3 Ingredient Banana Oatmeal Pancakes

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It’s no secret. I love breakfast. And these 3 ingredient banana oatmeal pancakes are one of the quickest, most satisfying breakfasts I know.

All you need are eggs, a banana and quick oats, plus a little cinnamon if you like. Blend the eggs and banana, stir in the oats and cook them in a small pan for a couple of minutes per side. No flour, no baking powder and no added sugar.

The Best 3 Ingredient Banana Oat Pancakes (No Flour)

My sister introduced me to combining eggs and oats for a quick pancake. I’ve played around with a couple of different combinations and found that adding a banana and some cinnamon gives them the perfect amount of sweetness and flavor.

I did a little research and found out that 31 million Americans skip breakfast. What?! The most common reasons were being too busy, not being hungry or not wanting to take the time. If you’re one of those missing out on breakfast, these pancakes are for you. They’re ready in minutes, and they keep you full.

The idea is simple. Blend eggs and a banana, stir in quick oats and a little cinnamon, and cook them in a small pan. No flour, no baking powder and no added sugar, just a warm, hearty breakfast.

My favorite way to eat them: skip the butter and spread a little coconut oil on a warm pancake, slice up some fresh fruit and pour on some pure maple syrup.

Why You’ll Love These Banana Oatmeal Pancakes

• Just 3 ingredients. Eggs, banana and oats, plus optional cinnamon.
• No flour. The oats and eggs make the batter, so there’s no flour or baking powder.
• Naturally sweet. The banana sweetens the batter, so there’s no added sugar.
• Family friendly. One reader’s baby and 2 year old eat them, sometimes with spinach blended in.

Ingredients You’ll Need

Exact amounts are in the recipe card below. With only three main ingredients, each one has an important job, so here’s what each one does and what to look for.

• Eggs: Six eggs bind the batter and give these pancakes their protein. They’re why there’s no flour or baking powder. As each pancake cooks, the eggs set and hold the oats together, a lot like a thin omelet. Blending them with the banana also whips in a little air, which keeps the pancakes from being dense.
• Banana: One large peeled banana, blended with the eggs until smooth. It adds natural sweetness and moisture. The riper the banana, the sweeter your pancakes will be. A banana with brown spots blends easily and gives the most banana flavor. A greener banana still works, but the pancakes will taste less sweet.
• Quick oats: Two cups give the pancakes a hearty texture. Quick oats soften fast in the batter. They’re rolled thinner and cut smaller than old fashioned oats, so they soak up the egg and banana quickly and cook through in the short time each pancake spends in the pan. If you need the pancakes gluten free, choose oats labeled gluten free.
• Cinnamon (optional): One teaspoon adds the best flavor and makes them taste like banana bread. Cinnamon and banana are a classic pair, and a little bit brings out the natural sweetness without any sugar.

To cook and serve them, you’ll also want olive oil spray for the pan, plus coconut oil, fresh fruit and pure maple syrup for topping. None of those go into the batter, so use whatever you have on hand. Sliced bananas, berries or warm frozen raspberries all make great toppers, and a little spinach can even go into the blender with the eggs if you want to sneak in some greens.

How to Make Banana Oat Pancakes

1. Blend. In a blender (you know I love my Vitamix), blend the eggs and banana for about 30 seconds, until smooth. Blending breaks the banana down completely, so there are no lumps and the batter comes out light and even.
2. Stir in the oats. Pour the egg and banana mixture into a bowl and stir in the oats and cinnamon until everything is moist. The batter will look loose at first. Let it sit while the pan heats so the oats soak up some of the liquid and the batter thickens slightly.
3. Heat the pan. Heat a small frying pan over medium heat and spray it with olive oil. A small pan makes one pancake at a time and makes flipping easier. The pan is ready when a drop of water sizzles on contact. If the heat is too high, the outside will brown before the center cooks.
4. Cook. Pour in about 1/2 cup of batter and use a spatula to smooth it into a thin layer. Cook for 1 to 2 minutes, flip and cook 1 to 2 minutes more, until golden brown. It’s ready to flip when the edges look set and the bottom releases easily. Slide the spatula all the way under before you flip, since oat pancakes are more delicate than flour pancakes.
5. Top and serve with coconut oil, fresh fruit and pure maple syrup. Stack finished pancakes on a plate and cover them with a clean towel to keep them warm while you cook the rest.

Ways to Customize Your Banana Pancakes

• Add greens. Blend a little spinach in with the eggs and banana. One reader does this so her little ones get more greens.
• Change the topping. Warm frozen raspberries in the microwave and spoon them over the top.
• Keep it classic. Coconut oil, sliced fresh fruit and a drizzle of pure maple syrup.

Banana Oat Pancakes FAQs

• Do banana oat pancakes have flour? No. Eggs, a banana and quick oats make the whole batter, with optional cinnamon.
• Are banana oat pancakes good for kids? Yes. One reader shared that her baby and 2 year old eat them, sometimes with spinach blended in.
• How long do I cook each side? About 1 to 2 minutes per side in a small sprayed pan over medium heat, until golden brown.
• Do I need a blender? Blending the eggs and banana gives you the smoothest batter. I use my Vitamix for about 30 seconds. If you don’t have one, mash the banana very well with a fork and whisk it with the eggs until as smooth as possible.
• What should I top them with? Try a little coconut oil instead of butter, fresh fruit and a drizzle of pure maple syrup. Warm frozen raspberries spooned over the top are delicious too.
• Can I use old fashioned oats? Quick oats work best because they soften fast and cook through in 1 to 2 minutes per side. Old fashioned oats are thicker, so the pancakes will be chewier and more likely to fall apart.
• Why are my pancakes falling apart? Usually the pan isn’t hot enough or the pancake was flipped too soon. Wait until the edges look set and the bottom is golden, and keep the batter in a thin layer.
• Are these pancakes gluten free? Oats are naturally gluten free but are often processed alongside wheat. Use oats labeled gluten free if you need them to be.

Kitchen Tools for This Recipe

Banana Egg Oat Pancakes

3 ingredient banana oatmeal pancakes made with just eggs, a banana and quick oats, plus a little cinnamon. No flour and no added sugar, ready in minutes.

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Ingredients

  

• 6 eggs
• 1 large banana (peeled)
• 2 cups quick oats
• 1 tsp cinnamon (optional)

Instructions

 

• In a blender (you know I love my Vitamix!), blend 6 eggs and banana for about 30 seconds until smooth.
• In a small bowl, combine egg/banana mixture, oats, and cinnamon together until moist.
• Heat small frying pan over medium heat. Spray with olive oil and pour about 1/2 cup mixture into pan. Use spatula to smooth out mixture in a thin layer. Cook for about 1 to 2 minutes and then flip pancake. Cook for additional 1 to 2 minutes until golden brown.
• Top with coconut oil (spread on top just like butter), fresh fruit, and pure maple syrup.

Made these pancakes? Leave a star rating in the recipe card and share your favorite toppings in the comments. Looking for more quick breakfasts? Try my Banana Apple Oatmeal Smoothie, Breakfast Quiche Cups and Strawberry Banana Morning Smoothie.

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