3-Ingredient Banana Pancakes
Quick and easy pancakes made with just ripe bananas, eggs, and oats, perfect for busy mornings or as a light snack.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking on stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas (about 1 cup mashed)
- 2 large eggs
- 1/2 cup rolled oats or quick oats
- Optional: 1/2 teaspoon cinnamon, 1 teaspoon vanilla, pinch of salt
- For cooking: butter, coconut oil, or neutral oil
Instructions
- Peel and mash the ripe bananas in a bowl until mostly smooth.
- Whisk in the eggs until the mixture looks even and glossy.
- Stir in the oats. For a smoother texture, blend bananas, eggs, and oats in a blender until just smooth.
- Let the batter rest 3–5 minutes so the oats hydrate and thicken slightly.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 2–3 tablespoons of batter per pancake. Cook for 2–3 minutes until edges look set and small bubbles form. Flip and cook 1–2 minutes more until golden.
- Serve warm with maple syrup, yogurt, nut butter, or fresh fruit.
Notes
Use very ripe bananas for the best sweetness and moisture. Store leftovers in an airtight container up to 3–4 days in the fridge or 2–3 months in the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://diymealprep.com/3-ingredient-banana-pancakes/