Meet my favorite healthy pancake recipe – banana egg oatmeal pancakes! Just 3 simple ingredients transform into a balanced, delicious, and oh-so-kid-friendly healthy breakfast option. The next time you have some ripe bananas around, mash ’em up, grab some eggs and oatmeal, and let’s make some pancakes perfect for those busy mornings!
3 Ingredient Banana Oatmeal Pancakes
Have I ever shared how many bananas our family goes through? I buy at least 30 every time I go to the grocery store… and that’s multiple times a week.
We love to eat them as a snack and use them in our cooking. Like in these breakfast pancakes!
I love these 3 ingredient banana oatmeal pancakes because they’re so dang easy to make (my kids can make them!) – much easier than traditional pancakes!
Everyone loves them and I can customize them by adding cocoa powder in one day, chocolate chips, or blueberries to the batter.
But most of the time, I make them just the way they are because it’s a long-standing favorite.
And why mess with a good thing with these healthy pancakes??
If you have ripe bananas lying around, these gluten-free pancakes are a great way to use them up and get healthy whole grains in for the entire family!
Reasons to love bananas
I could write a love letter to bananas, but instead, I’ll share some 3 reasons to love bananas.
- Bananas add natural sweetness to recipes. It’s one of my favorite natural sweeteners to use, especially in pancake recipes.
- Bananas are loaded with the mineral potassium.
- Bananas give you fiber which can aid in digestion.
- Bonus reason – they’re so portable and easy to pack along for a kid-friendly snack!
Ingredients in 3 ingredient banana oatmeal pancakes
- ripe bananas
- eggs
- rolled oats
- coconut oil (for cooking)
How to make banana egg oatmeal pancakes
For the full recipe, ingredients list, nutrition information, and step-by-step instructions scroll down to view the recipe card below.
- Mash the bananas fully. Whisk in the eggs, and stir in the oats for your pancake batter.
- Heat a large non-stick pan over medium heat (or set an electric skillet to 350 degrees F). Add coconut oil (or a little butter) and scoop a small cup of batter to cook pancakes on the first side for about 4 minutes until golden brown, flip and cook for 2-3 minutes on the second.
- Repeat with the remaining batter for healthy banana pancakes.
Watch the oaty banana pancakes recipe below!
How to store leftover banana oat egg pancakes
These pancakes are perfect for meal prep and can be made in big batches. The recipe works well being doubled, tripled, or even quadrupled!
To store leftover banana oat egg pancakes, cool them first. I like to cool on a wire cooling rack at room temperature.
Once the pancakes are fully cooled you can place them in your favorite airtight container (I like my Pyrex storage containers) and keep them in the fridge for up to 1 week.
To reheat, warm a pan over medium heat and place them in the pan for a few minutes to warm back up.
You can also reheat in a 300-degree F oven for 10 or so minutes until warm.
Can you freeze these?
Absolutely! Freeze extra pancakes in a single layer on a parchment paper-lined baking sheet.
Once the pancakes are fully frozen, transfer them to a freezer bag.
Make sure to label and date the pancakes. They will keep for up to 6 months in the freezer.
Defrost in the fridge or on the counter, and warm in the same way listened above, on a hot griddle, or in a toaster oven!
Substitutions
Below you’ll find a list of substitutions that will work well in this banana oatmeal pancake recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Banana – For this recipe, the only substitute that would give it a similar flavor and texture would be plantain. Be sure to use ripe (brown) plantain for great texture and taste.
Egg – Egg whites substitute perfectly in this delicious pancake recipe. You can make these banana-egg pancakes egg-free by making a flax egg for an egg-free alternative. If you go the flax egg route, I would suggest adding 1 tsp of baking powder to make these fluffy pancakes have a bit more rise like the regular eggs help with.
Oats – A good substitute for oats would be quick oats and oat flour. Quick oats substitute 1:1. Substitute the 1 cup of oats for closer to ¾ cup of oat flour.
Banana egg oatmeal pancakes
Ready to make your oaty banana pancakes dream come true for the whole family? Gather your ingredients and let’s make some tasty pancakes!
Don’t forget your spoonful of peanut butter on this easy banana oatmeal pancakes recipe.
Another way to add extra flavor – is a drizzle of maple syrup and some banana slices or fresh berries on top for the perfect breakfast recipe!
Do you have extra ripe bananas lying around and want a delicious way to use them? Try these favorite banana recipes!
- No added sugar banana cake
- Banana zucchini buckwheat pancakes
- Peanut butter raisin banana breakfast cookies
- Banana custard oatmeal
- Healthy banana nut mini muffins
Banana Egg Oatmeal Pancakes
Ingredients
- 4 ripe bananas
- 4 eggs
- 1 cup rolled oats
- coconut oil (for cooking)
Instructions
- Mash the bananas fully. Whisk in the eggs, and stir in the oats for your pancake batter.
- Heat a large non-stick pan over medium heat (or set an electric skillet to 350 degrees F). Add coconut oil (or a little butter) and scoop a small cup of batter to cook pancakes on the first side for about 4 minutes until golden brown, flip and cook for 2-3 minutes on the second.
- Repeat with the remaining batter for healthy banana pancakes.
Nutrition
Did you try these 3-ingredient banana egg oat pancakes? If so, I would love it if you left a comment and star rating below letting me know how they turned out!
XO
Heather
Originally published in April 2012. Updated December 2023.
49 comments
I LOVE this idea! You know how much I love your custard oats, so I’m sure this will be a hit too.
I bet you will love it!
What a great idea! Nom nom. I’m stuck on smoothies right now
Smoothies have been so good with all the sunshine around lately
This looks like such an easy way to add some protein to a pancake! One question though: How eggy is the texture of the cake? I don’t love the texture of eggs (especially scrambled) and the egg is one of the main ingredients in this dish. Either way, looks good :-).
Mmmm, well you can definitely tell there is egg in there (which I love). It’s not very doughy like most pancakes are. The texture definitely isn’t like scrambled eggs, just… soft and moist I guess? Haha if you end up trying it let me know what you think!
I’m trying this today for lunch! Had a rough morning with my three month old and this sounds perfect and super easy! I did my first pp run with a jogging stroller yesterday and really enjoyed reading your experience too.
Ohhhhhh sorry you had a rough morning yesterday! Hope you enjoyed it for lunch and today goes much better for you. 🙂 How did your first run go with the jogging stroller?
It was so good I had it today for breakfast as well! Def the highlight of a tough day. I think he was over-tired from a bad day of naps. He slept better last night so I feel much more human today. The run went okay but it def changes my stride and getting used to having one hand on the stroller was weird at first. I also went out too strong and was dying on the way back.
Ok, this is a very trivial question but it always interests me, and I think it probably can tell you something about a person’s personality. What that is, exactly, I’m not quite sure. Someday I’ll figure it out and let you know. BUT:
When eating pancakes, would you rather have a fat stack of smaller ones or one giant pancake?
Mmmmmm I guess a fat stack of smaller ones. Wonder what that says about me?
You know I’ve been thinking about this, and I think perhaps that you prefer realistic and manageable things OR that you were really good at building towers with blocks as a child.
What an incredible recipe!!!! 😀
Literally eating this right now and it is so delicious!! Such a simple, wonderful recipe!
Yay so glad you like it! I’ve had it every day this week. Just can’t get enough!
Me neither! Oh and I didn’t have a very ripe banana though so instead I just blended my banana in my Magic Bullet. It was nice and frothy-perfect for the pancake!
Very delicious and nutritious pancake. I took your advice Suzanne and blended all in my Nutribullet. Perfect batter. I used almond butter as a topping since I was out of Smart Balance Peanut Butter. And I was satisfied with one good-sized pancake. Yummy!
i love this! Ill definitely be trying it!
Just tried this for breakfast last week and loved it! The texture was fantastic. Thanks for the inspiration! 🙂
You’re welcome! I just enjoyed it again today 🙂
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I was looking up different takes on the banana egg pancakes. These are fabulous. As is your site! Thank you.
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Just made these for breakfast, better than any sugar filled pancakes I’ve ever had! I just added some cinnamon and ground flax and chia seeds. This will definitely become a regular breakfast for me, thanks for the idea 🙂
So glad you liked it! It’s still a go to favorite at our house 🙂
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I just made this and I am in college. So easy with little materials and better yet healthy for you! Which is hard to do in college because cafeteria food is not that great for you.
I added cinnamon and a little milk to the eggs. I also added raisins to one to add a little crunchiness. I wonder how chocolate chips would taste…
Chocolate chips would be an amazing addition I bet!
Just made these for breakfast, and it was SOOO good! Instead of peanut butter, I added chocolate PB2 and it was incredible. 🙂 Perfect option for a busy graduate school student. Will definitely be making more often!
Yum! What did you top yours with in your photo? Looks amazing! Thanks for sharing!
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These are my favorite pancakes!
Mine too!
YUM. We love pancakes in our house and this was such a fun and easy way to make them! I messed up the first one pouring it a little two big & it fell apart when flipping but quickly realized if I stuck with the 1/4 scoop then they came out perfect! Almond butter on top was an amazing addition and needed only a spot of maple syrup for my boys. Will def be a new favorite breakfast choice!
Thanks for sharing Brooke!! It’s always great when you find a recipe the whole family enjoys!!
Hi! Is it 245 kcal per serving?
Yup!
These were so good and both my kids loved them, especially with chia seed jam! Thank you!
Woohoo, glad they were a hit with the kiddos!