These 3 Ingredient Banana Oatmeal Pancakes are a simple and tasty way to start the day. Made with just ripe bananas, oats, and eggs, they come together quickly and have a naturally sweet flavor with a soft, hearty texture. They’re perfect when you want something easy but still satisfying for breakfast.
I love making these pancakes when I don’t have a lot of time or ingredients on hand. The bananas add just the right amount of sweetness, so you don’t even need syrup if you don’t want it. I usually mash the bananas and mix everything right in one bowl—it’s such a fuss-free recipe that anyone can pull off. Plus, it feels good knowing you’re eating something simple and wholesome.
For serving, I like to top these pancakes with fresh fruit, a little drizzle of honey, or some peanut butter for extra flavor. They’re great for a quick breakfast or even a healthy snack. I always keep this recipe in my rotation because it’s reliable, tasty, and makes me feel like I’m treating myself, without any complicated steps or ingredients.
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential here because they provide natural sweetness and moisture. Look for bananas with brown spots – they mash easily and taste sweeter. If you’re short on bananas, you can try unsweetened applesauce, but it changes the flavor a bit.
Oats: Rolled oats work best; they blend into a smooth batter while keeping some texture. If you have quick oats, you can use those, but avoid steel-cut oats since they won’t soften enough. For a gluten-free option, use certified gluten-free oats.
Eggs: Eggs act as a binder to hold the pancakes together. If you want a vegan alternative, a chia or flax egg (1 tbsp chia/flax + 3 tbsp water, set for 5 mins) works well but may change the texture slightly.
How Can You Make Pancakes That Don’t Fall Apart?
The trick is blending the ingredients well and cooking at the right temperature.
- Use a blender or food processor to mix bananas, oats, and eggs until smooth. This helps the oats break down and binds everything together perfectly.
- Heat a non-stick pan over medium heat. Too hot and the pancakes burn, too low and they won’t set.
- Pour batter gently and watch for small bubbles on the surface before flipping. This shows the inside is firm enough.
Taking these steps keeps the pancakes fluffy and ensures they hold their shape when flipped. If pancakes are too fragile, try adding a tiny pinch of baking powder for extra lift and stability.
Equipment You’ll Need
- Blender or food processor – makes mixing the bananas, oats, and eggs quick and smooth without lumps.
- Non-stick skillet or griddle – helps cook the pancakes evenly without sticking or breaking apart.
- Spatula – you’ll need this to flip the pancakes gently without damaging them.
- Measuring cups – for accurate portions of oats and batter size.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or vanilla extract to the batter for extra warmth and flavor.
- Stir in a handful of berries or chocolate chips for a fun twist and sweet bites.
- Mix in chopped nuts like walnuts or pecans for added crunch and healthy fats.
- Swap out half the oats for rolled quinoa flakes or ground flaxseed to boost nutrition and texture.
3 Ingredient Banana Oatmeal Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
Optional Toppings:
- Maple syrup
- Banana slices
- Fresh berries
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 10 minutes to cook, so you’ll have delicious pancakes ready in around 15 minutes. It’s perfect for a quick and healthy breakfast or snack!
Step-by-Step Instructions:
1. Blend the Batter:
Place the ripe bananas, eggs, and rolled oats in a blender or food processor. Blend everything together until the batter is smooth and well mixed. This makes the oats finely ground, creating a nice texture.
2. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. If you want, lightly grease it with cooking spray or a little oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes, until you see little bubbles forming on the surface and the edges look firm.
3. Flip and Finish Cooking:
Carefully flip each pancake using a spatula. Cook for another 1 to 2 minutes on the other side, until pancakes are golden brown and cooked through. Transfer the cooked pancakes to a plate and keep warm.
4. Serve Your Pancakes:
Stack the pancakes on a plate and add your favorite toppings like banana slices, fresh berries, and a drizzle of maple syrup. Enjoy your healthy, naturally sweet breakfast!
Can I Use Frozen Bananas for These Pancakes?
Yes! Just make sure to thaw the bananas completely before blending. You can thaw them overnight in the fridge or quickly in the microwave. Mash well or blend to get a smooth batter.
Can I Substitute the Rolled Oats?
You can use quick oats if that’s what you have, but avoid steel-cut oats as they won’t blend smoothly. For a gluten-free version, use certified gluten-free rolled oats.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.
Can I Add Other Ingredients to the Batter?
Absolutely! Try adding cinnamon, vanilla extract, berries, or chocolate chips to mix things up and add extra flavor.
