These 3 Ingredient Banana Pancakes are seriously the BEST and tastes so delicious that nobody will notice they are flour-free. I love making these banana egg oat pancakes for breakfast or having them a healthy snack. Try them smothered in peanut butter for a high protein power breakfast.
These simple 3 Ingredient Banana Pancakes are not only a new staple in our house, but they are also a go-to for my cooking groups at work. Everyone loves three-ingredient recipes (like these Three Ingredient Peanut Butter Cookies) because sometimes we just don’t have time to mess around with finicky recipes. Another thing I love about this recipe is that it makes a great base for creativity. Try adding raw cacao with spinach, or frozen blueberries and chia. I know you will love these 3 ingredient banana pancakes as much as we do!
Why I Made These 3 Ingredient Banana Pancakes
They Are 3-Ingredient Banana Pancakes!
Yes, that’s right, only three ingredients needed! Can’t get much better than that. The simple combination of oats, banana and eggs creates the perfect pancake mixture that is naturally high in fibre and free of refined-flour.
These Banana Pancakes Are Healthy
With only whole-food ingredients, these pancakes are as healthy as they get. No added sugar or flour, only fruit, eggs and oats. I have written about why I love eggs on my post The Health Benefits of Eggs. Bananas offer a natural sweetness and thickener, and oats contain beneficial fibres that will keep your good gut bacteria happy (read more about gut health here at Five Ways To A Healthy Gut).
These Are Easy Banana Pancakes
I’ve actually never been able to mess these pancakes up. Use the recipe below as a guide- I find that you can add more or less of an ingredient depending on the consistency of the batter. If you find that it is too runny (maybe because you used a small banana), just add some more oats. If you find it too thick, just add another egg!
Tips On Making These 3 Ingredient Banana Pancakes
Using Whole Oats In The Banana Egg Pancakes
I love using whole traditional style oats in all of my recipes (check out these yummy Easy Almond Butter Chocolate Chip Cookies) because they take longer for the body to break down due to their larger surface area compared to instant oats. This keeps us fuller for longer and reduces the post-meal blood sugar spikes.
Letting The Pancake Mixture Set
I find that letting the banana egg pancake mixture sit for about 5 minutes after mixing all the ingredients together helps thicken the batter and makes it easier to form pancakes in the pan.
What Is The Best Pan To Use For Pancakes
I love using my titanium frying pan which doesn’t need much oil or my cast-iron pan for the added benefit of increased iron (1). If you don’t have either a griddle will work. Stainless steel frying pans are trickier to cook pancakes in; you will need to make sure the heat is medium-high and the pan is well oiled.
How To Bring Out The Natural Sweetness In The Pancakes
Using overly ripe bananas will ensure the sweetest pancakes possible, and they are easier to mash. The greener the banana is, the less sweet the pancakes will be.
Making Blended 3 Ingredient Banana Pancakes
I generally keep my pancakes unblended, so the oats are left whole which keeps me fuller for longer. If you want a more traditional style pancake, there is the option to blend the pancake. After letting the mixture sit to thicken for 5 minutes, add the mixture to a blender and blend until smooth. Follow the remaining recipe as per directions.
Notes On Making These 3 Ingredient Banana Pancakes
Making Banana Pancakes with No Egg
You can use flax-egg in place of eggs to make these 3 Ingredient Banana Oat Pancakes vegan. To make 2 flax-eggs, take 2 tablespoons of ground flax and mix it with 5 tablespoons of water. Let sit for 5 minutes before adding to the remaining ingredients.
Making Gluten-Free Banana Pancakes
These pancakes can be made gluten-free by purchasing certified gluten-free oats. This is more important if you are serving them to someone that has celiac disease as oats are at risk of contamination with gluten. As oats are naturally gluten-free, gluten-intolerant individuals should be OK with non-certified oats.
Variations For These 3 Ingredient Banana Pancakes
Variety is the spice of life. Try these fun and tasty additions for something new:
- Chocolate Spinach: 2 tablespoons of raw cacao with a handful of spinach. You may need 2 tablespoons of milk alternative to thin the mixture out. Blend until smooth.
- Berry Chia: Add 1/4 cup fresh or defrosted frozen berries and 1 tablespoon of chia
- Peanut Butter Banana: Add 2 tablespoons of peanut butter right into the batter. Option to blend.
Toppings For These 3 Ingredient Banana Pancakes
- Natural peanut butter is my favourite!
- Try peanut butter and some homemade blackberry or blueberry jam
- On their own with a sprinkle of cinnamon
- A dollop of plain yogurt and some fresh berries
Want Some More Easy Breakfast Ideas?
Start your day off right with these other healthy and easy breakfast ideas:
- Simple Orange Chocolate Oatmeal For Breakfast
- Low Carb Smoothie Bowl with Cauliflower and Greens
- High Protein Steel-Cut Oats with Peanut Butter
- Turmeric Golden Milk Smoothie Bowl
Did you make these 3 Ingredient Banana Oat Pancakes? Please let me know how it turned out for you! Share it on Pinterest and leave a comment below. I would love it if you shared a picture of your recreation on Instagram so I can take a look, and be sure to tag me @theconsciousdietitian.
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3 Ingredient Banana Pancakes
- 1 medium banana mashed
- 2 eggs free-range
- 1/2 cup oats traditional
- 1 tbsp coconut oil
- peanut butter natural
- banana sliced
- hemp hearts
- In a medium bowl mash the banana with a fork until smooth.
- Add the eggs and whisk until smooth.
- Add the oats and let the mixture sit for about 5 minutes to thicken. If the mixture is too runny, add more oats.
- Heat a frying pan over medium-high heat. If you are not using a non-stick pan add some oil and spread evenly around the pan.
- The mixture will make 4 pancakes, about 1/3 cup batter for each pancake. Add the 1/3 cup of a cup of the mixture to the frying pan until all the mixture is used up. Let the pancake mixture cook for about 2 to 3 minutes, and then flip to cook for an additional 2 minutes. The pancakes should be nice and golden.
- Remove the pancakes from the frying pan, and plate to 2 pancakes per plate. Top with desired toppings. They are also good cold!
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.