3-Ingredient Pancakes

Healthy 3-ingredient pancakes with oatmeal and ripe bananas for a sweet 15-minute homemade breakfast.

My secret to making these sweet breakfast pancakes healthy is to make them without flour or any added sugar at all. I’ll share the trick on how to make a proper pancake batter with old-fashioned oats.

You know how some recipes say it is 3 ingredients and then they start yeah… but well, we didn’t account for X, Y, and Z because those are in everyone’s pantry. Well, these easy pancakes are not like that. I said 3 ingredients, so there will be exactly 3.

No baking powder, baking soda, vanilla extract, or flour, for that matter. You don’t even need to use, and clean, a large bowl. Oh, and no chilling!

I made these when my family wanted pancakes and I absolutely loved them!

If you love making (and eating) healthy pancakes, try my oat flour pancakes, and 3-ingredient chocolate protein pancake recipe.

Why You’ll Love This Banana Pancake Recipe

• Really only 3 ingredient pancake recipe with almost non-existent prep time makes them the perfect pancakes.
• Kid-friendly and mom-friendly – even picky eaters will gobble them up and for you, it is the best way to tackle busy mornings with a quick breakfast.
• A great recipe to use bananas that are about to go bad
• Easy to customize and add different flavors.
• Healthy, low in calories, and low in carbs recipe. Bananas are naturally sweetened, I don’t add any sugar, oil, or salt, and these delicious pancakes are completely gluten-free as I use oats instead of flour.

Ingredients Notes

• Old-fashioned oats, not instant oats. We will make quick oat flour with them and the batter will be smooth, you won’t be chewing on oats.
• Very ripe bananas will give the best (and strongest) banana flavor. Very ripe bananas are also sweeter. So you can use bananas with fewer spots just prepare for a less sweet taste.
• Eggs (pick large ones). Roughly I do one banana per serving, so I used 4 large bananas here to make 4 pancakes.

Kitchen Equipment

• Food processor or blender
• Cast iron skillet / electric griddle or nonstick pan/ large non-stick pan

How To Make 3-Ingredient Pancakes

1: Prepare The Pancake Batter

1. Pulse the oats in a food processor or blender until ground into a flour-like consistency.
2. Add the bananas and eggs – pulsing again until well blended.

2: Cook Pancakes

1. Heat a skillet or griddle to medium-low heat. Lightly grease it with cooking oil or butter.
2. Add 2 tbsp of the pancake batter for each pancake to the skillet. Don’t over-crowd.
3. Cook for 2-3 minutes on each side or until golden brown. You know it is time to flip the pancakes when the top of the uncooked batter is full of bubbles. Gently flip and cook until the second side is also golden brown.
4. Serve immediately with coffee or a glass of milk.

Serving Suggestions

Once you remove the pancakes from the pan, immediately top with a pat of butter – allowing it to melt into the pancakes while you finish cooking the remaining batter.

You can add some toppings too, like sliced strawberries, whole blueberries or berries preserves, sliced bananas, or other fruit.

If your kids love sweets, drizzle some nut butter, honey, coconut syrup, chocolate sauce, or maple syrup on top.

If you want to keep the toppings healthy, try plain or vanilla Greek yogurt.

Storage

This recipe makes exactly 4 pancakes – either for a filling breakfast for two or a light one for a family. Rarely there will be any leftover pancakes.

If you’re making ahead or haven’t finished all, store leftover pancakes in an airtight container for 3 days in the fridge or freeze for 3 months, wrapped individually.

Reheat in a microwave or a toaster.

Substitutions & Variations

• To make these banana pancakes vegan you could use flax egg but the texture won’t be nearly as fluffy. I warned you.
• Optional add-ins: add peanut butter, almond butter, fresh fruit, fresh berries, quick oats, cinnamon, shredded coconut, flaxseed (ground), and, of course, chocolate chips and a drizzle of maple syrup.
• 3-ingredient pancakes with flour you can swap oats with all-purpose flour, coconut flour, buckwheat flour, almond flour, or whole wheat flour. Such batter can rest for up to 30 minutes.
• No bananas. An easy recipe to make few-ingredient pancakes without bananas can use applesauce, condensed milk, cottage cheese, or regular milk instead! Dairy pancakes will last a bit longer in the fridge (5 days).
• Add a pinch of salt if you don’t want an overly sweet breakfast.

If you love this pancake recipe, you’re going to love these other pancakes too. Please click each link below to find the easy, printable recipe!

Pair With These Toppings

Homemade Blueberry Syrup

Homemade Buttermilk Syrup

Coffee Bean Syrup

Blackberry Syrup

---

---