As an Amazon Associate I earn from qualifying purchases.
These 3 ingredient Banana Oatmeal Pancakes are naturally sweet, fluffy and filling. This easy blender recipe makes a nourishing breakfast for the whole family, kids and gluten-free intolerants included. You’ll love them with a drizzle of maple syrup and peanut butter on top!
When people think about pancakes, most consider them as a weekend treat. It’s common belief that they are unhealthy, full of fats and sugars, and take long to make. I was there too, until I got into healthy cooking.
Protein pancakes, oat flour pancakes, sweet potato pancakes up to leftover mashed potato pancakes. I’ve made them in thousands of ways, but this is probably my only to-go recipe. Banana porridge pancakes pack all the things I like in one: quick & easy to make, healthy, flourless, sugar-free, gluten-free and dairy free. Further, they’re also high in protein so I can eat them as a post-workout.
You will love this 3 ingredient pancake recipe, enjoyed for breakfast with a drizzle of pure maple syrup, drippy peanut butter and a sprinkle of cinnamon as topping. As per usual it’s meal prep friendly for on-the-go breakfasts without cooking. Although in reality they won’t take more than 10 minutes in the morning. Blending oats and eggs with banana gives them plenty of natural sweetness and a fluffy texture to die for.
Ingredients
These blender pancake with oats and banana require just 3 main ingredients, you probably already have everything in your pantry. For more flavor you can experiment with spices and mix-ins, but they are not necessary. Let me give you some more details, precise quantities are in the recipe card at the bottom.
- Ripe banana – Use a large, spotty banana with brown spots all over the skin. This is going to work as source of natural sweetness.
- Eggs – You’ll need two large eggs, or one egg plus 2 egg whites. Eggs help the batter bind and give a richer flavor.
- Rolled oats – Prefer old-fashioned rolled oats, certified gluten-free if necessary. As an alternative you can use quick oats, but I don’t recommend it because they tend to get mushy.
How to make banana oatmeal pancakes
Making healthy pancakes can’t get any easier – Blend oats with banana and eggs, then cook in a skillet over medium heat. Here are the step-by-step directions to follow along.
Step 1 – Blend. Peel and cut the banana into large chunks. Add to a blender oats, eggs and banana, then process until you get a smooth batter. The oats should have become flour.
Step 2 – Cook. Preheat a non-stick skillet or griddle over medium heat, greased with a small amount of oil or butter. Pour one scoop of batter into the hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Step 3 – Enjoy. Serve with your favorite toppings, such as a drizzle of maple syrup and a sprinkle of cinnamon. Or let cool and store leftovers for later, they keep well both in the fridge and in the freezer.
Recipe variations
- Vegan. To make these banana oatmeal pancakes vegan, replace eggs with 2 flaxseed eggs. A combination of one flaxegg plus half banana will also work.
- High protein. Blend oats with bananas, eggs and a scoop of protein powder, compensating for the extra ingredient with 2 to 3 tablespoons of milk. I recommend vanilla plant protein.
- Extra sweetness. For a sweeter breakfast, add one tablespoon of real maple syrup or honey. Agave, date syrup, coconut sugar, brown sugar, monk fruit or erythritol work too.
- Mix-ins. Before bending, add little ground cinnamon, a dash of vanilla extract, cocoa powder or pumpkin spice mix. After blending, you can fold through chopped walnuts, pecans, chocolate chips, raisins or fresh berries.
- Toppings. Enjoy with peanut, almond or cashew butter, a drizzle of maple syrup or honey and sprinkled cinnamon. Other delicious toppings are Greek yogurt, whipped cottage cheese, fresh blueberries, more sliced banana, and walnuts.
Success tips
- Pick a ripe banana – Since this recipe has no sugar, the banana needs to be nicely ripe to provide enough sweetness and moisture. Frozen bananas are not recommended.
- Use rolled oats – Old fashioned oatmeal is less processed than instant oats, giving these blender pancakes a thicker, heartier texture. Quick oats may create thinner, less fluffy results.
- Add your touch – Customize this simple recipe with mix-ins and toppings, such as cinnamon, vanilla extract, nuts and seeds, or protein powder.
- Keep them warm – If you prepare them ahead or if you make a large batch, keep cooked pancakes in warm oven at 180°F (80°C) until serving. This preserves both taste and texture.
- Double this recipe – Feel free to double or triple all ingredients, in case you’re meal prepping or making breakfast for a crowd.
How to store and freeze banana pancakes
To store. Allow the pancakes to cool completely before placing them in an airtight container. Refrigerate for up to 4 days. Reheat in the microwave for 30 seconds or warm them in a skillet.
To freeze. Once cooled, lay them in a single layer on a baking tray and freeze for 2 hours. Transfer to a freezer bag and store for up to 2 months. Freezing individually prevents sticking. No need to thaw before reheating. Heat directly in the microwave for 20-30 seconds or in a toaster until warm and fluffy.
More healthy oat breakfasts
- Microwave oatmeal
- Oatmeal breakfast bars
- Banana oat bars
- Oatmeal protein cookies
- Oat flour pancakes
- Banana waffles
- Protein banana bread
- Banana oatmeal cookies
Yes, these banana oat pancakes are healthy and nutritious. Packed with fiber and complex carbs from oats, natural sweetness and potassium from bananas, and high-quality protein from eggs, they will give you energy for the day. Additionally, they’re added sugar-free, flourless, gluten-free and dairy-free.
Banana Oatmeal Pancakes
Ingredients
- 2 eggs
- 1 large ripe banana, about 4.5 oz (125 g)
- ½ cup (50 g) rolled oats, or quick oats
Optional Ingredients
- ½ tsp baking powder
- ½ tsp vanilla extract
- ⅓ tsp ground cinnamon
- a pinch of salt
- maple syrup, or honey (for sweeter pancakes)
Instructions
- Peel and cut the banana into large chunks.
- Add to a blender oats, eggs and banana. Process until you get a smooth batter; the oats should have become flour.
- Preheat a non-stick skillet or griddle over medium heat, greased with a small amount of oil or butter.
- Pour one scoop of batter into the hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
- Serve with your favorite toppings, such as a drizzle of maple syrup and a sprinkle of cinnamon
Notes
- To store: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
- To freeze: Let cool completely, freeze in a single layer for 2 hours, then transfer to a zipper bag or container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or toaster without thawing.
Thank You! Looking forward to more healthy recipes to cook for my son.
Hey Cynthia,
thanks a lot for your comment! I’m happy that you appreciate my healthy recipes like these banana oat pancakes.
Have a fantastic day,
Matteo
Great recipe!
Hey Lisa,
thank you so much for your feedback!! Happy to hear that you liked my oat banana pancakes 😉
Have a fantastic week ahead,
Matteo