3 Ingredient Banana Oat Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1 serving
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Calories
398 kcal
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Course
Breakfast
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Cuisine
American, International
3 Ingredient Banana Oat Pancakes
Description
The 3 Ingredient Banana Oat Pancakes combine mashed banana, oat flour from rolled oats, and eggs to form a thick batter left to rest for a few minutes. This resting time helps the oat flour absorb moisture fully, resulting in a batter that holds together without rising agents. Cooking on a nonstick surface creates pancakes with browned, subtly crispy edges and a dense but tender interior. Since the batter lacks baking powder, visual flipping cues rely on bottom color rather than top bubbles. The mild banana flavor lends light sweetness complemented by optional cinnamon or vanilla. Serve fresh with simple toppings like fruit slices, syrup, nut butters, or honey to enhance flavor and texture. These pancakes avoid the heaviness of standard flapjacks and offer a wholesome, gluten-free alternative where needed, especially when using certified oats.
Ingredients
- 1 large banana potty-brown
- ⅔ cup rolled oats gluten-free certified if needed
- 2 large egg
- cinnamon or ½ teaspoon vanilla, optional
Instructions
- Add all the ingredients into a blender and blend on high for 20 - 30 seconds until fully combined. Let the batter sit for 3 - 5 minutes (to thicken).
- Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
- Pour about ¼ – ⅓ cup of batter onto the hot pan. Cook for about 1 – 2 minutes until the edges are crisp and firm up. Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift with a spatula to see if bottoms are browning.
- Gently flip and cook the other side for about 1 minute. Don’t overcook them.
- Serve immediately with banana slices, fresh fruit, maple syrup, nut butter, or honey!
Notes
- Use old-fashioned rolled oats for best texture; quick oats are acceptable, but avoid steel-cut oats.
- Allow the batter to rest 3-5 minutes before cooking to improve fluffiness since there is no baking powder.
- You can fold blueberries, chocolate chips, or banana slices into the batter on the pan for added flavor.
- To freeze leftovers, wrap pancakes individually and reheat in a toaster for convenience.
- Check readiness to flip by gently lifting a pancake to see if the bottom is browned, as no bubbles form on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 129mg | 5% |
| Potassium | 739mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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