These banana oatmeal pancakes are so easy to whip up, you might wonder why you haven’t tried them before! With just three simple ingredients, they’re a fantastic go-to for a quick and healthy breakfast that everyone can enjoy.
Solves rushed mornings with a quick forgiving mix of ripe bananas and oats, reduces refined flour, and yields kid friendly pancakes with minimal cleanup.
I know how hard it can be to get a good, nutritious breakfast on the table, especially when mornings are busy. This recipe solves that problem and turns those overripe bananas into something delicious and wholesome. Plus, it’s easy enough for my kids to help out in the kitchen, which is always a win in my book!
What makes this recipe work is its simplicity and speed. You can prep and cook these pancakes in about 10 minutes total. That means you can enjoy a delightful breakfast without spending all morning slaving over a hot stove. Just keep the heat moderate to avoid burning them, and you’ll be fine!
If you’re looking for more tasty breakfast options, this recipe is a real gem. If you want something fruity and quick, try my 15-Minute Breakfast Fruit Salad Recipe. It’s another super simple way to start your day right!
Table of contents
Why You Will Love This Recipe
- Easy to Make This recipe keeps it simple with just three ingredients, making breakfast a breeze. You can whip these up in no time, even on busy mornings.
- Delicious Flavor Naturally sweetened with ripe bananas, these pancakes have a lovely banana-flavored taste that’s complemented by the nutty oats. It’s a wholesome treat you’ll love.
- Kid-Friendly Perfect for little hands, these pancakes make breakfast fun and easy for kids. They can help out, too, which makes it a great family activity.
- Storage Convenience You can keep any leftovers in the fridge for a few days or freeze them for future quick breakfasts, making this recipe a handy go-to for busy days.
Easy Banana Oatmeal Pancakes
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: breakfast
- Method: skillet
- Cuisine: gluten free
- Diet: gluten free
Description
Simple and delicious gluten-free banana oat pancakes made with just three ingredients.
Ingredients
- 1 ripe banana (120g), really spotty for best flavor
- 2 large eggs (100g), preferably at room temperature
- 1/4 cup gluten-free oats (25g), certified gluten-free
- pinch of salt
- pinch of cinnamon
- 1 spoonful peanut butter or almond butter (optional)
- coconut oil or butter for cooking
Instructions
- Blend Ingredients Smoothly: Start by tossing your bananas, oats, and egg into a blender. Blend until the mixture is smooth and creamy, about a minute or so. You want it to have a nice thick consistency, not too runny. If it looks too clumpy, just give it another quick pulse.
- Heat Up the Pan: Place a non-stick skillet on medium heat and let it warm up for a few minutes. You will know it is ready when a few drops of water sizzle and evaporate quickly. Do not crank the heat too high, or you might risk burning those lovely pancakes.
- Pour & Cook Pancakes: Spoon some batter onto the skillet and watch it spread gently. Let it cook for a couple of minutes until the edges start to firm up and tiny bubbles form on the surface. If you see the batter still looking wet, give it a bit more time before flipping to keep them intact.
- Flip Carefully: Gently slide a spatula underneath, then flip the pancake over once it is golden brown. You will want to be a bit gentle here, as it is easy to break them. One common mistake is trying to flip too soon, so make sure they are mostly set first.
- Serve Warm & Enjoy!: Once both sides are golden, take the pancakes out of the pan and transfer them to a plate. Serve them warm with your favorite toppings—fresh fruit is always a great choice!
Notes
- Storage Tips: Refrigeration: Store these pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Pancakes can be frozen for later use.
- Expert Tips: If pancakes seem too thick, adding a splash of milk or water can help create a smoother batter.
- When cooking, keeping the heat on medium or low prevents the pancakes from burning while ensuring they cook through.
- If pancakes fall apart while flipping, waiting until they are cooked through before trying again usually helps.
- Reheating Instructions: Heat on a skillet at low heat for a few minutes, or microwave for 20-30 seconds until warm.
- Serving Suggestions: Top with fresh banana slices, drizzle with maple syrup, or serve with a dollop of yogurt or nut butter.
- Recipe Variations: Mix in a scoop of protein powder for extra nutrition, berries, or chocolate chips into the batter.
- Substitute cinnamon with nutmeg for a different spice profile.
- Ingredient Notes: Use really ripe bananas for the best flavor.
- For nutty flavors, consider using almond butter instead of peanut butter.
- If gluten is not a concern, regular rolled oats can be used instead of gluten-free oats.
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 15g
- Sodium: 132mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 327mg
Ingredient Notes
- Ripe banana: This ingredient adds natural sweetness and a creamy texture. Make sure it’s really spotty for the best flavor. Overripe ones work great too!
- Eggs: You’ll need them to bind everything together and add fluffiness. Go for large eggs, and if possible, bring them to room temp for better mixing.
- Gluten-free oats: These give your pancakes that hearty feel. Look for certified gluten-free oats, and you can even blend them into flour if you want a smoother texture.
- Coconut oil or butter: This is what you’ll be using to cook the pancakes. I love coconut oil for its subtle sweetness, but regular butter works, too!
- Pinch of salt: Just a little salt can balance out the sweetness and bring out the flavors nicely. Don’t skip it, but no need to go overboard!
- Pinch of cinnamon: This adds a warm, cozy taste to the pancakes. You can mix it up with nutmeg or even pumpkin spice for a fun twist!
- Peanut butter or almond butter (optional): If you’re into nutty flavors, throw in a spoonful! It adds creaminess and extra flavor , but skip it if you prefer a simpler taste.
Recipe Tips
- If pancakes seem too thick, adding a splash of milk or water can help create a smoother batter.
- When cooking, keeping the heat on medium or low prevents the pancakes from burning while ensuring they cook through.
- If the pancakes fall apart while flipping, waiting until they are cooked through before trying again usually helps.
- For added sweetness, using ripe bananas will yield the best flavor in your pancakes.
- When you want extra flavor, mixing in a few chocolate chips can make these pancakes even more enjoyable.
Serving Suggestions
Recipe variations
- You can use mashed sweet potato instead of banana for a different flavor and texture in your pancakes.
- Add 1 tablespoon of vanilla extract or 1 teaspoon of almond extract for an extra layer of flavor.
- Either mix in blueberries or dark chocolate chips to sweeten up the pancakes, creating a delicious twist.
- If you want to make a larger batch, double the recipe to yield about 10 pancakes, perfect for a family breakfast.
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How to Store?
To keep your banana oatmeal pancakes fresh, follow these storage tips:
Room Temperature: Store pancakes in an airtight container at room temperature for up to 1 day.
Refrigeration: Place pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap each pancake in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Other Recipes You’ll Love
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