banana-egg-oat pancake

I can’t believe I’m about to say this. It’s so not normal.

I’ve strayed from my everyday custard oats. Gasp! I know, crazy right?!

What new breakfast food has stolen my beloved number one spot? This amazing and simple pancake. The ingredients are still similar to my custard oats. You’ve got the egg and oats, but it’s definitely a different beast.

Three ingredients:


Ripe banana

Rolled oats

All mashed and mixed together, cooked like a pancake, and topped with your favorite pancake toppings. My fav? Peanut butter or course.

I highly recommend using a little coconut oil in the pan you cook it in. There’s the slightest hind of coconut added to the cake. So good!

You’ve really just got to try it for yourself. If you ever tried the banana-egg and liked it, you will love this one too. It’s the same thing, just with some oats added in for more texture.

Banana-Egg-Oat Pancake
1 serving


  • 1 ripe banana
  • 1 egg
  • 1/4 cup rolled oats
  • 1 tsp coconut oil


  1. Heat a small pan over medium heat with the coconut oil.  In a bowl mash the banana with the egg, then stir in the oats.
  2. Pour into heated pan, and allow to cook until that first side sets ~ about 4 minutes.  You want to make sure your first side is pretty set or else when you flip it the pancake will break.  Flip and cook on second side for 2-3 minutes.
  3. Top it!

Seriously, so good.

A three ingredient pancake? What do you think? What’s your current favorite breakfast?

I especially like that I don’t get too overheated eating this like I do with oats sometimes. When it’s warm, oats can definitely make me sweat. Not this pancake!


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