresh fruit, a drizzle of honey, or a spoonful of nut butter on top. It makes the pancakes feel extra special without much effort. These pancakes have become a favorite in our house, especially because they’re both yummy and good for you. Give them a try when you want a fuss-free breakfast that still feels comforting!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for natural sweetness and moisture. If your bananas aren’t ripe, pop them in a paper bag for a day to speed ripening. You can swap with mashed sweet potatoes for a different flavor and texture.
Eggs: Eggs bind the batter and add protein. For egg-free, try flax or chia seeds soaked in water (1 tbsp seeds + 3 tbsp water = 1 egg). These keep pancakes together nicely.
Rolled Oats: Oats add texture and fiber. If you don’t have rolled oats, quick oats work too, but avoid steel-cut oats as they’re too tough. For gluten-free, use certified gluten-free oats.
How Do You Get Pancakes That Hold Together and Cook Evenly?
Blending the batter until smooth helps combine the oats with bananas and eggs well. Letting it rest for a few minutes thickens the batter and makes flipping easier.
- Heat the pan on medium-low so pancakes cook gently and don’t burn.
- Use a non-stick pan or lightly oil the surface to keep pancakes from sticking.
- Wait for bubbles on top and edges to set before flipping to prevent breaking.
These steps help you cook pancakes that are golden on the outside and soft inside without falling apart.
Equipment You’ll Need
- Blender or food processor – makes mixing the oats, bananas, and eggs fast and smooth.
- Non-stick skillet or griddle – helps you cook pancakes evenly without sticking.
- Spatula – for flipping the pancakes gently without breaking them.
- Measuring cup – to portion batter evenly for uniform pancakes.
- Mixing bowl (optional) – if you don’t have a blender, you can mash and mix by hand here.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or vanilla extract for extra warmth and sweetness.
- Stir in a handful of chocolate chips or blueberries for bursts of flavor and texture.
- Mix in a spoonful of peanut butter or almond butter for richer taste and protein boost.
- Swap bananas for mashed pumpkin or applesauce for a different fruity twist.
3 Ingredient Banana Oatmeal Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
Optional Toppings:
- Sliced bananas
- Fresh blueberries
- Maple syrup or honey
How Much Time Will You Need?
This recipe takes about 10 minutes from start to finish, including preparation and cooking time. The batter comes together quickly, and each batch of pancakes cooks in just a few minutes.
Step-by-Step Instructions:
1. Mixing the Batter:
Place the ripe bananas, eggs, and rolled oats in a blender or food processor. Blend until you get a smooth batter. Let the mixture rest for a few minutes to thicken slightly for better pancakes.
2. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
3. Flipping and Serving:
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Remove from the pan and repeat with the remaining batter. Serve the pancakes stacked, topped with sliced bananas, fresh blueberries, and a drizzle of maple syrup or honey if you like.
Can I Use Frozen Bananas for This Recipe?
Yes! Just thaw frozen bananas completely and drain any extra liquid before blending. This helps keep the batter the right consistency.
How Can I Make These Pancakes Vegan?
Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and make sure to use maple syrup or a vegan sweetener for toppings.
Can I Prepare the Batter Ahead of Time?
You can make the batter up to 24 hours in advance and store it in the fridge. Give it a good stir before cooking, as oats may absorb moisture and thicken the batter.
How Should I Store Leftovers?
Keep leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or on a skillet over low heat.
