Go Back
+ servings
close up shot of banana pancakes

Meaningful Eats

Banana Oat Egg Pancakes (3 Ingredients!)

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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving


  • 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


  • 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!



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.
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: The cooked banana pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.


Calories: 313kcal | Carbohydrates: 41g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 132mg | Potassium: 617mg | Fiber: 5g | Sugar: 15g | Vitamin A: 551IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg