I love making these 3 ingredient banana oat pancakes. They’re super easy to make, so I eat these quite often. Not only do you only need 3 ingredients that are probably already in your pantry, but also it’s a low mess meal and takes only minutes to make!
So this recipe was actually introduced to me by my roommate in college when I was struggling with what food to make for breakfasts (or even lunch). They’re now one of my top pancake recipes!
This recipe is done as a single serving, but can easily be increased to a larger serving!
All you need for this 3 ingredient banana oat pancake recipe is banana, egg, and rolled oats. Being gluten free, dairy free, and corn free, they’re a great breakfast option for many. (Just be sure to use gluten free oats if you need them!)
What You’ll Need
Ingredients wise, all you’ll need are rolled oats (uncooked), half a banana, and an egg. That’s it (practically)! I say practically because I oil my pan with sunflower oil, and then serve with maple syrup on top. Still pretty simple and easy to make.
Otherwise, you’ll need a small bowl, fork, frying pan, and plate!
Why this recipe works:
This recipe seems like it shouldn’t work with just the ingredients it has. But it does! the oats add the bulk of the pancake, the banana makes this have a smooth texture, and keeps it so moist. Finally, the egg helps hold this all together and gives you a bit of protein!
There are very few instructions required in this recipe.
In a bowl, mash the banana.
*Tip: If the banana is hard to mash, throw the bowl with the banana in the microwave for 10-30 seconds. It’ll be a lot easier to mash after this!
Next, crack the egg into the same bowl. Mix until thoroughly combined.
Finally, add the oats into the bowl. For a single serving, I typically do 1/2 – 3/4 cup oats. The trick is that you don’t want the mixture too wet or too dry. If it’s too dry, it’ll fall apart when cooking it in the pan.
I look for all of the oats to be covered in the banana/egg mixture, while ensuring that oats are what is the primary mixture.
Next, heat a small amount oil in a frying pan over medium heat. Then pour the mixture into the pan. Feel free to do multiple small pancakes or one large pancake. The large pancake might be harder to flip is the only concern.
Cook like you would a normal pancake, where the bottom side becomes golden before flipping. If the pancake is falling apart it’s either because you haven’t cooked it long enough, or added too many oats!
Cook for about 2-3 minutes on each side, and that’s it! breakfast is served.
Top with whatever you like! Nuts, the other half of the banana, or my favorite: maple syrup.
Print It Out!
Here’s a printable version of the recipe if you’d like!
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For more recipes you might like, check them out here!