Can I make these pancakes vegan?

I haven't tried but you can try using flax egg. Since the batter only has 3 ingredients, the eggs are vital for keeping the pancakes from falling apart. You might have to add more oats and they may not rise as much without baking powder.

Are the pancakes gluten-free?

Oats are naturally gluten-free. To make sure they didn't come in contact with any gluten, always choose certified gluten-free when shopping for your oats.

Can I use apple sauce instead of the banana?

Yes, the pancakes should work just as well with apple sauce.

Can I freeze the pancakes?

Yes, these are freezer friendly. They won't be as fluffy after defrosting but they freeze well. Store them in an airtight container and pop them into the toaster to defrost and reheat. You can also reheat them in the oven at 350F.

3 Ingredient Banana Oat Pancakes

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5 from 10 reviews

3 Ingredient Banana Oat Pancakes

Recipe by Veronika | thehealthfulideas

These pancakes incredibly simple, fluffy, delicious, and the perfect sweet breakfast or brunch!

Total Time30 minutes
Yield2-3 1x
DietGluten Free

Ingredients

Units Scale

2 cups rolled oats
2 ripe bananas
4 eggs
1/4 tsp cinnamon (optional)
1 tsp vanilla extract (optional)
Butter or oil for cooking
For serving: maple syrup, berries, banana slices, nut butter, yogurt, and other toppings of choice for serving

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Instructions

Add the rolled oats to a blender or a food processor and blend until it turns into a coarse flour. It’s ok if it’s not completely smooth. Set aside.
Add the bananas to a large bowl and mash using a fork. If they’re ripe they should be really easy to mash.
Whisk in the eggs.
Add the cinnamon and vanilla extract if using.
Add the blended oat flour and whisk until just combined. Set aside for 10 minutes to allow the oats to soak and the batter to thicken.
Heat a large pan over medium heat and add 1 tbsp of butter or oil.
Form pancakes, using 2-3 tbsp of the batter per pancake. Try not to overcrowd your pan. I usually do 3-4 pancakes at a time.
Cook the pancakes for 2-3 minutes on each side. When the pancakes start to set around the edges they should be easy to flip.
Continue with the rest of the batter and add more oil or butter as needed.
To keep the pancakes warm while you finish making the rest, transfer them to a baking sheet and keep them in a preheated oven at 200F (100C).

Notes

The recipe makes about 14 pancakes.

Storing: Store any leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months.

Reheating: Add the pancakes to a toaster to warm up. If they're frozen, this will take a little longer. You can also defrost and reheat them in the oven at 350F.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Cooking
Cuisine: American

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Find it online: https://thehealthfulideas.com/3-ingredient-banana-oatmeal-pancakes/