3 Ingredient Banana Oat Pancakes

These healthy 3 ingredient banana oat pancakes are soft, fluffy, and packed with 20 grams of protein — no flour, no added sugar, and ready in 10 minutes. Made with just a ripe banana, rolled oats, and eggs, they taste like banana bread in pancake form. Single-serve and naturally gluten-free.

5 from 55 votes

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Prep Time 5

Cook Time 5

Total Time 10

Serving serving

Ingredients

1 large spotty-brown banana
⅔ cup rolled oats, gluten-free certified if needed
2 large eggs
Optional: ½ teaspoon cinnamon or ½ teaspoon vanilla

Instructions

Blend. Add the banana, rolled oats, and eggs to a blender. Blend on high for 20-30 seconds until smooth.
Rest the batter. Let the batter sit for 3-5 minutes to thicken. This is the key step for fluffy, not gummy, pancakes.
Heat the pan. Heat a large non-stick pan over medium-low heat. Lightly grease with butter or non-stick spray.
Cook. Pour ¼ to ⅓ cup of batter onto the hot pan. Cook for 1-2 minutes until the edges firm up. Because there are no bubbles on top (oat flour is denser than regular flour), lift the edge with a spatula — when the bottom is golden, it's ready to flip.
Flip. Gently flip and cook the other side for about 1 minute. Don't press down and don't overcook.
Serve. Top with banana slices, fresh fruit, maple syrup, nut butter, or honey, and enjoy warm.

Notes

Let the batter rest. The 3-5 minute rest is non-negotiable — it's what gives you fluffy pancakes instead of gummy ones. Don't skip it.

Use an overripe banana. The spottier and browner, the better. It's what sweetens the pancakes naturally, so a firm yellow banana won't work as well.

Keep the heat medium-low. Too hot and the outside burns before the inside cooks through. Patience here pays off.

No bubbles? That's normal. Oat flour is denser than regular flour, so you won't see bubbles form on top. Lift the edge with a spatula — when the bottom is golden, flip.

Oats: Old-fashioned rolled oats work best. Quick oats work in a pinch (softer texture). Don't use steel-cut.

Gluten-free: Use certified gluten-free oats.

To store: Fridge up to 3 days (airtight container) or freezer up to 6 months (wrapped individually). Reheat in the toaster straight from frozen.

To double or triple: Recipe scales cleanly. 2 servings = 2 bananas, 4 eggs, 1⅓ cups oats. Batter rest time stays the same.

Nutrition

Course Breakfast

Cuisine American, Healthy

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