3-Ingredient Banana Oatmeal Pancakes
These 3-ingredient banana oatmeal pancakes offer a quick, wholesome breakfast solution for busy mornings. Made with ripe bananas, rolled oats, and eggs, they are naturally sweet, protein-packed, and provide a satisfying texture. This recipe is an easy and healthy option for both quick weekday breakfasts and leisurely weekend brunches.
Equipment
- blender
- non-stick skillet
- griddle
- toaster
- toaster oven
- airtight container
- freezer-safe bag
- Baking sheet
Ingredients
Ingredients
- Two Very Ripe Bananas
- One Cup of Rolled Oats
- Two Large Eggs
Instructions
Instructions
- Combine the two ripe bananas, the cup of rolled oats, and the two large eggs in a blender. Blend on high for about 30 to 45 seconds, or until the batter is completely smooth and uniform. You shouldn't see any whole oats remaining. Once blended, let the batter rest in the blender pitcher for 5-10 minutes. This is a crucial step! It allows the oats to absorb some of the liquid, which thickens the batter and results in a much better pancake texture.
- Place a non-stick skillet or griddle over medium-low heat. This is important—if the heat is too high, the outside of the pancakes will burn before the inside has a chance to cook through. Add a small pat of butter or a teaspoon of coconut oil and let it melt to coat the surface.
- Pour the batter onto the warm griddle to form small pancakes, about 2-3 inches in diameter. Don't make them too large, as they are more delicate than traditional pancakes and can be tricky to flip. Cook for about 2-3 minutes on the first side, until you see little bubbles forming on the surface and the edges look set. Gently flip and cook for another 1-2 minutes on the other side until golden brown.
- Transfer the cooked pancakes to a plate. You can keep them warm in a low-temperature oven while you cook the remaining batter. Serve them warm with your favorite toppings like maple syrup, fresh berries, a dollop of yogurt, or a sprinkle of cinnamon.
Notes
Troubleshooting: If pancakes fall apart, heat might be too high or pancakes are too large. Use medium-low heat and smaller, 3-inch pancakes. If batter is too thin, let it rest for 5-10 minutes to allow oats to absorb liquid; add more oats if needed. If pancakes are gummy, they are likely undercooked; cook longer on lower heat. Variations: Add 1/2 teaspoon cinnamon, pinch of nutmeg, or 1/4 teaspoon vanilla extract. Stir in mini chocolate chips, fresh blueberries, or chopped nuts. For fluffier pancakes, add 1/2 teaspoon baking powder and do not overmix. Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Freeze by placing on a baking sheet until solid, then transfer to a freezer-safe bag with parchment paper between layers for up to 2 months. Reheating: Pop in toaster or toaster oven for 1-2 minutes, or microwave for 30-45 seconds (toaster method prevents sogginess).