These easy 3 ingredient banana oat pancakes are high in protein, sugar free, and are on the table in just 10 minutes!
Packed with oats and naturally sweetened with banana, enjoy these healthy pancakes with yogurt and fresh fruit for the most deliciously healthy breakfast!
Made from just 3 ingredients, these banana oat pancakes are the best quick and healthy breakfast or after school snack.
Like my fluffy banana pikelets and traditional pikelets these pancakes are both kid-friendly and toddler-friendly, and are a quick no-fuss snack that can be whipped up in minutes.
Oats are not only an economical and healthy ingredient, but I love their versatility too; from healthy oat and date slice, oat energy balls and honey nut energy bars to chocolate chip Anzac slice and apple oat muffins. Of course, oats also make the most delicious apple crumble topping too!
Why You’re Going To Love This Recipe
- Healthy recipe – this is a high protein, sugar free pancake recipe.
- Perfect for toddlers and kids – these 3-ingredient banana oat pancakes are a popular breakfast or after school snack; delicious on their own, or topped with honey, maple syrup, or your child’s favourite topping.
- Quick and easy to make – taking just 5 minutes to prepare, these pancakes don’t need any special equipment to make either!
- Easy recipe for ripe bananas – if you are always looking for banana recipes, this is such a great recipe!
- Freezer-friendly – these banana pancakes can be frozen for up to 3 months, just thaw and reheat for the quickest no-fuss breakfast or on the go snack!
- Conventional and Thermomix – you will find both methods in the recipe card at the bottom of the post.
What You NeedÂ
You need just 3 ingredients for these oat banana pancakes, so have a look in your kitchen, t’s a good chance you’ll have all 3 already!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Rolled oats – use old fashioned rolled oats or quick oats. I don’t recommend using steel cut oats to make these pancakes.
- Banana – use a large, ripe banana.
- Eggs – I use large eggs, which weigh approx 60g each.
Equipment Required
This easy pancake recipe requires no fancy equipment at all.
- Blender, food processor or Thermomix.
- Non stick frying pan – to cook the oat pancakes. If you use a larger frying pan (around 30cm in diameter) you can cook the pancakes in batches of 3-4.
- Spatula to flip the pancakes.
Step By Step InstructionsÂ
This deliciously healthy breakfast that kids love takes just 10 minutes to make – just blitz and fry!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Blend The Oats
Place the oats into a blender, food processor or Thermomix.Â
Mix on high until the oats are smooth and resemble a fine flour.Â
If using a Thermomix:Â mix for 15 seconds, Speed 9.
Step 2 – Make The Pancake Batter
Add the eggs and the ripe banana.
Blend until smooth.Â
If using a Thermomix:Â mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.Â
Step 3 – Cook The Pancakes
Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter in the frying pan.
Pour ¼ cup of the pancake batter into the centre of the frying pan (depending on the size of your frying pan, you may be able to cook several at a time). Cook until the base of the pancakes is lightly golden. Carefully flip over and cook on the other side.
Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes.
Serve immediately topped with honey, sliced banana and yoghurt.Â
Expert Tips
- To make gluten-free pancakes: use gluten-free oats.
- Make sure you use a ripe banana, one with lots of spots. This will add a sweetness to the pancakes.
- Variations – this pancake recipe is the perfect pancake base to add your favourite flavours and add ins! From vanilla to ground cinnamon, a small pinch of ground nutmeg, even a few chocolate chips sprinkled on top!
- Pancake toppings – sliced fresh banana, strawberries, raspberries or blueberries, a drizzle of maple syrup or honey, or a spoonful of nut butter or yogurt.
- Storage – store cooked pancakes in the fridge for up to 3 days, or freeze for up to 3 months.
FAQs
Can I make the 3 ingredient banana oat pancake batter ahead?
Yes, absolutely! You can store this oat pancake batter, covered, in the fridge for 1-2 days.
Can I freeze banana oat pancakes?
Yes! These banana oat pancakes can be frozen for up to 3 months.
Allow to defrost at room temperature, or reheat slightly in a pan or the microwave.
Why are my banana oat pancakes mushy?
If your banana oat pancakes are mushy, then they are undercooked. Make sure not to cook the pancakes over too high a heat so that they cook through properly, and cook until both sides are lightly golden.
These easy 3 ingredient banana oat pancakes are high in protein, sugar free, and are on the table in just 10 minutes!
Course: Breakfast, healthy snacks
Cuisine: Healthy
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 pancakes
Calories: 69kcal
Ingredients
Optional
Instructions
- Place the oats into a blender, food processor or Thermomix. Mix on high until the oats are smooth and resemble a fine flour. If using a Thermomix: mix for 15 seconds, Speed 9.
- Add the eggs and ripe banana and blend until smooth. If using a Thermomix: mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter in the frying pan.Pour ¼ cup of the pancake batter into the centre of the frying pan (depending on the size of your frying pan, you may be able to cook several at a time).Cook until the bases of the pancakes are lightly golden. Carefully flip over and cook on the other side.
- Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes.Serve immediately with honey, sliced banana and yoghurt.
Notes
RECIPE NOTES & TIPS
- To make gluten-free pancakes: use gluten-free oats.
- Make sure you use a ripe banana, one with lots of spots. This will add a sweetness to the pancakes.
- Variations – this oat pancake recipe is the perfect pancake base to add your favourite flavours and add ins! From vanilla to ground cinnamon, a small pinch of ground nutmeg, even a few chocolate chips!
- Pancake toppings – sliced fresh banana, strawberries, raspberries or blueberries, a drizzle of maple syrup or honey, or a spoonful of nut butter or yogurt.
- You can store this oat pancake batter, covered and in the fridge for 1-2 days, if you want to make ahead of time.
- Storage – store cooked pancakes in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 69kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 22mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Recipe by CookGoodRecipes.com
