close up shot of banana pancakes

Banana Egg Oat Pancakes

  • Author: Erin Collins
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2-3 pancakes
  • Category: Breakfast, Pancakes
  • Cuisine: American


You only need 3-ingredients (banana, eggs and oats) to make these healthy, delicious 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!


  • 1 ripe banana
  • 2 eggs
  • 1/4 cup gluten-free oats
  • pinch of salt
  • pinch of cinnamon
  • 1 spoonful of peanut butter or almond butter (optional)
  • coconut oil/butter for cooking


  1. 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.
  2. Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-high 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.
  3. Serve with bananas and maple syrup. Enjoy!


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!

I like using GF Harvest Gluten-Free Oats to keep these gluten-free.

Keywords: banana oatmeal pancakes, banana egg oat pancakes, banana egg pancakes, 3-ingredient banana pancake recipe