Fluffy 3 Ingredient Banana Oatmeal Pancakes Recipe for Breakfast

Whipping up delectable banana oatmeal pancakes can be a breeze with just three simple ingredients.

Mornings spark with excitement when you blend ripe bananas into a smooth, creamy mixture.

Rolled oats provide a hearty texture that makes these pancakes both nutritious and satisfying.

Protein-packed eggs bind everything together, creating a fluffy base that melts in your mouth.

Weekend brunches feel magical with these effortless pancakes that practically cook themselves.

Nutritionists would applaud this smart, streamlined approach to a classic breakfast favorite.

Grab a skillet and let’s turn those humble ingredients into a delightful morning feast you’ll want to savor again and again.

FAQs

• Are these pancakes gluten-free?

Yes, these pancakes are naturally gluten-free since they use oats instead of traditional wheat flour. Just ensure you use certified gluten-free oats if you have celiac disease or gluten sensitivity.

• Can I make these pancakes vegan?

Unfortunately, the recipe requires eggs, which are essential for binding the ingredients. To make them vegan, you would need to use egg substitutes like mashed chia seeds or commercial egg replacers.

• How ripe should the bananas be?

Use very ripe, soft bananas with brown spots. These are sweeter and mash more easily, providing natural sweetness and helping to bind the ingredients together. Underripe bananas won’t work as well in this recipe.

• Can I prep the batter in advance?

You can mix the batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as the oats might absorb some liquid and thicken overnight.

Why You’ll Want These Banana Oatmeal Pancakes Again

• These pancakes are incredibly simple to make with just three ingredients, perfect for busy mornings or last-minute breakfast cravings.
• Packed with protein from eggs, fiber from oats, and natural sweetness from bananas, this recipe offers a wholesome meal that keeps you energized.
• Children can easily help mash bananas and mix ingredients, making this recipe a fun family bonding activity that introduces them to cooking.
• Customize these pancakes with endless topping combinations like fresh fruits, honey, chocolate chips, or nuts to suit different taste preferences and dietary needs.

Ingredients for Banana Oatmeal Pancakes

• Bananas: Ripe and sweet base for the pancake batter.
• Oats: Provides texture and hearty whole grain element.
• Eggs: Binding agent that helps hold the pancakes together.

• Cooking Spray, Coconut Oil, Vegetable Oil: Prevents pancakes from sticking to the pan.

• Maple Syrup, Fresh Berries, Nut Butter, Yogurt: Adds extra flavor and enjoyment to the pancakes.

Making Banana Oatmeal Pancakes in 3 Steps

Step 1: Smash Those Bananas

Grab your ripe bananas and mash them into a creamy pulp using a fork or blender.

Aim for a smooth, velvety texture that will give your pancakes a delightful natural sweetness.

Step 2: Create the Magical Batter

• Rolled oats
• Eggs

Whisk or blend everything together until you have a consistent, slightly thick batter that looks ready to transform into delicious pancakes.

Step 3: Prepare the Cooking Surface

Heat up a non-stick skillet or griddle over medium temperature.

Lightly coat the surface with a thin layer of cooking spray or a quick swipe of oil to prevent sticking.

Step 4: Pour and Shape the Pancakes

Spoon small amounts of batter onto the hot surface.

Use the back of your spoon to gently spread and shape each pancake.

Watch for tiny bubbles to form across the surface.

Step 5: Flip and Cook

When the edges look set and bubbles appear, carefully flip each pancake.

Cook the other side until it turns a beautiful golden brown color.

This should take about 1-2 minutes per side.

Step 6: Serve and Enjoy

Transfer your pancakes to a plate.

Get creative with toppings like fresh berries, maple syrup, honey, nut butter, or a sprinkle of cinnamon.

Enjoy your quick and healthy breakfast!

Cooking Tips for Banana Oatmeal Pancakes

• Use a blender to create an ultra-smooth batter if you prefer a more uniform pancake texture without chunky oats.
• Keep the skillet at medium heat to prevent burning and ensure even cooking of these delicate, egg-based pancakes.
• Sprinkle chia seeds or ground flaxseed into the batter for an extra boost of omega-3s and fiber.
• Add a dash of cinnamon, vanilla extract, or a pinch of nutmeg to elevate the basic banana oatmeal pancake recipe with subtle, warming notes.
• Cool leftover pancakes completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for crispy edges.

Save and Reheat Banana Oatmeal Pancakes

• Store leftover pancakes in an airtight container and keep them in the refrigerator for up to 3-4 days. Place a sheet of parchment paper between each pancake to prevent sticking.
• Wrap individual pancakes in plastic wrap or wax paper, then place them in a freezer-safe bag. Freeze for up to 2 months to maintain optimal taste and texture.
• Warm refrigerated pancakes for 20-30 seconds on a microwave-safe plate. Add a damp paper towel on top to prevent drying out and maintain moisture.
• Restore crispy edges by reheating frozen or refrigerated pancakes in a lightly greased skillet over medium-low heat for 1-2 minutes on each side until warmed through.

What Goes Well with Banana Oatmeal Pancakes

• Elevate Flavor Combinations: Pair these banana oatmeal pancakes with complementary tastes and textures.
• Brew Perfect Morning Beverage: Serve alongside a rich, medium-roast coffee or creamy chai latte that balances the pancakes' natural sweetness.
• Enhance Topping Selections: Drizzle honey or pure maple syrup, sprinkle crushed walnuts, add dollops of Greek yogurt, or garnish with fresh blueberries for added nutrition and taste complexity.
• Create Balanced Breakfast Experience: Include a side of crispy turkey bacon or scrambled eggs to provide protein contrast and round out the meal's nutritional profile.

Different Takes on Banana Oatmeal Pancakes

• Gluten-Free Paradise: Swap regular oats with certified gluten-free oats for those with celiac disease or gluten sensitivities.
• Protein Power Boost: Replace one egg with a scoop of protein powder or add a tablespoon of chia seeds to increase protein content for fitness enthusiasts.
• Vegan Wellness Option: Substitute eggs with 1/4 cup mashed silken tofu or 2 tablespoons ground flaxseed mixed with water to create an egg-like binding agent for plant-based diets.
• Low-Carb Alternative: Use almond flour or coconut flour instead of oats, reducing overall carbohydrate content for individuals following ketogenic or low-carbohydrate eating plans.

3-Ingredient Banana Oatmeal Pancakes Recipe

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4.9 from 20 reviews

• Total Time: 20 minutes
• Yield: 2 1x

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Description

Wholesome banana oatmeal pancakes blend simplicity with delightful flavor, offering a quick breakfast solution for health-conscious mornings. Fluffy, nutritious, and effortlessly prepared, these pancakes invite you to savor a guilt-free start to your day.

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Ingredients

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Main Ingredients:

• 2 ripe bananas
• 1 cup (240 ml) rolled oats
• 2 large eggs

Liquid Ingredients:

Optional Add-ins:

(None in this recipe)

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Instructions

1. Transform ripe bananas into a creamy puree by mashing thoroughly with a fork or blending until smooth and uniform in texture.
2. Incorporate rolled oats and eggs into the banana mixture, stirring until a consistent, slightly thick batter forms.
3. If desired, use a blender to create an ultra-smooth consistency, ensuring all ingredients are well integrated.
4. Heat a non-stick skillet over medium temperature (around 350°F), lightly coating the surface with a thin layer of cooking oil.
5. Gently pour small portions of batter onto the heated pan, allowing approximately 3 inches between each pancake.
6. Wait 2-3 minutes until tiny bubbles emerge across the surface and edges appear slightly dry, indicating readiness for flipping.
7. Carefully turn each pancake, cooking the reverse side for an additional 1-2 minutes until achieving a golden-brown appearance.
8. Transfer pancakes to a serving plate, garnishing with preferred toppings like fresh berries, maple syrup, chopped nuts, or a dollop of yogurt.

Notes

• Blending bananas completely eliminates any lumps, creating an ultra-smooth pancake base for picky eaters.
• Use very ripe bananas with brown spots for maximum natural sweetness and easier mashing without added sugar.
• Transform this recipe into gluten-free by selecting certified gluten-free oats, making it suitable for individuals with dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 300
• Sugar: 6g
• Sodium: 140mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 186mg