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!
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….
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!
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!
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
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.
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.
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.
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!
Banana Oat Egg Pancakes (3 Ingredients!)
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!
I made these for the first time, and really enjoyed them. I cooked 1/4 cup per pancake and these gave me 3. I did include peanut butter.
Served with greek yoghurt mixed with (defrosted) frozen berries and a tablespoon of maple syrup.
Really loved that these are high protein and really tasty!
Greek yogurt sounds like a delicious topping! I’m glad they turned out for you!
I copied Rebecca’s modifications, except that instead of the yogurt I added mushrooms. I also replaced the bananas, baking powder, cinnamon, nut butter, and oats with shredded cheese. It was delicious!
These are delicious! I doubled the recipe, but only used 3 eggs and they were so good!!
Great to know! Glad you enjoyed them 🙂
Had a couple of old bananas and no blender (which most gf banana pancake recipes call for) so was super happy to find your recipe. They turned out a bit thin, so had to let them cook on low a bit longer, but they tasted amazing! I also used a vegan nutella instead of almond butter, cuz why not, and that gave them a little chocolate kick, delicious! My toddler who eats next to nothing liked them too. Thank you 🙂
The chocolate kick sounds delicious! So glad you and your toddler enjoyed it!
I made one big giant pancake lol it worked, I used 1/3cyp of oats. I’ve never made a pancake in my life but it was good with the chocolate chips. Didn’t need any syrup or honey since it was moist and sweet already.
amazing! made mine with just 1 egg and a tiny bit of pb and loadss of cinnamon and nutmeg they were so brill <3 had mine wi some warmed strawbs that i had frozen, wld recommend 🙂
Warmed strawberries sound delicious! Thanks for the comment 🙂
I am tickled pink to to have discovered your site. Added the vanilla and almond butter and made these in my waffle maker tonight. So delicious! Even my “meat n potatoes” guy gave them an enthusiastic thumbs up.
I’m so glad you enjoyed them! Vanilla and almond butter sound like delicious additions 🙂
Get a coffee grinder and grind up your oats. 2 cups. Add almond milk.
Great tips! Thank you 🙂
These pancakes were light as well as filling! I doubled the recipe and added in 1/3 cup plain Greek yogurt and 1/2 Tbsp baking powder (to react with the yogurt). I increased the oats to 3/4 cup and added a bit more cinnamon. I also sprinkled each pancake with semisweet mini chocolate chips before flipped them.
I measured 1/4 cup batter for each pancake and make about 13 pancakes. I used my electric griddle and found 300 degrees to be the perfect temperature. The pancakes could bubble up and get a bit set around the edges before getting too brown underneath. My picky preschooler LOVED these! I think he ate like 7 pancakes! We served the pancakes with a bit of warmed maple syrup to add a bit of sweetness. But as is they were already quite moist. I will definitely make these again! Thanks for the customizable recipe!
I’m glad you and your preschooler enjoyed the pancakes! Great to know the recipe works well with those additions! Thanks for helpful comment 🙂
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.
Yumilicious!!
Added vegan bacon on top