I’m in love with how these 3‑Ingredient Banana Oatmeal Pancakes turn just bananas, oats, and eggs into fluffy, wholesome breakfast pancakes. No added sugar or flour—and they taste amazing!

3‑Ingredient Banana Oatmeal Pancakes

Why You’ll Love This Recipe

I adore this recipe because it’s so simple—just three ingredients, and I still get pancakes that are tender, slightly sweet from the banana, and packed with fiber. I always feel good about serving these for breakfast, brunch, or even as a snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas
2 large eggs
1 cup rolled oats

directions

In a blender or food processor, pulse the oats until they reach a flour-like consistency.
Add peeled bananas and eggs to the blender; blend until completely smooth.
Preheat a nonstick skillet or griddle over medium heat; lightly coat with oil or butter.
Pour about ¼ cup of batter for each pancake onto the skillet.
Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
Flip carefully and cook an additional 1–2 minutes until both sides are golden.
Transfer to a plate and keep warm while finishing the rest.

Servings and timing

Servings: Makes about 8 small pancakes (2 inches each), enough for 2 servings
Total time: approx. 15 minutes
- Prep: 5 minutes
- Cooking: 10 minutes

Variations

I often stir a handful of chocolate chips, blueberries, or chopped nuts into the batter before cooking.
For extra flavor, I add a pinch of cinnamon, vanilla extract, or a dash of maple syrup into the batter.
I’ll swap bananas for sweet potatoes or pumpkin purée for a seasonal twist.
To make them thinner and crispier, I thin the batter with a splash of milk or water.
For protein boost, I stir in a spoonful of Greek yogurt or a scoop of protein powder.

storage/reheating

I store leftover pancakes in the fridge, stacked with parchment between them, for up to 3 days. To reheat, I pop them in a toaster or lightly warm them in a skillet until heated through and crisp again. They freeze beautifully too—just separate stacks with parchment, freeze individually, then reheat directly from frozen.

FAQs

How can I prevent the pancakes from sticking?

I make sure my skillet is well-heated before adding the batter and use either a little oil or butter. I also avoid flipping too early—waiting until bubbles appear keeps them intact.

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats, though the texture will be slightly softer. I blend them the same way for best results.

What if my batter is too thick or thin?

If it’s too thick, I add a splash of milk (dairy or plant-based). If it’s too thin, I add a bit more oats to reach a scoopable consistency.

Are these pancakes gluten-free?

They’ll be gluten-free if I use certified gluten-free oats. Otherwise, oats may be cross-contaminated.

Can I make them vegan?

Yes— I replace eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) and use plant-based oil for cooking. They turn out beautifully.

Conclusion

These 3‑Ingredient Banana Oatmeal Pancakes are my go-to for a fast, healthy breakfast that still feels indulgent. With just bananas, oats, and eggs, I whip up pancakes that are nutrient-packed, customizable, and satisfying. Give them a try—you might find your new breakfast staple. Enjoy!