These 3-Ingredient Banana Oat Pancakes are the easiest banana pancakes for a breakfast packed with plant-based proteins from the oats.
They are flourless pancakes simply made from oats and no eggs.
I love making 3-ingredient recipes with my kids. They are the best to learn in the kitchen.
What Are 3-Ingredient Banana Oat Pancakes?
3-Ingredient Banana Oat Pancakes are simple and delicious pancakes that taste like classic pancakes and are made in just a few minutes.
These oatmeal banana pancakes are very healthy and a great addition to their morning.
I like that they are eggless pancakes. It’s both a more conscious alternative and useful when there are egg shortages.
So let me share with you how we make these delicious banana oat pancakes for breakfast.
How To Make 3-Ingredient Banana Oat Pancakes
They are the easiest banana pancakes for a breakfast, packed with plant-based proteins from oats and flourless, simply made from oats and no eggs needed.
It’s so easy to make these blender banana oat pancakes that you will add these to your weekly breakfast rotation for sure!
They are great to use the over-ripe bananas sitting in your kitchen as well, so there is no waste.
All you need to make truly healthy 3 ingredients in banana pancakes are:
- Ripe Bananas – The recipe works with any level of ripeness, from yellow to overripe. Go for it. The only thing I love about over-ripe bananas, they are super sweet, and you don’t need to add sweetener to the batter.
- Old-Fashioned Rolled Oats – You can also use quick oats.
- Milk of Choice – I like to use plant-based milk, particularly soy milk, as it’s high in protein and fortified with many vitamins. But feel free to use your favorite milk for this recipe.
There are no other options for this pancake recipe than using a blender.
You must use a high-speed blender or a NutriBullet. I found the NutriBullet better if you are making one batch, as in the recipe below. For larger jugs like Vitamix, I recommend doubling the recipe.
In fact, I am using a Vitamix pro jug, and it’s quite wide at the bottom. As a result, I found it easier to blend the ingredients together if there was more liquid in the jug.
But if you only have one banana or one small pancake batch, follow the recipe as written.
In the jug of your high-speed blender, add all the ingredients: oats, milk, and pieces of bananas. Blend on medium speed -speed 5 of Vitamix.
Don’t blend too fast at first, or it bursts too quickly to the sides of the blender, and it makes it hard to blend.
You may have to stop the blender, scrape down the sides of the jug with a silicon spatula and blend again to pulse all the oats into flour.
Blend until there is no more piece of oats seen in the pancake batter.
Letting The Batter Rest
After blending, the batter is thin and liquid. Pour in a mixing bowl and set aside at room temperature for 10 minutes to thicken.
Cooking The Pancakes
Warm a non-stick pancake griddle, skillet, or pan. These pancakes stick more than usual pancakes, so it matters to oil the pan very well with oil spray.
Add 2 tablespoons of batter to the pan – not more, as they are difficult to flip if too big.
Cook for 2 to 3 minutes on one side until the sides dry out and bubbles form on top of the pancakes.
Slide a spatula under each pancake, flip and cook an extra 1 minute on the other side.
Serve these banana oat pancakes with any regular pancakes toppings, including:
- Fresh fruits like berries or sliced bananas
- Nut butter like peanut butter or almond butter
- A drizzle of maple syrup
- Shredded coconut
These pancakes can be stored in the fridge in an airtight container, and they are perfect for meal prep for a week of healthy breakfast.
Store for up to 2 to 3 days in the fridge. Or, freeze, placing a piece of parchment paper between each pancake so they don’t stick to each other.
Freeze them for up to 1 month and thaw the day before at room temperature.
Rewarm the pancakes over low, medium heat in a pancake griddle, microwave, or in a toaster.
If you are allergic to some of the ingredients in this recipe, find below substitution suggestions.
However, keep in mind that the recipe is already:
- No sugar added – naturally sweetened with bananas
For more options, try some of the below swaps:
- Gluten-Free – some oats brands are certified gluten-free.
- Vegan and dairy-free- use oat milk, almond milk, or soy milk.
Of course, like any 3-ingredient recipes, they are pretty versatile, and you can add flavor to the recipe like:
- 1/4 teaspoon cinnamon
- 2 tablespoons chocolate chips
- 1 teaspoon vanilla extract
Frequently Asked Questions
Here are my answers to your most common questions about this recipe.
Should The Pancakes Be Dense And Flat?
Yes, these are not supposed to raise. There’s no raising agent or flour in the recipe.
You can add 1/2 teaspoon of baking powder to boost their fluffy texture, but they won’t be as fluffy as my banana yogurt pancakes made with flour.
Are These Pancakes The Same For Babies?
Absolutely, these pancakes are great to offer to kids as soon as they show signs they are ready to eat solid food.
They have all the healthy ingredients kids, and babies need.
Can I Use Oat Flour?
Yes, you can swap the oats for oat flour.
More Pancake Recipes
Here are some more pancake recipes for you to try:
Did you try these healthy banana oat pancakes? Share a comment or review below.
3-Ingredient Banana Oat Pancakes
- 1 large Banana 150g unpeeled
- ¾ cup Almond Milk
- ¾ cup Old-Fashioned Rolled Oats
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- Add all the ingredients to the jug of a blender and blend them on medium speed until smooth. You may have to stop the blender a few times to scrape down the sides or use the tamper attachment to push all the oat next to the blade. It should look liquid with no big pieces of oats.
- Transfer the batter to a bowl and set it aside for 10 minutes at room temperature until it thickens.
- Heat a non-stick pancake griddle over medium heat and grease its surface with an oil spray as the pancakes may stick.
- Scoop 2 tablespoons of batter per pancake, don't make them bigger, or they are difficult to flip. Cook on the warm griddle for 2 minutes.
- When the sides start to dry out, slide a spatula under the pancake and flip on the other side, and cook for 1-2 minutes.
- Serve with maple syrup, berries, banana slices, or peanut butter.