Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
These 3 ingredient banana oat pancakes are a quick and easy breakfast idea for busy mornings. Made with rolled oats, a banana and an egg, they are the simplest pancake recipe ever!
These 3 ingredient pancakes are great when you are in a rush in the morning and don’t have time to make regular pancakes.
- This is the easiest pancake recipe ever! They take only 10 minutes to make. Most of the time is spent actually cooking the pancakes, not in preparing the batter.
- They don’t use a lot of dishes. After making these pancakes, you won’t have as many dirty mixing bowls or measuring cups to wash, saving you time with the clean up as well.
- There are so many different ways to dress these pancakes up. Mix in whatever optional add-ins you have on hand, or just eat them as is.
- There is no added sugar, making them much healthier than regular pancakes.
- Since no flour or milk is used, this recipe is both gluten-free and dairy-free.
- Oats: For the best results, use rolled oats in this recipe. Steel cut oats and instant oats won’t give the same texture. For a gluten-free recipe, make sure the oats you use are certified gluten-free.
- Banana: The banana adds moisture, flavor and texture. Since there is no sweetener added in these pancakes, all the sugar comes from the banana. Bananas that are overly ripe with brown spots on them will add the most moisture and sweetness.
- Egg: An egg acts as a binding agent, holding the pancakes together as they cook. Use a large egg.
If you want to add in a couple extra ingredients to give these pancakes more flavor, just mix them in as you are mixing the batter together. Here are some ideas for optional add-ins:
- 1 to 2 tablespoon peanut butter or Nutella
- 1 to 2 tablespoon maple syrup or honey
- ⅓ cup fresh berries, such as blueberries or raspberries
- 1 teaspoon of cinnamon or pumpkin spice
- ½ teaspoon of vanilla extract or almond extract
- 1 tablespoon of chia seeds or flax seeds
- ⅓ cup chocolate chips
- ⅓ cup toasted walnuts or pecans
- A food processor to blend the rolled oats in.
- A mixing bowl to mix the pancake batter in.
- A handheld mixer to beat the batter.
- A nonstick skillet or griddle to cook the pancakes on.
Step 1: Blend the rolled oats in a food processor until smooth.
Step 2: Mash the banana with a fork.
Step 3: Use a handheld mixer to beat the egg and banana together until smooth.
Step 4: Add the oats into the mixture, stirring until just combined.
Step 5: Melt half a tablespoon of butter on a non-stick skillet. Once melted, add ¼ cup to ⅓ cup of pancake batter. Cook for 2 to 3 minutes.
Step 6: Flip the pancake and cook for another 2 to 3 minutes on the other side, until golden brown and cooked through. Add any optional toppings and serve immediately.
- In the fridge: Store leftover banana oat pancakes in an airtight container in the fridge for up to 2 to 3 days. Don’t store pancakes with any toppings on them. Otherwise, this will make them soggy.
- In the freezer: Let pancakes fully cool to room temperature. Then, store the pancakes in a Ziploc bag, separated by pieces of parchment paper to prevent them from sticking together. Store in the freezer for up to 1 to 2 months. Let them thaw in the fridge overnight before reheating. Note that these pancakes may be a bit denser and less fluffy after freezing.
- Reheating: Reheat pancakes in the microwave for 20 to 30 seconds until warmed through. Or, reheat the pancakes on a nonstick skillet for 5 minutes until they are warm. You can also reheat them in the oven at 350F for 10 to 15 minutes.
- Don’t set the temperature too high. Use medium heat to cook the pancakes. Using too high a temperature won’t make the pancakes cook faster. It will just make the outside cook too quickly, leaving the inside uncooked.
- Serve these pancakes with a drizzle of maple syrup, a scoop of whipped cream, or this chocolate pancake syrup.
- Don’t overmix the batter. These pancakes are already denser than regular pancakes, so overmixing the batter can result in a very dense pancake that is not soft or fluffy.
- To keep the pancakes warm after you make them, preheat the oven to 200F and store the cooked pancakes on a baking sheet in the oven until you are ready to serve them.
- The pancakes are ready to be flipped when the edges set and there are small bubbles that appear in the pancake batter. Don’t flip the pancakes before they are ready, otherwise they will fall apart as you flip them.
They taste like regular banana pancakes, but due to the fact that they don’t have any all-purpose flour and leavening agents, they are a bit flatter and chewier than regular pancakes. If you prefer fluffier pancakes, try these oat milk pancakes.
If the pancakes are falling apart, if may be because the banana was larger than average and there is not enough binding agent. If this is the case, add in an extra egg.
If the pancakes are mushy, they are probably not fully cooked. Continue to cook them on the skillet for another 1 to 3 minutes until they are cooked all the way through.