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!
Made these today topped with some berries and a drizzle of honey……. soooooo good.
I love these. Thank you Erin. I make them a couple times every week.. Although they are very easy to make, I am VERY lazy in the morning so I often make the batter them the night before, The banana probably do go brown but since they have plenty of cinnamon in them, they’re brown anyway. so I haven’t noticed. I also make extra pancakes and freeze them for really lazy mornings, then I just pop them in the my toaster twice on low stetting. Sometimes I make them sweeter (add a date or honey to the batter) to avoid pouring syrup on top (which I tend to overuse). They are Delicious no matter how I do them!!! Thank you
I’m so happy you like the recipe! Great idea with making them in advance. Thanks for the comment! 🙂
Should the oats be blended?
No the oats don’t need to be blended!
I love this recipe!! I love the fact that I didn’t have to use any baking powder:)
It taste abit more on the eggy side but I don’t mind at all bcus I love eggs anyway, thank you!
I am SO impressed with these!! So good and so easy, literally only took a couple minutes from start to finish. Forgot the nut butter, but added chocolate chips… yum
Hi can you make them the night before and have the next day?Also can u freeze them once cooked? thanks you
I don’t think making these in advance would work! The banana would brown too much. They also don’t freeze well. Sorry about that!
What is the serving size
This recipe will serve 1-2 people!
Hi. Does per serving mean a piece or the whole recipe itself?
Hi! I just updated the nutrition information – the whole recipe is usually 1 serving for me. So the nutrition facts reflect the whole recipe.
Love them!
I am exploring healthier cooking and this source is a hotbed of recipes, suggestions, ideas AND explanations; very glad I found it and recommend it!! Top shelf stuff!
I really enjoyed these, it says serves 4? Wasn’t quite enough for our breakfast! Serves 4 is probably for a dessert maybe? Is that right?
I was only making for one (me *licks lips*) so used one egg, 1/2 cup oats, 50ml soya milk and 2tbsp of maple syrup and a bit of baking powder as someone else suggested and made 4. They were really tasty, looked a bit burned as I used very minimal oil (few sprays of 1kcal) but the proof of the pudding was in the eating. Thanks for the recipe 🙂
First time making these and they are delicious! I added a little organic creamy peanut butter.
Sweet, thick and fast! I used 4 bananas, 4 eggs, 1/2 C oats and added pea protein powder and a lititle cinnamon with vanilla extract. My husband, 7-year-old, and 8 month old love them! I didn’t even need to add maple syrup to mine.
Thanks for the quick and yummy recipe!
God bless!
I’m so glad they turned out for you! 🙂
Can you freeze them with banana in them?