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

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


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.