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!
This is a healthy and yummy recipe. I made these pancakes for a quick weeknight dinner. Thank you.
Yay! We’re pleased you enjoyed the recipe, Patricia! Thank you for sharing your positive experience with us!
I made these with oat flour and added 1/4 teaspoon of baking powder and they were lovely, didn’t need to add any syrup as they were sweet enough, instead I topped with some stewed apples, walnuts and almond butter. It made 6 small / medium pancakes. Thanks for the recipe!
We’re so pleased to hear you enjoyed the pancakes and that those substitutions worked well for you! Thank you for sharing your positive feedback with us, Sophie!
I just used this recipe and they came out amazing! It’s my first time making banana pancakes and this recipe came in clutch. Thank you!
Yay! We’re so pleased to hear you enjoyed the recipe, Michelle! Thank you for your positive feedback.
Mezclé los líquidos anoche y esta mañana incorporé la avena molida, los hice en aceite de coco. Quedaron espectaculares, me encantan.
Delicious! Fluffy! I made mine with peanut butter. Blueberries might be a nice alternative too! I like the fact that there is no white flour. I made these instead of traditional pancakes after noticing I was out of baking powder! What luck!
We’re so pleased to hear how much you loved the pancakes, Pamela! Blueberries sound like a delicious addition. Thank you for sharing your positive experience with us!
I love this recipe – and so does my daughter! Can we use thawed bananas as well? If do, does that change the quantity of the other ingredients?
Hi Nan, thawed bananas may work, you’ll just have to watch for extra moisture and decide if they need to be gently blotted as thawed bananas release more moisture. Otherwise, all other ingredients can stay the same. We hope you enjoy the recipe!
Thank you for this recipe. I never thought something so simple could be so delicious. It’s our family’s favourite breakfast now.
We’re so pleased this recipe has become such a family favorite, Nadia! Thank you for taking the time to share your kind feedback with us!
Sounds great but I would love to know how much oats to put in
Hi Lou, the recipe calls for 1/4 cup of gluten-free oats. We hope you enjoy the pancakes!
Can I substitute applesauce for bananas
Hi Sandra, we don’t recommend using applesauce in place of the banana in this recipe since the banana makes up a decent portion of the mixture. Applesauce would change both the taste and texture unfortunately. We hope this helps!
I love your recipe and will try soon. How many pancakes does this quantity in the recipe make ?
Hi Amtul, this recipe makes enough for 1 serving. The number of pancakes is dependent on how big you make each pancake. We hope you enjoy the recipe!
Hi does this recipe only do 3 pancakes?
Hi Karleen, this recipe makes enough for 1 serving. The number of pancakes is dependent on how big you make the pancakes. We hope you enjoy the recipe!
Hi! Could you make these in a stainless steel pan? Would you just require more butter/oil? Or is this only achievable in non stick? Thanks! They look amazing 🙂
Hi, thank you for your question! We prefer to use nonstick, but you are more than welcome to use a stainless steel pan. Typically the stainless steel ones do require more butter/oil and come with more of a learning curve to avoid sticking. We hope you enjoy the recipe!
Love love love! Made for my 11 month old and she literally inhaled it! Was looking for a recipe without flour and so glad I found this! Will definitely be making this more when school starts for breakfast
Yay! We’re so pleased to hear how much you and your daughter loved the pancakes! Thank you for your kind feedback, Morgan.
Can you make this in the oven?
Hi Dee, we’ve never tried these in the oven actually! They cook up quickly on the stove so they may not handle the oven well. If you decide to give it a try, we’d love to hear how it goes!
Love it and how simple it is. I use one egg and it turns out great, thanks for the recipe
Hi Sierra, we’re so glad you loved it! Thank you for taking the time to share your kind feedback with us!
Yum! Followed recipe directions exactly and did not add the optional chocolate chips or peanut butter. I ate three without even putting anything on them! So good. Thanks for the recipe!
Yay! We’re so glad you loved the recipe so much, Amy! Thank you for your kind feedback!
I like the oatmeal banana pancakes. First time eating it. I added a little cinnamon and vanilla extract to the batter. Will add spinach for more protein next time I make this. I’m a healthy eater. Thank you
We’re so glad you enjoyed the recipe and plan to make it again! Thank you for sharing your positive feedback with us, Patricia!
I love these pancakes but haven’t made them in a while. Can you make the batter the night before and keep it in the fridge?
Hi Cherie, for this one we’d recommend making the pancakes ahead of time, rather than the batter. The pancakes will keep for 3 days in the fridge and then can be reheated in the microwave for 5-10 seconds. We hope this helps!
Hi Farheen, we’re so glad you enjoyed the flavor! We’re sorry you had this experience with flipping them. Next time, you could try making them smaller for easier flipping and adjusting the temperature a little. Cooking them too hot or cold can cause them to have trouble setting properly for flipping. We hope next time goes much better!