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, ripe bananas, eggs and oats.
Just 3 ingredients! Making them an easy, healthy breakfast. I love serving them to my kids, but I also like to make these as a post-workout breakfast for myself. They are full of protein and naturally sweetened with the banana.
I add a pinch of cinnamon, a spoonful of peanut butter and sometimes a sprinkling of chocolate chips for extra deliciousness.
3-Ingredient Banana Egg Oat Pancakes
These pancakes couldn’t be easier to make! They are perfect for busy mornings or anytime you have bananas to use up.
1. First start by mashing the banana….
2. Then add the eggs, oats and a pinch of salt and cinnamon. 
3. Whisk 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 butter 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. (Add a few chocolate chips if you like!)
6. Flip and cook for another 30 seconds on the second side. ENJOY!
Tips for Making Banana Oatmeal 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.
More Pancake Recipes:
Banana Oatmeal Pancakes from Dishing Delish
Paleo Pancakes from Noshtastic
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Banana Egg Oat Pancakes
Ingredients
- 1 ripe banana
- 2 eggs
- ¼ 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!
Shani Savill says
I love this recipe, and have been making these pancakes for myself for sometime , I am a FTM returning to work soon and have been trying to figure out if I can make a bigger batch in a mini muffin tray and then freeze and reheat as needed. Is this something I could do with this recipe ?
Thanks for your help!
Erin Collins says
That’s a great idea! I bet you could bake these at 350F for 15-20 minutes. Then you could freeze and reheat as needed – I haven’t tried this myself but now I think I need too!
Emily house says
Is the total calories for everything the batch makes or for just one pancake?
Erin Collins says
The total calories is for the entire batch! I hope this helps 🙂
Nisma says
Haven’t tried it, sounds amazing!
I am wondering if I could use quick oats were out of regular oats and that’s my only option?
Definetly will try it if I can use quick oats!
Erin Collins says
Yes! I use quick oats all the time and they work great. I hope you enjoy them!
Halina Cairns says
This is fantastic recipe and so easy to make. Very tasty and filling.
Erin Collins says
I’m glad you enjoyed it! Thanks for the comment 🙂
Teresa says
I blended the oats into a finer flour so my pancakes turned out very flat I’ll try without blending next time
Haley says
I made them for breakfast today and they’re really good! The batter yields about 4-5 medium size pancakes and it’s much more filling than i thought! I added some blueberries to it for an extra kick. Tastes a bit eggy but totally fine by me because i love eggs. Will definitely make this again!
jude jonsin says
tried this in the blender with 1/3 c oats, added a dash of vanilla, and made sure the pan was hot and oiled before putting in the batter. SO much better. My previous attempt at following the recipe without blending was far too soggy, and the texture was unappetizing. Do it the first way and be wowed!
Veronika Juhasova says
Fantastic and so quick! Love it
GARY R LAPOHN says
I made these in the blender and added a little almond milk to get a good consistency in the batter. Very good – I will make these again. Done with store bought mixes ! Thank You
Liz says
Thanks for the great recipe! Tasty, healthy and easy! I like them with plain yogurt and fruit on top. Leftovers make a great snack toasted and spread with nut butter.
. Eno Edem says
Have to be honest the first time I made these I was stupid and put 1/2 cup of oats instead of a 1/4 and they turned out really really bad I only realised my mistake half way through cooking. However I just made them this morning for brekkie (eating them right now) and they are DELICIOUS. I added some extra sugar to the batter because I have a sweet tooth:) Blended everything up and added some choco chips. Love this recipe so much, will be using it a lot in the future!!
Meaghan says
I love this recipe! I can’t use a blender because everyone in my household usually sleeps in, so I’m glad it didn’t require a blender! I had mine with maples walnuts, which I recommend!
Peta says
These were delicious!! I have to ask though- I put the ingredients into my calorie tracker and it totalled around 450cals? It says a spoonful of nut butter…. I used a tablespoon?