You only need 3 ingredients (banana, eggs and oats) to make these healthy, banana pancakes. EASY, kid-friendly and perfect for using up bananas.

Add a spoonful of peanut butter and a pinch of cinnamon to take these to the next level. These pancakes taste like a treat, but are full of wholesome ingredients!

syrup being poured on banana pancakes

Banana egg oat pancakes are a go-to breakfast recipe that everyone should have in their back pockets!

If you’re not familiar with banana-egg pancakes, these aren’t just any pancakes. They are made completely of mashed, overripe bananas, eggs and oats.

Just 3 ingredients! Making them an easy, healthy breakfast. I love serving them to my banana bread loving-kids, but I also like to make these as a post-workout breakfast for myself.

With simple ingredients, these delicious pancakes are full of protein and banana flavor. Plus they’re naturally sweetened – but we still love to add warm maple syrup! 😉

I add a pinch of cinnamon, a splash of vanilla extract, a spoonful of peanut butter or almond butter and sometimes a sprinkling of chocolate chips for extra deliciousness.

3-Ingredient Banana Oat Egg Pancakes

These easy banana pancakes couldn’t be easier to make! They are perfect for busy mornings or anytime you have ripe or fresh bananas to use up. No wet ingredients and dry ingredients needed. All you need is one bowl!

1. First start by mashing the banana….

mashing banana and mixing pancake batter

2. Then add the eggs, oats to the banana mixture along with a pinch of salt and cinnamon. 

3. Whisk the mashed banana and everything together until smooth.

4. Add a dollop of peanut butter if you like and swirl it into the batter!

stirring in peanut butter into batter

5. Cook in a nonstick skillet in a little melted butter or vegetable oil over medium heat for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. You don’t want a super hot skillet. (Add a few chocolate chips if you like!)

6. Flip and cook for another 30 seconds on the second side. Repeat with the remaining batter.

Top with fresh banana slices, fresh fruit, or a simple drizzle of maple syrup. Enjoy!

cooking banana pancakes in pan

Tips for Making Banana Oat Pancakes

My all-time favorite non-stick is this small scanpan. I use it every single day and it’s the perfect size for making these pancakes!

Keep the heat on medium or medium/low when cooking these. If the heat is too high the pancakes will get too brown before the cook all the way through. This is because of the eggs.

You can skip the peanut butter if you want to keep these nut-free. You can also use almond, cashew, or sunbutter. Maybe even a little Nutella if you dare!

I like using GF Harvest Gluten-Free Oats to keep these gluten-free. You can use regular rolled oats or quick oats. Either kind works great.

FAQs

What are the health benefits of banana pancakes?

Banana pancakes can be made with just 3 ingredients – bananas, eggs and oats for a healthy breakfast or snack that is full of fiber. You can also add your favorite healthy mix-ins to these pancakes like ground flaxseed, protein powder and nut butter.

What is the recipe for banana pancakes?

To make banana cakes just remember this easy recipe – 1 ripe banana (mashed), 2 eggs (whisked) and 1/4 cup quick oats! You can add a pinch of salt and cinnamon if you like as well. Just mix the ingredients together and cook the banana pancakes on low heat.

How do you make pancakes with oats and eggs?

Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter if you like! Then cook in a butter skillet over medium-low heat.

For more healthy pancakes, try these pumpkin oatmeal pancakes, pumpkin protein pancakes, buckwheat crepes and buckwheat pancakes.

fork taking a bite of banana pancakes on a white plate

Storage/Make-Ahead

  • MAKE-AHEAD: These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh simply microwave the pancakes individually for 5-10 seconds.
  • TO FREEZE: Leftover pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.

I hope you like this banana pancake recipe as much as we do! If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!

close up shot of banana pancakes
5 from 136 votes

Banana Oat Egg Pancakes (3 Ingredients!)

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 serving
You only need 3-ingredients (banana, eggs and oats) to make these healthy, delicious pancakes. EASY, kid-friendly and perfect for using up bananas. Add a spoonful of peanut butter and a pinch of cinnamon to take these to the next level!

Video

Ingredients

  • 1 ripe banana
  • 2 eggs
  • 1/4 cup gluten-free oats
  • pinch of salt
  • pinch of cinnamon
  • 1 spoonful peanut butter or almond butter (optional)
  • coconut oil/butter for cooking

Instructions 

  • Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
  • Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
  • Serve with bananas and maple syrup. Enjoy!

Notes

My all-time favorite non-stick is this small scanpan. I use it every single day and it’s the perfect size for making these pancakes!
I like using GF Harvest Gluten-Free Oats to keep these gluten-free.
MAKE-AHEAD: These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh simply microwave the pancakes individually for 5-10 seconds.
TO FREEZE: The cooked banana pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.

Nutrition

Calories: 313kcal | Carbohydrates: 41g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 132mg | Potassium: 617mg | Fiber: 5g | Sugar: 15g | Vitamin A: 551IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Used ripe, but not that ripe bananas. My 22 month old still ate them. We did add the PB. The coconut oil also helps to make it taste rich, since they weren’t very sweet due to the banana not being overly ripe.

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