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.

Banana Oatmeal Pancakes Easy 3 Ingredient Gluten Free Healthy Recipe

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

Scale

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

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