These 3 Ingredient Banana Oatmeal Pancakes are a simple, wholesome breakfast treat with just ripe bananas, oats, and eggs. They come together quickly and pack a gentle sweetness from the bananas, with a nice chewy texture from the oatmeal. They’re a perfect option for mornings when you want something tasty but don’t want to fuss with a long ingredient list.
I love making these pancakes when I’m short on time but want something nourishing. Sometimes I add a pinch of cinnamon or vanilla to the batter, but even plain, they taste great. They’re also naturally gluten-free if you use certified oats, which is helpful for anyone avoiding gluten. The best part is you only need a blender or food processor—no mixing bowls or measuring cups to make a mess.
These pancakes go well with a drizzle of maple syrup or a spoonful of peanut butter. I also enjoy topping them with fresh fruit or a dollop of yogurt to keep breakfast feeling fresh and light. They’re best warm right off the pan, but they also reheat nicely in the toaster or microwave if you have leftovers. I always keep this simple recipe in my breakfast rotation because it’s so easy and satisfying!
Key Ingredients & Substitutions
Bananas: Ripe bananas bring natural sweetness and moisture to these pancakes. The softer and more spotty the banana, the better. If you don’t have bananas, unsweetened applesauce can be a good swap but expect a different flavor.
Rolled Oats: Rolled oats add texture and help bind the pancakes. You can use quick oats, but rolled oats give a better chew. For gluten-free pancakes, be sure to use certified gluten-free oats.
Eggs: Eggs hold everything together and add protein. If you’re vegan or allergic, you can try flax or chia eggs (1 tablespoon ground flaxseed or chia + 3 tablespoons water per egg), but the texture might be a bit different.
How Can You Make Sure These Pancakes Cook Evenly Without Falling Apart?
Since these pancakes have no flour and rely on bananas and oats, they can be delicate. Here’s how to keep them together and cook evenly:
- Use a non-stick pan or lightly grease to prevent sticking.
- Heat the pan to medium, not too hot or pancakes will burn outside and stay raw inside.
- Cook slowly—wait until bubbles form on top and edges look set before flipping.
- Flip carefully with a thin spatula and cook 1-2 minutes more until golden brown.
- If batter seems too thin, let it sit 5 minutes to thicken, or add a spoon of oats for more body.
These tips help you get pancakes that hold their shape and have a nicely cooked center every time!
Equipment You’ll Need
- Blender or food processor – it quickly blends the bananas, oats, and eggs into smooth batter with no lumps.
- Non-stick skillet or griddle – ensures your pancakes don’t stick and cook evenly without extra oil.
- Spatula – a thin, flexible one helps flip the delicate pancakes gently without breaking them.
- Measuring cup – easy to portion out pancake batter for even-sized pancakes.
Flavor Variations & Add-Ins
- Add cinnamon or vanilla extract for a warm, cozy flavor twist that pairs beautifully with banana.
- Stir in blueberries or chocolate chips for a sweet surprise inside each pancake.
- Mix in a spoonful of peanut butter or almond butter for extra protein and a nutty taste.
- Use pumpkin puree instead of banana for a fall-inspired pancake with subtle sweetness.
How to Make 3 Ingredient Banana Oatmeal Pancakes?
Ingredients You’ll Need:
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
- Optional for serving: maple syrup, extra banana slices
How Much Time Will You Need?
This pancake recipe takes about 5 minutes to prepare and another 10 minutes to cook. So, in just around 15 minutes, you’ll have a warm, delicious breakfast ready to enjoy.
Step-by-Step Instructions:
1. Make the Batter:
Peel the ripe bananas and place them in a blender or food processor. Add the eggs and the rolled oats. Blend everything until you get a smooth, thick batter with no large oat pieces.
2. Heat the Pan:
Place a non-stick skillet or griddle over medium heat. You can lightly grease it with a little oil or butter if you want, but it’s often not necessary.
3. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, watching for bubbles to form on the surface and the edges to look set. Carefully flip the pancakes and cook for another 1 to 2 minutes until they are golden and fully cooked through.
4. Serve and Enjoy:
Stack your pancakes on a plate. Top with some extra banana slices and a drizzle of maple syrup if you like. Enjoy these warm and hearty pancakes as a quick, tasty breakfast treat!
Can I Use Frozen Bananas for These Pancakes?
Yes, frozen bananas work great! Just thaw them fully and drain any excess liquid before blending to avoid a runny batter.
How Do I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave for a quick warm-up.
Can I Add Other Ingredients to the Batter?
Absolutely! You can mix in cinnamon, vanilla, berries, or chocolate chips to customize the flavor to your liking.
How Can I Make These Pancakes Vegan?
Replace the eggs with flax or chia eggs (1 tbsp ground flax/chia seeds + 3 tbsp water per egg) and enjoy a vegan-friendly version, though texture might be slightly different.