Description
3 Ingredient Banana Oatmeal Pancakes deliver fluffy, naturally sweet stacks ready in just 10 minutes using ripe bananas, rolled oats, and eggs. These healthy pancakes pack protein and fiber for lasting energy without added sugar or flour, making them perfect for busy mornings, kids lunches, or meal prep. Customize endlessly and freeze extras for grab-and-go breakfasts all week.
Ingredients
Scale
- 1 large ripe banana (about 1/2 cup mashed, the spottier the better for sweetness)
- 2/3 cup rolled oats (old-fashioned, not instant for best texture)
- 2 large eggs
Instructions
- Mash or blend banana: Add peeled ripe banana to blender. Pulse until smooth, scraping sides as needed.
- Add oats and eggs: Pour in rolled oats and crack in 2 eggs. Blend 20-30 seconds until batter is creamy and no oat chunks remain. Avoid overblending to keep fluffiness.
- Rest batter: Let sit 5 minutes. Oats absorb liquid for thicker, taller pancakes.
- Heat pan: Warm nonstick skillet or griddle over medium-low heat. Lightly grease with oil or butter.
- Cook pancakes: Scoop 1/4 cup batter per pancake. Cook 2-3 minutes until edges set and bubbles form on top. Flip gently; cook 1-2 more minutes until golden.
- Serve warm: Stack and top immediately. Makes 6 pancakes.
Notes
Pro Tip: Medium-low heat prevents burning while ensuring even cooking. If batter thickens too much, stir in 1 tsp milk.
Storage: Fridge 3-5 days airtight. Freeze 3 months with parchment layers. Reheat in toaster.
Nutrition (per 3 pancakes): 400 calories, 20g protein, 9g fiber, 45g carbs, 6g fat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blender, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 400
- Sugar: 0g added
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 185mg