Start your morning with these wholesome, 3-ingredient banana oat egg pancakes—naturally sweet, protein-packed, and fiber-rich!
Quick to whip up, they’re perfect for busy mornings or a simple meal prep.
Made with ripe bananas, eggs, and oats, these pancakes are low in saturated fat, provide plant-based fiber, and can be customized with healthy toppings like nut butter or cinnamon.
Banana Oat Egg Pancakes
Equipment
- 1 small mixing bowl
- 1 fork or whisk
- 1 non-stick skillet
- 1 spatula
- Measuring cup (¼ cup)
Ingredients
- 1 ripe banana
- 2 large eggs
- ¼ cup gluten-free oats
- Pinch of salt
- Pinch of cinnamon
- 1 teaspoon coconut oil or butter for cooking
- 1 tablespoon peanut butter or almond butter optional
- Optional toppings: fresh banana slices maple syrup, chocolate chips
Instructions
- Prepare the Banana Base: Start by selecting a ripe banana—look for one that’s soft with a few brown spots for maximum sweetness. Peel the banana and place it in a small mixing bowl. Using a fork, mash the banana thoroughly until it becomes a smooth, creamy consistency with no large chunks. This natural sweetness forms the foundation of your pancake batter.
- Whisk in the Eggs: Crack two large eggs into the mashed banana. Using a whisk or fork, combine the eggs and banana until the mixture is uniform and slightly frothy. This step helps incorporate air, which will make the pancakes lighter and fluffier. Make sure there are no streaks of egg white or clumps of banana remaining.
- Add the Oats and Seasoning: Measure ¼ cup of gluten-free oats and add them to the banana-egg mixture. Sprinkle in a pinch of salt and a dash of cinnamon to enhance the flavor. Stir everything together gently until the oats are fully integrated and the batter has a slightly thick but pourable texture. If you like, you can let the batter sit for 1–2 minutes so the oats absorb some moisture for a smoother consistency.
- Incorporate Nut Butter (Optional Step): For added richness and a creamy texture, add a spoonful of peanut butter or almond butter. Swirl it into the batter gently; you want streaks of nut butter without fully mixing it in. This creates pockets of delicious flavor in every bite.
- Preheat the Skillet: Place a non-stick skillet over medium-low heat and add a small teaspoon of coconut oil or butter. Allow the skillet to heat evenly—test it by sprinkling a few drops of water; they should sizzle lightly. Maintaining medium-low heat is key to cooking the pancakes evenly without burning.
- Cook the Pancakes: Spoon the batter into the skillet, shaping each pancake to your desired size (about 3–4 inches in diameter works well). Let the pancakes cook for 2 minutes without touching them, until the edges start to set and small bubbles appear on the surface. This indicates that the bottom is golden brown and the pancake is ready to flip.
- Flip and Finish Cooking: Using a spatula, carefully flip each pancake and cook for an additional 30–45 seconds. The second side cooks faster, so watch closely to prevent overcooking. The pancake should be firm to the touch, lightly browned, and cooked through the center.
- Serve with Toppings: Remove the pancakes from the skillet and place them on a plate. Top with fresh banana slices, a drizzle of maple syrup, or a spoonful of your favorite nut butter. A light dusting of cinnamon or a few chocolate chips can also add extra flavor.
- Enjoy Immediately: These pancakes are best enjoyed fresh and warm. The natural sweetness of the banana combined with the wholesome oats and protein-rich eggs makes each bite satisfying and energizing.
- Storage Tips (Optional for Meal Prep): If making in advance, allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat individually in the microwave for 5–10 seconds before serving. For freezing, place cooked pancakes in a resealable freezer bag and microwave for 20–30 seconds when ready to eat.
Notes
- Use a very ripe banana for natural sweetness and soft texture. Underripe bananas may result in pancakes that are less flavorful and slightly dry.
- Whisk the eggs thoroughly into the banana to ensure the batter is smooth and aerated, which helps create light, fluffy pancakes.
- Gluten-free oats can be used for a naturally gluten-free option, but rolled oats or quick oats work as well. For an extra smooth texture, pulse oats in a blender before mixing.
- Cooking on medium-low heat is essential—higher heat can burn the pancakes before the centers cook through.
- Optional additions like peanut butter, cinnamon, or chocolate chips elevate flavor without compromising nutrition.
Chef’s Secrets: Making Pancakes Perfectly
The secret to perfectly tender banana oat egg pancakes lies in balancing moisture and heat.
Always mash bananas until creamy and fold the eggs gently to incorporate air, which ensures fluffiness.
Letting the batter rest for a minute allows the oats to absorb some liquid, producing a smoother pancake.
Non-stick skillets or well-seasoned pans prevent sticking, while cooking slowly over medium-low heat ensures even browning without burning.
A small dab of coconut oil or butter not only prevents sticking but adds a subtle richness that enhances flavor.
Serving Suggestions: Creative Ways To Enjoy
These pancakes are wonderfully versatile.
Serve them stacked with a drizzle of maple syrup, a spoonful of nut butter, or a scattering of fresh berries for a wholesome breakfast.
For extra indulgence, add sliced bananas or a few chocolate chips on top.
They also pair beautifully with yogurt or a smoothie on the side, creating a balanced, protein-rich meal.
For kids or brunch gatherings, serve mini versions as bite-sized snacks with honey or fruit compotes.
Storage Tips: Keep Pancakes Fresh
Banana oat pancakes are perfect for meal prep and storage.
Allow cooked pancakes to cool completely before storing in an airtight container.
They keep in the refrigerator for up to three days; reheat individually in the microwave for 5–10 seconds.
For longer storage, freeze pancakes in a resealable bag with parchment paper between layers to prevent sticking.
Microwave frozen pancakes for 20–30 seconds or toast them lightly for a quick breakfast.
Avoid stacking hot pancakes directly to prevent sogginess.
Frequently Asked Questions
1. Can I make these pancakes vegan?
Yes! Replace the eggs with flax or chia “eggs” (1 tablespoon flax/chia seeds + 3 tablespoons water per egg, set for 5 minutes). The texture will be slightly denser but still delicious.
2. Can I use regular oats instead of gluten-free?
Absolutely. Rolled oats or quick oats can be used. If using larger oats, pulse them briefly in a blender for a smoother batter.
3. How do I prevent pancakes from sticking?
Use a good non-stick skillet or lightly grease the pan with coconut oil or butter. Maintain medium-low heat and avoid flipping too early, which can cause sticking.
4. Can I add other flavors or mix-ins?
Yes! Cinnamon, vanilla extract, chocolate chips, or berries are excellent additions. Fold them gently into the batter to maintain pancake fluffiness.
5. How do I store leftovers for meal prep?
Cool pancakes completely, then refrigerate for up to 3 days or freeze in a resealable bag with parchment between layers. Reheat in the microwave for 10–30 seconds or toast them lightly before serving.
