Banana Oat Egg Pancakes

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

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!