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Pancake stack topped with banana slices on a small white plate with bananas and maple syrup in the background.

3 Ingredient Banana Oat Pancakes

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American
  • Diet: Gluten Free


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


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


  1. 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.
  2. Add the bananas to a large bowl and mash using a fork. If they’re ripe they should be really easy to mash. 
  3. Whisk in the eggs.
  4. Add the cinnamon and vanilla extract if using.
  5. 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.
  6. Heat a large pan over medium heat and add 1 tbsp of butter or oil.
  7. 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.
  8. 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.
  9. Continue with the rest of the batter and add more oil or butter as needed.
  10. 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).


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.


  • Serving Size: 4 pancakes
  • Calories: 365
  • Sugar: 9.9 g
  • Sodium: 95.5 mg
  • Fat: 6.6 g
  • Saturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 54.4 g
  • Fiber: 7.4 g
  • Protein: 15.9 g

Keywords: banana oatmeal pancakes, 3 ingredients