Banana Oatmeal Pancakes are the recipe that Maria makes every weekend morning when she wants to put the most completely wholesome and most genuinely nourishing breakfast on the table in the absolute minimum amount of time from the minimum number of ingredients without any measuring of flour or any whisking of dry ingredients or any complicated preparation — just the most ripe and most brown-spotted bananas mashed to the most completely smooth and most naturally sweet puree, stirred with the most hearty and most beautifully fiber-rich oats and two eggs until the most perfectly batter-like consistency forms.
Scooped onto a lightly greased skillet over medium heat, and cooked for the most beautifully golden and the most properly set two to three minutes per side for the most naturally sweet and most deeply satisfying banana oatmeal pancake stack that her entire family eats with the most genuinely happy and most completely enthusiastic appreciation for every single warm bite. Three ingredients. One bowl. Fifteen minutes. Perfect pancakes.
Banana Oatmeal Pancakes are the most easy and deeply nourishing 3-ingredient gluten-free naturally sweet pancakes made by mashing 2 ripe bananas combining with 1 cup oats and 2 eggs cooking 2-inch scoops on a greased skillet for 2 to 3 minutes per side. Come follow us on Pinterest where we share beautiful healthy recipe favorites and easy breakfast favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Banana Oatmeal Pancakes Recipe
This Banana Oatmeal Pancakes recipe is the most completely extraordinary and most genuinely surprising three-ingredient breakfast that produces real, proper, most beautifully golden and most naturally sweet pancakes from nothing beyond two ripe bananas and one cup of oats and two eggs without any flour, any milk, any added sugar, any baking powder, or any oil in the batter — and yet delivers the most genuinely satisfying and most completely nourishing breakfast pancake that is naturally gluten-free, naturally dairy-free, and packed with potassium from the bananas, fiber from the oats, and protein from the eggs in every single warm and completely irresistible stack.
Very ripe bananas with the most abundant brown spots are the most critical ingredient specification for the most naturally sweet and the most properly flavorful banana oatmeal pancake. The riper and the more brown-spotted the banana, the more naturally sweet and the more deeply fragrant the finished pancake. Pale yellow underripe bananas produce a starchy and noticeably bland pancake that requires additional sweetener. Our Buttermilk Pancakes make a beautifully equally fluffy and equally breakfast-perfect companion for a complete and wonderful pancake collection.
Ingredients Needed for This Banana Oatmeal Pancakes Recipe
- 2 Ripe Bananas, with abundant brown spots for the most natural sweetness
- 1 cup Rolled Oats or Quick Oats
- 2 large Eggs
How to Make This Banana Oatmeal Pancakes Recipe
Peel the ripe bananas and place them in a large mixing bowl. Mash most thoroughly with a fork or potato masher until the most smooth and most completely lump-free puree forms. For the most absolutely smooth batter, blend the mashed bananas in a blender until completely liquid before proceeding, cara mia.
Add the one cup of oats and two eggs to the mashed banana. Mix everything together most thoroughly until a batter-like consistency forms throughout. For the most smooth and most finely textured batter, blend all three ingredients together in a blender. For the most rustic and most heartily textured pancakes, mix by hand with a spoon or spatula.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of neutral oil such as coconut or vegetable oil.
Scoop 2 to 3 tablespoons of batter onto the pan for each pancake. Flatten each slightly with the back of a spoon. Cook for 2 to 3 minutes until the most beautiful bubbles form on the surface and the edges look completely set, then flip each pancake carefully and cook for a further 1 to 2 minutes until the most beautifully golden brown on both sides and cooked through.
Remove from the pan and stack on a plate. Top with favorite toppings and serve immediately.
How to Serve This Banana Oatmeal Pancakes Recipe
Serve warm immediately from the pan in the most beautifully golden and most naturally fragrant stacked presentation. Top with a drizzle of pure maple syrup, fresh sliced bananas, a generous dollop of Greek yogurt, or fresh berries for the most completely nourishing and the most genuinely beautiful breakfast presentation.
For the most indulgent but still healthy morning, spread each warm pancake with a layer of natural almond butter and top with fresh strawberry slices for the most completely extraordinary banana oatmeal pancake stack that delivers the most complete and most deeply satisfying balanced breakfast with the most beautiful combination of natural sweetness and healthy fats. Our Chocolate Chip Pancakes make a beautifully equally fluffy and equally breakfast-joyful companion for a complete and wonderful pancake collection.
How to Store This Banana Oatmeal Pancakes Recipe
Store cooked and completely cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for the most beautifully warmed and most properly textured result, or microwave for 20 to 30 seconds. Freeze individual pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
Tips to Make This Banana Oatmeal Pancakes Recipe
Use the most ripe bananas available — the more brown spots the most natural sweetness. If bananas are not yet ripe, bake unpeeled at 300°F for 15 to 20 minutes until the skins turn completely black for the most effectively instant-ripened banana.
Lower the heat slightly if the pancakes are browning too quickly on the outside before the inside is cooked through. These banana oatmeal pancakes are naturally more dense than conventional flour pancakes and benefit from a slightly more gentle and most even heat for the most properly cooked through interior.
Helpful Notes for This Banana Oatmeal Pancakes Recipe
These banana oatmeal pancakes are smaller and more dense than conventional flour-based pancakes by design. They cook most beautifully as small pancakes approximately two to three inches in diameter from two to three tablespoon scoops. Attempting to make large conventional-size pancakes from this batter produces more difficult flipping and less evenly cooked results.
For fluffier pancakes, add half a teaspoon of baking powder to the batter. The baking powder introduces leavening that conventional banana-oat pancakes lack and produces a more dramatically risen and most pleasantly lighter-textured individual pancake.
Variation of This Banana Oatmeal Pancakes Recipe
Maria made a version adding half a teaspoon of ground cinnamon and a pinch of freshly grated nutmeg to the batter for the most completely warm and most deeply fragrant spiced banana oatmeal pancake. Teresa tried folding a small handful of mini chocolate chips into the batter for the most completely extraordinary and most genuinely indulgent chocolate chip banana oatmeal pancake.
For a blueberry banana version, fold a quarter cup of fresh blueberries gently into the mixed batter before scooping onto the pan for the most vibrantly purple-studded and most deeply fruity blueberry banana oatmeal pancake that is genuinely extraordinary. Our Blueberry Pancakes make a beautifully equally fruity and equally wholesome companion for a complete and wonderful breakfast pancake collection.
FAQs About This Banana Oatmeal Pancakes Recipe
Why are very ripe bananas essential for this recipe?
Very ripe bananas with abundant brown spots provide significantly more natural sweetness, more complex banana flavor, and a softer and more completely mashable texture than underripe pale yellow bananas. The natural sugars in very ripe bananas are the primary sweetener in this three-ingredient recipe — there is no added sugar — so the ripeness of the bananas determines most completely the overall sweetness and most authentic banana flavor of the finished pancakes.
Can I make these pancakes vegan?
Yes. Replace the two eggs with two flaxseed eggs — each made from one tablespoon of ground flaxseed mixed with two and a half tablespoons of water, rested for five minutes until gel-like — for a completely vegan version. The vegan pancakes will be slightly less fluffy and slightly less well-held together than the egg-containing version but will still be most delicious and most naturally sweet.
Why are my banana oatmeal pancakes falling apart?
The most common causes of banana oatmeal pancakes falling apart are insufficiently ripe bananas that do not provide enough starch and sugar for binding, eggs that were not mixed through the batter most evenly, or attempting to flip the pancakes too early before the edges are completely set and the surface bubbles have fully formed. Ensure the bananas are very ripe, mix the batter most thoroughly, and wait until the edges look completely set before flipping.
Conclusion
These Banana Oatmeal Pancakes are the most completely extraordinary and most genuinely wholesome 3-ingredient gluten-free breakfast that makes every morning feel genuinely and completely nourished through the most naturally sweet ripe banana and the most hearty fiber-rich oats and the most protein-packed eggs in every single golden and completely irresistible banana oatmeal pancake bite. We hope they bring the same deeply joyful healthy morning and the same completely satisfied breakfast table to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Banana Oatmeal Pancakes The Most Easy 3 Ingredient Gluten Free Healthy Fluffy Breakfast You Will Make
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
Description
The most easy and wholesome 3-ingredient Banana Oatmeal Pancakes made by peeling 2 very ripe brown-spotted bananas and mashing most thoroughly in large bowl until smooth or blending then adding 1 cup rolled or quick oats and 2 large eggs mixing until batter-like consistency forms preheating non-stick skillet over medium heat greasing lightly scooping 2 to 3 tbsp portions and flattening slightly cooking 2 to 3 minutes until bubbles form and edges set flipping carefully and cooking 1 to 2 more minutes until golden brown on both sides. Naturally sweet gluten-free dairy-free and protein-packed. A completely perfect 3-ingredient healthy pancake recipe.
Ingredients
2 Ripe Bananas with abundant brown spots
1 cup Rolled Oats or Quick Oats
2 large Eggs
Instructions
1. Peel ripe bananas. Place in large bowl.
2. Mash thoroughly with fork until smooth. Or blend for smoothest texture.
3. Add 1 cup oats and 2 eggs. Mix thoroughly until batter-like. Or blend all three for smoothest batter.
4. Preheat non-stick skillet over medium heat.
5. Lightly grease with cooking spray or small amount of oil.
6. Scoop 2 to 3 tbsp batter per pancake. Flatten slightly with back of spoon.
7. Cook 2 to 3 minutes until bubbles form on surface and edges look set.
8. Flip carefully.
9. Cook 1 to 2 more minutes until golden brown and cooked through.
10. Stack on plate. Top and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Pancakes, Healthy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 62mg
Keywords: banana oatmeal pancakes, easy 3 ingredient banana oatmeal pancakes recipe gluten free, healthy banana pancakes oats eggs no flour, best 3 ingredient pancakes naturally sweet
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