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3 Ingredient Banana, Oat, Egg Pancakes

Healthy pancakes? Surely that’s not possible? Oh yes it is! Making delicious, nutritious pancakes is as easy as 1, 2, 3, with these 3 Ingredient Banana Oat Egg Pancakes. Better still, you can make them in just 10 minutes – perfect when you don’t have a lot of time in the mornings but still want to eat well.

Prep Time
2 mins
Cook Time
2 mins
Total Time
10 mins
Servings: 12 pancakes
Calories: 75 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American , British

Ingredients

  • 100 g rolled oats (I use Quaker Rolled Porridge Oats)
  • 2 medium bananas
  • 3 medium eggs
  • oil for frying
  • Fresh berries and Greek yogurt (and/or other toppings of your choice)

Instructions

    Cup of Yum
  1. Place the oats in a blender (I used my NutriBullet*). Peel the bananas and tear into large pieces. Place the banana pieces in your blender. Crack the eggs into your blender.
  2. Blend for 1 minute or until you have a smooth thick pancake batter.
  3. Put 1 teaspoon of oil in a large frying pan and place on a medium heat for 1 minute, swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.
  4. Pour 30ml (2 tablespoons) of pancake batter into the frying pan and use the spoon to shape it into a nice circle shape. Repeat 2 more times so you have 3 small pancakes in your frying pan.
  5. You should allow each pancake to cook for approximately 1 minute on the first side. In reality, by the time you have shaped the third pancake, it will probably be time to flip the first one.
  6. Using a spatula or fish slice* (See Note 1) lift up one edge of the first pancake to see if it is looking nicely cooked / a medium golden brown.
  7. When the pancake is cooked nicely on the bottom, use the fish slice / spatula to turn the pancake over.
  8. Cook each pancake for about 30 seconds on the second side – or until golden brown and cooked through.
  9. Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.
  10. When each pancake is cooked, use the spatula / fish slice to lift it out onto a plate and place the frying pan back over the heat. (See Note 3.)
  11. Pour in about ½ a teaspoon of oil and swirl. Put the pan back on the heat and immediately repeat the above process to make the second batch of pancakes.
  12. Continue until you have used up all the pancake batter.
  13. Serve the pancakes with fresh berries and Greek yogurt... or any other toppings of your choice!

Notes

  • I find a fish slice* to be the perfect tool to use to lift up the corner of each pancake to check if it’s done and also to flip the pancakes. Much easier than a spatula! However, if you don’t have a fish slice, a spatula will work OK.
  • To keep the pancakes warm while you cook the others, place the plate of pancakes in a warm oven, heated to 100C / 80C fan / gas mark ¼ / 210F.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 75kcal (4%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.004g Cholesterol 41mg (14%) Sodium 16mg (1%) Potassium 116mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 72IU (1%) Vitamin C 2mg (2%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 75

% Daily Value*

Calories 75kcal 4%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.004g 0%
Cholesterol 41mg 14%
Sodium 16mg 1%
Potassium 116mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 72IU 1%
Vitamin C 2mg 2%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.