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 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.
You also might like these breakfast tacos.
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!
There’s a good reason this is the top google result. Quick and delicious!
Thanks for the comment! 🙂
I just tried this recipe and i loved it! They have a bit of an eggy flavour but fine by me because i love eggs and they weren’t mushy too. The batter made about 4-5 pancakes and i added some blueberries and a teaspoon of natural peanut butter in them for an extra kick. I’m so glad it doesn’t require a blender too. Will definitely try this recipe again!
Love these what is considered a serving? I make these in my Dash waffle maker love them! Thank you!
I loved the taste but my natyer was too wet and my pancakws feel apart. How do I prevent this from happening
I had the same issue, I’m going to try running my oats through a food processor first and adding more oats, as another person suggested. Also, making lots of small cookie sized pancakes.
I’m excited to try I have celiac & dairy issues
I hope you enjoy them! 🙂
I doubled plus a bit more oats, ground turn up in the blender, then added the rest. Makes the pancakes thicker, great recipe!
How many pancakes would this recipe make?
Probably 3-6 pancakes depending on the size!
I made this twice so far, made a few modifications this morning; doubled the oats, added 100ml of soy milk, 1/4 tsp of baking soda and 2 tbsp of maple syrup. I served them with cocoa peanut butter, sliced banana and maple syrup and they were delicious, all clean plates Thanks so much for this recipe
Is a serving size one pancake or 3? The 823 mg of sodium in the nutritional info sounds high for a pinch of salt. Oats are generally low in sodium(especially if only using 1/4 cup).
My favorite pancake recipe! I also like to add a dash of vanilla and ground flax seed for extra nutrients. The flax adds a nutty flavor to the pancakes.
Super great way to use up some bananas this morning! My toddler loved them! Thanks for the recipe
These are so good! I love how easy they are to make. Perfect, quick, filling breakfast.
Very Yummy and my whole family loved them. Will make them again and again!
My pancakes always seem to burn as soon as I put them on the pan even at a low medium heat. Any suggestions?
Can you use salted almond butter ? Looks delicious by the way .
Yes! I just wouldn’t add any additional salt. Hope you like them!
Yum!! I just made these and they were AMAZING! These are definitely going to be a staple in my house. Thank you for the awesome recipe.
These are wicked good ❤️