Follow these steps at home to make these 3-ingredient banana pancakes with oats for breakfast. The pancake batter takes just 3 minutes to make in a high-powered blender! This recipe provides a good amount of both protein (thanks to nutritious eggs) and dietary fiber, which keeps you full for hours.

Stack of pancakes with banana slices on a small plate, with jar of maple syrup and ingredients in the background

As a Registered Dietitian, you’re probably not surprised to learn that breakfast is my favorite meal of the day. There are so many benefits to eating a nutritious breakfast, including weight management, improving energy levels, and enhancing concentration.

Similar to my fluffy Greek yogurt pancakes and cottage cheese pancakes, These healthy banana pancakes provide lots of important nutrients to keep you full and satisfied throughout the morning.

Unlike regular pancakes, this pancake recipe with rolled oats provides a good amount of both protein (thanks to nutritious eggs) and dietary fiber (thanks to whole grain rolled oats). Even though they’re healthier than regular pancakes, they are still delicious and naturally sweetend from the banana.

These flourless banana pancakes are super easy to make because they are blender pancakes! They’re quick and simple enough to make during a weekday morning!

2 bananas, 2 eggs, and a cup of oats on a grey backdrop

Step by step instructions

  1. First, add eggs, bananas, and oats to a blender. Blend on high until everything is well combined and no lumps remain.
  2. Grease a nonstick skillet with a bit of oil or butter over medium heat. Pour pancakes into the pan, using about 1/4th cup of batter per pancake.
  3. Cook for 2-3 minutes until the pancakes start to bubble. Then flip, and cook for another 1-2 minutes on the other side. Repeat with the rest of the batter.
  4. Transfer to a plate for serving. Drizzle with maple syrup to eat!
Oats, bananas, and eggs in a blender on a grey backdrop
Add eggs, banana, and oats to a blender
banana pancake batter in a blender
Blend ingredients up into pancake batter
Three pancakes in a white skillet before being flipped
Grease a nonstick skillet and pour pancake batter
Three cooked pancakes in a white skillet with a spatula flipping one pancake
Flip pancakes when crispy and deep golden brown

Can you make pancakes ahead of time?

These pancakes actually keep well in the fridge after they have been cooked. You can store them in an airtight container or baggie for up to 3 days. Reheat them in the microwave or toaster oven before you eat them. Or, you can reheat them on your skillet on the stovetop.

Stack of pancakes with banana slices on a small plate, with ingredients in the background
Hand pouring maple syrup onto a stack of pancakes with banana slices

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hand pouring maple syrup onto a stack of pancakes

Healthy 3-Ingredient Banana Pancakes with Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 2
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe
Save Recipe

Description

Follow these steps at home to make these 3-ingredient banana pancakes with oats for breakfast. The pancake batter takes just 3 minutes to make in a high-powered blender! This recipe provides a good amount of both protein (thanks to nutritious eggs) and dietary fiber, which keeps you full for hours.

Ingredients

Scale
  • 2 large eggs
  • 2 medium-large ripe bananas
  • 1 cup old fashioned oats
  • Oil or butter for cooking
  • Maple syrup for serving
Instacart Get Recipe Ingredients

Instructions

  1. Add eggs, bananas, and oats to a blender. 
    Bananas and oats in a blender before being blended
  2. Blend on high for 30 seconds to 1 minute, until batter is smooth with no lumps.
    banana pancake batter in a blender
  3. Heat a bit of oil or butter in a nonstick skillet over  low-medium heat. Pour pancake batter into the pan, about 1/4 cup per pancake.
    Three pancakes in a white skillet before being flipped
  4. Cook 2-3 minutes until pancakes start to form small bubbles. Flip, then cook another 1-2 minutes.
    Three cooked pancakes in a white skillet with a spatula flipping one pancake
  5. Repeat with the rest of the batter.
  6. Transfer cooked pancakes to a plate. Serve with a drizzle of maple syrup.

Notes

Pancake add-ins

If you want extra fluffy pancakes, or just additional flavor, you can add other ingredients to this base recipe.

  • 1 tsp baking powder for fluffier pancakes
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Blueberries
  • Chocolate chips
  • Banana slices

Storing pancakes

These pancakes keep well in the fridge after they have been cooked. You can store them in an airtight container or baggie for up to 3 days. Reheat them in the microwave or toaster oven before you eat them. Or, you can reheat them on your skillet on the stovetop.

Freezing pancakes

You can also freeze these pancakes for up to 3 months. First, freeze them in a single layer on a sheet pan, without overlapping. This prevents them from sticking together. Then, put the individually frozen pancakes in baggie or airtight container.

Reheat them in a toaster oven or your regular oven right from frozen. Try cooking them at 375 degrees F in the oven for 8-10 minutes.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian.