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3-Ingredient Banana Oat Pancakes

These 3-ingredient banana oat pancakes come together in under 20 minutes. They’re naturally sweetened and are both gluten-free and dairy-free.

It’s amazing how easily you can create meals with what you already have on hand. These pancakes require nothing fancy, just the bare minimum of ingredients. And of course, you always have the options to add in a couple more things if you want.

The result is a little denser than a traditional pancake since there are no rising agents or gluten but it still delivers on flavor and because it’s full of protein, it’s a great healthy breakfast option.

Ingredients

  • Oat flour – you can either buy premade oat flour or make your own by blending rolled oats in a blender. See the recipe card for details.
  • Eggs – the eggs really help hold pancakes together and also add protein without giving them any kind of eggy flavor.
  • A medium ripe spotty banana – it’s best to use one that has plenty of brown spots. This adds both natural sweetness and moisture to the batter.

How to Make Banana Oat Pancakes

Step 1. In a medium-sized bowl, mash the ripe banana with a fork before adding the eggs and flour. Add any additional ingredients if desired and whisk to combine.

Step 2. Heat a skillet over medium heat and add a little olive oil. Add 1/4 cup of the pancake batter to the skillet for each pancake and cook for 2 minutes on the first side, flip, and cook for another 1-2 minutes on the second side. These don’t get many bubbles on the surface, but after 2 minutes, they’re easy to flip. Repeat with the remaining batter.

Step 3. Makes 4 pancakes. Serve with real maple syrup, fresh fruit, cashew butter, etc. Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 1 month. Reheat in a toaster oven.

Make It Your Way: Ingredient Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these 3-ingredient banana oat pancakes using what you already have? Here are some ideas

  • No oat flour? – make your own by blending old-fashioned rolled oats in a blender.
  • No banana? – you can also use pumpkin puree, apple sauce, or a cooked and cooled mashed orange sweet potato. You’ll need 1/3 cup.
  • Add-ins – vanilla extract or cocoa powder, baking powder to make them a little fluffier, nuts, mini chocolate chips, etc.

More Breakfast Recipes With Oats

3-Ingredient Banana Oat Pancakes

5 from 2 votes
A stack of dairy-free 3-ingredient banana oat pancakes.
These 3-ingredient banana oat pancakes come together in under 20 minutes. They're naturally sweetened and are both gluten-free and dairy-free.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Serving Size 1

Ingredients
 

  • 1 medium spotty ripe banana
  • 2 large eggs
  • ¾ cup oat flour or 1 ¼ cups rolled oats, see notes
  • olive oil for cooking

Optional Add-ins

Instructions

  • In a medium-sized bowl, mash the ripe banana with a fork before adding the eggs and flour. Add any additional ingredients if desired and whisk to combine.
  • Heat a skillet over medium heat and add a little olive oil. Add 1/4 cup of the batter to the skillet for each pancake and cook for 2 minutes on the first side, flip, and cook for another 1-2 minutes on the second side. These don't get many bubbles on the surface, but after 2 minutes, they're easy to flip. Repeat with the remaining batter.
  • Makes 4 pancakes. Serve with real maple syrup, fresh fruit, cashew butter, etc.

Notes

To make oat flour: blend 1 1/4 cups of rolled oats until you have a flour-like consistency.
Make It Your Way: Substitutions & Variations
No oat flour? – make your own by blending old-fashioned rolled oats in a blender.
No banana? – you can also use pumpkin puree, apple sauce, or a cooked and cooled mashed orange sweet potato. You’ll need 1/3 cup.
Add-ins – vanilla extract or cocoa powder, baking powder to make them a little fluffier, nuts, mini chocolate chips, etc.
5 from 2 votes (2 ratings without comment)

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