This 3 ingredient banana oatmeal pancakes recipe is a quick, wholesome breakfast made with ripe bananas, rolled oats, and eggs. Naturally sweet, flourless, and easy to blend, these healthy pancakes are perfect for busy mornings, meal prep, or a simple snack.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats old-fashioned oats work best
- 2 large eggs
- Optional not required:
- Pinch of cinnamon or splash of vanilla extract for extra flavor
Instructions
- Add bananas, rolled oats, and eggs to a blender or food processor.
- Blend until smooth and batter-like.
- Let the batter rest 2–3 minutes so the oats absorb moisture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
- Pour about ¼ cup batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form and edges look set.
- Flip carefully and cook another 1–2 minutes until golden and cooked through.
- Remove from heat and let rest 1 minute before serving.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Cook pancakes low and slow to prevent burning.
- Letting them rest briefly helps them firm up.
- Batter thickens as it sits—add a splash of water if needed.