Why You’ll Love This Recipe
These 3-ingredient banana oatmeal pancakes are a fantastic breakfast option for those looking for a quick, nutritious, and delicious meal. They are naturally sweetened, gluten-free, and packed with fiber and protein. With minimal ingredients and no added sugar, these pancakes are perfect for a healthy start to the day. Whether you’re following a clean eating plan, looking for a simple recipe for busy mornings, or trying to use up ripe bananas, this recipe is a winner.
Ingredients
- Ripe bananas
- Rolled oats
- Eggs
Directions
- Blend the Ingredients: In a blender or food processor, combine the ripe bananas, rolled oats, and eggs. Blend until you achieve a smooth batter. If you prefer a chunkier texture, pulse the mixture a few times instead of fully blending.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or butter.
- Cook the Pancakes: Pour small portions of the batter onto the hot skillet, forming pancakes about 3-4 inches in diameter. Cook for 2-3 minutes until bubbles start to form on the surface and the edges begin to set.
- Flip and Finish Cooking: Carefully flip each pancake using a spatula and cook for another 1-2 minutes until golden brown.
- Serve Warm: Transfer the pancakes to a plate and serve immediately with your favorite toppings such as honey, yogurt, berries, or nuts.
Variations
- Add Cinnamon or Vanilla Extract: Enhance the flavor with a dash of cinnamon or a splash of vanilla extract.
- Include Chia or Flax Seeds: For an extra nutritional boost, mix in a tablespoon of chia seeds or ground flaxseeds.
- Dairy-Free Option: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a plant-based version.
- Chocolate Lover’s Twist: Add a handful of dark chocolate chips for a sweet indulgence.
- Nutty Flavor: Stir in some chopped nuts such as almonds or walnuts for added crunch.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: Makes 6-8 small pancakes
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Layer pancakes with parchment paper between them and freeze in a sealed container for up to 2 months.
- Reheating: Warm pancakes in a skillet over low heat or microwave for 20-30 seconds until heated through.
FAQs
Can I make these pancakes without a blender?
Yes! Simply mash the bananas with a fork and mix with the oats and eggs until combined. The texture will be slightly chunkier but just as delicious.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I make this recipe vegan?
Yes, substitute eggs with flax eggs or mashed sweet potatoes for a plant-based version.
What toppings go well with these pancakes?
Try fresh fruit, nut butter, yogurt, maple syrup, or a sprinkle of cinnamon.
How do I make the pancakes fluffier?
Let the batter sit for a few minutes before cooking to allow the oats to absorb moisture, making the pancakes softer and fluffier.
Can I use quick oats instead of rolled oats?
Yes, but the texture may be slightly different. Quick oats blend more easily, making the batter smoother.
What if my pancakes are sticking to the pan?
Ensure you’re using a well-greased non-stick pan and cooking over medium heat.
Can I add protein powder to this recipe?
Yes! Add a scoop of protein powder for an extra protein boost, adjusting the consistency with a bit of water or milk if needed.
How can I make them more filling?
Serve with a side of Greek yogurt, peanut butter, or cottage cheese for extra protein.
Do these pancakes taste like traditional pancakes?
They have a naturally sweet and slightly dense texture compared to traditional pancakes, but they are just as delicious!
Conclusion
These 3-ingredient banana oatmeal pancakes are the perfect blend of simplicity, health, and taste. Whether you’re making them for a quick weekday breakfast or a relaxed weekend brunch, they are easy to whip up and endlessly customizable. Try them today and enjoy a wholesome start to your day!
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3-Ingredient Banana Oatmeal Pancakes
- Total Time: 15 minutes
- Yield: 6–8 small pancakes 1x
Description
Quick, healthy, and delicious 3-ingredient banana oatmeal pancakes! Naturally sweetened, gluten-free, and packed with fiber and protein. Perfect for a nutritious breakfast with minimal prep.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 2 eggs
Instructions
- Blend the Ingredients: In a blender or food processor, combine the ripe bananas, rolled oats, and eggs. Blend until smooth or pulse for a chunkier texture.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Cook the Pancakes: Pour small portions of batter onto the skillet, forming 3-4 inch pancakes. Cook for 2-3 minutes until bubbles form and edges set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for another 1-2 minutes until golden brown.
- Serve Warm: Transfer to a plate and serve immediately with toppings like honey, yogurt, berries, or nuts
Notes
- Add cinnamon or vanilla extract for extra flavor.
- Mix in chia or flaxseeds for a nutritional boost.
- For a dairy-free option, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Add dark chocolate chips or chopped nuts for variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: Stovetop
- Cuisine: American
Keywords: banana pancakes, healthy breakfast, gluten-free pancakes, easy pancakes, 3-ingredient recipes
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