close up shot of banana pancakes

Meaningful Eats

Banana Egg Oat Pancakes

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!
Course Breakfast
Cuisine American
Keyword banana egg oat pancakes, gluten free banana pancakes, healthy banana pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Erin Collins


  • 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


  • 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-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.
  • 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.


Calories: 102kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 57mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 2.6mg | Calcium: 15mg | Iron: 0.8mg