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
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
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!
Daisy Benson says
I love the idea of putting a nut butter into the pancakes…but I must say I found the pancakes to be a bit too eggy for my taste :/
Stefana Romany says
These are delicious and super quick to make. The only change I made was adding all ingredients to my blender, rather than hand mixing. I find it makes for a smoother batter 🙂
Also, as a topping, I mix a little peanut butter and maple syrup and warm it up in the microwave till it’s easy to pour. Super filling breakfast!
Ken L Meidinger says
I just made these and I love them.
Mia says
How many pancakes is one serving size?
Steph T says
Great go to, easy recipe! We enjoyed these for breakfast this morning!
melanie allan says
These were delicious, thank you! I had to make 3 batches as the kids loved them! I added chia seeds to the last batch which worked really well too.
Jen says
Hello I made these this morning. I loved them but I can’t find the serving size to this recipe. Any help please?
Janja says
Have to admit i was skeptical at first, because the recipe looked too easy to be good. But the pancakes were great (amazing even) and will be on a menu in the future as well. Made some minor changes to it and I added ground ginger and nutmeg besides cinnamon as well. Also the peanut butter that i used was a chunky one and it added a nice texture. In any case thank you for the recipe.
Emilia says
Is it 102cals per pancake or for the whole batter.
Charmie says
Perfect! Cooked slow on low. The wait was well worth it! Thank you!
Lani says
5 stars. So quick, easy to make & filling! I ate 2 & could barely bring myself to eat the 3rd
Caprice says
Soo good! Loved them! Thank you ❤️
Victoria R. says
Yum Yum! Thanks so much for this recipe, I try it and loved it i also used Maple Peanut butter and it taste Amazing. Thank you Lots 🙂
Pamela says
Just made these and they were absolutely delicious. I didn’t have cinnamon, and all we had was chunky peanut butter but they were still delicious! I’m breast feeding so I wanted to incorporate oatmeal in as many meals as possible to help my production. This was perfect!
Thank you!
Erin Collins says
These are great for nursing mamas! I’m so glad you like them 🙂
Heena Gupta says
Can I use steel cut oats to make these pancakes please?
Erin Collins says
Unfortunately that won’t work unless they are already cooked!